One of my favorite tools in the kitchen is the WOK. I use it for my stir-frys. But you can use for boiling, braising, deep frying, pan frying, roasting, searing, steaming, stewing, and smoking. The wok uses less oil than conventional frying pans. The vegetables are crispier, crunchier and meats don’t absorb large amounts of oil. The shape promotes convection from the hot bottom up to the top. 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. Have a Fit Body Life!
No related posts.