Chinese Cooking Utensils

An old Chinese proverb says, "To have job well done, first sharpen the tools." You cannot sharpen tools you do not have. The first requirement to be a successful Chinese cook is to have the proper tools for the job.

THE WOK: The Wok is a very versatile cooking tool. It can be used for almost any type of food preparation. We demonstrate this in our cooking classes by not only stir frying but deep frying, steaming, stewing, and even baking a cake in the Wok. Woks are available in various sizes, shapes and in the materials used to make them. When selecting a wok you must consider the type of range you have. If you have a gas range you may use either a round- bottom or flat-bottom wok. If you have an electric range the flat-bottom style is the best choice. By selecting your wok appropriately, you will eliminate the need of a ring stand. Most Woks range in sizes from 10" to 16", we prefer the 14" size which is adequate for the preparation of most dishes in the cookbook. Although Woks are available in many different types of materials we prefer the traditional wok made from uncoated carbon steel. This material conducts the heat well and is the most economical to purchase. Follow the manufacturers instructions for seasoning and cleaning your wok,

WOK ACCESSORIES: You will find that there are many accessories available. Most are very inexpensive and will make your Chinese cooking easier. Select these tools to meet your individual needs. Listed below are a few we consider to be of value. Spatula: This long handle utensil is essential for keeping the food in motion while stir frying. Note: Since the flavor of Chinese food is very delicate and can be easily tainted by metal against metal, we prefer to use wooden utensils and china or glass bowls.

Steamer Baskets: These bamboo baskets are available with a lid and can be used with your wok as the water receptacle or some sets come with their own base pan.

Bamboo Brush: A gentle scouring tool for use in cleaning your carbon steel wok.

Tongs: For use in removing fried foods from the hot oil and steamed food from the steamer baskets. Here again we prefer to use the wooden style.

Cleaver: As is true with any style of food preparation, sharp knives are essential. Because of the amount of cutting and chopping required, a Chinese cleaver is an important tool. Once you have learned the proper technique for using a cleaver, you will find that the preparation stage of your cooking will proceed much faster. We prefer to use a simple style cleaver with wooden handle and carbon steel blade. These are very inexpensive and can be sharpened with a good cutting edge.