rel="nofollow" href="http://www.yancancook.com">www.yancancook.com).
Julienne Peeler I love this tool. I can julienne carrots, potatoes, zucchini or cucumber in seconds! The only brand I’ve liked is Oxo. Lay the carrot (for example) on a cutting board. Use a fork to skewer and anchor down the carrot on one end and then use the julienne tool to cut strips perfect for a super-quick stir-fry or noodle dish. Using this tool while the carrot is anchored down with a fork makes it safer and easier than trying to hold the carrot with your fingers.
Microplane Rasp Grater This is the perfect tool for ginger! Forget frantically mincing the very fibrous rhizome, just rub the ginger nub on the rasp grater and the fibers stay on top while the silky ginger pulp collects on the bottom.
Mortar & Pestle Pound! Bang! Knock! I love my mortar and pestle to smash, grind and smush (yes, that’s a technical term) garlic, chillies, spices and herbs. Pounding the aromatics is a better way to release oils and flavors, even better than a food processor or a knife! Plus, it’s fun to use.
Rice Cooker A rice cooker lets you have perfect rice each and every time with a push of a button. There’s no pot watching, boiling over or over-cooking. Many rice cookers have built-in timers and a keep-warm function, so that you can fill the pot in the morning and come home from work with fresh, steaming-hot rice.
I don’t think I could live without my rice cooker. I’ve used one my whole life! Since I consider my rice cooker even more important than a mixer, blender or even my coffee maker (gasp! I know!), it gets prime real estate on my counter. And the one I use is the mac-daddy version that’s induction-heating-pressurized-rice-cooker (whew long name) in one, sleek, silver design by Zojirushi. I love it so much. It cooks rice, brown rice, wild rice, rice porridge (congee), sweet rice, sushi rice, delayed cooking and even keeps rice warm! If the thing vibrated, it’d be a fixture on my nightstand. But you don’t need a fancy rice cooker at all. A great budget rice cooker is from Aroma Housewares, one of the most popular rice cooker companies in the U.S. They’ve got rice cookers starting from $29.00. The features that I would look for: retractable power cord, rice warmer (so you can cook rice early in day and it keeps it cozy and warm for you), excess water catcher, quick cook option (speeds up your rice cooking by 20 percent).
Skimmer This handy metal skimmer has super-fine mesh that traps any scum, fats and oils lingering on the surface of your stocks and broths. WokShop.com sells them for less than $2!! This is a must buy. In fact, buy several and give them away to your friends.
Steaming Rack A metal steaming rack is helpful to prop the heatproof dish of food off the bottom surface of the wok. Water for steaming is poured into the wok, then the steaming rack in place inside, then your dish, then the wok lid. As you heat the wok, the water boils . . . which creates steam to cook the food. The higher the steaming rack, the more steaming water you can put in the wok. BUT—after laying your dish onto the rack, you might not have enough room to close the lid tightly! Look for steaming racks that are about 1½ inches (3.75 cm) or lower. You might have to refill the steaming water more often, but it’s better than not being able to steam at all!
Tongs Shhh . . . here’s my secret . . . I don’t cook with chopsticks. In most Asian cookbooks, you’ll see a pair of giant chopsticks that are meant for cooking (my Mom has and uses them) but I just find it easier to get a pair of really good tongs to grab, flip and fling the food. Now, there are good tongs and bad tongs. Bad tongs are the ones that are designed poorly and you end up pinching that meaty part of your hand below your thumb. Ouch. The one I use is by Oxo. Best ever. For stir-frying noodles or long vegetables, I love using tongs, as it’s easier to grab and toss ingredients. For stir-frying small items, a wok spatula is the way to go.
