Using Your Wok Hardware

This is a continuation of our series on cooking with the wok, as pulled from excerpts from Renegade Wok:  New Dimensions in Wok Cooking. In this article we focus on how to use your wok hardware.

As each artisan is trained in the tools of their trade, the wok chef must become adept at the tools under his command. This article emphasizes the basic wok tools and techniques so that anyone can learn the art of wok cooking by doing it. We have arranged illustrations to show what you will see as you are doing it.

So, go to the store or Oriental food market and arm yourself with the bare necessities. If the sales people sell you more than you need, invite them over to demonstrate every one of them.

Lock (handy hardware)

• The spade or spatula is used to follow the contour of the wok, turning the proteins over and over, until the singed meat "locks" in the flavor.
  It is most useful for constant mixing of pre-cut ingredients as they are sequentially added to the wok. It is also used to mix gravies and flavors in the scoop. Finally, it helps to load and unload the scoop into serving implements.

• The scoop is used to hold the ingredients during mixing, transporting of ingredients, or even holding proteins to retain flavor, while stir-frying heavier vegetables and so on.
  A most valued service that the scoop provides is the dip into the "stock" vessel (chicken or beef broth) and strategically add varying amounts of flavored moisture to keep the ingredients from drying out during the high heats of "wokking."

Note:   For plastic or soft-lined woks, the spade and the scoop should be made of non-scratching materials.

Stock (Soup pot)

The stock pot is a key to maintaining the dominant flavors of your creation. You may funnel the unused cuts of meats, chicken, or fish into separate vessels of goodness by boiling. The wise cook regularly depends on these sources to keep ingredients from drying out, furnish soup broth for noodle dishes, or even to reduce the overtaste of adding too much spice or condiments. Use it wisely for quality control.

Note 1:   Bouillon cubes in water or cans of chicken or beef broth from your grocer will also suffice. (Do not store in original cans.)
Note 2:   Renegade wokkers might make a bouillabaisse broth for their seafood creations. Try it!

Barrel (Wok = shallow vessel with a barrel of goodness)

• This is a typical wok. It may be made out of carbon steel, stainless steel, aluminum, or so on. Handles are preferred for safe handling and fast maneuvering.
• It may be copper-jacketed on the bottom for faster heating.
• It may be lined with high-temperature plastic or enamel so food will not stick, is easier to clean, and does not need breaking in.
• It may be an electric wok, but you should know the approximate heat at all times (shown with stand).
• The traditional wok is bare metal, made of stainless steel, carbon steel, or rolled steel.
  This wok is preferred by many chefs because it generally comes in many sizes and offers the ultimate challenge in grace and speed.
• If the wok has a round bottom, it will require a support or fire ring to hold it steady over a stove burner.
• If the wok has a flat bottom, you may not need a ring, but be careful to keep it in the center of the burner (lest you have uneven heat, or even a traveling wok while you are learning).
• The bare woks are generally used in restaurants and the availability of many sizes permits mass feeding merely by changing woks.
• Proper break-in is required (for non-stainless steel woks).
• Allow hot oil penetration of the inside surfaces during the break-in period.

• After each wash, be sure to dry the wok and then spread a thin coat of cooking oil with a clean paper towel on the wok.
  This thin coat of oil prevents rust and permits fast cleaning between recipes, with only the tough bamboo swishing wand, water, and heat.
• A little detergent can be used if you are changing the type of oil or a stronger tasting dish was previously used.
• Remember that no matter which type of wok you have selected or received for a Christmas gift, always follow the manufacturer's instructions for cleaning process oils or breaking in.

Accessories

• The strainer made of brass or stainless steel is most useful in deep frying or wet noodle handling It will hold or retrieve loose ingredients while cooking in the wok and leaving the juices and gravies. Crisp noodles can be left to drain. (Paper towels are optional.)
• The bamboo swisher is used to clean your metal or hard-lined wok, spatula, and scoop between recipes By merely adding water into the hot wok, you can effectively clean the oil residues and gravies by swishing the brush in a circular motion and emptying the contents into the sink. A little rinsing and everything will be ready for the next dish.
• Saucers for sweet and sour sauce, curry, or orange sauce.
  Do not mix them up because you will not know what to call them.

The rest of your accessories will be the pots and pans you will need to prepare the rest of the meal that is not cooked in the wok.

In the next edition of Jade Dragon Online we will focus on condiments, with future issues on deep-frying, and steaming, among many other exciting Renegade Wok secrets.

To become a full-fledged Renegade Wokker more quickly, order the Renegade Wok source book at our discounted rate of only $9.99 (retail $12.95) using our mail order form.

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