Wok
Much Chinese cooking requires the use of a wok.
The wok is traditionally made of cast iron, but is
normally found in carbon steel form in the United
States. Several factors should be kept in mind when
choosing a wok, one of which is weight. Although the
wok is not generally moved around very much on the
stove, weight does play a role in a wok's utility; a
wok that is too thick will not heat as quickly as a
thinner one. More important than weight, however, is
size, and the best woks are generally 14 inches
wide, large enough to hold a whole chicken, fish or
duck, and with enough room for additional
ingredients. There should be room in the wok to move
the food around, and since the heat is concentrated
on the bottom, a larger wok will allow more food to
be cooked at one time. Woks generally come with a
matching ring and cover, and be sure to look for one
with wooden handles which won't conduct heat like
metal will, making your wok easier to work with in
the long run.
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wok now
Cleaver
Because they retain their sharpness well and are
less expensive than stainless steel, Chinese chefs
recommend using carbon steel cleavers. Cleavers come
in a variety of weights, with each dictating its
degree of usefulness. Light-weight cleavers have
narrow blades and are primarily used for light
chopping, delicate slicing and boning. Medium-weight
cleavers, which are the most versatile, have thicker
blades and are useful for all but the heaviest of
tasks. This all-purpose tool can be used for
everything from crushing ingredients to chopping,
slicing, mincing and cutting up meat. Lastly,
heavy-weight cleavers have the thickest blades and
are generally used to hack through bones and cut
through the toughest of ingredients.
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Frying Strainer
Used for deep-frying foods, the best
frying strainers are made from wire mesh. Choose a
strainer with long bamboo handles which won't
conduct heat and will be easier to use.
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Wide-Blade Spatula
This tool is helpful when stir frying and
scooping up food. Its long handle helps keep you
farther away from cooking heat.
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Ladle
or Scoop
This dual-purpose tool is used for removing
food from the wok. The ladle or scoop can also be
used to impress your friends, allowing you to mix
sauces right over the wok. Of course, this technique
takes practice, so be sure to rehearse before
performing in front of an audience!
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Long Wooden Chopsticks
Chopsticks are useful for picking up and
moving food around within the wok, but only if you
know how to use them! Here again, the wood will not
get hot, making them easy to work with.
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Bamboo Steamer with Lid
This fundamental tool is designed
to fit inside the wok, and can be used one at a time
or stacked one on top of another. You may line the
steamer with cheesecloth and place food on top of it
for cooking, or simply place the steamer onto plates
when serving. The steamer should sit approximately
one inch above the boiling water inside the wok, and
the water should be replaced as it evaporates during
cooking. When cleaning the steamer, be sure to avoid
using detergent -- the bamboo will absorb the flavor
of the soap, so instead simply rinse with water.
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