|
| INDIAN COOKING |
|
| KITCHEN ACCESSORIES |
|
| KITCHEN APPLIANCES |
|
|
|
 |
|
|
 |
|
|
| Displaying 1 to 10 (of 16 products) |
Result Pages: 1 |
|
|
|
|
More Large Woks |
|
|
|
|
A wok, is nothing but a versatile round-bottomed cooking vessel. It is said to be originated in China, and was used especially in East and Southeast Asia. South Asia also uses a similarly-shaped vessel known as a karahi. The most common materials used in making woks today are carbon steel and cast iron. The cast iron one was one of the most common type in the past.
Usually, most of the woks range from 30 cm to 2 meters or more in diameter. Woks of 36 cm (14 inches) (suitable for a family of 3 or 4) are the most common, but home woks are as small as 20 cm (8") and as large as 91 cm (36"). Smaller woks are typically used for quick cooking techniques at high heat such as stir frying. Large woks over a meter wide are mainly used by restaurants or community kitchens for cooking rice or soup or for boiling water.
This is most often used for stir frying, but can also be used for other purposes, such as steaming, deep frying, braising, stewing, smoking or making a soup. It is commonly, almost exclusively, cooked with a long handle spatula and/or a long handle ladle. The long extensions are provided, so as to avoid the burnings of the cook's hand while maneuvering the food. |
|
|
|
|
|
| INFORMATION ON APPLIANCES |
|
|
|
| INDIAN RECIPE CENTER |
|
|
|
| |
|
.jpg)
