A wok (from Cantonese:?) Is a versatile round cooking vessel, originating in China. The use of frying pan is very prevalent in Southern China (especially Guangdong Province). It is one of the most common cooking utensils in China and is also found in Eastern, South and Southeast Asia, as well as being a popular niche cooking device worldwide.
Wok is used in a variety of Chinese cooking techniques, including frying, steaming, frying, frying, hunting, boiling, boiling, burning, boiling, soup making, smoking, and roasting nuts. Cooking frying pan is done with old handled equipment called chahn (spatula) or hoak (spoon). The long handle of this equipment allows the chef to work with food without burning their hands.
Video Wok
Varian regional
In Japan, the frying pan is called ch? Kanabe ( ??? , lit. "Chinese pot") . In Indonesia the skillet is known as a "frying pan" or "wok" (also spelled wadjang , from the Java language, from the waja root means "steel"). In Malaysia it is called cauldron (small frying pan) or crater (large frying pan). Similarly in the Philippines, this frying pan is known as kawali , while the large frying pan used for festivals and meetings is known as kawa . In India, there are two types of frying pan: a more traditional traditional Chinese skillet with a wider diameter called cheena chatti (literally, "Chinese pot" in Malayalam and Tamil), and a few ships deeper with a narrower diameter and a similar shape, known as karahi . Maps Wok
Characteristics
The most distinguishing feature of the wok is its shape. The classic wok has a round bottom. The hand-struck pans are sometimes turned out after they are formed, giving a soft frying pan to the edge which makes it easier to push the food to the sides of the pan. Wokes sold in western countries are sometimes found on a flat basis - this makes them more similar to frying pans. The flat bottom allows the frying pan to be used on an electric stove, where a round skillet will not be able to fully touch the heating element of the stove. Round bottom wok allows a traditional round spatula or spoon to take all the food at the bottom of the skillet and toss it easily; this is difficult with a flat base. With a gas stove, or traditional stove, the underside of the round skillet can be hotter than a flat pan and better to stir.
Most frying pans range from 300 to 360 mm (12 to 14 inches) or more in diameter. The diamond 360 mm (14 inches) (suitable for family 3 or 4) is the most common, but the home wok can be found as small as 200 mm (8 inches) and by 910 mm (36 inches). Smaller skillet is usually used for fast cooking techniques with high heat such as frying pan (Chinese: ch? O ,?). Large pans over a meter wide are mainly used by restaurants or common kitchens to cook rice or soup, or to boil water.
Materials
The most common materials used in the manufacture of woks today are carbon steel and cast iron. Although the latter is the most common type used in the past, the chef tends to be divided on whether carbon steel or cast iron pan is superior.
Carbon steel
Today, carbon steel is the most widely used material, relatively inexpensive compared to other materials, relatively light, provides fast heat conduction, and has reasonable durability. Its light weight makes it easier to lift and heat faster. However, carbon steel pans tend to be harder to season than those made from cast iron ('spice', or carbonized cooking surfaces of a skillet, necessary to prevent food from sticking and remove the taste and smell of the metal). The carbon steel skillet varies greatly in price, style, and quality, based on ply and shaping techniques. The lowest quality steel skillets tend to be stamped by machines from a single layer or piece of stamped steel. The cheaper skillet has a higher tendency to deform and errors. Cooking with a lower-quality wok is also more difficult and precarious because they often have "hot spots". Higher quality, mass-produced fryers are made of heavy-gauge steel (14-gauge or thicker), and either machine-hammered or made of spun steel. The best quality skillet is almost always handmade, crushed into shape by hand ("hammered") from two or more carbon steel sheets that are formed into the final shape by the ring or hand forming process.
Cast iron
Two types of cast iron skillets can be found in the market. Chinese cast iron skillet is very thin (3 mm (0.12 in)), weighs just a little more than a carbon steel skillet of the same size, while cast iron usually produced in the West tends to be thicker (9 mm (0.35 inches ), and very heavy because of the thickness of cast iron, Western-style woks take longer to raise the cooking temperature, and the weight also makes the frying and bao techniques difficult.
The cast iron skillets form a more stable spice carbonization layer which makes it less susceptible to food stuck to the pan. While cast iron pans are superior to carbon steel pans in heat retention and uniform heat distribution, they respond slowly to hot and cold adjustment after being taken from the flame. Therefore, food cooked in a cast iron skillet should be removed from the pan immediately after it is done to prevent overcooking. Chinese cast iron skillet, although relatively lightweight, fragile and prone to rupture if dropped or mismanaged.
