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Topic: Wok

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	Wok - Use and Care
		The wok continues to be an important and useful utensil and instead of throwing it out, the cultures of Asia have adapted it to their new stovetops.
		On other stovetops, the grate may be removed and a wok ring fitted down onto the indentation of the burner to bring the wok as close as possible to the heat source.
		If you have an electric stove, you might find that the flat-bottomed woks work better, but because the wok shovel is intended for a round-bottom, you might substitute with some other implement (such as a wooden spoon) that would not scrape off the seasoning at the corner where round sides meet flat bottom.
	www.thaifoodandtravel.com /features/wok1.html (2120 words)

	Wok: Seasoning & Caring
		In the stores, carbon steel woks come covered with a coating of machine oil to keep the metal from rusting, so be careful when going through the stack of woks while making your choice not to get the dirty oil all over your hands, arms and clothing.
		The wok may be seasoned like any cast-iron pan, by brushing the surface with cooking oil and baking in a moderate oven for an hour.
		Tilt the wok from side to side, subjecting the entire surface to intense heat to burn the oil into it.
	www.thaifoodandtravel.com /features/wokcare.html (1330 words)

	Gourmet Food Shop >> Cuisinart WOK-730 7-2/7-Quart Electric Wok, Stainless Steel
		This wok is a Cuisinart in name only, produced in a foreign factory that likely churns them out for a number of companies.
		The fact that the wok detaches from the base for cleaning is fantastic.
		Wok and temperature probe are removable from base for easy cleaning.
	www.advancingwomen.com /gourmetfoodshop/?Operation=ItemLookup&ItemId=B0002YE6IG (964 words)

	City Wok
		Have you had your City Wok Chicken today?
		We’re now open for lunch and dinner, seven days a week.
		This site and its contents © 2005 City Wok.
	www.citywok.com (68 words)

	Thai Wok, available online from ImportFood.com
		The wok is easy to use and care for--just a small amount of oil added to the hot wok primes the easy-release surface.
		This is a flat-bottom wok which sits directly on the burner and allows for ease of use on American stove tops (and many cooks like the stationary flat-bottom).
		The wok is 14" in diameter, and the flat base is 7" in diameter.
	importfood.com /cwrk3201.html (216 words)

	How to season a wok
		A wok made of low carbon steel is preferred, as this type of metal is a better conductor of heat and it seems food will stick to the sides better than other materials.
		New woks may cause a slight metallic taste to the first two or three dishes that are cooked in it, but after use, the metallic taste disappears.
		A Wok should be thick and made of a rather slow-heating substance; otherwise it is hard to prevent the food's burning to the bottom of the pan.
	asiarecipe.com /woks.html (2770 words)

	Seeking the secrets of Chinese cooking in 'The Breath of a Wok' (Site not responding. Last check: )
		For Young, who travels with her own wok, the notion of "wok hay" is what gives stir-fried food that certain something - a combination of heat, crispy-crackliness, intense flavor and texture that can dissipate within minutes, even seconds, of removal from the fire.
		First the wok is heated over an open flame - always an open flame, for best results - until a single droplet of water, drizzled onto the metal, dissipates in a second or two.
		The wok must be hot enough to feel like a radiator in winter when you wave your hand over it.
	www.azcentral.com /home/food/articles/0131wokcook31.html (1167 words)

	Taste: The mysteries of the wok
		"Wok hay," loosely translated from the Cantonese, means "the breath of a wok." And that's the title of the culinary chronicler's latest book, an engaging meditation on the history of China's most basic cooking tool and a tour through the country's culture in an effort to find out the secrets of Chinese food.
		For Young, who travels with her own wok, the notion of "wok hay" is what gives stir-fried food that certain something: a combination of heat, crispy-crackliness, intense flavor and texture that can dissipate within minutes, even seconds, of removal from the fire.
		First the wok is heated over an open flame - always an open flame, for best results - until a single droplet of water, drizzled onto the metal, dissipates in a second or two.
	www.sptimes.com /2005/08/03/Taste/The_mysteries_of_the_.shtml (1287 words)

	Tips For Wok Cooking - Wok (Site not responding. Last check: )
		Wok cooking is done over very intense heat when compared to other rangetop cooking.
		Indeed, traditionally woks would be sold with an amount of lard appropriate of its size and seasoning needs.
		One way that woks work quite well is when frying in a way that falls between deep and pan-frying.
	www.homefurnish.com /kitchendining/cookware/wokcookingtips.aspx (452 words)

