So now, at his pasta restaurant in SoHo, he's using woks.
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Wide sauté pans, stockpots and woks do not mix with tiny kitchen storage.
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It woks like a touchscreen without actually having the screen within reach to touch.
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Tian said he sells 300 to 400 woks per month on the mobile platform WeChat.
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An (extremely un-PC) Chinese restaurant proprietor changed how we view Mongolians and woks in cities.
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Woks stand in a row beneath a conveyor belt, which automatically delivers the correct ingredients to each.
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There was always a shared vegetable—more often than not, leafy greens stir-fried in giant woks.
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The handmade woks are made from iron plate forged at a heat of up to 1,600 degrees centigrade.
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The Future Engineer program, which woks with students from childhood to early careers, wants to help close that gap.
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In another room, objects from their kitchens, such as charred woks and mooncake molds, further speak to years of labor.
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The best woks are nonstick, provide even and consistent heat distribution, are easy to clean, and are built to last a lifetime.
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Today, you can shop its iconic Dutch oven alongside specialty cookware like woks and Moroccan tagines, bakeware like casserole dishes, and dinnerware.
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The artist turns discarded metal into perforated woks, suspended miniature homes, and finely-wrought and 3D installations that brim with natural movement.
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Quite a lot, including the gas burners, woks and deep-fryers that Thai Cook would need to make spring rolls or fried tofu.
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KIN YUM, a Chinese restaurant known for its Polynesian tiki décor, has put away the woks for good after 63 years in Flushing, Queens.
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The food was cheap and fast, swiftly stir-fried in woks, a technique that remained a mystery for decades to most in the West.
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This is not the peanut oil that slicks countless woks and fills Chick-fil-A fryers, though it is made from the same runner peanuts.
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Shuffle, Orlando will take over the kitchen at Mission Chinese Food in lower Manhattan, where spicy chilies, flaming woks, and David Lynch-inspired decor thrive.
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The season has focused on California's rich food scene, teaching us about woks as hot as the sun, tacos, and the tradition of a beefsteak banquet.
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Ms. Zhu brought along a pair of chefs whose skillful manipulation of bubbling oil, steam and smoking-hot woks is evident in almost everything they cook.
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Here it is, applied to some originally black-and-white images by Ansel Adams:And applied to some others by Henri Cartier-Bresson:Clearly, it woks—but how well?
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I've been cooking fish in cast iron pans and steel woks for years, but I've always struggled to keep heat even and get a perfect crispy skin.
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Now, it's nothing at all to do with woks or vegetable peelers, but you should read Nicole Karlis's investigation into sexual assault at Burning Man, in Salon.
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The ship, likely built in Indonesia, carried nearly 200 tons of wrought iron bars and cast iron woks and cooking pans, as well as about 100,000 pieces of ceramic from China.
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Although he had never worked in a restaurant, the heat from the woks was much less intense than what he experienced at a Hong Kong plastics factory where he had worked.
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These places have everything: fresh seafood, nonstick woks, rice makers, humidifiers, coffee makers, fresh pastries, baguettes, sesame paste, Pocky sticks, wine, beer, lotus root, air fryers, Chinese broccoli, Goya juices, frozen durian and on and on.
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Crispy Pork Gang8183 Hollywood Blvd, Los Angeles, CA 90027(323) 516-1706 Thai Town is a hotbed of delicious late-night dining options, but only Crispy Pork Gang keeps the woks hot 24 hours a day.
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Placed over the pots are iron woks which are filled with cold water, and inside the pots is a shovel that catches the condensation from the fermented jaggery/rice mixture that drips down from the wok.
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Now, a long way from rondeau pans and thin steel woks, wherever you live and whatever you think of big-city life, you should read Jonathan Mahler in The Times Magazine on the case for saving the New York City subway.
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Whether it's American-Chinese chop suey, which was born in the woks of Cantonese immigrants in New York City, or Indian-Chinese dishes like gobi Manchurian, which originated within the Hakka community in Kolkata, there's a place on the table for everything.
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The effect is akin to that of a home movie, capturing intimate moments simply to document them, hoping for but not intrinsically relying on the viewer's ability to understand the meaning of certain culturally specific elements — electric tricycles, enormous woks, the significance of a visit to Shanghai.
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These are cooks who know, say, exactly how many shakes they will give their fried prawn noodles before they are seared just-so in their woks, or who know that their herbal pork-rib soups are at their best three hours and seven minutes after their stands open.
