Best Frying Practices With A Wok

Do you know how to use a wok properly? We’re not talking about getting some chicken and vegetables for a stir-fry. Instead, we mean making the most of your cookware to create a delicious dish. When you think of a wok, frying is the first thing that springs to mind. Most people accomplish this with an electric fryer, oblivious to the versatility and frying powers of a wok. Woks are excellent for stir-frying and deep-frying. Deep-frying is one of the easiest things to perform with it because of its shape. Using it in fried dishes has its advantages. This pot will accomplish all you need, whether you want to cook on high or low heat.

For frying, choose the right wok. Some people are better at deep-frying than others. The ideal woks to use are those with a carbon steel round bottom. They’ll absorb heat more quickly and provide you with the desired temperature. Before you begin, test the wok on the cooking surface to see if it remains still. Accidents will occur if the wok wobbles. Before lighting the wok, prepare the food that will be cooked. Before putting it in the hot oil, make sure it’s clean and dry. Remove any extra water by patting it dry or drying it on a rack.

 

Another factor to consider is the type of oil you intend to use. Some oils cook better than others, but it’s all a matter of preference. You’ll need to warm your oil before adding your meal, like in a standard frying pan. You’ll need enough oil to cover anything you’re cooking thoroughly. Place your wok over an open flame or a gas stove to get high heat. At this time, you should add some all-purpose cooking oil. Select an oil that has a high smoke point. Sunflower and peanut vegetable oils are two examples. These oils have no flavor, which is the best type to use.

In order to acquire the desired flavor, different dishes require different oil temperatures. Whether deep frying or stir-frying, the temperature you use influences how well your meal turns out.