	Wok Basics
		Woks vary in size, in shape, in the materials used to make them, and in the accessories packaged with them.
		The classic round-bottom wok: a wok with a ring stand needed to support it, is appropriate for use on a gas range, but is not recommended for an electric range.
		When a round-bottom wok with a ring stand is used on an electric range, the heat that is trapped between the electric heating element and the wok becomes so intense that it can cause discoloration of the range surface.
	lhj.com /lhj/printableStory.jhtml?storyid=/templatedata/bhg/story/data/wok_basics_06212002.xml&catref=lcat113 (900 words)

	Electric Wok
		One advantage of woks is that the shape produces a small, hot area at the bottomwhile using relatively little fuel.
		Woks are also sold in western countries, where they tend to be given flat bottoms and nonstick coatings.
		Woks with curved bottoms normally come with metal rings to stabilize them on a gas stove.When such a wok is used on an electric stove, the ring should normally be placed upside-down so that the wok is in contact withthe burner.
	www.altvetmed.com /face/45514-electric-wok.html (702 words)

	Wok Glossary Term
		Modern woks are typically made from steel or aluminum, formed with deep sloped sides allowing for the ease of stirring and lifting various ingredients.
		Although the long or short handles on woks are often chosen for the type of preparation and heat sources to be used, woks with glass rather than metal lids are selected for ease of viewing ingredients while they cook.
		Some stovetop woks have special stands for wok designed with a round rather than flat bottom so the pan can be kept in a fixed position when used like a traditional sauté pan.
	www.recipetips.com /glossary-term/t--35180/wok.asp (282 words)

	Techniques in using a wok to cook
		It is not used on the burner to hold the wok.
		Place the wok on the heat source with the long handle facing to the left if you are right handed.
		Once the wok is hot, add one or two tablespoons and stir it around with the paddle and immediately add something to cook.
	www.sonic.net /bnoble/wok.htm (4990 words)

	Halfbakery: Parabolic Wok (Site not responding. Last check: )
		This wok would also be useful for lighting a fire, by concentrating the powerful rays of the tropical sun on a box of tinder placed at the focus.
		I always thought woks were supposed to be parabolic anyway.
		Objections have been raised as to the efficacy of the Wok as a reflector when coted with carbonised oriental foodstuffs.
	www.halfbakery.com /idea/Parabolic_20Wok (575 words)

	Wok this way \| The San Diego Union-Tribune
		She describes several methods of seasoning a new wok; many traditional cooks advise cooking chives in lard or pork fat to help establish a protective patina on the wok.
		While stir-frying is her focus, she celebrates the versatility of the wok with sections on boiling and poaching, smoking, braising, steaming and deep-frying.
		A carbon-steel or cast-iron wok should be heated until a faint wisp of smoke rises from the surface.
	www.signonsandiego.com /uniontrib/20050202/news_lz1f2wok.html (2127 words)

	"Wok Cooking" - Shopping.com
		Le Creuset's wok has a blue enameled finish, designed with an artist's touch with a slightly curved bowl and two handles that flare out from the sides...
		This 10" wok is the ideal size for stir-frying a side dish or a one-person meal.
		This beatiful wok is crafted to distribute heat evenly and enhance the flavor of you food.
	www.shopping.com /xCC-Wok_Cooking--price_range_90_190 (1163 words)

	the wok shop: selling woks for 30 years
		This pan was designed out of a necessity to conserve on fuel because a wok conducts heat very efficiently, uses up little kitchen space since a wok takes the place of many pots and pans.
		The advantage of using a wok rather than a skillet is that the flared sides and depth permit rapid tossing of many ingredients and the use of a minimum of oil.
		The bottom of the wok gets extremely hot and the sides remain cool, thus, the food is cooked in the bottom and tossed to the sides; with this constant motion, vegetables are cooked just right…in the hot bottom, then tossed to the cool sides--quickly, efficiently, nutritiously!
	www.wokshop.com /HTML/products/woks/woks.html (153 words)

	In praise of wok hay for Chinese New Year (Site not responding. Last check: )
		Wok hay is what happens when excellent ingredients - like ginger, noodles, shrimp, walnuts or Chinese chives - meet a wok crackling with heat.
		Her book, "The Breath of a Wok" (Simon & Schuster, 2004), is both an effort to define wok hay and a guide to achieving it in an American kitchen.
		The best chefs buy their woks from artisans who hammer each one from a single piece of carbon steel, positioning each strike of the hammer to create a perfectly smooth cooking surface.
	www.azcentral.com /home/food/articles/0210wokhay10.html (1633 words)