Non-stick
The wok steel is lined with non-stick coats like PFA and Teflon, development originating from Western countries, now popular in Asia as well. These frying pans can not be used with metal tools, and foods cooked in a sticky griddle tend to store juice, instead of making browning in a pan. Because they do not have the classical carbonization or steel condiments or iron skillets, the nonsticky pan does not give a distinctive taste or sensation "wok hei." The latest nonstick coating will withstand temperatures up to 260 ° C (500 ° F), sufficient for frying. The skillet is also now being introduced with a layer or five-layer construction, flanking a thick layer of aluminum or copper between two sheets of stainless steel. The sweater can cost five to ten times the price of traditional carbon steel or iron pan, but it does not cook better; for this reason they are not used in most professional restaurant kitchens. The lined pans are also slower hot than the traditional frying pan and almost inefficient for frying.
Aluminum
Frying pan can also be made from aluminum. Although the heat conductor is excellent, it has a rather low heat capacity such as cast iron or carbon steel, it loses heat for convection much faster than carbon steel, and may be built much thinner than cast iron. Although anodized aluminum alloys can stand for constant use, plain aluminum pans are too soft and easily damaged. Aluminum is widely used to cover woks.
Handle
The handle for the frying pan comes in two styles: loops and sticks. The circular handles mounted on the opposite side of the pan are typical in southern China. Small twin loop handles are the most common type of handle for frying pans of all types and materials, and are usually made of bare metal. A chef who needs to hold a frying pan to throw food in cooking does so by grasping the handle of the circle with a thick towel (although some frying pans have a wooden or plastic spool cover over a metal handle). Cooking with throwing action in a wok that is handled loops requires the strength of hands, arms, and wrists are great. Handle circles usually come in pairs over a skillet and are glued, welded or extended from the wok basin.
Long handle rods, made of steel, and usually welded or glued to a wok basin, or are a direct extension of the metal basin. The stick grip is popular in northern China, where food in a frying pan is often played with the throwing of the arms and wrists while frying the food. Classic stick handles are made of perforated steel wrought, but other materials can be used, including handrails from wood or plastic. Due to their popularity in northern China, wok sticks are often referred to as "pao woks" or "Peking Pans". The handle stick is usually not found in a cast iron skillet because the pan is too heavy for the handle or the metal is too thin to handle the tensile stress provided by the handle. A larger diameter skillet with a stick type handle often incorporates a "helper" handle consisting of a circle on the opposite side of the pan, which aids in handling.
Cooking
Wok can be used in a large number of cooking methods. Before the introduction of western cookware, it was often used for all cooking techniques including:
- Boiling: To boil water, soup, dumplings, or rice. In the latter case, guoba is often formed.
- Braising: Boiled dishes are usually made using a frying pan. Braising is useful when reducing sauce.
- Deep fry: This is usually done with a larger skillet to reduce splashes, but for frying less food or snacks, a small frying pan is also used.
- Frying pan: Fryed food using a little oil at the bottom of the pan
- Grilling: Food can be cooked with dry heat in a covered pan with a cover. Whole chestnuts are roasted dry by throwing them in a dry skillet with a few pounds of small stones.
- Searing: Food is brown on its outer surface through high heat applications
- Smoking: Food can be hot smoked by putting the ingredients of smoking on the bottom of the pan while the food is put on the shelf.
- Steaming: Finish using a special wok to boil water in combination with a steamed basket
- Composite: Woks are sometimes used to boil even more commonly in Chinese dishes to use stoneware or porcelain for such purposes, especially when longer stewage time is required. Small skillet for hot pots, especially in Hainan cuisine. It is served on a table above a flame.
- Saute: Fry the food quickly in small amounts of oil with large flames while stirring continuously.
Wok hei
Wok hei (Chinese: ?? ; Jyutping: wok 6 hey 3 ) literally, "breath of wok", poetic phrase Grace Young was first created in her cookbook, The Wisdom of the Chinese Kitchen >. In his book, The Breath of a Wok, Young further explores the ideas and concepts of
The second character is transliterated as qi ( chi ) according to Mandarin Mandarin pronunciation, so
To provide traditional wok hei , the food is cooked in skillet seasoned over high flames, stirring and thrown quickly. Constant contact with the heat source is very important because the addition of new materials and each throwing pan will definitely cool the skillet; Therefore cooking on fire is preferred. Consequently, many chefs (especially those with less-than-ideal cookers) can cook small amounts to overcome this problem so the pan is as hot as possible and to avoid "boiling" the food instead. When cooking on a gas stove or open flame, it is also possible to sprinkle fine oil particles to catch fire into the skillet; this is easily achieved when experienced chefs throw a skillet and can be a demonstration of the experience. For this reason, it is better to cook on an open fire than any other type of stove. It should also be noted that cooking with a lined pans (eg non-stick) will not give a distinctive wok hey taste. The typical taste of wok hei comes partly from the previous cooking session. In practical terms, the flavor provided by a chemical compound is produced by caramelization, Maillard reaction, and partial combustion of oil derived from stirring and burning food at very high heat exceeding 200 ° C (392 ° F). Aside from the flavors, there is also the texture of cooked goods and the smells involved that describe wok hei .
stove skill
Traditional
Wok is designed for use over traditional Chinese-style pit fireplaces (Chinese: span lang = "zh-hant">? ; pinyin: zÃÆ' o ) with the wok goes into the stove, where the heat is completely directed at the bottom of the pan. A circle of round scars on the edge of the opening gives stability to the pan. There are two styles of traditional wok stove. The same design aspect of this Chinese furnace can be seen in traditional Japanese kamado furnaces. A more primitive style is used outdoors or in a well-ventilated area because of the hot gas from the exhaust flame around the skillet. More advanced styles, found in richer households, have chimneys and can be used indoors. This stove is similar in design to a modern rocket stove.
