Have you ever seen a wok and roll where the meat is not only cooked in one spot, but is rolled up in a spiraling shape to create the desired crispy texture? This cooking method was first introduced in China during the Song dynasty. Back then, the wok could be used for any type of meat.
Woks come in various shapes and sizes. Some are narrow, while others are broad. You can even find miniature sized versions today. Most have a handle on top to help transport the meat from one side to the other. Some are built with a special slot to hold vegetables or a lid to keep the meat from falling out.
A wok and roll can contain many different ingredients, such as vegetables, rice, meat and seafood. In order to cook all of these ingredients at the same time, you would have to cook them separately. A wok is perfect for making the large variety of Chinese dishes that use vegetables and meat as the main ingredients. You can also cook stews, stir fry and soups in a wok.
When you purchase a wok, there are a number of things you need to keep in mind. First, make sure the wok fits in your stove. Many new stoves are equipped with wok inserts which allow you to use the wok and roll in the cabinet or on the counter top. If your stove does not have one of these inserts, you will need to buy a separate cooking pan for preparing the ingredients.
Second, you will need a wok and roll holder. These holders fit onto the wok and keep the heat contained. The wok and roll holder absorbs the heat in the cooking process and evenly distributes heat throughout the wok. The wok and roll holder also prevents the steam from escaping from the wok. It allows you to place food in the wok without worrying about it burning or scorching.
Third, you will need a bamboo steamer. This steamer sits on top of the wok and allows the water in the wok to evaporate. The steam then raises the water temperature and cooks the food faster. The bamboo steamer also raises the humidity in the air around the wok. This air conditioning increases the temperature of the wok and makes it more comfortable to cook in.
Fourth, you will need tongs. These tongs are short handles attached to a handle. You will use these tongs to move food from one side of the wok to the other side. This process takes a lot longer when you are using a wok and roll than when you are using a frying pan or a skillet.
Fifth, you will need paper towels. If you want to make sure that the wok and roll are completely clean, you should use paper towels. Paper towels are easily cleaned with hot water and soap. This also helps to remove the oil from the wok as well as any excess grease.
Sixth, you will need a non-stick cooking spray. The oil in wok will stick to the outside layer of the wok if it is not seasoned. It can still stick to the pan if it is not seasoned, so non-stick spray is necessary. This type of cooking spray is easily found at any store. It is easy to use and it keeps the wok from sticking.
Seventh, you will need a rubber mat. The sticky bottom of wok and roll makes them very hard to clean without this mat. When the wok and roll are hot, this rubber mat absorbs the heat and cuts down on drafts.
There are many more tools you will need for a wok and roll, but these seven should get you started. If you have a bamboo steamer and a pair of tongs, you will be well on your way to enjoying your meals and your wok. It’s an easy way to cook healthy, great tasting food.
A wok and roll are a versatile cooking tool that is easy to clean and quick to heat up. You will appreciate all of the things you have learned by now. Cooking with a wok and roll is simple and enjoyable.