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What Wok to Buy

How to choose a wok pan can be a bit overwhelming because of the vast array of choices available for you to choose from. However, before deciding what wok pan to purchase, here are crucial features to look for in a reliable and decent wok pan.

Shape. Wok pans can either have a flat or round bottom. What to choose depends on the type of stove or cooker you have. Electric stoves require a flat bottom wok since round-bottom ones tend to reflect the heat back, which can cause damage to your stove. Also, round bottom wok pans might not feel sturdy over the coils of an electric stove. However, if you have a gas stove, go for a round bottom one.

Size. Wok pans come in many sizes, both for commercial and residential use. The size you choose depends on your personal needs. If you are planning on putting up a restaurant, you might need the bigger ones. However, medium to small size wok pans are ideal for home use.

Handle. Traditionally, wok pans have two metal handles on the sides for easy lifting and transport. However, modern flat bottom woks now utilize long wooden handles, aside from helper side handles, for convenient stir-frying. Round-bottom woks nowadays either have the traditional side handles or a long metal or wood handle.

Lid. A wok with a lid gives you more convenience, especially when cooking Chinese food. Since some dishes will need time to simmer, a lid definitely will come in handy. When used for steaming food, a lid is essential to make sure the heat is evenly distributed.

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This Best-Selling Pot Lid Holder

If you spend a lot of time looking for the right pot and pan lids, consider this brilliant organization solution: an over-the-cabinet-door rack that keeps the lids accessible, yet compact and out of the way. It can also be mounted to the wall or door of your choice, and since each order comes with two separate racks (in either chrome or bronze), you can store six lids in total. No wonder it's a best-selling option.

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Chicken and Penne in Vodka Cream Sauce Recipe

Directions 1. Prepare Garlic Bread: Adjust oven rack to upper-middle position and preheat oven to 400°F. Line rimmed baking sheet with foil. Place bread on sheet cut side up.

2. In small saucepan over medium heat, melt butter with garlic. Cook until garlic is fragrant and has softened slightly, about 4 minutes. Spoon garlic butter over bread and season with salt. Sprinkle with Parmesan. Set aside.

3. Make the Pasta: Bring a large pot of salted water to a boil over high heat. In large skillet over medium heat, melt butter. Add shallots and cook, stirring, until softened and just beginning to brown, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

4. Transfer shallot mixture to blender. Add tomatoes (with juice) and tomato paste. Blend until smooth.

5. Transfer tomato mixture back to skillet and stir in chili flakes, vodka, 1 1/2 teaspoons salt, and sugar. Bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors are melded, about 15 minutes. Stir in cream and season to taste. Stir in chicken and cook until just cooked through, about 2 minutes. Keep warm while pasta cooks.

6. Cook pasta according to package directions. Meanwhile, place garlic bread in oven and bake until cheese is starting to brown, about 10 minutes. Remove from oven and sprinkle with parsley. Drain cooked pasta, reserving 1 cup of pasta water. Toss pasta with sauce, adding pasta water as necessary until sauce reaches desired consistency. Season to taste with salt and pepper if necessary. Stir in basil. Serve pasta and bread immediately, passing additional cheese tableside if desired.

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Digital Scale

Meal preppers know it’s a good idea to be as precise as possible when you’re cooking in big batches. Weighing ingredients makes recipes go smoothly, and it helps prevent food waste. No, we’re not talking cake-baking levels of precision, but you’ll find that you save time and money if you weigh out your potatoes, chicken, beans, and more.

A scale can also help you separate large packages of beef, chicken, and other proteins into smaller recipe-sized packs you can freeze for the future. At these bulk sizes, you will likely be able to save a dollar or more per pound, but you’ve got to do a bit of work to make the savings stretch.

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Seriously Yummy Ways To Make Fried Chicken

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Glass Storage Containers

Don’t bother with plastic storage containers. Invest in glass ones. They’re safe from chemicals, won’t warp in the dishwasher, and go from the fridge to the microwave—no need to dirty up another plate.

Look for package deals of food containers; they’ll likely be a better deal than individual containers. Grab a few glass jars, too. Small ones (4-oz jars) are great for salad dressing and sauces. Larger ones are ideal for to-be-blended smoothie ingredients, overnight oats, and soups.

