And, finally, Adam, I agree that the way woks are used is likely to differ a lot. What fuels were available to whom and when?
And on a related note, the assumption that woks and stir frying go together like a horse and carriage seems to me completely wrong. You can stir fry in things other than a wok.
And you can use a wok for things other than stir fries as we all know. So we need to feed in at the very least information about names for implements shaped this waym fuels, metal working, and oil availability.
I guess the metallurgical aspects are the important ones. If you are taking about a wok, then more factors then basic shape have to be taken into account. Beating a copper sheet almost automatically produces a wok shape, but these vessels are not woks. The technique for casting a wok seems very labour intensive and prone to producing wasters, so there must be a reason for the technique.
My guess would be that using this technique you get a vessel that works perfectly with the specific stove arrangement that it goes with. I would bet that while there are many wok shaped vessels, few of them are used in the same way as a wok, because they would deform or produce hot-spots on the vessels and so not cook the food correctly.
I have a Portuguese copper cataplana, which is the same shape as a wok two woks actually. There are plenty of examples of cookware being exported and used in a different way to its original manner. One modern example would be the Moroccan Tagine. It is essentially a portable oven, yet I rare see them used over a heat source with the lid on.
Often they are used over the stove, without the lid so like a conventional stew pot , in the oven or even not used for the cooking, but the finish dish is placed into the tagine for service.
Potentinally the shape of the wok could be copied and then it could be used in a different manner. The tava could fall into this catagorie or it could be an independent invention. Don suggests that the casting method produced a thick bottom and thin sides, ideal for Chinese cooking. But Chinese cooking when? And one conclusion seems clear. Shape and even metal unless we know a lot about its exact composition and construction do not necessarily or even often reflect cooking methods. And I agree that a cooking utensil in a different place might be used in a quite different way.
The tagine is a great example. Any others on offer? Rachel asks about the etymological argument. In fact both words huo and guo have been used from very ancient times for various kinds of pot or cauldron, so there is really no likelihood at all that either word derives from a non-Chinese word. But that says nothing about whether the wok itself, rather than its name, came from somewhere else.
Stir frying, etc. I wish I could tell you which book, but it is many years ago that I read it — and I may have gotten this wrong. In any case it is important to note that again if I remember correctly he presents this very diffidently, as an idea which migh be worth pursuing. Thanks so much Don. So the words huo and guo were originally just names for cooking pots. Are they still used that way? So we need to separate three issues: the history of pots and cauldrons generally; the intersection of the history of the wok with the history of other kinds of cooking pots; and the evolution of stir frying over intense heat and how that interacted with these pots.
I take it the point is that Chinese cooking pre-Tang or Song that is pre AD was the foundation of classic Japanese cooking and that therefore certain aspects of Japanese cuisine even today, such as the lack of stir frying and the ways of dealing with fish and rice-sushi reflect pre- Tang say BC AD Chinese cooking.
I am a big fan of such comparative analysis. And I also hold to the view that although cuisines change continuously in small ways, the important changes occur in big jumps.
So it is possible that after Japanese cuisine was shaped by the Chinese model at the end of the first millennium, it then stayed relatively stable. Especially probably given that the outside influences on Japanese cuisine were limited until the late nineteenth century. If only we knew more about the details of the outside influences on Chinese cuisine. Scholars such as Joanna Waley-Cohen, an expert on Chinese military history now working on culinary history, have suggested to me that Chinese cuisine as we know it today is surprisingly late taking shape—the last couple of centuries, in fact.
This would certainly fit with my belief that most of what the West eats is of very recent vintage. Family Living class, and we had to do a research paper. Like really, if your going to tell about it. Overall, less fuel and time was needed to prepare meals with a wok. Traditional Chinese woks have a round bottom, which likely originated from food preparation over open fire. The deep, wide design maximized the cooking space available and kept food from spilling out. Some things have changed since the very first classic wok.
Upon the advent of flat stovetops, flat-bottomed alternatives were developed. And while conserving fuel is no longer a top priority for most cooks, the speed at which a meal can be prepared makes it as attractive as ever. Popular chef Joyce Chen helped grow its popularity and use in the typical kitchen.
Carbon steel really is the ideal material for a wok. If you invest in a superior quality carbon steel wok, it will last for a lifetime. This flat-bottomed model is ideal for electric cooktops and gas ranges alike. No ring is needed. Instead, the Made In Wok sits directly against the heat source to facilitate optimal heat transference.
Often, round-bottomed woks are superior when it comes to evenly heating the sides of a wok. But the thin-walled design of the Made In enables maximum heat distribution, so you can stir fry across every inch of it.
Home kitchen cooks, industry professionals and the media have all been captivated by this heavy gauge, reliable wok. Made In Blue Carbon Steel Woks offer the opportunity to make both professional and amateur cooks swoon. Dare we say, this one will outperform even the best traditional cast iron wok.
There are endless ideas and possibilities when it comes to cooking or braising with this pan. Here are a few kitchen ideas sure to sell at your next meal:. Chow Mein : With a mix of noodles, veggies and a protein, chow mein is the dish that has it all. Moo Goo Gai Pan : This combo of mushrooms, forest vegetables and chicken is ideal for wok cooking. The flavorful sauce thickens quickly when added. Stir-Fry : Perhaps the best-known wok recipe, stir-fry can be served on a bed of rice or with noodles.
Tweak this recipe by food blogger Small Town Woman by adding your own selection of favorite veggies and a protein of your choice:. Nowadays, there is a wok for every occasion. Take a look at this comprehensive list of options to get ideas of where to start your search for the perfect one:.
Sometimes, depending on your living situation or lifestyle, some will suit you better than others. Are you searching for a wok to match any of the circumstances below? Electric Stovetops : A flat-bottomed wok is best for cooking on a flat area such as a stovetop. Although you are able to use a ring or Chinese stovetop grate to accommodate a round-bottomed one, this will reduce the efficiency of heat distribution and prevent it from reaching maximum temperatures. You can also find one with riveted designs for easy cooking.
Since everything from eggs to veggies to noodles can be prepared in a wok, it can replace a stove in its own right. Simply plug it in when needed. You can adjust the temperature settings to match the desired style of cooking, whether that be steaming, smoking or stir-frying. After it is cool and clean, stash it in your cupboard until the next meal. But if you go smaller than this, you may struggle to cook properly in the wok. You will potentially ruin your wok forever.
Lastly, those bamboo steamers, as cool as they look, can take a little patience to clean. Just remember these rules:. A wok is the main piece of cookware for literally billions of people, and has been in use for thousands of years. Thanks for visiting The Guy Can Cook! Before you go, make sure you sign up for my free newsletter! You can also learn a little more about me and this site. I'm a science geek, food lover, and wannabe surfer.
Click here to learn more about me and this site. To most people, a wok is a kitchen unitasker. Yes, woks are essential for stir-frying, but they can do so much more. I disagree with this for a few reasons. Pain in the ass. The key to proper stir-frying is to use high heat.
Think of it as a backup skillet if your main tool is in use. Plus you get to use bamboo steamers with your wok! And the steamer basket, as I mentioned above, is a godsend. Carbon steel —Woks are made from all sorts of different materials, but carbon steel is best. A spider skimmer is amazing.
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