Wok is one of the most versatile cooking tools. You can deep-fry, boil, steam, pan-fry, stir-fry and it even doubles as a sled for small children. They are inexpensive and multi-purpose. I fry, steam, boil, braise and sauté in mine. There’s always a wok on my stovetop, no matter what cuisine I’m cooking. Yes, I’m a total dork and even boil my spaghetti in my wok, just because it works so well. I have several in my kitchen, each for a different purpose or mood . . . but that’s just my compulsive nature and it’s not normal… so don’t think you need more than one wok. In fact, you DON’T need a wok at all. A large frying pan with high sides (sauté pan) works just fine. If I can’t convince you to invest in a $16 wok, that’s okay. Just go on and be stubborn like that. Shape: If you have an electric stovetop, you’ll need to get a flat-bottomed wok. If you have a gas stove, you can either use a flat-bottomed or round-bottomed wok with a wok ring. But first look at how powerful your flame is. Some wok rings sit up pretty high, and if you’ve got a weak flame that won’t reach up and over the wok ring, you’ll never get your wok hot enough. If you do have a weak flame, a flat-bottomed wok is the way to go. Material: Whether you have an electric or gas stovetop, I recommend getting a Chinese cast iron wok. I know many of you think heavy, thick and clunky when you think of cast iron, but not the Chinese version of cast iron! It’s thin and incredibly light (mine weighs less than 3 lbs/1.5 kg)! It’s a great heat conductor and the light cast iron will heat up evenly and retain its heat very well. Just like a beloved cast-iron pan, I love the feel of a well-seasoned cast-iron wok.
Carbon steel woks are also very popular. They heat up and cool down in a snap, are lightweight and very sturdy. There is also a flat-bottomed Chinese wok with a cast-iron interior and enamel exterior that are perfect for glass top or electric stoves.
Yes, you have to season the carbon steel or the Chinese cast-iron woks, but it’s super easy. Instructions for seasoning should come with your wok, or follow the seasoning instructions on the Wok Shop’s website (www.thewokshop.com).
The more you use your wok, the darker the patina will become and the more you’ll fall in love with your wok.
If you want a pre-seasoned wok, give Eleanor Hoh, the Wok Star a shout. She’ll preseason a lightweight Chinese cast-iron round-bottomed wok and ship it directly to your door with an entire stir-fry kit that includes a wok spatula, sauces and an instructional DVD. If you don’t have a gas stove, she also has portable butane stovetops that are $65. I have one of these and lemme tell you— this sucker spews out more heat than my regular gas stovetop. Plus, they are great for camping or emergencies. Totally recommended (www.eleanorhoh.com). How About Nonstick? I know there are wok purists out there who shun non-stick woks. While I recommend a Chinese cast-iron or carbon steel wok, I still say use what you feel comfortable using. If you really, really love nonstick, then at least get the good stuff like Circulon, All-Clad or Calphalon. These are easy to take care and do not require seasoning. But they are expensive and you won’t get the same results as a traditional wok! The non-stick surface prevents you from getting a good sear or browning of your meat or seafood, and the browning is what creates great flavor. Don’t buy the cheap non-stick woks. Not worth it as they are . . . well . . . cheap, won’t last long, are bad for the environment and not recommended for super-high heat. Where To Buy: The Wok Shop www.thewokshop.com owner Tane Chan has this smiling energy that is infectious! Buy from them online or give her a call to place your order. They’ve been online since 1999 and have every type of wok imaginable, including the carbon steel, Chinese cast iron, cast-iron/enamel wok and instructions on how to season the wok. Love them, love them, love them. Wok Care: Immediately after cooking with your wok, wash the wok. Ideally, you should wash and clean the wok while it’s still a bit hot so that it’s easier to clean. Once seasoned, you wouldn’t need to use soap, just hot water. Dry the wok thoroughly to prevent rusting. If the wok looks like it needs a little TLC, after drying, place the wok on your stove. Pour about a tablespoon of cooking oil on a wadded piece of paper towel. Heat the wok until very hot. Use tongs to rub the oily paper towel around and around the wok. Turn off heat and let cool.
