How To Season New Chinese Carbon Steel Wok

Posted by admin on March 10th, 2010 and filed under building on layers of tradition | No Comments »

Chinese food can be cooked using any pan at all but if you want a really versatile implement in which you can stir fry, braise and deep fry, you must have a wok. This simply designed yet incredibly useful tool has been used in Chinese cooking (and indeed the cooking of other Far Eastern countries) for centuries but even today is indispensable to professional chefs and home cooks alike.

Woks come in many shapes and sizes; some with flat bottoms, some with two handles and some with one. Cast iron is often used in wok manufacture but the resulting pan is very very heavy and cumbersome to use. Non-stick woks are also available but the surface can’t withstand the very high temperatures needed for Chinese cookery and aluminum pans, while conveniently lightweight and cheap, don’t conduct or retain heat as well as cast iron. However, by far the most effective is the classic wok which is made of beaten carbon steel, has a rounded bottom and a single wooden handle. Of course, if the purpose of the wok is purely for serving, it doesn’t matter what it’s made of and all sorts of decorative varieties can be found,thay are just glossy for manufacturing and selling purpose (we want just plain and simple)

The traditional wok works best on a gas cooker or a charcoal stove as the flames will heat the rounded bottom more effectively. Using a special wok stand, a wok can be used on an electric hob but it is much slower to achieve the same intensity of heat as little of the rounded bottom is in direct contact with the heat source.

Carbon Steel Chinese Wok
Round bottom

Whilst many types of wok are available, carbon steel is still preferred for its ability to heat up rapidly to the correct high temperatures and once well seasoned will have a natural non stick patina surface that lasts.

How To Season a Carbon Steel Wok (my opinion better on top off stove for best and quick results can be done in minutes) oven techinque leaves it to thick and uneven have tried both ways in the past its about building the patina up in thin smooth layers)

These woks are protected by an antirust oil which must be removed before starting. Wash wok in hot water with liquid detergent. Do not use a harsh scrubber on the inside of wok. Rinse the wok and dry thoroughly. Place the wok on a high heat. ‘Burn’ the wok, tilting it around to heat the full surface until it is very hot, the metal will turn a blue/yellow/dark brown colour ect.Now soak a crunched up paper towel in some sunflower,grounnut or lard works very well (not olive) oil and wipe with tongs into the entire inside surface of the wok it will be very smokey,now it will start to go black (Carbonize)and shiny patina will form for about 5-8min’s Repeat the seasoning (about 2/3 times let the work cool for few minutes,then your wok is ready to use…

Cleaning a Wok (if it is necessary normally a quick wipe around with clean paper towel while still hot normaly does the job)

Cleaning your carbon steel wok properly after each use Rinse the wok in hot water and gently wipe off or scrub away food debris with a sponge or traditionally a Bamboo wok brush cleaner. Rinse the wok and dry the inside and outside of the wok with paper towels. To finish drying, place the wok over a medium heat and ‘burn’ the wok to sterilise it ready for your next cooking session. Do not use washing-up liquid. Wipe the inside of the wok with a small amount of oil. This helps prevent rusting. Note: this step may not be necessary if your wok is properly seasoned and gets a lot of use.

Tips: ”Never scrub a carbon steel wok with an abrasive cleanser, as this can damage the seasoned surface. Instead, wash the wok in hot water. If necessary, you can use a wok brush to remove any particles of food sticking to the bottom. Do not put the wok in the dishwasher. If rust appears or the wok is accidentally cleaned in the dishwasher, simply re-season it, being careful to remove all the rust. Wipe the wok dry with paper towels. The bottom of the wok will build up a layer of blackish carbon, but don’t worry this is normal, This will prevent it going rusty and helps the non-stick process. .

Gas cookers can usually use both a flat bottomed or round bottomed wok although the round bottom wok may require a wok stand for extra stability depending on its use. Electric cookers are usually best suited with a flat bottom wok as it sits easier than a round bottom wok also the closer to the heat source….

probley one of the best demo on Youtube (its not rocket science takes a few mintues to great that smooth glassy non-stick surface)
http://www.youtube.com/watch?v=2-XCp2wzaos

Cast Iron Wok:
The Le Creuset Cast-Iron Wok with Glass Lid (can kiss my lol)
And all My loved COLOUR Le Creuset griddle/frying pan. No longer my colour so grab yourself a bargain.!

Stick With Black Iron not IN or OUT of FASHION it just there allways LOL

Duration : 0:1:1

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KU Traditions

Posted by admin on February 8th, 2010 and filed under traditions of | 4 Comments »

Traditions are an important part of student life at The University of Kansas. From the Rock Chalk Chant to the walk down the Hill at commencement, we encourage you to participate in the great traditions that symbolize KU.

For more on KU’s traditions, visit:
http://www.ku.edu/about/traditions/index.shtml

Duration : 0:5:32

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South Africa: Braai (The Big Tradition)

Posted by admin on January 24th, 2010 and filed under african tradition | 23 Comments »

The word braaivleis (pronounced “bry-flays”) is Afrikaans for “roasted meat”.

