A wok is shaped sort of like a stadium, with a lot of "wall space" and a pretty small, round base. This means that all the oil you are using is constantly collecting at the bottom and getting very hot. Wok cooking uses a small amount of oil (because you keep pushing the food through it, as opposed to needing it to cover a whole pan) and high heat to "jump-fry" foods. You use the sides to push the food up and out of the oil periodically, so they can cook there as well. The oil doesn't break down, and vegetables stay brighter, crunchier and healthier than if they sat for a longer time in oil at a lower temperature.
No. You have to be available for work and looking for wok.
The correct temperature is dependent on what you are cooking, not what you are using to cook it!
The wok was invented in 3000 b.c
Any, just serve it in a wok! It is cooked in a wok not served.
wok
what are benefits using for nanochemcial
A wok is a type of saucepan.
the word wok comes from indanesia
Wok of Life was created in 1999.
Wok with Yan was created in 1980.
If you have an electric wok or a non-stick wok, you do not season it.If you have a traditional carbon steel wok or cast iron wok, then you need to season it.The best way to season a carbon steel wok or a cast iron wok is to use the so-called 'salt seasoning method'. It is discussed in detail (along with other ways to season or re-season a wok) at:http://wok.cooking.foodlywise.com/wok_cooking_equipment_wok_care/wok_care_how_to_care_for_a_wok/wok_care_seasoning_a_wok_how_to_season_a_wok/If you do not season a new carbon steel or cast iron wok food will stick to it and you won't be able to cook in it.
Ein Wok is eine chinesische Bratpfanne