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Food-and-Drink :: Cooking-TipsWok this Way! (Part 1 of 5) - IntroductionWoks have been synonymous with Chinese cooking since the emergence of Chinese cuisine. They have been used for some 3000 years in China for a variety of cooking methods, including stir fry...Read More Wok this Way! (Part 2 of 5) Selecting a Wok - As mentioned in Part 1 of the series, woks come in different sizes ranging from 10 to 32 inches in diameter, but a wok that's 11 to 14 inches in diameter should suffice for use in a household kitchen.... Read More Wok this Way! (Part 3 of 5) Seasoning Your New Wok - Seasoning is the most important thing you can do to your wok. Only carbon steel and iron woks need to be seasoned. The purpose of seasoning is to remove the manufacturer's protective coating and coat ... Read More Wok this Way! (Part 4 of 5) Cleaning and Caring for Your Wok - Non-stick woks do not require seasoning, and come with simple cleaning instructions from the manufacturers, while steel carbon and iron woks require seasoning. Cleaning a seasoned wok is a lot differe... Read More Working with Eggs - Bad eggs are rare but they do occur. Crack eggs into a separate bowl before mixing with other ingredients. If the egg is bad it will have an unmistakeable odor.If you find an egg stuck to the carton... Read More Pages : | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | |
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