There are some kitchen instruments that never escape the list of necessary items for a chef. One very common instrument here is the wok, which originated from China, and has quite an interesting story to tell.
Its simple genius lies in its round-bottomed shape along with its wide opening, which both equip the chef with a lot of options in cooking.
Because of the unique shape of the wok, it is a very good stir-fryer. Whether the chef is cooking rice or vegetables, the wok’s shape allows the chef to turn over what he is cooking easily, even without the help of a ladle. He only needs to master the flick of the wrist. Also, the shape ensures that the contents do not fall off the edge.
The wok is also a very effective steamer. One only needs to place a smaller container at the center of the pan, and let the boiling water do the trick. In fact, the Chinese love to do this by placing chopsticks as a base of support for the item to be steamed.
The wok comes with ample depth, which allows the chef to cook items that come with a lot of liquid, as typified by stews and soups. For the same reason, the wok is also good for boiling and deep frying.
It makes a lot of sense that what was once a very crude Chinese cooking instrument has found its way to many commercial and household kitchens. It can’t be denied that the wok is among the most reliable must-haves in any kitchen today.
Kimberly Wang Dey, an account manager in a kitchen supply company in San Francisco, caters to the kitchen needs of some of California’s best restaurants. For more about kitchen equipment, read this blog.
Kimberly Wang Dey 