Indonesian Kitchen Tools
The most indispensable indonesian kitchen tools (cooking vessel) in all of Asia has got be the wajan (wok). Nearly every food stall in Indonesia utilizes one for deep frying, boiling, stir-frying or steaming. The wajan's round-bottom design is ingenious for concentrating most of the heat in the center, which allows for fast cooking over a very hot flame. It also requires less oil than a conventional frying pan because only the area under the direct heat nees lubrication. The curving sides also make cleaning a breeze as there are no corners to get gunkws up with burned food.
When you add liquids to your wok you will notice that, as it becomes fuller, the surface area of the liquid will become greatest. This makes the wok very efficient when it comes to evaporation, which makes it ideal for cooking down sauces. This extra surface area also enables less oil to accommodate more of the frying things that like to float at the surface when deep frying.
Buying a Wok
The best indonesian kitchen tools are made of steel. Most Asian markets carry reasonably-priced models that are a few grades below stainless and work great. There are also a lot of aluminum woks in use but they are not as good for all around cooking. A general-purpose wok should be around 12 to 14 inches in diameter. This size is versatile for cooking large or small quantities. Be cautious of electric models as they often have built-in elements that decentralize the heat and defeat the design of the wok. Also avoid woks with nonstick coatings as they will just end up scratching. FOr most stoves, you will need to buy a ring to go around your heating element and provide a platform for your wok to stand on. If you have a gas range, you maybe able to place the wok directly on the rack above the gas flame, but use caution, especially when frying with hot oil, as the wok might be easy to tip over. Accessories to buy include a spatula with a curved from edge that fits the curve of your wok might be easy to tip over. Accessories to buy include a spatula with a curved of your wok, a large lid, and a perforated ladle for lifting deep-fried foods out of hot oil. A bamboo steamer basket is pretty handy also.
Wajan (Wok)
Panci (Cooking Pot)
Seasoning
A metal wok should be seasoned before use. Pour a tablespoon of cooking oil into the wok and spread it around with a paper towel so that it covers the entire surface. Heat the wok untilit just begins to smoke. Remove from the heat and carefully polish the hot surface with a paper towel removing any residue. Your wok is now ready for use.
Cleaning
Avoid using detergent soap as they can wash away the thin layer of seasoning. Use hot water only to scrub off any particles. Once the surface feels smooth, dry the wok by placing it back on the heat and allowing the water to evaporate. Turn off the heat and add a teaspoon of cooking oil. Spread it around with a paper towel to polish the surface and remove any residue. Allow the wok to cool before storing.
Saute
A technique of cooking fairly slowly over a moderate heat. Allow the wok to heat for a minute before adding the oil. If the oil smokes then the wok is too hot. You should be able to leave the kitchen for a minute or two with burning anything.
Stir-frying
This is a famous Chinese technique of cooking very rapidly over a high heat. The wok was invented for this, but you need to do a little more than just a stir. The middle is where the action is and a round-face spatula is ideal for scooping from the bottom and tossing up the sizzling hot ingredients. If you want to cut down on fat, start with less oil and as things begin to get sticky add a little water. This will steam the food more than fry it.
Deep frying
Tipping over a wok full of hot oil would be disastrous, so before you begin make sure the wok is well supported and never fill it beyond three inches below the top. Add oil to a level that will accommodate a reasonable quantity of what you intend to fry. Heat until the oil just begins to smoke. You can test the heat by dropping a kernel of rice in; it should sizzle. Carefully add and remove ingredients with a pair of tongs or a perforated ladle. It's a good idea to wear an apron and gloves and be prepared to step back when the oil spratters.
Boiling
Woks are excellent for making soups and stocks. Some recipes call for stir-frying ingredients first and then adding liquid. Always make sure you have a solid base underneath your wok.
