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Speaker: In Chinese cooking we highly recommend a set of wok, but many of you just start cooking, so therefore, any of the skillet that you've got at home which is like 12-14 inches diameter would be fine, but more importantly you have to find a cover that is able to encapsulate the steam from your cooking and we do that quite often in stir fry as well. And cover something like this, but remember that the cover should be at least one-a-half inch down from your skillet. But if you decide to buy wok like this which also is a 12 inch diameter and you need to heat it or to treat it before you are able to use in Chinese cooking, specially these are made of carbon steel.
Of course, there are other wok that made with the Teflon or Caflon or stainless steel, those you do not need to season. But to season it properly as far as the look, after you are done, that would be something of this nature, which is a bluish blackening color. Here's a 12 inch wok that's already been treated and we have the wok cover that complements this particular size, and wok cover as you can see, it goes down at least about half inch to an inch down. So that they encapsulate the steam much better. The other two that we have here is a spatula, and the spatula is designed, so it helps to work along the curvature of the wok, and able to pick up the food of this width, so that you don't have to wind up doing it too many times like so, and sometimes you can turn it by the way.
And the other thing that we have here is the strainer that we could pick up our deep frying product or and when you make a broth, you pick up the bone that is in the bottom here and the other thing that complementary to this strainer is a cooking chopstick. This cooking chopstick can stir as we deep fry or as we are doing the broth and more importantly it helps to push the product into the strainer, therefore you could grab it much better.
Here is a 12 inch flat bottom wok. It's already treated. This is designed for electric stove with a spiral element. So you don't really need the ring. The other wok that I have in here is called the round bottom wok, and is of course slightly bigger, 14 inch diameter, and for us to hold this wok steady, we need to have a ring like this. Let's put that underneath here. As you can see, it holds it, it doesn't tee tot, but more important to remember that, and this ring has another function as to hold the wok up so that we -- the flame of your blue tip of your flame will be hitting the wok. Therefore give you a maximum or better heating source for Chinese cooking.
I want to show you how to hold the cleaver properly and cut some of these products for the Chinese cooking. Some of the products that we are going to do is, carrots, ginger and garlic. I am going to show you how to grip the cleaver properly, so you could cut through properly for the Chinese cooking.
First, hold the cleaver up like that. The thumb and the first finger in contact with the middle of the cleaver, and then the outer finger wrap comfortably around the handle, and have the middle finger, which is this one here, just a little touch on the metal here, and this one that if you did, you are holding the cleaver very steadily. Here is what it looks on the other side, and the other thing there -- the other hand that you not use the cleaver, you form what we call a dragon's claw or cat's claw having all your finger tip toward this palm of your hand.