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Multicooker

An Instant Pot makes large batches of grains in minutes. It tenderizes a dense cut of meat in half the time of stovetop cooking. It can cook beans perfectly in the blink of an eye.

What can’t an Instant Pot do for the time-pressed meal prepper? Get one, and you’ll find many, many ways to use it to save money (use cheaper cuts of meat) and time (again, it cooks dense whole grains to chewy perfection in just minutes).

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Chinese-American Beef and Broccoli With Oyster Sauce Recipe

Ingredients 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips 1/4 cup soy sauce (divided) 1/4 cup shaoxing wine or dry sherry (divided) 2 teaspoons corn starch 1/3 cup low-sodium homemade or store-bought chicken stock 1/4 cup oyster sauce 1 tablespoon sugar 1 teaspoon sesame seed oil 2 medium cloves garlic, finely minced (about 2 teaspoons) 2 teaspoons finely minced fresh ginger 3 scallions, whites finely sliced, greens cut into 1/2-inch segments, reserved separately 4 tablespoons vegetable, peanut, or canola oil 1 pound broccoli florets (about 1 1/2 quarts) Directions 1. Combine beef, 1 tablespoon soy sauce, and 1 tablespoon shaoxing wine in a bowl and toss to coat. Place in refrigerator and let marinate for at least 20 minutes at room temperature and up to 3 hours.

2. Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. Add remaining shaoxing wine, chicken stock, oyster sauce, sugar, and sesame oil. Set aside. Combine garlic, ginger, and scallion whites in a bowl and set aside.

3. To Grill With a Wok Insert: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a pile on center of cooking grate. Place Weber 8835 Gourmet BBQ System Hinged Cooking Grate on grill and set wok in center. Add oil and heat until smoking. Add beef and cook, stirring and tossing until beef is lightly charred but still pink in spots, about 1 minute. Push beef to sides of wok to clear space in center. Add broccoli and cook, stirring in center until lightly charred, about 30 seconds. Toss with beef and push up sides of wok. Add garlic/ginger/scallion mixture to center of wok and immediately push all ingredients into center, tossing and stirring until beef is cooked through and broccoli is just barely tender but still crunchy, about 30 seconds longer. Stir sauce and pour into wok (it should immediately start to boil). Add scallion greens. Toss all ingredients to coat in sauce and cook until lightly thickened, about 30 seconds. Carefully transfer to a serving platter and serve.

4. To Cook On A Burner: When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add half of beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef, adding beef to same bowl. Wipe out wok.

5. Add 1 more tablespoon oil to wok and heat over high heat until smoking. Add half of broccoli. Transfer to bowl with beef. Repeat with remaining oil and remaining broccoli. Return wok to high heat until smoking. Return beef and broccoli to wok and add garlic/ginger/scallion mixture. Cook, tossing and stirring until fragrant, about 30 seconds. Add sauce and scallion greens and cook, tossing and stirring constantly until lightly thickened, about 45 seconds longer. Carefully transfer to a serving platter and serve.

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Delicious Recipes You Can Make In 10 Minutes

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Colanders/Strainers

We use both metal and plastic colanders in varying sizes. A large colander works well for draining pasta and salad greens and rinsing vegetables. A small strainer is great for separating fruit juice or pulp from seeds. Mesh strainers are the most versatile because nothing can get through the holes except liquid.

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The Best Under-Shelf Storage

Maximize the storage space in your cabinets with these hanging baskets, which hook onto most standard-size shelves to provide additional organization underneath. Since they're made from solid metal, they're sturdy enough for plates in the cabinet, cans in the pantry, or leftovers in the fridge — and since they slide on without the need for hardware, they're a damage-free storage solution for renters. Get them in your choice of silver, bronze, or white, all in a value-friendly two-pack.

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Organic Bamboo Cooking And Serving Utensil Set

If you prefer wooden cooking utensils, or like to have both metal and wooden versions, this six-piece bamboo set from Neet is the most liked on Amazon. Made from 100 percent bamboo, these utensils are chemical free, naturally antibacterial, and can withstand high heat. The set includes a spoon, spork, flat spatula, slotted spoon, and slotted spatula, all in a matching bamboo utensil organizer.