A wok spatula is essential for stir-frying
A wok spatula is designed specifically for mixing ingredients while stir-frying. Its blade is shaped and sized for swift stirring. The stem is thicker and sturdier. Usually, the handle is longer, enhancing the efficiency of stir-frying and reducing fatigue. Wok spatulas are often made from stainless steel, which makes them more durable, easier to clean, and simple to maintain.
The wok spatula's blade features a unique design to aid in mixing food ingredients. The front end is beveled, allowing it to act as a scraper for removing any food debris that may have adhered to the wok's surface. The blade's side includes a raised edge, enabling the spatula to carry sauce during the stir-frying process. Consequently, the wok spatula's design allows for versatile mixing techniques within the wok, making it an essential tool for stir-frying.
Conventional spatulas often fall short in stir-frying. Over the years, I've experimented with various spatulas for stir-frying. They all work to some degree, but they're not specifically designed for it. Most people initially use whatever spatula they have available, but almost everyone eventually switches to a traditional stainless steel spatula due to its effectiveness in mixing and tossing ingredients. In the stir-frying process, it's crucial not only to mix the ingredients efficiently but also to enjoy the experience, which is enhanced by using the right stirring and mixing tools. This makes the process less demanding and more enjoyable when the wok spatula is used correctly.
Two mixing functions of the wok spatula
The first function is to combine the ingredients. Utilize the back of the wok spatula to stir and mix the ingredients. The small blade of the wok spatula is ideal for maneuvering within the wok, fitting its curvature perfectly. The sloped sides of the wok enable quick mixing with pushing motions while preventing spills. Achieving this with a frying pan or skillet is challenging or impossible, making the wok uniquely suited for effective and efficient mixing.
The wok spatula's second function is to toss the ingredients. In many respects, the wok spatula is crafted like a shovel to turn and toss food ingredients. By rotating the wok spatula, its blade functions like a shovel. The Chinese term for wok spatulas is 锅铲 (pronounced guō chǎn). 锅 (guō) means "wok," and 铲 (chǎn) means "shovel." Consider the action of shoveling soil when using the wok spatula to turn the food ingredients. This action can also be viewed as tossing the ingredients. It's one of the most effective methods to ensure ingredients are well-mixed and thoroughly cooked.
Why traditional wok spatula often comes with a ladle
Wok spatulas are frequently sold with a ladle, which is nearly the same size and length as the wok spatula. Many people find this confusing and don't see much use for the ladle. It is too long and awkward for scooping soup. Why would you need a ladle for stir-frying? A ladle is neither effective nor efficient for mixing or tossing food ingredients. The answer lies in the adaptable nature of stir-frying. Without a proper explanation and some examples, it's hard to understand how the wok ladle could contribute to the usual stir-frying process.
The wok ladle is crafted for a professional kitchen. As demonstrated in this video, speed is crucial in a professional restaurant kitchen when stir-frying. In this setting, the ladle is an indispensable cooking tool. By utilizing the ladle to scoop sauces from a large, open container, the cook can swiftly add various sauces to the wok during stir-frying. Simultaneously, the cook employs the ladle as a stirrer to blend the ingredients. However, the ladle is not ideal for tossing food ingredients in the wok. The cooks devised a clever method for tossing the ingredients, which proves highly effective when using the appropriate equipment.
Food tossing during stir-frying in professional kitchen
Food tossing is a standard practice in professional kitchens. This technique is almost universally applied in professional stir-frying kitchens. The use of wok ladles facilitates the transfer of sauces. However, wok ladles are not as effective as a wok spatula for tossing food ingredients. Wok ladles cannot function as a shovel or turner, so the solution is to toss the food by shaking the wok over a wok stove, which features a round opening. When using a round-bottom wok over the circular opening, the cook slides the wok with a back-and-forth motion. By combining this motion with the pushing action of the wok ladle, the cook can efficiently toss the food more quickly than using a wok spatula.
Food tossing is impractical or impossible at home. On a home burner, the gliding motion of the wok is not feasible. Consequently, to toss the food, the cook must lift the wok to create the tossing motion, which is impractical. Firstly, most woks are too heavy to lift, typically requiring both hands. Thus, holding the wok spatula or wok ladle is not possible. Secondly, most woks for home kitchens have a flat bottom rather than a round one. Thirdly, when the wok is lifted off the stove, heating efficiency is significantly reduced.
The wok spatula is for home stir-frying. The belief that home cooking is best achieved by tossing food often leads to misunderstandings, missed opportunities for a satisfying stir-frying experience, and mishaps. Nonetheless, advertisers continue to perpetuate this misunderstanding of the differences between home stir-frying and professional stir-frying in restaurant kitchens. Stir-frying is a complex, multifaceted, and diverse cooking technique with many nuances, each with its specific applications. Therefore, the purpose of this course is to demonstrate how to adapt stir-frying to your unique home cooking environment.
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