Log In Sign Up. Want to stay up to date with this post? Log In or Sign Up to comment. Entertaining The Ultimate Guide to Thanksgiving by Kristin Donnelly The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive Trending Discussions.
Jewish Sweet Potato Side Dish. Updated 9 hours ago 14 comments. Sauces Butter. Thanksgiving Holidays Main Dish. Tane is proudly Chinese American.
Two two woks at the top were baked. The process requires time but try it. Does your wok have plastic handles that can be unscrewed?
If yes, remove them with a screwdriver. That was the case with the Joyce Chen wok I bought from Amazon. If your wok has plastic handles that cannot be removed, like the cast iron wok below from the Wok Shop, wrap the handles in foil.
I tried one covered in foil and one uncovered. One handle eventually cracked during cooking so use foil! Preheat the oven to F with a rack in the center position. Then wrap it in foil. Repeat if you have another handle. This protects the parts during baking. Preheat the oven F with a rack in the center position. If your wok has metal handles, preheat the oven to F with a rack in the center position.
Regardless of wok handle type, use paper towel to rub about 2 teaspoons of virgin flaxseed oil or canola oil on the interior and exterior metal surface. Then invert the wok and place it on the oven rack. Bake it for 30 minutes. Turn off the oven and let things gradually cool for 15 to 30 minutes.
This continues the seasoning process and allows the wok to cool so you can retrieve it with few hassles. Remove the wok from the oven, then let it cool for about 45 minutes before carefully unwrapping the foil and removing the damp cloth. Now, heat the wok over medium, add 2 tablespoons of oil canola, peanut, grapeseed and 1 large sliced onion.
Stir-fry the onion, pressing it all over the interior. Discard the onions, wash the wok without dish soap and use the softer side of the sponge. Heat the wok over low for about 2 minutes, until the wok is dry. During the first month or two, try to use your wok at least three times a week. You can fry an egg in it, for example. Shallow-fry, pan-fry, deep-fry, stir-fry in the wok. I do not steam in the wok because that removes the patina. Repeated usage allows the wok to further develop its seasoning.
Expect the wok to change color during its youth. Note that any links to Amazon on this website are affiliate links. I earn a small referral fee, which I put back into maintaining this site. Thanks for the support.
Links to Amazon from this website may generate a small amount of income to help support VWK. Advertisements also enable ongoing content creation. Thanks for visiting and contributing to good food knowledge!
Hi Andrea, I have never seen or heard of anyone in my family or acquaintances seasoning a wok! I guess I don't quite understand the rationale - can't just heating up your wok and then just doing all the standard cooking in it suffice?
When did this kind of practice start? Is this from a certain region? I have so many questions, but I guess that just means I'll have to do some research, haha. Can you recommend which method would work best for other kids of food? I'm still in surprise that this is a legitimate practice and that I've never heard of this. I have a few woks myself and I've never felt inclined that they needed prep beforehand like a baking pan.
If you have a Helen Chen wok , take a look at this video. This particular wok is only 12 inches and is the perfect size for one or two people.
This is the second time I have used my wok burner by Bass Pro Shop. As I season the wok, you will be able to see the patina developing.
If you like that wok burner it is sometimes on sale. Check this link out at Bass Pro Shops to see if it is on sale. You can check on the availability here. This wok is small enough for two and is the perfect wok for flipping food.
Note: This wok sells out quickly so if it sold out, check back and Amazon should have it back in stock within a short time. Also, take a look at this Yosukata This wok is a flat-bottomed, pre-seasoned wok and it will save you the time and effort to season it.
A good quality wok can last you your entire life, especially with good care. Make sure that you follow these guidelines to season your wok and keep it looking great over time. Your wok will develop a black patina, which will help preserve it over time and add additional flavor to your dishes.
Chefs often keep their woks in the family for generations and love cooking stir-fry and similar dishes. A pow wok is simply a wok with a single long handle, usually " so that the cook can flip and toss the wok over a gas flame similar to how you would flip an omelet.
Natural bamboo wok brush, environmental safe! These brushes are suitable for cleaning woks, pots and pans in your kitchen.
Besides stir-frying, you will find your wok perfect for deep frying, stewing, steaming, braising, or even for the perfect bowl of popcorn! This article is all about wok rings.
0コメント