Zucchini, carrots, onions, eggplant, spinach, shrimp, fish, meat ... In a wok you can cook everything. And thanks to its short cooking time, food keep its flavor.
Since the arrival of the wok to Europe has been a fever for this special blend pot and pan. Its success is due to its simplicity. Simply keep the high heat oil a plover and go slowly adding foods that want to prepare. It is recommended that all food cerquita well cortaditos wok cooking because everything goes in the wok to 100 per hour.
With the wok must constantly stir the food well with a spatula or sharp blows of the wok. Thus, cooking time is reduced and then the pores are closed ingredients. The juices and nutritional properties of the parts you cook will be kept intact.
Due to the difference between its hot and cold bottom edges, the wok is ideal for stir fry. But not only can you do this, you can also use it for boiling, frying. Both the traditional European way, with more oil; as Asian, with barely anything in our yellow gold.
Braising and steaming are other alternatives that allows us this pan. For this system, a bamboo basket with lid leaning on chopsticks over boiling water is used.
As can be seen, wok uses are manifold. On La Cuchara Profesional we have several models, in this section you can find the one that best suits your needs: