Relatively recently, a new type of cooking utensils appeared on the shelves of our stores - a wok pan. What it is? What to cook in it? - these questions became quite expected, as many buyers wondered what it was for, since there are stewpans, pots and ordinary frying pans. Therefore, to begin with, we will tell you what exactly a wok is, and only then we will understand the features of cooking with it.
Wok pan: what is it
The wok pan got its distribution directly from Asian countries - it is there that food is cooked everywhere with the help of this utensil. The history of the subject dates back many centuries: the wok was invented in ancient China by poor villagers who tried to save on everything, including fuel for their hearths. It was important for them to cook food quickly and at the same time keep it warm for as long as possible. These goals were served by the creation of a kind of frying pan with beveled walls.
The current wok pan is practically no different from its ancestors. She isin the same way it has a conical shape with a flat, sometimes convex small bottom, a fairly large diameter, thin walls and a pair of handles. Due to the original structure of the wok, products, regardless of their category and density, are cooked faster than in a conventional frying pan, as pieces of food are knocked down to the center, where all the heat is concentrated.
Wok Characteristics
Before you buy this very exotic piece of kitchen utensils, you first need to decide exactly where you are going to cook in it and how often you plan to use it. The shape, size and material from which the wok pan will be made depends on this. What will it give? Let's try to figure it out.
Material
Woks can be made from various types of steel, cast iron, copper, ceramics. In addition, some models have a special non-stick coating, such as the Tefal wok pan.
Experts in the field of Asian cooking note that the most durable and durable are woks made of cast iron and carbon steel. In addition, these materials have the property of evenly distributing heat over the entire surface of the pan, thereby ensuring the use of usable area to the maximum. Dishes on such woks are obtained with a richer and brighter taste. It is worth noting that, due to its characteristic qualities, steel still cools much faster than cast iron, but at the same time it warms up faster.
Bottom shape
There are two types of bottom - flat and convex - that the wok pan has. What does this mean?
If you plan to use the pan at home, in particular for cooking on an electric or induction hob, flat-bottomed pans should be preferred - they are more stable and heat up better.
For those who have a gas stove, both flat and convex woks are recommended. In the second option, a special ring is used to install a rounded wok on the grate, which ensures reliable stability of the utensils and protects the burner from contact with the dishes.
For outdoor cooking or during a picnic, a wok can be found with a special stand, at the very bottom of which there is a hearth.
Types of handles
Today, among the variety of wok models, you can find both traditional types with two rounded grips, and with one rounded, and the second - elongated. There are also many options with one handle, like a regular classic frying pan.
Since 1 kilogram is the minimum weight that a good wok has, it makes no sense to look for reviews about the convenience of one or another type of handle - you need to try on each model yourself and choose the one that fits most comfortably in your hands.
Diameter
This parameter completely depends on how many people there are in the family and how often guests come to visit you. Woks with a diameter of up to 35 centimeters will be convenient both for one person and for a family of 2-3 people. For a large company, accordingly, it will take mucha larger wok - with a diameter of 40 centimeters or more.
In addition, it is worth remembering that a good wok is not cheap: it is better to purchase goods from a well-known manufacturer of dishes that will last a long time. Prices for high-quality woks usually start from 1000-1500 rubles, depending on the diameter and the availability of additional accessories. For example, a wok pan with a lid or a special set of spatulas will cost an order of magnitude more than a similar product without related paraphernalia.
What can be cooked in a wok
Cooking speed, versatility, the ability to retain the maximum benefit of food - these are the main qualities that the wok is known for. The recipes for cooking in this dish are so numerous that it is not possible to list them all - each ethnic group from Asia has its own culinary delights. However, the most common recipes are the following:
- Rice, buckwheat and wheat noodles with vegetables and meat, chicken or seafood. You will need: the noodles themselves, bean sprouts or green beans, carrots, sweet peppers, topping (chicken, beef or shrimp), soy sauce, cumin, garlic, s alt, pepper, onion. The topping is pre-marinated in soy sauce, then cut into pieces and fried in a wok. Then finely chopped vegetables are added, noodles cooked until half cooked, the dish is flavored with spices and garlic, poured with soy sauce and brought to readiness for 5-7 minutes.
- Curry. Ingredients: chicken meat, chicken broth,curry seasoning, tomatoes or tomato paste, garlic, onion, red pepper and paprika. First, vegetables are cut and fried in a wok in tomato paste or mashed tomatoes, then pepper, s alt, curry and paprika are added. The chicken is cut into thin strips and also placed in the wok. Then half a glass of broth is poured and stewed until tender. Rice is most often served with curry.
- Fried chicken with nuts. Ingredients: chicken meat, onions, mushrooms, walnuts or cashews, bean or soy sauce. Sliced chicken is fried in a wok for about 5 minutes, then mushrooms and onions are added. After 5-7 minutes, nuts are added and the sauce is poured. The dish is brought to readiness and served with rice or noodles.
For those who are losing weight, the wok pan will be a real salvation. Reviews about the benefits of dishes prepared with its help are only positive. When frying, oil is used to a minimum. Accordingly, the amount of cholesterol consumed and calorie content are reduced.
Wok cooking rules
- Using soy sauce and spices (black and red pepper, ginger, turmeric, sesame, curry).
- Meat and especially dense vegetables are put into the wok first.
- Constant stirring of the ingredients is necessary to avoid burning them.
- For a special piquancy, meat, chicken and seafood are pre-marinated for 2-3 hours.
The wok is not just for those who are crazy about Chinese and Asian cuisine. She will also please the owners who love tasty andhe althy food, but at the same time they have a minimum of time for its preparation, and the shape and depth of the wok will allow not only frying food, but even cooking soup and stewing vegetables.