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They tell stories of Chinese workers, saddled with debt to smugglers, who work long hours for pay rates that can dip below minimum wage; of cooks who spend their entire day standing over hot woks; of delivery men whose trusty mode of transportation, the eBike, has been banned by the city.
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To cheer our roads that have been caving, Four million miles of nice, fresh paving; Six woks, for all the Surfboard Six; A new boom mike for Sara Nics; For soccer's Megan Rapinoe A hefty pay raise, don't you know; For Roxy Wolff, the future star, A "Broadway" sticker for her car.
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Michael Boccadoro, head of Dairy Cares, an advocacy group for animal agriculture in California, was originally on the board of C4Bes until he saw their tactics up close — telling homeowners that government agents would be ripping out their gas stoves soon, crematoria that would no longer be able to cremate bodies, and Asian restaurants that have to give up their woks.
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Here are the best woks you can buy:Best overall: Lodge Seasoned Cast Iron WokBest stainless steel wok: Cooks Standard 13-Inch Multi-Ply Clad Stainless Steel WokBest affordable wok: T-Fal Specialty Nonstick Jumbo WokBest Teflon wok: TeChef - Art Pan WokBest small wok: Calphalon Hard-Anodized Aluminum Nonstick Flat-Bottom WokBest high-end wok: All-Clad Stainless 14-inch Open Stir Fry PanBest traditional-style wok: Helen Chen's Flat Bottom WoksUpdated on 10/24/19 by Connie Chen: Updated prices and links.
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This type of wok is plugged into an electrical outlet and the heating element is in the wok. Like stove-mounted non-stick woks, these woks can also only be used at lower temperatures than traditional woks.
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Most woks range from or more in diameter. Woks of (suitable for a family of 3 or 4) are the most common, but home woks can be found as small as and as large as . Smaller woks are typically used for quick cooking techniques at high heat such as stir frying (). Large woks over a meter wide are mainly used by restaurants or community kitchens for cooking rice or soup, or for boiling water.
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The lowest quality steel woks tend to be stamped by machine from a single 'ply' or piece of stamped steel. Less expensive woks have a higher tendency to deform and misshape. Cooking with lower quality woks is also more difficult and precarious since they often have a "hot spot". Higher quality, mass-produced woks are made of heavy gauge (14-gauge or thicker) steel, and are either machine-hammered or made of spun steel.
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Woks are also now being introduced with clad or five-layer construction, which sandwich a thick layer of aluminum or copper between two sheets of stainless steel. Clad woks can cost five to ten times the price of a traditional carbon steel or cast-iron wok, yet cook no better; for this reason they are not used in most professional restaurant kitchens. Clad woks are also slower to heat than traditional woks and not nearly as efficient for stir- frying.
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Two types of cast iron woks can be found in the market. Chinese-made cast iron woks are very thin (), weighing only a little more than a carbon steel wok of similar size, while cast iron woks typically produced in the West tend to be much thicker (), and very heavy. Because of the thickness of the cast iron, Western-style cast iron woks take much longer to bring up to cooking temperature, and their weight also makes stir-frying and bao techniques difficult. Cast iron woks form a more stable carbonized layer of seasoning which makes it less prone to food sticking on the pan.
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Steel woks coated with non-stick coatings such as PFA and Teflon, a development originated in Western countries, are now popular in Asia as well. These woks cannot be used with metal utensils, and foods cooked in non-stick woks tend to retain juices instead of browning in the pan. As they necessarily lack the carbonizing or seasoning of the classic steel or iron wok, non-stick woks do not impart the distinctive taste or sensation of "wok hei." The newest nonstick coatings will withstand temperatures of up to , sufficient for stir- frying.
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The most common materials used in making woks today are carbon steel and cast iron. Although the latter was the most common type used in the past, cooks tend to be divided on whether carbon steel or cast iron woks are superior.
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Wok racing has been developed by the German TV host and entertainer Stefan Raab: Modified woks are used to make timed runs down an Olympic bobsleigh track. There are competitions for one-person-woksleds and four-person- woksleds, the latter using four woks per sled.
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While cast iron woks are superior to carbon steel woks in heat retention and uniform heat distribution, they respond slowly to heat adjustments and are slow to cool once taken off the fire. Because of this, food cooked in a cast iron wok must be promptly removed from the wok as soon as it is done to prevent overcooking. Chinese-style cast iron woks, although relatively light, are fragile and are prone to shattering if dropped or mishandled.
