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Wok this way! (part 4 of 5) cleaning and caring for your wok - cooking-tips


Non-stick woks do not compel seasoning, and come with clear-cut cleaning directives from the manufacturers, while steel carbon and iron woks demand seasoning. Cleaning a experienced wok is a lot another than a non-stick wok, and this is what we will cover here.

We will start with an chief reminder: Do NOT use a steel wool scouring pad (or any coarse product) on a tested wok, EVER! It will waste all the attempt you put forth in flavor your wok, and will demand you to re-season it again.

A just now tested wok will need some extra tender-loving-care. Closely after cooking each dish, rinse the wok with plain hot water only. It is chief to not use any other cleaning creation to avoid hurtful the seasoning. Often, there will be some bits and pieces of food particles stuck on the appear of a just now tested wok. To confiscate them, gently lift them off with a rattan brush (highly recommended), or a non-metallic scrubber. Then rinse the wok once more with plain hot water. To dry the wok, in its place of wiping it dry, put the wet wok on the stove and set it on high heat. Heat the wok until a faint smoke arises from the bottom, then also let it cool and store it away, or carry on to cook a further dish. It is a conventional carry out for chefs in Chinese restaurants to directly put the wok back on the stove, pour hot water into the wok, scrub it cursorily with a wicker brush, dump out the water, and then place the wok back on the hot stove while he/she prepares a new dish. By the time he/she is ready to cook the next dish, the wok is previously hot, dry, and ready to go. It takes plainly seconds to go because of the drill once you get some practice. This course allows the traces of lubricate from the last dish to become calm into the carbon steel's pores, added excitement the wok.

After you are completed cooking a meal, cleaning the wok, and ready to put the wok away, it is all the time a good custom to apply a different thin coat of cooking oil. Store it in a dry, airy spot until you use it again (hopefully, very soon). Once the wok is well-seasoned, it becomes self-sufficient, and will not demand re-coating again. As mentioned before, It takes time, care, and accepted use beforehand a wok develops a patina, where the wok becomes close to non-stick, and the dishes disclose that hard to pin down "wok hay". In addition, clean-up and care will be easy, requiring hardly time and effort, often only involves rinsing it with plain hot water and diminutive scrubbing, as none of the food must stick to the wok.

As the black gloss develops from everyday continual use, it will also arrive on the scene on the foot exterior. It is also a layer of carbon from cooking at a high heat. In a household kitchen, where the stove does not reach as high a high temperature as it does in a restaurant, this is in reality a good thing. It helps conduct the heat faster, concentrates the heat to the floor of the wok, and brings the wok to an even senior temperature. A nice bonus is that it also enhances the feeling of the dish. So, there is no need to scrub the outer of the wok, either. Just a clean hot water rinse after cooking be supposed to be enough.

In Part 5, we'll talk about all the nice diminutive links that you can get along with your wok, the accessories.

Helen Fan grew up in a ancestors that has owned a range of Asian restaurants all over North America, from Vancouver (Canada), Houston (Texas), Decatur (Illinois), to Chicago (Illinois). She, and the rest of the Fan category are now allotment their decades of comprehension on the art of Chinese cookery at http://www. ChineseHomeCooking. Com

You can read more of our articles at http://www. ChineseHomeCooking. Com/resources/resources. htm


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