Steaming
Little bamboo steamer basket are inexpensive and fit perfectly inside a wok. They usually come with two or three layers and bamboo lid. Fill the wok with enough water to reach an inch below the bottom of the basket. Once the water starts boiling you can turn down the heat a little. Items in the bottom layers will obviously cook fastest. Be sure to add more water as necessary. When finished, rinse out your steamer and scrub it with a brush. Allow it to dry completely before storing.
Wajan Sellers
When you add liquids to your wok you will notice that, as it becomes fuller, the surface area of the liquid will become greatest. This makes the wok very efficient when it comes to evaporation, which makes it ideal for cooking down sauces. This extra surface area also enables less oil to accommodate more of the frying things that like to float at the surface when deep frying.
Buying a Wok
The best indonesian kitchen tools are made of steel. Most Asian markets carry reasonably-priced models that are a few grades below stainless and work great. There are also a lot of aluminum woks in use but they are not as good for all around cooking. A general-purpose wok should be around 12 to 14 inches in diameter. This size is versatile for cooking large or small quantities. Be cautious of electric models as they often have built-in elements that decentralize the heat and defeat the design of the wok. Also avoid woks with nonstick coatings as they will just end up scratching. FOr most stoves, you will need to buy a ring to go around your heating element and provide a platform for your wok to stand on. If you have a gas range, you maybe able to place the wok directly on the rack above the gas flame, but use caution, especially when frying with hot oil, as the wok might be easy to tip over. Accessories to buy include a spatula with a curved from edge that fits the curve of your wok might be easy to tip over. Accessories to buy include a spatula with a curved of your wok, a large lid, and a perforated ladle for lifting deep-fried foods out of hot oil. A bamboo steamer basket is pretty handy also.
Wajan (Wok)
Panci (Cooking Pot)Seasoning
A metal wok should be seasoned before use. Pour a tablespoon of cooking oil into the wok and spread it around with a paper towel so that it covers the entire surface. Heat the wok untilit just begins to smoke. Remove from the heat and carefully polish the hot surface with a paper towel removing any residue. Your wok is now ready for use.
Cleaning
Avoid using detergent soap as they can wash away the thin layer of seasoning. Use hot water only to scrub off any particles. Once the surface feels smooth, dry the wok by placing it back on the heat and allowing the water to evaporate. Turn off the heat and add a teaspoon of cooking oil. Spread it around with a paper towel to polish the surface and remove any residue. Allow the wok to cool before storing.
Saute
A technique of cooking fairly slowly over a moderate heat. Allow the wok to heat for a minute before adding the oil. If the oil smokes then the wok is too hot. You should be able to leave the kitchen for a minute or two with burning anything.
Stir-frying
This is a famous Chinese technique of cooking very rapidly over a high heat. The wok was invented for this, but you need to do a little more than just a stir. The middle is where the action is and a round-face spatula is ideal for scooping from the bottom and tossing up the sizzling hot ingredients. If you want to cut down on fat, start with less oil and as things begin to get sticky add a little water. This will steam the food more than fry it.
Deep frying
Tipping over a wok full of hot oil would be disastrous, so before you begin make sure the wok is well supported and never fill it beyond three inches below the top. Add oil to a level that will accommodate a reasonable quantity of what you intend to fry. Heat until the oil just begins to smoke. You can test the heat by dropping a kernel of rice in; it should sizzle. Carefully add and remove ingredients with a pair of tongs or a perforated ladle. It's a good idea to wear an apron and gloves and be prepared to step back when the oil spratters.
Boiling
Woks are excellent for making soups and stocks. Some recipes call for stir-frying ingredients first and then adding liquid. Always make sure you have a solid base underneath your wok.
Steaming
Little bamboo steamer basket are inexpensive and fit perfectly inside a wok. They usually come with two or three layers and bamboo lid. Fill the wok with enough water to reach an inch below the bottom of the basket. Once the water starts boiling you can turn down the heat a little. Items in the bottom layers will obviously cook fastest. Be sure to add more water as necessary. When finished, rinse out your steamer and scrub it with a brush. Allow it to dry completely before storing.
Wajan Sellers
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