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Gradually the SOE replaced the poem code with more secure methods. Worked-out Keys (WOKs) was the first major improvement – an invention of Marks. WOKs are pre-arranged transposition keys given to the agents and which made the poem unnecessary. Each message would be encrypted on one key, which was written on special silk.
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A chef's tools and equipment, including ovens, stoves, grills, and griddles. Specialty equipment may be used, including salamanders, French tops, woks, tandoors, and induction burners.
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Stick handles are popular in northern China, where food in the wok is frequently turned with a tossing motion of the arm and wrist when stir-frying food. The classic stick handle is made of hollow hammered steel, but other materials may be used, including wood or plastic-covered hand grips. Because of their popularity in northern China, stick-handled woks are often referred to as "pao woks" or "Peking pans". Stick handles are normally not found on cast iron woks since the wok is either too heavy for the handle or the metal is too thin to handle the tensile stress exerted by the handle.
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Larger-diameter woks with stick-type handles frequently incorporate a "helper" handle consisting of a loop on the opposite side of the wok, which aids in handling.
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Woks can also be made from aluminium. Although an excellent conductor of heat, it has somewhat inferior thermal capacity as cast iron or carbon steel, it loses heat to convection much faster than carbon steel, and it may be constructed much thinner than cast iron. Although anodized aluminium alloys can stand up to constant use, plain aluminium woks are too soft and damage easily. Aluminium is mostly used for wok lids.
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A stick-handled flat-bottomed peking pan. While the surface looks like Teflon, it is actually well-seasoned carbon steel The handles for woks come in two styles: loops and stick. Loop handles mounted on opposite sides of the wok are typical in southern China. The twin small loop handles are the most common handle type for woks of all types and materials, and are usually made of bare metal.
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Coupled with the lower heat retention of woks, meals stir-fried on electric stoves have a tendency to stew and boil when too much food is in the wok rather than "fry" as in traditional woks, thus not producing wok hei. A wok can, however, benefit from the slow steady heating of electric stoves when used for slower cooking methods such as stewing, braising, and steaming, and immersion cooking techniques such as frying and boiling. Many Chinese cooks use Western style cast-iron pans for stir-frying on electric stoves, since they hold enough heat for the required sustained high temperatures. A newer trend in woks is the electric wok, where no stove is needed.
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Current pupils of Winchester College are known as Wykehamists, in memory of the school's founder, William of Wykeham; former pupils are known as Old Wykehamists, or amongst themselves as Old Woks.
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A wok and karahi on a Western-style stove. Note that the karahi (right) is sitting on an ordinary burner cover, while the round- bottomed wok is balanced on a wok-ring The wok's most distinguishing feature is its shape. Classic woks have a rounded bottom. Hand-hammered woks are sometimes flipped inside out after being shaped, giving the wok a gentle flare to the edge that makes it easier to push food up onto the sides of the wok.
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Traditionally shaped woks can be used on some Western-style (flat- topped) gas stoves by removing a burner cover and replacing it with a "wok ring", which provides stability and concentrates heat. Although not as ideal as "pit stoves", these allow woks to be used in a manner more suitable for their design and are good enough for most tasks required in home cooking. Wok rings are sold in cylindrical and conical shapes. For greatest efficiency with the conical wok ring, position it with the wide side up.
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The best quality woks are almost always hand-made, being pounded into shape by hand ("hand hammered") from two or more sheets of carbon steel which are shaped into final form by a ring-forming or hand-forging process.
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WOKS AM 1340 is a radio station broadcasting a rhythmic oldies format. Licensed to serve Columbus, Georgia, United States, the station serves the immediate area around Columbus and suburban Phenix City, Alabama. The station is currently owned by Davis Broadcasting, Inc. of Columbus.
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All of the company's food is cooked-to-order over high-heat burners using traditional woks. In a readers' poll in the June 2008 issue of San Diego Magazine, Pick Up Stix was named one of the three "Best Takeout" restaurants in San Diego.
