volume 21

Woking the Wok.

Undeniably, the “wok” has been essential to Chinese food preparation for centuries. Traditionally, this inverted-dome like cooking surface is versatile and accommodates a variety of cooking methodologies namely - steaming, braising, deep-frying and not forgetting the ever-popular stir-frying. One of the wok's most distinguishing features are it's unique shape. It's concave shaped bottom provides an efficient means to toss and simmer food items whilst being exposed to high-intensity heat. Flat bottom woks can be used on electric stoves and round-bottomed woks require a wok ring to achieve ample heat contact.

The two most commonly used materials for woks are carbon steel and cast iron. Carbon steel is inexpensive, light weighted and moderately durable. However, due to its cheap construction, the heat distribution tends to be non-uniform over its uneven surface. Cast irons are far more superior in heat retention and in uniform heat distribution comparatively. It also forms a more stable carbonized layer for seasoning thereby making it less prone for foods to stick to the pan. Currently, gas-fired, thin cast-iron woks are the preferred choice for many show and specialty kitchens. Coupled with a masterful chef, this culinary combination never fails to leave audience hungering for more.

As it has been said...

I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.

-  Todd English
(Celebrity Chef)

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Pastas - The Way it Should Be

Many believe that Marco Polo introduced Chinese noodles that ultimately became Italian pastas. This is not true. Pastas had already existed before Marco Polo’s time. They were originally made fresh as a form of Etrusco-Roman noodles and were not boiled but cooked in ovens. In the 8th century, the Arabs invaded Sicily and brought with them the dried noodles that resembled the modern dried pastas. Soon both dried and fresh pastas became the popular staple food for the Sicilians and later they spread to the whole of Italy.

Italy is now the largest exporter of pastas because it is well supplied with the vitally important semolina flour made from hardy durum wheat that thrives in Italian climate. The quality of pastas is determined by two factors: extrusion and drying methods. Pastas made using old-fashioned copper moulds rather than the modern teflon ones have ridges or slight abrasions on their surface so that they can hold and absorb the pasta sauce better. After the pastas are cut, they are slowly dried using traditional method, up to fifty hours at a low temperature. Unlike the mass produced pastas, which are dried at extremely high temperatures for a shorter period of time, slow-dried pastas give a much better mouth-feel, fuller taste, quicker cooking time and excellent grip on pasta sauce.

New Technology for Ice-Maker.

Ice is an essential component for the bar, food and drinks preparation outlets, and for general usage. Selecting a suitable location for the ice-machine is always the problem, as operators would rather use available space for actual revenue generating seating area space. 'Follet' has introduced a range of ice-makers called the 'Horizon Series' that enables 'satellite-filling'.

Basically, the ice-maker is located remotely away from the location of the ice dispenser up to 6 meters. Ice is delivered via an insulated transport tube, and since there are no gradient requirements, the ice-maker could even be installed at a lower height than the ice-bin itself. The ice is delivered to the dispensing location in pristine condition, free from contamination during transport. The machine provides other benefits to the operator, in terms of low utilities bill (about 40%), quieter production, good ice-blending and low maintenance cost.

Food Safety for Sushi and Sashimi.

Sushi and sashimi are very popular Japanese cuisine. Eating raw seafood has greater risk potential if not prepared well. When purchasing or eating sushi or sashimi, its recommended to buy only from reputable restaurants or establishments where the fish is commercially frozen. Commercial freezing helps eliminate risk of parasites. Before service or sale in ready to eat form, raw-marinated , or partially cooked fish other than moluscan shellfish should be frozen thorughout to temperatures as recommended by FDA. Individuals who have compromised immune systems, men and women of reproductive age, and pregnant women should limit their intake of raw seafood, or avoid it entirely, due to potential bacterial and mercurial (mercury) contamination.

For preparation of sushi and sashimi, the following must be strictly followed:

Hand washing is the most important step to be taken to protect oneself and others from communicable disease.

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