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A typical braai on a small braaistandThe word braai (pronounced “bry”, rhyming with the word “cry”) is Afrikaans for “barbecue” or “roast” and is a social custom in South Africa and Zimbabwe. It originated with the Afrikaner people, but has since been adopted by South Africans of many ethnic backgrounds. The word vleis is Afrikaans for “meat”, so in this word, the “s” is not a plural.

The word has been adopted by English-speaking South Africans and can be regarded as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as a grill. The traditions around a braai can be considerably different to a barbecue however, even if the method of food preparation is very similar.

Duration : 0:4:15

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Vampire Hunter D – Tristania – A Sequel Of Decay

Posted by admin on January 24th, 2010 and filed under traditions | 25 Comments »

It isn’t my video, but I hope you’ll like it.

Tristania
A Sequel Of Decay

Checkered by the dawn, enslaved in life enthralling
Swept up by the mortal waste of my enslaved emotion
Aeons on the gloss in argentine pending
Concuria stopping and prevail the conquering angina
Concuria stopping and prevail the conquering…

In decadence I take thee by the hand
Too frail… to gain the promised land
Too frail… to take your pain away
Too frail… a sequel of decay

May milleniums gather
On the mirage of desolated souls
Far between departure and sorrow
I breed my afterthought
In thy hours of vast dejection’s haunt… wane

An angel strays upon my door
So frail and lost within
To weep upon her days of yore
My decadent come in
Her stain and tears upon my floor
The sorrow that she brings
Devotion of a life outworn
In decadence come in

An angel strays upon my door
To weep upon her days of yore
My decadent come in
Her stain and tears upon my floor
The sorrow that she brings
Devotion of a life outworn
In decadence come in

May thy lids desorb from emerald seas
A pending solitary
Though thy pain redeems, life it seems to be
A fragile sanctuary

Duration : 0:6:34

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Hitman: Contracts -Traditions of the Trade W/h -PRO-SA- PRT1

Posted by admin on January 13th, 2010 and filed under traditions of | 25 Comments »

Visit http://gacekstudio.prv.pl/ to see more

Walkthrough of 7th level from Hitman: Contracts
Difficulty: Professional
Rating: Silent Assassin
PART 1/2

Duration : 0:8:1

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Exhibition “Wedding Customs & Traditions” in Museum of Macedonia

Posted by admin on January 13th, 2010 and filed under customs and traditions | No Comments »

27.12.2008
Exhibition “Wedding Customs & Traditions” in Museum of Macedonia, Skopje

Duration : 0:1:44

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Building a Straw House

Posted by admin on December 30th, 2009 and filed under building on layers of tradition | No Comments »

This is the VOA Special English Development Report.

Today we bring you a new take on an old tale. It’s the story of the three little pigs and the big bad wolf that blew down one house made of straw and one made of sticks. The only house left standing was the one made of bricks. Now there is new evidence to suggest that houses built with bales of straw can be very strong. They are also environmentally friendly.

Pete Walker is a professor at the University of Bath in Britain. He and a team of researchers there have built a house made out of straw bale and hemp material.

During the next twelve months the team will study the effectiveness of these materials in home building. Professor Walker says there are many good reasons for using straw.

He says it is a renewable material that is readily available and does not cost much money. Professor Walker says straw takes in carbon dioxide as it grows. So it has no harmful effects on the environment. He says straw helps the environment in other ways. The straw bale walls are thick so the buildings require very little heating in the winter or very little cooling in the summer. The buildings require very little additional energy. Professor Walker says this reduces home operating costs. It also reduces the effect on the environment. He says the current interest in straw bale houses is a direct response to the problem of climate change.

David Lanfear owns an eco-friendly home building service in the United States called Bale on Bale Construction. He says he laughed when some friends first told him about houses built of straw.

But after doing his own research, he learned that building with straw bales makes a lot of sense. He has now helped to build more than ten straw bale houses and says the building material is becoming more widely accepted. To build the houses, he fills a wood frame with tightly packed bales of straw. Next he coats the walls inside and out with layers of clay plaster. He says the common ideas about straw houses continue, including stories about the threat of fire.

Mister Lanfear says straw bale houses have done well when tested for fire resistance. And he says his builders use the same methods as traditional builders to keep out rain. He says: “We use what we call good shoes and a good hat, and that would be a solid foundation and a really good roof.”

And that’s the VOA Special English Development Report. Our reports are online at voaspecialenglish.com.

(Adapted from a radio program broadcast 05Oct2009)

Duration : 0:4:2

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Spiral Dance Altars

Posted by admin on December 30th, 2009 and filed under building on tradition | No Comments »

Author and Reclaiming Tradition priestess M. Macha NightMare tells us about the history and tradition of altar building at the Spiral Dance. For more information about the Spiral Dance Ritual visit http://www.reclaimingspiraldance.org

Duration : 0:4:19

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The Tradition

Posted by admin on December 14th, 2009 and filed under tradition | 25 Comments »

This is ALABAMA FOOTBALL!!!

Duration : 0:4:10

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A Mexican Tradition: Dia de los Muertos (Day of the Dead)

Posted by admin on December 10th, 2009 and filed under mexican tradition | 21 Comments »

Welcoming our ancestors home is what the day of the dead or “Dia de los Muertos” is all about. At a Sol y Canto concert at Brandeis University, Araminta Romero explains this Mexican tradition.

Duration : 0:2:2

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