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Currently, carbon steel is the most widely used material, being relatively inexpensive compared with other materials, relatively light in weight, providing quick heat conduction as it has a low heat capacity, and having reasonable durability. Their light weight makes them easier to lift and quicker to heat. Carbon steel woks, however, tend to be more difficult to season than those made of cast-iron ('seasoning', or carbonizing the cooking surface of a wok, is required to prevent foods from sticking and to remove metallic tastes and odors). Carbon steel woks vary widely in price, style, and quality, which is based on ply and forming technique.
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Cooks needing to hold the wok to toss the food in cooking do so by holding a loop handle with a thick towel (though some woks have spool-shaped wooden or plastic covers over the metal of the handle). Cooking with the tossing action in loop-handled woks requires a large amount of hand, arm and wrist strength. Loop handles typically come in pairs on the wok and are riveted, welded or extended from the wok basin. Stick handles are long, made of steel, and are usually welded or riveted to the wok basin, or are an actual direct extension of the metal of the basin.
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Bowl-shaped induction cookers overcome this problem and can be used suitably for wok cooking in locations where gas stoves are not suitable. Flat-bottomed woks make sufficient contact to generate heat. Some cookware makers are now offering round-bottomed woks with a small flat spot to provide induction contact, with a specially designed support ring, and some induction cooktops are now also available with a rounded burner that is able to make contact with the rounded bottom of a traditional wok. In both cases, the food will need to be stirred with a cooking utensil, instead of being tossed by lifting the wok itself.
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Wok Express, known for their – ‘Make your own wok’ offers guests a wide range of Pan Asian cuisines which predominantly includes dishes from Thai, Chinese, Japanese & Burmese cuisines. Woks are served in a variety of sizes. The menu includes dumplings, sushi, bao, appetizers, main course, rice and noodles and bubble teas.
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It is used in Indian, Afghan, Pakistani, Bangladeshi, and Nepalese cuisines. Traditionally press-formed from mild steel sheet or made of wrought iron, karahi look like woks with steeper sides. Today, they can be made of stainless steel, copper, and nonstick surfaces, both round and flat-bottomed, or of the traditional materials.
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Located along the ledge of the unit's second level is the kitchen area. This is a place where time virtually comes to a stand still. Here you will find an oddball mix of kerosene stoves, frying pans, crockery items, woks, chili pounders, firewood, meat safes, charcoal stoves, meat grinders and tiffin carriers.
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Due to the rather risky nature of the sport the participants wear heavy protective gear, usually similar to ice hockey equipment. To further reduce friction and the risk of injuries, the athletes wear ladles under their feet. To improve performance, the undersides of the woks are often heated with a blowlamp before the race.
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With proper use and care, seasoning oils polymerize on carbon steel to form a low-tack surface, well-suited to browning, Maillard reactions and easy release of fried foods. Carbon steel will easily rust if not seasoned and should be stored seasoned to avoid rusting. Carbon steel is traditionally used for crêpe and fry pans, as well as woks.
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Her works were exhibited in 1922 as part of the Bauhaus artists exhibition in Calcutta. Since the beginning her artworks have been original and bold. They resemble the ancient Jain manuscript paintings. She applied wash technique to its fullest and later her woks echoed the native imagery like village clay dolls that would be used as ornamentation.
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Stir Crazy popcorn popper West Bend Housewares, LLC, based in West Bend, Wisconsin, produces household appliances such as breadmakers, mixers, coffee urns, slow cookers and woks. The West Bend Company, founded in 1911, was owned by Regal Ware Inc. but was sold to Vernon Hills, Illinois based Focus Products Group which took the name West Bend Housewares.
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The third championship took place again in Winterberg on March 5, 2005. In contrast to the previous championships, there were two runs in which all contesters participated. The times of both runs were added. As a further innovation a qualifying round was created in which the participants had to jump from a trickski-jump with woks to determine the starting order.
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Due to the microscopic pores caused by the casting process, cast aluminium has a lower thermal conductivity than sheet aluminium. It is also more expensive. Accordingly, cast aluminium cookware has become less common. It is used, for example, to make Dutch ovens lightweight and bundt pans heavy duty, and used in ladles and handles and woks to keep the sides at a lower temperature than the center.
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The sap collected is then transferred into large woks and placed over moderate heat to evaporate the moisture content of the sap. The sap is translucent and is about 80% water. At this point it is known as coconut neera or nira (Indonesia), and as coconut toddy (Sri Lanka), maprau (Thailand), or lagbi (North Africa). As the water evaporates, it starts to transform into a thick sap syrup.
