Cooking Rings

The Uses of a Wok Ring and Its Advantages

The Woks are efficient vessels to make delicious Southeast Asian cuisine. You can easily stir-fry in them and even deep-frying, boiling, and braising is possible. You can find them in every kitchen in China. They have bowl-shape and as a result, they transfer extremely high heat to the food evenly. In turn, the food is cooks faster and tastes amazing. Woks are made of stainless steel, cast iron, carbon steel and aluminum. Now, you even have electric woks that run on electricity. Since woks need to work on extremely high heat, you need to place a wok ring around the burner. This enables the wok to carry on cooking on extremely high flame.

Many times when people buy a new wok and they find this ring in the pack, they are surprised and confused. They have never heard of such a ring and do not know what to do with it. Actually for cooking, it is ok if you do not use this ring at all. The wok by itself cooks very well. The size of the burners determines whether a ring is useful or not and the type of stove to use. If you have a gas range, you will not even need a ring. You need the ring when electric burners are used. Let me explain the instructions you should follow for a wok ring:

1. When you have bought your new wok, place it on one of the burners on your stove when the heat is off. If the wok trembles or does not stand by itself, a ring will be required. Mostly the grates of your gas burner are capable of holding the wok firmly. If they do not, then you will have to use the ring. In case of an electric burner, the coils are flat and hence you will need the ring to keep the wok.

2. The wide end of the ring should be pointing upwards.

3. Before you start cooking in your wok, place this ring on top of the burner.

4. Now, place the wok above the ring and ensure that the wok is above the burner. In case the ring is too low or too high, a replacement will be required.

5. In case you have a gas stove, a ring that has open sides is very important. If your kitchen has an electric stove then one with closed sides with air holes around it is required. In case your wok does not come with a ring required in your kitchen, you will have to acquire it.

Electric Stove: You need a ring if you intend to use a wok on an electric burner so that the wok is slightly above the coil. Electric stoves give out lots of heat. In spite of lifting the wok a little over the coil, there will be plenty of heat moving upwards in to the food.

2. Kinds: There are two types of wok rings. One ring has open sides and is made of a thick wire. The other one has small holes around it for venting and is made of enclosed metal. The first kind is perfect for gas burners whereas the latter works well with electric burners. A great compliment to a wok is a wok ring. It is especially useful when the wok does not fit onto the burners or even electric stoves.

About the Author

G. Smitty is a writer who loves to discuss many topics ranging from all clad wok to professional basketball. Thanks for reading!

Fire Ring - Cooking Grill

 

Cooking Rings

French Cooking Basics – Some Simple Tips For Beginners

The techniques employed in French cuisine are many and varied. First of all a thorough knowledge and understanding of all the ingredients used is essential. Most of the principles of this type of cuisine are generic and can be found in many kinds of cookery but the most important element to remember is that French cookery does not rely on convenience methods however labour saving they may be.

The art of sauteing is one technique that is widely used. Sauteing is the method used to fry onions and garlic in olive oil at a high temperature. Some culinary terms in French cuisine are necessary to have some knowledge of before attempting a recipe. These three essential terms refer to basic cuts:

Brunoise – This is a square cut, each side being 8 inches.

Dice – a quarter of an inch cut

Chop – a half inch cut

A professional French chef will know the exact dimensions of these cuts and anyone who is trying to achieve an authentic French dish should be thoroughly acquainted with these terms.

It goes without saying that to achieve the correct results you should consistently use the basic French cooking techniques. French cooking relies heavily on only the freshest ingredients and if you can follow this example by only purchasing your produce from reputable greengrocers and markets. If dedicated to this aim find out when markets receive their deliveries and when these are available for sale. In this way you will have the chance to select the freshest choice of vegetables. In the spirit of French cuisine it is always good to be imaginative and make alterations to your recipe where needed.

One element of French cooking is patience. The techniques used in French cooking to produce wonderful sauces are painstaking. To prepare the stock for any sauce most recipes call for unsalted butter or occasionally clarified butter. Unsalted butter is used in preference to salted butter in the preparation of any stock as it doesn’t hamper the flavour of the the food it will accompany. In the same vein no other seasoning such as salt or paper should be used in the preparation of the stock. To retain the stock for future use it can be frozen and kept for no longer than three months for the best results.

Prepare labels to identify your stocks whilst in storage. When ready to use for the preparation of the sauce you wish to make use a copper bottom or heavy duty pan.

It is customary for sauces that are made from butter and clarified butter stocks are made prior to serving the dish that the sauce will accompany. There are different temperatures at which certain sauces should be served. White butter sauces should be served at a warm temperature and kept that way. Butter sauces should be served hot.

Some sauces require a thickening agent. However, in the case of Beurre Marie, the butter can be used straight from the refrigerator and mixed with flour. For more information about French cooking techniques there is a wealth of information on the internet and many cookbooks are dedicated to this subject.

These are just a few tops that may inspire you to learn more about French cooking techniques and give you an insight into French cuisine.

About the Author

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets up his sleeves! Download his FREE 88 Pages Ebook, “Cooking Mastery!” from his website http://www.Cooking-Guru.com/770/index.htm . Only limited Free Copies available.

what kind of oil dose wendys use when cooking onion rings ? is it the same oil that has been used for chicken?

Some Wendy’s have one fryer just for fries and onion rings… so you’d have to ask to make sure.

Here’s a link that can help when you’re wondering about the vegan/vegetarian options in popular restaurant’s menus.

http://www.vegetarian-restaurants.net/OtherInfo/FastFoodRest.htm

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