School of Wok - Wok Accessories (Ladle)

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If rust does form, don’t worry. Just scrub the rust off with warm water. Then rinse it, oil it, and reheat it again. These strainers are essential during deep frying to remove fine food bits and particles which may burn and spoil your oil. They also help decant the oil after frying for reuse. You’ve just whipped up a delicious bowl of your favorite stew or soup – the air in the kitchen hangs heavy with spices, herbs and you’re moments away from that final taste test.

Stainless Steel Wok Ladle with Wooden Handle 295ml

Be a wok star! You don’t need to attend Covent Garden’s award-winning School of Wok to cook Chinese food like a professional thanks to this special range of woks and accessories developed and endorsed by celebrity chef – and founder of the School of Wok – Jeremy Pang. Most sauce ladles feature a pouring spout that permits even spreading. Handle lengths, bowl sizes and bowl depths can also vary widely depending on the usage. This Chinese spider/strainer is great for frying or straining and is commonly seen in many Chinatown restaurants. These days, however, any strainer or even a slotted spoon for frying or draining liquid from wontons or dumplings will do just fine. We use a variety of strainers in The Woks of Life kitchen including the traditional Chinese spider pictured below. It’s perfect for scooping egg roll filling out of the wok as you can see in our Egg Roll recipe– just like the Chinese cooking tools used in Chinese restaurants! I am sure you will use it for frying like we do every year when making crispy shrimp chips for Chinese New year!These kinds of ladles are usually used in restaurants that offer a salad bar and are almost always constructed of stainless steel. Because of this, both the bowls and the handles are much smaller than ladles that are used for cooking. It’s a really great tool to have in the house, and it probably is a lot healthier than the microwave oven. Because it’s metal, it’s much easier to clean and maintain than the bamboo steamer, making it perfect for everyday use. So…what’s the best way to reheat things then? For things that need to be crispy, we just heat up the wok, cast iron pan or sauté pan. For most everything else, we use this multi-level steamer to reheat leftovers, including rice, veggies, pasta, lasagna or whatever. It’s actually extremely fast and effective. We also use it steam vegetables, melt butter, and reconstitute old, dried out brown sugar.

Wok spatula and ladle Tool Set, 17inches spatula for wok, 304

Small, short ladles are great for entertaining! Provide guests and family members alike with mess-free access to condiments or toppings for everything from a hotdog bar to ice cream socials. They are great for portion control of finer items such as crushed nuts or soft cheeses. Cooking in wok has become very popular in recent years as a tasteful healthy way to prepare food. To cook traditional Chinese food, many chefs recommend using a wok ladle. Ladles used for cooking are usually shallower than those used for serving. Their curved bowl enables food and sauce to be tossed together to ensure even cooking. Often measuring around 12 inches, they have very small bowls of about 1 ounce to accommodate salad dressing servings which are usually smaller than sauces or gravy. DescriptionWe recently added this larger granite one for heavy duty grinding. It makes things quite a bit easier! But this is for a very good reason since wok ladles are made to be used with the wok’s unique curvature. This reversible griddle/grill pan is the best thing ever. Just lay it across two burners, and you’re in business. We love this pot/pan combo cooker. The lid doubles as a pan. What what!?!?! We think this Blendtec blender is a lifetime blender because unless you take it to China and plug it into a 220 volt outlet by mistake (yup, it did happen and it was scarry!), this could be the last blender you’ll buy. Take it from a family who have gone through multiple blenders that were either not up to the job or just burned out.

Types of Ladles Your Kitchen Might Need | Miss Buttercup 12 Types of Ladles Your Kitchen Might Need | Miss Buttercup

Some gravy ladles will feature spouts as part of the design so that once the gravy is scooped out, it can be drizzled over the food evenly. Description If you are a novice cook or just trying to perfect your knife skills, these gloves may be just what you need in the kitchen to build your confidence. Even professional chefs use them in high stress environments when risks of cutting yourself are high! A ladle is used to transfer mainly liquids without spilling from pot or pan to bowl or cup. Its typical bowl shape and long handle make it especially ideal for handling hot items. A typical ladle is usually 10-15 inches long. The first formally patented tool that resembled a ladle was described as a “cup holder” and the man who filed the patent in 1876 was Joseph Sherer.

Mandoline slicers are great for slicing large quantities of vegetables or even if you just want thin or julienne slices. They are easy to use and worth the effort although you must be careful when using these sharp tools! Judy uses one often, especially when cooking Sichuan Stir-Fried Potatoes. If you ever have tried to scoop hot soup with a mug or cup, you definitely know the mess that can happen when you don't have the right utensils for your kitchen. To easily and safely serve hot and cold liquids, a good ladle is a great addition to any kitchen. With a variety of handle lengths and bowl sizes available, you may be wondering what size your ladle should be. We have thoroughly researched this question and found some answers for you! Most slotted ladles are fabricated of stainless steel but silicone slotted ladles are also quite popular. Description

Chinese Cooking Tools - The Woks of Life Chinese Cooking Tools - The Woks of Life

Punch ladles have longer handles (12 inches or more) and deeper bowls (5 ounces or more) than other ladles to accommodate larger serving sizes. These are key for sipping your soups and porridges without burning your tongue. They’re also the perfect size to cradle a wonton or a soup dumpling. Plus, they’re prettttyyy. Great for everyday stirring and mixing needs. They don’t absorb flavors, colors, and liquids as easily as your average wooden spoon (I still have a wooden spoon that’s all splotchy pink from a beet salad), and don’t conduct all the heat from your wok like your metal spatula. We use these bamboo utensils interchangeably with the wok spatula and at times even prefer them over the metal ones for stir-fry. We have learned over the years that electrics are really worth using for Chinese cooking and we love the Cuisinart processor and have been using one for years. Honestly, the only reason for not taking this out for use is the consequence of cleaning it up so sometimes we just use the traditional box grater or even the microplane!This Kitchen Aid Stand mixer is an essential tool that you must save up for if you are a serous cook, baker, foodie, and if you want to make our milk bread and the best chocolate cake recipe you have ever had! We own an older model for over 20 years now and it is still going so not much else to say other than we highly recommend it. There are lots of models out there and you may be tempted to go with a cheaper model but we are really happy that we went with the professional series stand mixer that has the arm to lower and raise the bowl. It is totally worth the cabinet space needed to store it or you can buy one of the twenty-four colors that it comes in and leave it out on your counter for all to marvel at!