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A cast-iron skillet Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to be used at very high temperatures, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron from rust. Types of cast iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crepe makers, deep fryers, tetsubin, woks, potjies, and karahi.
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Cleaning takes place typically every 3, 6, or 12 months, depending on the nature of the appliances below the exhaust hood. For instance, woks may require grease duct cleaning every 3 months, whereas normal stoves may necessitate the grease duct to be cleaned every 6 months. Compliance is proven through certificates issued by the cleaning and maintenance contractors. Purpose-designed fire suppression systems inside the hoods must also be routinely maintained.
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Aroma Housewares Company also known as Mirama Enterprises, Inc, branded as Aroma, is a cookware and small kitchen appliance manufacturing company founded by Peter Chang in Southern California in 1977. The company is a leading American brand for rice cookers. It also produces portable electric burners, induction products, electric woks, food steamers, countertop ovens, yogurt makers, food dehydrators, pressure cookers, coffee makers, blenders, rice dispensers, slow cookers, DoveWare cook- and bakeware, and toasters.
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For these reasons, cooking over an open flame is preferable to other types of stoves. Cooking with coated woks (e.g. nonstick) notably will not give the distinct taste of wok hei, which is partially imbued from previous cooking sessions. In practical terms, the flavour imparted by chemical compounds results from caramelization, Maillard reactions, and the partial combustion of oil that come from charring and searing of the food at very high heat in excess of .
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A Han dynasty Chinese stove model with cooking pots showing the basic attributes that derived to modern wok stoves. Woks were designed to be used over the traditional Chinese pit-style hearth () with the wok recessed into the stove top, where the heat is fully directed at the bottom of the wok. Round grate rings on the edge of the opening provide stability to the wok. There are two styles of traditional wok stoves.
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The lake Cleawox Lake (klē' ə woks), is a body of water dammed by sand dunes along the Pacific Ocean coast of the U.S. state of Oregon. The lake is about south of Florence along U.S. Route 101. Sharing the lakeshore are private properties as well as Oregon Dunes National Recreation Area and Jessie M. Honeyman Memorial State Park, which also partly fronts on Woahink Lake. Cleawox is derived from the Siuslaw name for the lake.
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Jianbing originated in the north of China. Its history can be traced back 2,000 years to Shandong province during the Three Kingdoms period (220–280 AD). According to legends, Chancellor Zhuge Liang encountered the problem of feeding his soldiers after they lost their woks. He ordered the cooks to mix water with wheat flour to make batter, then spread it on shields, or flat copper griddles over a flame. The dish raised the soldiers’ morale and helped them win the battle.
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This picture is showing the inside of a hood, with the removable filters removed - before and after cleaning. Typically, the hood is tarped and funneled into a trash can. Then cleaning commences from the top down, followed by hood polishing and tagging as per NFPA 96 - in North America. A grease duct is a duct that is specifically designed to vent grease-laden flammable vapors from commercial cooking equipment such as stoves, deep fryers, and woks to the outside of a building or mobile food preparation trailer.
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Wang started to upload vlogs on his life since August 2018. His first vlog contents include teaching his American friend Jerry Kowal how to cook Sichuanese dishes, introducing how to choose woks and kitchen knives, et cetera. In mid-2019, Wang Gang started recording and uploading cookery videos based in his uncle's house in the countryside, featuring his butcher uncle, Wang Baixiu. His uncle is often referred to as "The Beast (火云邪神)" by the fans, owing to his striking resemblance of the homonymous antagonist from movie Kung Fu Hustle.
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Evidence of ancient Singapore economy and trading had been found when bronze Chinese coins were discovered, the main form of trade during pre-colonial times. These bronze coins served as a wider piece of evidence for the growth of metals in Southeast Asia, proving the heavy use of iron, copper, and gold, especially in Fort Canning. Items used in daily life were found as well, among the most popular were Chinese cast iron pans, commonly known as woks. Copper used in Singapore was found to be exported from another Southeast Asian country, most likely Sumatra.
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Accessed 30 March 2010. After a boxing match against Regina Halmich in 2001 (rematch 2007) and a speed skating race against Claudia Pechstein in 2002, he also created several other celebrity sports events that are produced regularly, including TV total Turmspringen (high diving) and TV total Stock Car Crash Challenge (stock car racing). He also brought fun and variety to the show by invented new sports: In November 2003, he initiated the first "official" World Wok racing Championship in Winterberg, Germany. Modified Chinese woks are used to make timed runs down an Olympic bobsled track.