Pit furnaces initially burn wood or coal but now more usually heated by natural gas with a stove hidden under the stovetop. In areas where natural gas is not available, LPG can be used instead. With its unpleasant adoption of gas and combustion products, the chimney has been replaced with a ventilation hood.
This type of stove allows the food to be fried with very high heat, sometimes hot enough to damage the skillet itself. Professional chefs in Chinese restaurants often use pit stoves because they have the power of heating to provide a wok hey food .
Gas
Traditionally shaped skillets can be used on some western-style gas stoves by lifting the burner cover and replacing it with a "wok ring", which provides stability and centralized heat. Although not ideal as the "pit stove", it allows the frying pan to be used in a way more suitable for their design and good enough for most of the tasks required in home cooking.
The wok ring comes in the form of a cylinder and cone. For the greatest efficiency with a conical wok ring, position it with the upside-up side. This allows the base of the frying pan to sit closer to the heat source.
In recent years, several indoor stoves using natural gas or propane have begun offering higher BTU burners. Some manufacturers such as stoves, especially Kenmore Appliances and Viking Range Corp. now include bridge burners with high output characteristics specially designed as part of their standard or optional equipment, even though the high-heat model was limited to a maximum of around 27,000 BTU (7.9 kW ).
Due to the high cost of kitchen modifications, coupled with the rising heat and smoke generated in the kitchen, more and more homemakers are using their frying pan outdoors over a high-heat propane burner with a curved backed grates. Many cheap propane burners that can easily reach 60,000-75,000 BTUs (17.5-22 kW) or more, are easier to exceed most gas stoves in the home.
Electricity
Wok, either round or flat, is generally not suitable for frying or other fast cooking methods when used on an electric stove. This stove does not produce the large amount of heat it needs to poke around. It is possible, however, to locate a rounded electric stove element that will match the curves of the skillet, allowing the pan to be heated at the bottom along with the sides. A flat-bottomed skillet can also work better on an electric stove.
Coupled with the lower heat retention of the pan, the fried food on the electric stove tends to boil and boil when too much food is in the pan rather than "fried" like in a traditional frying pan, so it does not produce
A newer trend in the skillet is an electric skillet, where no stove is needed. This type of frying pan is plugged into an electrical outlet and the heating element is in the pan. Like a stove non-stick cooker, this pan also can only be used at a lower temperature than a traditional frying pan.
Induction
Induction cookers produce heat in cooking equipment that is compatible with induction through direct magnetic stimulation of pot materials. While carbon steel and cast iron (the most common wok material) are metals compatible with induction, induction cooking also requires close contact between the cooking vessel and induction cooker. This presents a problem with throwing techniques, in which the skillet is removed from the stove and restless, will disconnect the contact and turn off the stove. The traditionally shaped pan, which has a rounded base, also does not have sufficient contact with the cooking surface to produce extraordinary heat. An induction cooker bowl shaped over this problem and can be used accordingly to cook a frying pan in a location where the gas stove is not suitable.
A flat-bottomed skillet makes enough contact to produce heat. Some cookware makers now offer a round pan with a small flat spot to provide induction contacts, with specially designed support rings; and some induction cookers are now also available with a round burner that can make contact with the bottom of a traditional skillet. In both cases, the food needs to be stirred with a cooking utensil, instead of being tossed with a raised pan.
Benefits
The main advantage of the skillet over the constructed material is its curved concave shape. The shape produces a small, hot area at the bottom that allows some food to be attacked by intense heat when using relatively little fuel. The large sloping sides also make it easy for the chefs to use cooking techniques by throwing on solid and thick liquid food with fewer spills and larger safety margins. The curved side also allows one to cook without having to "chase food around the pot" because a biting or lightly fried skillet usually falls back into the center of the skillet when agitated.
The curve also provides a larger cooking surface that can be used compared to western-style pots and pans, which usually have vertical edges. This allows large chunks of grilled food at the bottom of the pan to be pushed over the sloping side slowly to continue cooking at a slower rate. While this happens other ingredients for the same dish requiring high heat are being cooked at the bottom. The pointy bottom also allows even a small amount of oil to coalesce. Thus, large meals can be fried superficially, while finely chopped garlic, chili, spring onion, and ginger can essentially be fried in both cases with very little cooking oil.
See also
- Cantonese Cuisine
- Chinese cuisine
- Karahi
- List cooking techniques
- List of cooking boats
- Qozon
- Wok race
References
External links
Source of the article : Wikipedia
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