When it comes to cooking with the wok, there are many recipes that come to mind and some more than others. Who hasn’t thought of the famous steamed ravioli or Cantonese rice or the classic rice noodles with vegetables? Here we explain some cooking techniques that go perfectly with the wok.

Steaming

The hemispherical shape of the wok allows the formation of good quantities of steam. It is important that the grid lays perfectly on the edges of the wok without being in contact with the water. Arrange the ingredients (ravioli, vegetables, fish or meat) to cook on the Ghisanativa grate and cover with the Pyrex lid to steam.

Frying

The wok allows you to optimise the amount of oil used for frying, despite its large size; its spherical shape allows you to fry even the smallest quantities of food and consumes minimal amounts oil. The most suitable fats for this purpose are lard, olive oil and peanut oil, which have a good resistance over time and a good smoke point (180°C and 210°C respectively).

Stewing

With this type of cooking you can stew vegetables without adding liquids or seasonings. We recommend choosing vegetables with high water content. Put small amount oil in the wok and once hot add the chopped vegetables. Cover with the lid and allow the vegetables to cook within its own steam.

To stew meat, a classic sauté is performed first, start by searing the roughly cubed meats, once browned, add tomato or broth. Cook under the lid but do not forget to stir the cooking ingredients from time to time. It is possible to braise large portions of meat with Ghisanativa.

Smoking

With the Ghisanativa wok it is also possible to use an ancient technique of smoking to preserve and flavour food. This technique consists of exposing food to the smoke caused by the combustion of particular woods previously soaked in water. Today the smoking technique is used to flavour food during preparations, since it is not considered safe from a microbiological point of view. Every type of wood, herb or aromatic plant gives a different flavour to the dish. It is good to know how the combinations work to avoid ruining the food with an aggressive or bland smoke.

Make sure the food for smoking is placed evenly on the grid to ensure a balanced distribution of the smoke on all foods. The choice of woods acts on the taste, transmitting different flavours and colours. Il wok di Ghisanativa permette una cottura veloce e sana spaziando tra diverse tecniche di cottura.