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Boiled peanuts (prepared in Japan), left; roasted peanuts, right In China, peanuts are generally boiled with a little salt, sometimes with star anise. Boiled peanuts in Taiwan are called tǔdò (土豆), although this also refers to peanuts boiled without the hulls such as those in peanut soup (tǔdò tang 土豆湯). Boiled peanuts were traditionally sold in Taiwan by itinerant hawkers (rather than in fixed markets) or prepared in homes by boiling the peanuts in woks. With itinerant hawkers increasingly rare in the country, boiled peanuts in the shell are now seldom consumed.
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This type of patina is formed by corrosion, what elements the air might hold, residue from the wear of the carbon brush and moisture; thus, the patina needs special conditions to work as intended. Patinas can also be found in woks or other metal baking dishes, which form when properly seasoned. The patina on a wok is a dark coating of oils that have been burned onto it to prevent food sticking. Steaming foods or using soap on a wok or other dishware could damage the patina and possibly allow rust.
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According to this belief, the god returns to heaven to give a report to the Jade Emperor annually about this family behavior. Every Chinese New Year Eve, families will gather together to pray for the kitchen god to give a good report to heaven and wish him to bring back good news on the fifth day of the New Year. The most common cooking equipment in Chinese family kitchens and restaurant kitchens are woks, steamer baskets and pots. The fuel or heating resource was also important technique to practice the cooking skills.
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The Ukrainian side is represented by works of famous Ukrainian and Russian artists such as David Burliuk, Aleksandra Ekster, Vadim Meller, Kliment Red'ko, Solomon Nikritin, Victor Palmov, Maria Sinyakova , Mykhailo Boychuk, Mykola Pymonenko, Ilya Shtilman and many others. On 26 April 2014, Art retrieved from the ex-president Victor Yanukovich's home is being exhibited at the museum. Now Museum collects unofficial art works of totalitarian period — Ukrainian underground from the end of 1950 until 1991, rarticularly art woks by Feodosiy Tetianych, Mykola Trehub, Vudon Baklytskyi, Olena Golub and other.in ukr.
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Of late, Xie has become known for her talents as a bilingual variety show hostess, in particular of the long-running series City Beat. She has since hosted other variety shows, such as the photography-based Say Cheez for Channel 8, and introducing celebrities' favourite hawker foods in Coffee Talk and Hawker Woks for Channel 5. She also hosted the travel show Weekend Escapade together with Ben Yeo. In 2004, Xie ran with Jeanette Aw, Joyce Chao and Felicia Chin, dressed only in bikinis, along Orchard Road for the Channel 8 drama The Champion.
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Surrounding the area are plenty of new high-rises. The center is an area of importance to Kunming's Hui population, with Shuncheng Jie, one of the last old streets in the center of the city, previously forming a Muslim quarter. Until shortly before 2005, this street was full of wind-dried beef and mutton carcasses, pitta bread and raisin sellers, and huge woks of roasting coffee beans being stirred with shovels. Under Kunming's rapid modernisation, however, the street has been demolished to make way for apartments and shopping centers.
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A wok (from Cantonese: 鑊) is a round-bottomed cooking pot, originating in China. It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as becoming popular in other parts of the world. Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. Wok cooking is often done with utensils called chahn (spatula) or hoak (ladle) whose long handles protect cooks from high heat.
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Woks, be they round or flat bottomed, do not generally work well for stir-frying or other quick cooking methods when used on an electric cooker. These stoves do not produce the large amounts of quick even heat required for stir-frying. It is possible, however, to find round-shaped electric stove elements that will fit the curve of a wok, which allows the wok to be heated at its bottom along with part of its sides. A flat-bottomed wok may also work better on an electric stove.
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Induction cookers generate heat in induction-compatible cookware via direct magnetic stimulation of the pan material. While carbon steel and cast iron (the most common wok materials) are induction-compatible metals, induction cooking also requires close contact between the cooking vessel and the induction burner. This presents problems with tossing techniques, where the wok is lifted off the burner and agitated, will break contact and turn off the burner. Traditionally shaped woks, which are round-bottomed, also do not have enough contact with the cooking surface to generate notable heat.
