WOKS

Woks are oriental-style frying pans. They are used for rapid cooking and for moving food quickly around the pan. Usually they have a concave shape, with a smaller diameter on the bottom than they do at the top.

This design, where there is a large surface area in contact with the heat source compared to the height of the walls, allows food to be distributed throughout the base of the container in a single layer and, consequently, to be heated evenly.

COOKWARE: FORM AND FUNCTION

COOKING, HEAT AND TEMPERATURE

HEAT IS THE FORM OF THERMAL ENERGY THAT PENETRATES THE MATERIAL. THE HIGHER THE TEMPERATURE OF AN OVEN FOR EXAMPLE, OR A POT FILLED WITH WATER, A FRYING PAN ETC., THE MORE THERMAL ENERGY WILL BE TRANSMITTED TO THE FOOD AND THEREFORE THE GREATER THE CHANGE IT WILL CAUSE.

TEMPERATURES BETWEEN

This causes enough change to kill the majority of microbes and to cook eggs, delicate meats and fish without drying them out too much or making them hard.

TEMPERATURES AROUND THE BOILING POINT OF WATER

This provides enough energy to kill most microbes, blanch vegetables, cook potatoes, legumes and cereals. But they dry out and harden eggs, fish and some meats.

TEMPERATURES OF

NORMALLY CHEFS WORK WITH THREE TEMPERATURE RANGES: 55º - 70ºC 100ºC 150ºC AND ABOVE

This makes the surfaces of food crunchy and cause the development of brown colours and rich flavours.

Accurate measurement and temperature control are very important for the culinary process, sometimes 1 or 2 degrees can mean a noticeable difference in the final product. For this reason, more and more temperatures are specified accurately, sometimes to decimal places. Heat is transferred to food by contact or radiation.

Direct contact can be with a hot surface or with water, oil, steam or hot air. The air heats the food slowly because it is much less dense than the other elements. This is why we can leave our hand in a hot oven for a few seconds but not in boiling water or oil.

Radiated heat transfers energy to food remotely through so-called infrared radiation. All objects, even those that are cold, radiate at least some heat energy. It’s the heat we feel, for example, when we move our hand towards a hot frying pan or when we’re in the sun. The metal walls of ovens transfer heat by radiation, while warm air inside does so by contact. Hot coals can have a temperature of around 1650°C, as do gas flames. An electric stove on the other hand can reach 1100°C and for this reason it is very important to have cookware that ensures efficient thermal distribution. It is recommended not to use a burner or flame larger than the pot or pan because up to a third of the energy is lost and the items can be damaged.

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