La cottura con il wok

cucinare con il wok

Il wok è uno strumento di cottura di origine orientale, dalla forma svasata, simile ad una padella ma più bombata, realizzata in ghisa, in alluminio e in acciaio, anche se la maggior parte di quelli che si trovano in commercio sono dotati di un rivestimento antiaderente. Il wok è molto usato nella cucina cinese, ma da qualche anno si è diffuso anche in Italia come sostituto delle pentole tradizionali, grazie alla sua versatilità e alla delicatezza che regala ai cibi preparati con questa tecnica

Il wok è ideale per le cotture brevi e al salto, ma anche per gli stufati e le cotture al vapore; anche le fritture possono essere preparate con il wok perché la sua forma svasata consente di friggere con la tecnica ad immersione, usando meno olio rispetto alla padella tradizionale, e permettendo, così, una cottura con pochi grassi; infatti, la differenza di temperatura tra le parti alte del bordo e il fondo permette di friggere più velocemente a vantaggio della leggerezza dei cibi cucinati.

Per cuocere la carne nel wok dovete tagliarla per far sì che la cottura sia omogenea; ma è con il pesce che il wok dà il meglio di sé perchè, cuocendo più velocemente, potrete saltare in pochi minuti molluschi e gamberetti, oppure insaporire filetti di pesce. Quando lavate il wok dovete utilizzare pochissimo detersivo e limitarvi a sciacquarlo sotto l’acqua corrente con una spazzola morbida; non usate le spugne abrasive per non rigare la superficie e non lavatelo in lavastoviglie.

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