I am really interested in what makes the wok so special. I got all the different types of woks I could find (the ones that need seasoning, not nonstick) and I'm hard pressed to know all of the aspects of a wok, what makes it so unique, how its shape contributes to its cooking, how different materials affect its performance, the differences between flat bottomed and round bottom, full explanations about seasoning and patina and how it affects flavor, its nonstick qualities, and different methods on how to season a pan. Also, what exactly gives "wok hei" (breath of wok) its special flavor? If there are any other interesting facts, analysis, and/or insights, I would like to learn about them
2007-03-01
17:13:51
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14 answers
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asked by
BUNguyenI
2