Anagram & Information om | Engelska ordet WOK

Exempel på hur man kan använda WOK i en mening

• The origin of the wok is unclear, but most scholars believe it originated from the karahi, as well as the Southeast Asian kuali (believed to be the etymology of Mandarin 𡆇).
• This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok.
• Wok racing is a sport developed by the German TV host and entertainer Stefan Raab in which modified woks are used to make timed runs down an Olympic bobsleigh track.
• The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.
• There are, however, some dishes, such as the Cantonese sweet and sour pork or loong har kow (sweet and sour lobster balls), in which the meat is cooked and a sauce added to the wok before serving.
• One classic method is to use open-top cookware such as a cast-iron skillet, a frying pan, or a wok, the beans constantly stirred to obtain an even degree of roasting.
• The tawa is round and can be flat, but more commonly has a curved profile, and while the concave side can be used as a wok or frying pan, the convex side is used for cooking flatbreads and pancakes.
• It is made by toasting newly-harvested rice (with husks on) on a wok, then pounding the heated rice with a large wooden mortar and pestle until flat.
• The England and Australia players both signed a miniature cricket bat which was burned at Lord's in a wok alongside a copy of the WCA constitution and rulebook, as the WCA had voted 4 months earlier to merge with England and Wales Cricket Board.
• In Iban cuisine, parched glutinous rice, which is known as rendai, is toasted in a hot wok or pan without adding oil in it until it "pops" or puffs much like how popcorn is made.
• The wok may also have been introduced during the Han, but again its initial use was limited (to drying grains) and its present use (to stir-fry, as well as boiling, steaming, roasting, and deep-frying) did not develop until the Ming.
• However Chinese chef’s knives are much thinner in cross-section and are intended more as general-purpose kitchen knives, and mostly used to slice boneless meats, chop, slice, dice, or mince vegetables, and to flatten garlic bulbs or ginger; while also serving as a scraper to carry prepared ingredients to the bowls or the wok.
• Although not aligned with the greasy and pungent flavors of the culinary traditions which evolved in Kolkata, the simple foods of Nepal are often accompanied by rice, and consist of curries or spiced vegetables stir-fried or boiled in an Indian-style wok called a karahi.

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