Tramontina Barbeque Wok (26cm)

Product Information

tbsp Mei Kuei Lu Chiew rose petal liqueur, from any good Chinese food store (or absinthe, at a pinch) Apologies, but here are a few more general principles of wok cooking that apply no matter how you’re heating it: We stand behind the product and will replace any shipment that arrives damaged, but keep in mind it is a handmade oven with some inherent imperfections. We carefully triple-box every oven to ensure safe arrival, and we usually ship this just once or twice a week so please note it may take a bit longer than expected to get your oven. Always use an oil with a high smoke point—meaning something that can be heated to very high temperatures before it starts smoking—and a neutral flavor. Peanut oil, canola oil, and grapeseed oil all fit the bill.

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Pre-heat the barbecue for direct grilling at 200–230°C. Mix the garlic, ginger, chilli, spring onion and red onion together. Mix all the other vegetables together, keeping the coriander to one side. Keep the two mixes separate.Put everything except the pork belly, vegetable oil and sesame oil in a large shallow dish. Lay the strips of pork in the marinade, massage well with your hands, then set aside at room temperature for 20 minutes, during which time the meat will release liquid into the marinade. Heat a wok or a large, high-sided frying pan and add a tablespoon of sunflower oil. Once the pan is very hot, and working in batches, stir-fry the pork batons until golden brown all over and the fat starts to melt. Transfer to a bowl with a slotted spoon and repeat with the rest of the pork. Woks tend to either have one long handle for easy tossing and turning, or two smaller c-shaped handles for easy manoeuvrability. There are some hybrid models that have a long handle on one side and a small grip handle on the other though, such as the high-scoring M&S Chef Hard Anodised 30cm Wok we tested.

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Meanwhile, cook the noodles in boiling water for two minutes, then drain and spread out on a clean tea towel – they’ll carry on cooking in the residual heat, and this way they’ll stay springy. Stay up to date with all the latest Smeg product news, specialpromotions, competitions, and eventsby joining our mailing list! Originally from Dorset, Heidi’s simple pleasures include finding new and unique ways to rid her life of stray pet hairs and telling anyone who’ll listen that tea tree oil is a natural disinfectant. Any meats or perishable vegetables should be removed from the fridge at least 10-15 minutes before you’re ready to cook too, since cold food hitting a hot wok won’t turn out properly. If you’ve washed any vegetables, take the time to dry them so they don’t end up steaming in the wok instead of searing. All of this applies to wok cooking in general, and the only thing that’s different when using a wok on the grill is the wait time for the coals to heat. You’ll want to prepare your grill as you normally would and let the coals ash over, but rather than spread them out, leave them piled in the center; when they’re covered in white ash and still glowing red within, you can set down your wok and let it soak up the heat up for 10 minutes or so, then start cooking. Wok This WayHeidi has an MA in Creative Writing for Brunel University and was previously a restaurant critic for The Infatuation London. Her specialist subjects included natural wine bars, handmade pasta spots and restaurant accessibility. She has also written for The Sunday Times Style and OpenTable. She is currently working on her debut novel.

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Put the wok onto the grill and let it heat up. Add a splash of oil – it should start to smoke – then add the tofu, season well with salt and pepper and brown. Transfer to a plate. This wok is something of a one-hand wonder. Throughout testing, it proved to be comfortable and easy to hold and balance, whether we were tossing vegetables or transferring it from hob to table. If style is important, this wok comes with an attractive marble finish that will match most kitchenware collections. It scored highly on all cooking tests, and was a doddle to clean. The glass lid also adds to its versatility.Another top scorer, but significantly cheaper than the one above, this wok benefits from having a long and sturdy handle that stays cool while cooking. It received full marks on every one of our food tests, preparing egg fried rice just as well as a classic stir fry. Always use an oil with a high smoke point—meaning something that can be heated to very high temperatures before it starts smoking—and a neutral flavor. Peanut oil, canola oil, and grapeseed oil all fit the bill. (See our guide to cooking oil for more on each type, and others.)

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Don’t try to cram too much food in there. Increasing the amount of ingredients will crowd the wok and lower the heat, thus making it pointless to go to the trouble of firing up the grill in the first place. If we want to double a recipe, we prepare two full, separate sets of ingredients, lay them all out (which can be a bit of a pain), and cook one full batch at a time before starting the next one. Thai classic Pad See Ew is wonderfully chewy rice noodles and tender hunks of beef in all their glory. In short, perfect for Monday doldrums. Recipe link in our bio! #ontheblog #thai #noodles #thaifood #noodle #homemade #beef #wheresthebeef #kitchen #cooking #monday #nom #hungry #winter #yum #beautifulcuisines #f52grams #buzzfeast #vscocam #foodstagram #instafood #delicious #foodporn #feedfeed #picoftheday #amazing #foodgasm #nomnomnom #food #eeeeeats To serve, put a 100g portion of noodles into each bowl, cover with a ladle or two of strained broth and top with a generous spoonful of the pork belly sauce. Finish with a scattering of finely chopped spring onion and fresh coriander.Woks vary in size, with smaller ones typically about 24cm in diameter and larger family models up to 35cm. Another durable option, we like how sturdy this wok felt on the hob and appreciated its oven-safe design. There’s no denying this wok is quite the looker. Not only does it benefit from the quintessential retro Smeg aesthetic, it’s also available in a range of different colours so you can find the perfect shade to match your kitchen. Outside of its “beautiful design” and handy oven-safe abilities, its 5.2 litre capacity and 30cm diameter also makes it perfect for batch cooking and big family meals. As far as utensils, the most important thing is that you have some that won’t melt, meaning absolutely no plastic. Metal tongs work well for tossing noodles, and long-handled spatulas are great for stir-frying everything else (the longer the handle, the farther your hand is from the intense heat). According to Chinese cooking expert Fuchsia Dunlop, who offers tons of other good wok tips, you should also have have a bamboo brush or whisk to wipe down the wok in between batches of food.