Wok Accessories

Useful wok accessories include:
A lid. A lid can either be rounded or flat topped. It should be able to fit the lid of the wok. And the lid needs to be high enough to ensure that it will allow the wok to be used with the required quantities in it.
A spatula. This is used for stirring and tossing the food It must have a long handle – for obvious reasons! And the spatula can be made of either metal or wood – the latter is especially desirable for non stick woks and frying pans.
A ladle.  Used for adding stock, together with other seasoning. A ladle can also be useful to measure ingredients to add.
A knife. Cutting and slicing before preparing food is very important. Having bite size pieces allows the food to be eaten with chopsticks. It also decreases cooking time by increasing the amount of surface area exposed to heat. And it permits greater absorption of sauces and flavourings. Although Chinese cleavers often look as though they could cut through bones, don’t use a cleaver for this – it can damage them.  Although traditionally made of carbon steel, this can rust and add a taste of metal. Best to get a knife manufactured from stainless steel. The flat end of the cleaver can also be used as a pestle.
Steaming basket.  This is a round basket that keeps food over boiling water. Bamboo baskets are generally better than metal baskets as the material absorbs the moisture and permits the steam to circulate. Dripping water from metal ones can reduce the flavour of the food.
Ring stand. This can stabilise the wok. Generally ring stands have open sides for gas stoves, and closed sides for electric ones. If your wok has a tapered stand then use it so that the wider side is up for electric stoves, and narrower side up for gas ones.
Rack. Usually a semi circle and can be used to keep your food warm.
Skimmer. A skimmer is a implement made from mesh. Usually with a long handle made of bamboo (although also rarely metal). It is used to scoop out such food as dumplings noodles and wontons, as well as deep fried foods from boiling water or oil.
Thermometer. Useful to make sure that the right temperature has been achieved during deep frying. It is crucial that the bulb doesn’t touch the bottom of the wok.
Bamboo cleaning whisk. For cleaning the wok.
Tongs. Used to take out and move around, food.
If you are buying a wok, it often makes sense to buy accessories at the same time as it can be better value.

Tagged as: accessories