Quotes About Wok

With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.

The most used thing I have is my wok. I prefer it to a pan or pot. It is my wonder. They're really easy to clean, I am a lazy cook like that, so it appeals.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.

There was a Chinese Dragon for a short time too. No one could say his name and he insisted on Sweet and Sour Pork for every meal. It got very expensive. Fortunately, a Chinese couple who owned a wok, fell in love with him. They took him home with them, and he is now spoilt rotten. They even wrote a cookery book for other Chinese Dragon owners: A Hundred Ways to Cook Sweet and Sour Pork. That was a great success.

A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. - that's a good thing.

For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid.

Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work very efficiently.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.

Wok cooking is intimidating, but it's the most versatile and handy tool in your kitchen.

The wok is one of my favorite things to work with when I'm camping. Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make.