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Methods of preparation in the wok
Stir frying
• Wok is swirled with oil.
• Ingredients cut into small pieces, including 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 intended for deep frying.
Poaching / Whipping
• Special cooking process.
• Induction wok is very suitable.
• Curved shape of the wok is extremely suitable for whipping up cus-
tards, 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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