Probably the most important piece of equipment in a Chinese kitchen is the wok. While coming in a variety of sizes, its shape makes it easier to prepare a large amount of food in a short period of time, making it at critical section in any Olympic kitchen in Beijing. Everything from meats to pasta is prepared in the wok, not just the traditionally thought-of stir fry. It takes skill and experience to use commercial woks, and they can be dangerous. Hot oil and a torch-type burner beneath open up the possibility of serious burns. Fortunately, safety is paramount in this Olympic project and there have been no injuries...
Before the woks can by used they must be tempered and prepared. This is done by heating every section of the wok over the burner until it gets red hot. This is done several times and in sections in order to prepared the metal as well as burn off any impurities. The final step is to completly coat the wok with oil (vegetable oil) and cook it off. At that point, it is ready to be used.
Before the woks can by used they must be tempered and prepared. This is done by heating every section of the wok over the burner until it gets red hot. This is done several times and in sections in order to prepared the metal as well as burn off any impurities. The final step is to completly coat the wok with oil (vegetable oil) and cook it off. At that point, it is ready to be used.
No comments:
Post a Comment