Definitions for "Wok"
Related Terms:
Griddle, Stir fry, Kadai, Terrine, Roast, Fricassee, Basting, Blanquette, Timbale, Brown, Fond, Braising, Forcemeat, Agnolotti, Frittata, Stuffing, Casserole, Etouffee, Gravy, Canapé, Salpicon, Stir-fry, Scrapple, Aspic, Braise, Bubble and squeak, Navarin, Pat, Croquette, Hash, Au naturel, Pottage, Searing, Ramekin, Irish stew, Fry, Fajita, Gratin, Ricer, Tortellini, Boudin, Waterzooi, Tostada, Stew, Chimichanga, Canapés, Au gratin, Ragout, Rice cooker, Comal
The most important piece of Chinese cooking equipment, a wok can be used for stir-frying, deep-frying, steaming and roasting. A wok has numerous advantages in shape, design and material. While there are several types of woks on the market, from stainless steel to aluminum, carbon steel is best.
A wide, lens-shaped pan with superior heat conduction used for stir-frying. Available in nonstick or seasoned surfaces, in materials such as aluminum or cast iron A lid can be used to retain heat and moisture.
pan with a convex bottom; used for frying in Chinese cooking
A pan with a round bottom, the wok is used to stir-fry foods.
This Asian cookware is shaped like a bowl, but with a rounded bottom and high, flared sides. Though conducive to stir-frying, a cooking method in which small pieces of meat and vegetables are tossed and stirred constantly and rapidly over high heat, woks can be used for steaming, braising and deep-frying. Available in various sizes, most woks come with a round metal stand that fits around the burner and holds the wok over the heat source. There are also flat-bottomed woks for use on electric burners, and electric woks, which generally have a nonstick finish.
A round-bottomed cooking utensil popular in Asian cuisine, used for various cooking techniques.
Traditional utensil in Asian cooking. This versitle round-bottomed pan is used for stir frying, steaming, braising, stewing and deep frying. They come in a variety of sizes and are also available with flat bottoms for electric stoves.
A cone-shaped utensil with a rounded bottom, which encourages ingredients to return to the center. This utensil, which is used to cook most Chinese dishes, preserves the natural quality of the food.
(WAHK) A deep fry pan with a rounded bottom and sloping sides used for stir-frying small pieces of meats and vegetables in a small amount of oil over very high heat. The rounded bottom and sides heat evenly and direct food toward the hot oil in the bottom of the pan.
A multipurpose pan with round bottom and sloping sides. Non-stick woks with flat bottoms are popular for use in America because of the flat stovetop. With American stoves, it is often difficult to produce good stir fry with a wok because the sloping sides cool too quickly.
The wok is a metal pan with sloping sides and a rounded or flat bottom. The 35cm (14 in) wok is the best size for home use.
A round bowl-shaped metal cooking utensil of Chinese origin used for stir-frying and steaming (with rack inserted) of various foods.
Cone shaped utensil which is normally used to cook Chinese food. It has a rounded bottom, which encourages ingredients to return to the centre.
A round bottom pan used for stir fry and other cooking methods using high heat.
The wok is a versatile round-bottomed cooking vessel originating in China. It is used especially in East and Southeast Asia. The word "wok" comes from the Cantonese Chinese word for the item: "wok" (é‘Š).