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Indian Chinese food is readily available in major metropolitan areas of India such as Bhopal, Surat, Vadodara, Rajkot, Mumbai, Pune, Chennai, Kochi, Guwahati, Hyderabad, Delhi, Lucknow, Kolkata and Bangalore. It is also available in a number of towns and at dhabas (roadside stalls), also popularly referred to as "Fast food", adjacent to major Indian roads and highways. Many restaurants have a Chinese section in their menus, and some are even dedicated to serving Indian Chinese food. It can also be found in mobile kitchen carts (lari or rekdi) that ply the streets of cities, prepared in woks over a portable gas burner.
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Sales of certain foodstuffs can also be enhanced, such as when Delia Smith caused the sale of white eggs across the UK to increase by 10% in what has since been termed the "Delia effect". Endorsements are also to be expected from a celebrity chef, such as Ken Hom's range of bestselling woks in Europe, but can also lead to criticism over which endorsements are chosen such as when Marco Pierre White teamed up with Bernard Matthews Farms, or when Darren Simpson advised and endorsed fast-food restaurant KFC. In South Korea, a celebrity chef is referred as a Cheftainer.
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Although there are no surviving records of Han dynasty stir frying, archaeological evidence of woks and the tendency to slice food thinly indicate that the technique was likely used for cooking. The term chao appears for the first time in the sense of "stir frying" in the Qimin Yaoshu, a sixth-century agricultural manual, including in a recipe for scrambled eggs. In sources from the Tang dynasty (618–907), chao refers not to a cooking technique, but to a method for roasting tea leaves. It reappears as a cooking method in a dozen recipes from the Song dynasty (960–1279).
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Carbon steel Carbon-steel cookware can be rolled or hammered into relatively thin sheets of dense material, which provides robust strength and improved heat distribution. Carbon steel accommodates high, dry heat for such operations as dry searing. Carbon steel does not conduct heat efficiently, but this may be an advantage for larger vessels, such as woks and paella pans, where one portion of the pan is intentionally kept at a different temperature than the rest. Like cast iron, carbon steel must be seasoned before use, usually by rubbing a fat or oil on the cooking surface and heating the cookware on the stovetop or in the oven.
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WokFi antennas are fabricated out of commonly available concave metal kitchen dishes or dish covers (which need not be perfectly parabolic); Asian woks are favored because they have shapes closest to parabolic. A commercial Wi-Fi antenna, usually a USB Wi-Fi dongle, is suspended in front of the dish, attached by cable to the computer. The WokFi antenna is considered simpler and cheaper than other home-built antenna projects (such as the popular cantenna), but is a very effective method to boost the Wi-Fi connection quality, audit access point coverage, and even quickly establish WLAN viability – perhaps if a more professional setup is eventually intended.
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Just as the Chinese adapted Buddhist practices to their own beliefs, the two cultures adopted certain aspects of the other throughout their historical interactions and exchanges. Indian rice dishes of are found in the nation's South, cooked in Indianized Chinese woks, and there are spices of ginger, cinnamon, and black pepper found in various Chinese culinary styles; in this way, it can be seen how the Silk Road was vital in bringing characteristics of the two cultures together. Indian and Chinese food aspects collided hundreds of years ago to form culinary traditions now inextricable with the nations, these fusion cuisines appearing long before the first Chinese settlers in Kolkata. Expansion of Buddhism throughout Asia.
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The influences of China and India can be detected in the cuisines of Southeast Asia, where the two culinary practices have been combined, adapted, and developed by generations of people. For example, the Chinese practice of rice cultivation was introduced to the regions of Southeast Asia and Nepal in the thirtieth century BC, where it has existed as an irreplaceable and undeniable staple ever since. Furthermore, now completely embedded within Southeast Asian culinary practices, Chinese cooking and eating implements such as spoons, chopsticks, and woks were other products which were introduced to the region. Evidence of Indian influence, in addition to religious philosophies and ancient architecture, can be found in the spices and flavors of Southeast Asian cooking.
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Woks sold in Western countries are sometimes found with flat bottoms—this makes them more similar to a deep frying pan. The flat bottom allows the wok to be used on an electric stove, where a rounded wok would not be able to fully contact the stove's heating element. A round bottom wok enables the traditional round spatula or ladle to pick all the food up at the bottom of the wok and toss it around easily; this is difficult with a flat bottom. With a gas hob, or traditional pit stove, the bottom of a round wok can get hotter than a flat wok and so is better for stir frying.
