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18 electrolux tips for cooking with the wok
Methods of preparation in the
wok
Stir frying
• Wok is swirled with oil.
• Ingredients cut into small pieces, in-
cluding sauces and seasonings, are
quickly fried over a high heat while
continuously being stirred.
• Due to the extremely short cooking
time the ingredients should be ready
before you start cooking.
• Start with the ingredients with the
longest cooking time.
• Very healthy method of preparation.
• Vegetables retain their own taste and
colour and remain nice and crunchy.
• Small pieces of meat remain tender.
Deep frying
• Very small drop in temperature.
• Low oil consumption.
• Due to the constant temperature the
fried food does not absorb much fat.
• Meat, fish, potatoes, vegetables,
etc. retain an even colour and crust
and therefore the typical taste.
• Only use fats that are specially in-
tended for deep frying.
Poaching / Whipping
• Special cooking process.
• Induction wok is very suitable.
• Curved shape of the wok is extreme-
ly suitable for whipping up custards,
sabayons, butter sauces, fatless
sponge or parfait mixtures without a
bain marie at 65° C to 80° C.
Simmering
• Boiling: Cooking at boiling point
(bubbling), e.g. spaghetti.
• Simmering: Cooking just under the
boiling point (not bubbling), e.g.
dumplings
Stewing
• Cooking in its own juice, or possibly
with the addition of a little fat and
other liquid.
• Cooking high water content food
such as vegetables, fish and fruit
with a lid on over moderate heat, to
retain flavours.
Steaming
• Very gentle method of preparation.
• A high level of the food's nutrient
content and colour are retained.
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