May. 06, 2024
According to Google’s featured snippets, a well-seasoned carbon steel wok is crucial for Chinese cuisine as it handles high heat essential for stir-frying, a method difficult to replicate with non-stick pans. Here is my comprehensive list of top 10 “must-have” kitchen items for Asian cooking.
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While you can use regular pots and pans for most Asian cooking, having the right tools can make your culinary endeavors much more effortless, especially for dedicated Asian recipes. It’s not necessary to buy everything at once; starting with a good wok and a wok spatula will set you off on the right foot. You can always expand your toolkit over time.
The wok is among the most versatile tools in an Asian kitchen. It allows you to stir-fry, roast, steam, boil, pan-fry, and braise. Once properly seasoned, a carbon steel or cast iron wok will be naturally non-stick. Unlike regular non-stick pans, it can withstand the high temperatures essential for stir-frying. A flat-base wok can be used on electric or glass-top stoves, while a traditional round-base wok requires a wok ring to hold it in place.
Carbon steel woks are usually recommended due to their durability and affordability. Cast iron woks are also excellent but may be heavier to handle. Be sure to season your wok before the first use and re-season periodically.
Your brand new wok will need to be seasoned before its first use and may need to be re-seasoned occasionally. Click here for a step-by-step guide to seasoning your wok.
A wok spatula pairs excellently with your wok, while a ladle is handy for soups and sauces. Opt for versions with wooden handles as stainless steel handles can get hot, especially when left in the wok during high-heat cooking.
Steel wok spatulas are recommended for their curved design that glides against the wok’s surface, picking up even the smallest bits of food. Avoid bamboo, silicone, and wooden spatulas since they won’t perform as effectively.
A wok lid combined with a metal steaming rack allows for steaming, while also useful for braising meats. Use the lid to cover your wok when storing it to keep it dust-free. Most wok lids are lightweight aluminum.
A wok brush, or alternatively a stainless steel scrubber, keeps your wok clean. Avoid soap during cleaning as it removes the crucial seasoning oils. Rinse under tap water, scrub food residue away, and dry the wok over medium-high heat.
A bamboo skimmer is indispensable for deep-frying or blanching food. Available in various sizes, it allows you to efficiently handle larger quantities of food compared to a wok spatula.
A deep-fry rack enhances your frying experience. Hanging on the inside of your wok, it allows excess oil to drain off, reducing the need to hold food against the wok’s side. Ideal for achieving crispy, delicious results.
Rice is a staple in Asian cuisine, and an electric rice cooker makes preparing it incredibly convenient. Simply add rinsed uncooked rice, water, and turn it on for perfect rice every time. The “keep warm” function is an added bonus.
BONUS: You can also cook complete meals in your rice cooker! Click here for my Rice Cooker Hainanese Chicken Rice recipe!
While bamboo steamers are often associated with dim sum, they can be used to steam a variety of foods. Place the steamer in your wok over boiling water, ensuring there’s a gap between the water and the steamer. Use bamboo steamer liners for easy cleanup.
A cleaver might seem daunting, but it’s a versatile tool, particularly for meats like chicken and pork ribs. If you find it intimidating, a good chef’s knife is a viable alternative for most tasks.
The mortar and pestle are excellent for grinding spices and making pastes. They are perfect for mincing garlic and making sambal (ground chilies), producing flavors unachievable with a food processor.
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