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During the Theory of Knowledge course, students must plan and deliver at least one (in individual or small group, maximum three students) presentation to the class. The topic is based on a real-life situation of interest to the student, e.g. "Reliability of media reporting of science", "What makes something a work of art?" and the presentation is expected to show why the topic is significant, linking it to a relevant main knowledge question (KQ), and discussing those issues and examining the implications of approaching the question from different perspectives, given by WOKs (ways of knowing), taken through one or two of the AOKs (Areas of knowledge). Teachers have wide latitude to help with topic selection and identifying suitable approaches.
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Youngs's 1980s recordings were mostly as Omming For Woks - principally Youngs and Andrew Trussler with Barry Lamb joining them for the Show Me A Sane Man EP. Several privately issued cassettes on their own Jabberwok label exist, including Living in Harmony (1984) and Shouting The Silent Slogan (1986) and a clutch of compilation appearances including Sympathy on "Time And Time Again" with Assorted Artists (Fragment 1985) and Marjorie Daw on Sensationnel N°5 - All with voices (Illusion Productions 1987). Jabberwok issued several cassette compilations which featured OFW material including Fugitive Pieces (1984), The Great Difficult Music Swindle (1985), and Cars and T-Shirts (1985). There was also a 1985 collaboration - Rock and Roll Should Have Stopped With Bill Haley - with The Strolling Ones. Two further cassettes came to light through being offered on eBay.
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W243CE FM 96.5 ("La Mega 96.5"), is a Spanish-language music radio station having Winder, Georgia as its city of license, and previously transmitting from west-northwest of Winder, about halfway to Auburn, Georgia. In late February 2016, it was granted a construction permit to move all the way southwest to Columbus, Georgia, in the far west-central part of the state, to become the FM side of WOKS AM 1340, with 250 watts ERP on 97.5, at about in height. Ordinarily prohibited, the long-distance move is allowed under the FCC's "AM revitalization" program, which allows AM stations (but not other low-power community stations like LPFM) to take existing FM translators and the service they provide away from their current areas and use them to duplicate their own service in the same area they already serve.
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Its radio studios are co-located with four other sister stations on Wynnton Road in Columbus east of downtown, and its transmitter is located in Columbus southeast of downtown. In late February 2016, Davis' W243CE FM 96.5, located all the way on the far northeast edge of metro Atlanta, was given a construction permit to move to Columbus. The broadcast translator will air WOKS on 97.5 with 250 watts from a height of . Ordinarily prohibited, the long-distance move is allowed under the FCC's "AM revitalization" program, which allows AM stations (but not other low-power community stations like LPFM) to take existing FM translators and the service they provide away from their current areas and use them to duplicate their own service in the same area the main station already serves, without having to overlap the translator's previous service contour.
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Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking. It is notable for the use of elaborate equipment that many non-professional kitchens lack (sous vide machines, vacuum-chamber sealers, culinary centrifuges, culinary torches, high-precision gram scales) and for its lush photography, particularly its tricky cross-sectional images of ovens, BBQs or woks (and the food being prepared inside), apparently caught in the act of cooking, though this isn't physically possible; each individual part of the apparatus was hand-cut in a nearby metal shop, and the food—already cut in half— was added with hasty, high-speed photography and combined into a finished image in post production. Its six volumes cover history and fundamentals, techniques and equipment, animals and plants, ingredients and preparation, plated dish recipes and a kitchen manual containing brief information on useful topics.
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One of her pictures was selected a prize to the state, winning first place in National Art Week in 1940." Biographer Roger Hull has said of Fowler's move to Michigan, "Leaving Oregon in 1947 was a major step at a crucial moment in the cultural history of the United States, with World War II at an end and younger artists questioning the values of American Regionalism and realism." In another analysis, Hull wrote, Commenting in 1957, that "Her recent work, now on display at the Bush Museum, will no doubt surprise many of these admirers, both for the new aesthetic approaches and the new concepts that motivate this work", Carl Hall explored differences in her later woks that are "very contemporary in her concern for the abstract consequence", with "this atomic age the great impersonal forces at work in the universe have to be taken into account" and the "human frailty with which we confront them". Hall continued, Roger Hull reported she was aware of perplexing some of her viewers, and she "wrote with a note of ruefulness", that "The term 'abstract' causes many mortals to barricade the windows of their minds and reach for the aspirin.
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