Woks & Asian
Cooking Utensils
| Essential Cooking Utensils for Asian, Hawaiian & Polynesian Cooking |
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Wok - Joyce Chen's 14" carbon steel wok set (25 year warranty) Comes with dome lid, 12" bamboo spatula and recipe book. - A wok is absolutely necessary for fast cooking, deep frying, and stir frying. A wok with one straight handle is much safer and easier to use. This Joyce Chen Wok has that. I personally, would never buy a nonstick wok for authentic tasting cooking. It is important to season a wok and not to scrub it shiny, but make sure food solids are cleaned out with a bamboo wok cleaner, or nylon scrubber. Once clean, heat up again until the water droplets evaporate, add a TB of peanut or high temp oil and coat inside. Turn off. Your wok is ready for the next time. After numerous uses, the wok will turn darker and kind of look "dirty" but it is not. I am a firm believer that a "dirty wok" (or well seasoned wok) makes for better tasting food. Browse more woks on Amazon. | ||||||
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| Wok Lid - dome 14" - Some woks come with lids, some don't. Always get a lid for your wok to cook, steam, or keep foods warm. | |||||||
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Splatter Screen - You will regret not having a splatter screen when you add tofu or other moisture rich foods to your hot wok. Youch! This screen can just be placed over the open wok and it works! | ||||||
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Tempura Rack - for 14" wok - Tempura racks are not just for tempura, but for any deep fried foods, such as pakoras, samosas, stuffed eggs, chicken wings or shrimp crackers (krupuk). If you leave a freshly cooked batch on the rack while you cook the next, the oil drips back into the wok and by the time the next batch is ready you can remove the first - the end product will be nice and crunchy and much less likely to get soggy while you finish the all the batches | ||||||
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16' Wok Spatula - Metal with wooden handle This is good to use when you are cooking food that may stick,. It continually scrapes up bits of stuck food, making the sauce that much richer. This is an essential utensil for wok cooking. | ||||||
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Wok Paddle (right handed) - A wok paddle moves around lots of food very efficiently. Also comes in left handed, Finely made hard maple. Also available is a pair of 10" paddles. | ||||||
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Reverseable Wok Ring - If you have an electric stove and an round bottomed wok, you will need this. | ||||||
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Joyce Chen 10" Bamboo Steamer - 3 piece - So many Asian and Pacific dishes are steamed and this is the perfect way. I have 2 sets so as to make a higher tower. Here in Hawai‘i, I can just go outside and pick banana or ti leaves to make packets for food. A favorite way of cooking sticky, sweet rice is to line the bamboo steamer with a banana leaf and steam the partially cooked rice. The flavor is sooo distinctly wonderful! | ||||||
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Colander - 5 quart. - A colander is useful for any kind of cooking, but particularly for Asian and Pacific cooking. Of course for straining noodles, also for washing fresh vegetables, and if the holes are small enough, for washing rice. | ||||||
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Ladle/Scoop - A ladle comes in handy when cooking and serving soupy foods. | ||||||
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Clay Pots - Sandy outside, glazed lid and interior. Clay pots are used for making soups, stews and stocks. The best way to get tender meat outside of the imu. | ||||||
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Slotted Metal Spoon - Essential for taking out deep-fried foods from your wok or picking out solid foods from soups. | ||||||
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Hukanabe Fukagata Wok - 13" flat bottomed, cast iron wok with lid. I just had to add this. It's "sculptured grace" makes it something you just want to have. | ||||||
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Chinese Brass Hotpot - The nice high stack on this brass hotpot keeps the heat in and away from the handles and the diners | ||||||
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Japanese Cast Iron Hotpot - Another beautiful hotpot to have in the middle of your table, surrounded by guests. | ||||||
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Silit Dim Sum Wok - A 14" wok for making the perfect dim sum. | ||||||
| Next Page - Knives & other smaller utensils |
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©2005 Cookbooks of Asia and the Pacific, P.O. Box 1255, Pahoa, HI 96778
contact@thebamboochef.com |
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