Definition: wok (and accessories)

Choosing the right wok and accessories

You can't cook well without the right utensils. Here are a few tips on how to choose the right wok and accessories.

Which wok?

A wok is a type of very wide, conical pan with high sides. Classic woks with a round base are suitable for gas cookers, while woks with a flat base are more suitable for electric hobs. Nowadays, there are also electric woks that can be placed directly on the table. The size depends on the number of portions you want to prepare. However, it is best to opt for a large wok (30 to 35 cm in diameter) because if it is too small, the food may pile up and the heat may not be distributed evenly. It is also important to note that, even though it is large, a wok will not allow you to cook for twelve people. A standard wok can be used to prepare meals for 4 to 6 people.

In terms of composition, choose a heavier carbon steel wok rather than a lighter stainless steel or aluminium wok, as the latter are less resistant to high temperatures and tend to stick. To avoid this, a non-stick coating is recommended. All woks, except non-stick ones, must be seasoned before their first use. First, wash the wok with detergent to remove the protective greasy coating. Then, place it over low heat and spread cooking oil over the entire inner surface with paper towels. Leave to heat for about ten minutes, then wipe with kitchen paper to remove the black residue. Do not wash the wok with washing-up liquid, but with hot water. Always dry it thoroughly before storing. If there are traces of rust, you can use a detergent cream. Always dry it thoroughly before storing.

Accessories

The stand: a metal ring to stabilise a round-bottomed wok on the hob.

The lid: domed and often made of aluminium, for simmering or steaming.

The spatula: a mini shovel with a long metal or wooden handle, for stirring.

The rack: to keep ingredients out of the water (for steaming) or oil (for draining fried foods).

The bamboo brush: for cleaning the wok.

The cleaver: a versatile cutting tool, preferably made of stainless steel, for slicing, mincing, chopping, etc.

The chopping board: made of wood or white acrylic, for cutting.

Bamboo basket: for steaming.

And chopsticks: made of wood or plastic, for eating, of course.

Cooking methods and benefits of the wok

In a wok, you can stir-fry, simmer, fry or even steam food. It offers quick and healthy cooking methods that are well suited to our lifestyles.

Origins

Cooking methods

Put away your frying pans, deep fryer and casserole dish and discover the wok, a wonderful multi-cooking tool.

Stir-frying: cook finely chopped food quickly (1 to 2 minutes) over high heat, stirring constantly from the centre to the edges. Meat and vegetables can be stir-fried separately and then heated together at the end with the addition of sauce.

Deep-frying: cook food wrapped in batter in boiling oil. The cooking time depends on the size of the food. Remove the food when the batter is golden brown and drain on kitchen paper.

Simmer: cook the food in sauce over a low heat with the lid on. Stir regularly to prevent it from sticking to the bottom.

Marinate: soak raw meat in a flavoured liquid to tenderise and flavour it. The "Chinese" marinade consists of soy sauce, rice wine and cornflour.

Steaming: place the food in a closed bamboo basket. Place the basket over boiling water in a wok, cover the wok and leave to cook.

Benefits

Wok cooking has three main advantages: it is quick, economical and healthy.

Thanks to its flared shape, the wok allows food to be heated evenly and requires little fat. Also, food cooked in a wok, unless fried, is low in calories and cholesterol.

What's more, food sautéed over a high heat, as is the case with a wok, retains its colour, flavour and nutritional qualities better.

Finally, a wok is easy to clean: if it is made of steel, wipe it with kitchen paper; if it is made of cast iron or has a non-stick coating, rinse it with hot water.

"The wok allows for healthier and faster cooking."

Through his various cookbooks, Ken Hom strives to make Chinese cuisine easy and accessible to everyone. Author of "Cooking with the Wok" (Hachette), among other books, he tells us how he now shares his knowledge of this cuisine on a daily basis.

You grew up in the United States, where your Chinese parents had immigrated. How did you learn to cook?

Ken Hom - At home, we ate simple food because my parents didn't really know how to cook. Before they came to the United States, they had a cook. It was my uncle, who owned a Chinese restaurant, who trained me and passed on his passion for cooking to me. As we didn't have much money, I started working in his restaurant at the age of 11, during weekends and school holidays. While my friends were playing football, I was in the kitchen. Then, in 1971, I took a trip to Europe and fell in love with French cuisine. I spent a year in Aix-en-Provence. When I returned to the United States, I gave cooking classes, and one day, a major American publishing house, Simon & Schuster, asked me to write a cookbook, which was a success. Then the BBC asked me to do cooking programmes, which were also very successful. That was the start.

What is your advice for choosing a wok?

The wok must be fairly heavy, otherwise it won't retain the heat. That's the secret to wok cooking, which is what makes it so quick and flavourful. The French aren't used to quick cooking; they tend to bake their dishes for a long time, simmer them gently, etc.

How do you explain the current craze for wok cooking in the West?

Because it's a different way of cooking, healthier and faster. It's a method that requires very little oil; you use water or wine to lower the cooking temperature. Wok recipes also contain a lot of vegetables. I think the French eat too much meat and not enough vegetables. Finally, you can do everything with a wok, which is handy for Parisians who live in small flats.

Are there any traditional French recipes that work well in a wok?

Yes, of course, all foods that are sautéed, simmered, fried or steamed. The wok is like a large frying pan and more than that. You can make chips, eggs and sauces to which you can add pasta. The only thing you can't do is roast meat.

What is your favourite wok recipe?

There are many. For example, sautéed chicken with basil. Cut the chicken into thin strips and stir-fry for 2 minutes in a hot wok with oil and a little garlic and ginger. Add the basil and a marinade made from chicken stock, soy sauce, chilli sauce and sesame oil. It's a quick recipe, ready in 5 minutes, and always very tasty.

What is your favourite restaurant in France?

I like Lao Siam, on Rue de Belleville, in the^19th arrondissement of Paris. It's a Chinese restaurant that also serves Thai dishes. The seafood dishes in particular are delicious. The food at this restaurant is tasty and authentic.

What do you think of Chinese restaurants in France in general?

There are some good ones, but I prefer Chinese restaurants in England. This is because there is a larger Asian immigrant population there. In France, there is a bit too much mixing between Vietnamese, Cambodian and Chinese cuisine, which are very different. To find authentic Chinese food, you have to search.