	The New York Times > Dining & Wine > The Well-Tempered Wok
		Wok hay is what happens when excellent ingredients - like ginger, noodles, shrimp, walnuts or Chinese chives - meet a wok crackling with heat.
		Her book, "The Breath of a Wok" (Simon & Schuster, 2004), is both an attempt to define wok hay and a guide to achieving it in an American kitchen.
		The best chefs buy their woks from artisans who hammer each one from a single piece of carbon steel, positioning each strike of the hammer to create a perfectly smooth cooking surface.
	www.nytimes.com /2005/02/09/dining/09wok.html?ex=1265691600&en=abe7d3f536851de5&ei=5090&partner=rssuserland (920 words)

	Shelly Sinton: Wok on the Wild Side (Site not responding. Last check: )
		Wok cooking is synonymous with stir-fry, which is a high heat, low fat method of cooking that results in intensely flavored and vibrantly colored meals boasting vitamins, minerals, other healthful components.
		The materials and shape of woks allow for better distribution of heat, minimal fat for cooking, and the ability to cook a large amount and variety of food in a short amount of time.
		Wok pans are generally made of carbon steel, aluminum, or copper for excellent heat conductivity.
	www.dolfzine.com /page691.htm (2194 words)

	Wok - Glossary - Hormel Foods
		Modern woks are typically made from steel or aluminum, formed with deep sloped sides allowing for the ease of stirring and lifting various ingredients.
		Although the long or short handles on woks are often chosen for the type of preparation and heat sources to be used, woks with glass rather than metal lids are selected for ease of viewing ingredients while they cook.
		Some stovetop woks have special stands for wok designed with a round rather than flat bottom so the pan can be kept in a fixed position when used like a traditional sauté pan.
	www.hormel.com /kitchen/glossary.asp?id=35180&catitemid= (322 words)

	Thai recipes wok cooking stir fry
		Cooking with a wok is a developed skill.
		The size is not as important as long as you have enough heat to keep the wok hot.
		The wok should still be hot enough to get a good sizzle from the vegi's.
	bangkokcuisine.com /original/bangkok/how_to_wok.htm (513 words)

	Hand Hammered Wok (Site not responding. Last check: )
		Everything on the wok is hand made, even the handles that are riveted into the wok.
		The most authentic wok available compared to all the woks being sold elsewhere (except the cast iron wok).
		This wok has to be seasoned before it’s used for the first time (that’s when you burn cooking oil on to the cooking surface of the wok, instructions will be included).
	www.googncomp.com /id22.html (124 words)

	WOK Wrestling Entertainment
		Consisting of one of the first WOK superstars, Merlin, and several other impressive athletes, including a new female superstar, Scorcha, the rival faction took out New Wrestling Organization superstars one by one until their leader, Billy Bob, was defeated at the hands of Merlin, himself.
		WOK Owner Aaron Pacheco noted one sad day in July of 2001 when the organization was preparing to close down that, "The WOK has been an integral part of my life for the past five years.
		The WOK never hosted a match which was "hardcore" and always worked with its superstars before events in order to make sure that everything went as planned and nothing dangerous or unexpected would happen.
	www.rametpro.net /wokwrestling (1129 words)

	Traditional Steel Wok
		There are plenty of modern wok designs on the market, but for whatever reason, this traditional “workhorse” steel version still prevails in great kitchens around the world.
		From five-star hotels to local restaurants, these otherwise plain and rugged looking all-steel woks continue to be a favorite amongst the pros.
		Note: Woks that are 20" or larger are typically used in the commercial / restaurant industry and may be too large for some homes.
	www.asianawest.com /tradsteelwok.html (104 words)

	Wok Cooking: Buying the Best Wok
		A wok is a thin metal all purpose cooking pan, with high sides and rounded bottom.
		The wok is most often identified with the stirfry method of cooking, and also useful in omelet cooking.
		The nice thing while using a wok is you can swirl the food more around the pan.You can even toss and lift the wok while stirfrying thus making one appear to act like a knowledgeable cook or chef, great eh.
	www.suite101.com /article.cfm/asian_pacific_rim_flavors/50434 (421 words)

	NPR : Capturing the Elusive 'Breath of a Wok'
		A carbon-steel or Chinese-made cast-iron wok must be heated on high heat until a faint wisp of smoke rises from the pan.
		In her latest book, The Breath of a Wok, Young writes about the magical essence that is released by a good wok when it is properly cared for and heated to the right temperature, and when the freshest ingredients are used.
		Dry the wok with paper towels, then place over low heat 1 to 2 minutes until the pan is totally dry.
	www.npr.org /templates/story/story.php?storyId=4759306 (1264 words)

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