Advantages of Wok Cooking

I realized that my cookbook did not deal with wok selection nor reasons for its use even if the recipes specially mentions the wok. I have seen many erroneous remarks and statements that would tend to steer a novice away from this style of cooking. This poor advice would do you a disservice.

Here are some advantages of wok cooking:

• Its is affordable
• Pan become easier to clean and no stick character improves with age
• Spreads heat evenly
• Uses less oil
• Its shape insures both the oil and food fall to the best cooking area
• The large bowl accommodates a whole dinner

Where and what to buy?

The best place to buy a wok is at an Asian market. Buy the cheapest carbon steel one they have. I bought mine for under $10 and I have had it 22 years.

A 14 inch is a good size. Get the one with a wood handle on one side and a loop handle of the opposite side. If cooking with electric, get the flat-bottomed wok. With gas, get the round bottom. Do not get any with a non-stick or enabled finish; avoid aluminum, copper, or stainless steel. Electric woks that only go up to 1500 watts are useless and will not get hot enough to cook quickly.

Season the Pan

Learn how to season the pan. One must thoroughly clean the wok inside and out to remove the manufacturers’ protective coating. Use detergent and very hot water, scrubbing with scrub pad. See Jeremy Pang from the School of Wok shows how to properly care for and prepare your wok for cooking.

http://www.videojug.com/film/how-to-season-a-wok

Never use an abrasive cleanser or scrub the inside of a season wok.

Chuan

An accessories that is needed is the correctly shaped wok spatula for the round bottom wok. The special spatula called a Chuan is curve to fit the wok’s curvature. It is essential to move ingredients about to even cooking.

Round bottom 2 handle wok

Soppressata Panini - Roman Sandwich

Italy makes some of the worlds most flavorful and popular salumi¹. These are so popular, that many countries also make their own versions. Soppressata’s ingredients vary but feature pork predominately even if some recipes contain beef. What CAN be said, in any case, is the results are spectacular and delicious. This salami is one to the tastiest and spicy. This sandwich recipe screams Italy and will bring you back to fall days in Rome.

Italian Bread sliced ¼ thick (Pane Casareccio di Genzano or San Francisco sourdough)

Extra virgin olive oil

Garlic cloves for rubbing bread after pan toasted

Sliced provolone

Parmigiano di Reggiano

Homegrown sweet tomato, sliced thin

Soppressata, sliced, enough to completely cover each bread slice

Salt and pepper

Preheat oven to 450 F. Preheat a large oven safe frying pan. When hot add four slices of bread that has been generously painted with olive oil. Place slices olive oil side down. Add soppressata, cover with sliced provolone cheese, followed by tomato slices. Dust top of tomatoes with a sprinkling of Parmigiano cheese, add a bit of salt and pepper. When the bottom of the slices are just golden brown, place fry pan in oven to melt the cheese.

Assemble the sandwich halves; rub the outside of each slice with a cut clove of garlic.

Enjoy.

If you cannot find soppressata, one could substitute Tuscan salami sprinkled with some cayenne pepper. This sandwich also may include fire roasted sweet red pimentos (cherry pepper) or Italian eggplant.

Note:

1. Salumi are Italian cured meat products and predominantly made from pork. They are most often not cooked but dry cured. Ham and salami are members.

Shopping Around

You may have some initial difficulties shopping in other than your neighborhood market but if you want to discover the price differences between cultures, you will need to shop around. The language barrier is sometimes a difficulty but generally, some staff member will speak enough English to help you find most things.

What one cuisine little values may command a premium price where that item is more desirable in their cuisine. An example are chicken wings, which are usually twice as expensive in an Asian market. That being said, chicken thigh meat is often on sale. Cuts of meat will vary too. Often steaks cut thin will be found at an attractive per portion cost that the standard super market. Many of the spices I buy a bought at an Indian market where the cost maybe only 1/3 of what you used to pay. Pepper and mustard seeds are such an example. Fish is great to buy in Asian markets where whole fish is a bargain.

Items I look for in Asian markets are plums, bananas, pineapple, oranges, bulk Chiles, fresh spinach, scallions, chives, broccoli, "aspirations" (Italian sprouting broccoli), avocadoes, and artichokes. These are often a bargain.

Don’t overlook fruit and vegetable stands. These often have fresher, better, and cheaper products many or most of which are organically grown. I get tomatoes, corn, red potatoes, beets, onions, and home raised free-range chicken eggs at local farms.

Milled products in my area are also available at the Old Mill of Guilford.

“The Mill produces all natural corn meal, grits and flour along with a wide range of mixes including:  Gingerbread Mixes, Muffin Mixes, Pancake Mixes, Cookie Mixes, Scone Mixes, Biscuit Mixes and Hushpuppy Mix.  The Mill’s signature mix is the Sweet Potato Muffin.”

This may be an interesting place to bring your grand children.