Cook The Perfect Chinese Meal With This Equipment Guide

The Essential Chinese Cuisine Cooking Equipment Guide

Browse the aisles of your favorite kitchen store or search the internet, and you will find a vast array of cooking equipment to create delicious Chinese cuisine. Each item will appear to be essential in producing the perfect Chinese meal.

However, for thousands of years the Chinese have been turning out beautiful food without the use of more than a few utensils. Perhaps we should learn how to do the same. Let's take a look at the four really essential pieces of kitchen equipment in order to make authentic Chinese cuisine.

Knives

Sometimes you will hear the term "Chinese cleaver" used to describe the knife used for all the preparation work required in a Chinese recipe. A cleaver is typically a very hefty knife much like a butcher would wield. This is not what we need in Chinese cooking. But, when you go into a store to find the knife you need, this may be the term the clerk will use. But, let's see what you really need.

In reality, you will probably use several knives and they each must be versatile. If made properly, the knives will be light in weight and easy to handle, even the largest knife you choose.

If you are planning on chopping through a lot of bones, such as cutting apart chickens or ribs, you will need a large 'chopper' with a blade about 9 inches long and 4 inches wide, more or less to fit your hand. However, a smaller 'slicer' knife will work for most cooks who are mainly slicing meat and vegetables into uniform sizes for stir fry recipes.

Most cooks will prefer a knife in between a large chopper and a small slicer. There are many knives on the market now that are a shorter version of the large chopper, but still have a wider area than the slicer. With the front tip of this medium size knife the cook can easily slice small pieces of food, while with the wider back end of the knife the cook can cut through larger pieces of meat and even bones.

Picking the right knife is important for other reasons, as well. The knife you choose must do double, triple, or even quadruple duty when it comes to food preparation work. You will be using the flat side of your knife to smash garlic and other spices. Then you will be using your knife to scrape chopped foods off the cutting board to move over to the wok. You may even use the handle end of the knife to pound and blend spices.

As you can see, the knife you choose must be well thought out. Make sure it fits your hand perfectly, is well balanced and sturdy. Buy the best knife, or knives, your budget will allow, keep them clean and dry and well sharpened and you can't go wrong.

Cutting Board

Shopping for this kitchen essential can also make your head spin. There are so many options to consider, it's hard to know which is the best. Trial and error may be your best teacher, but there are a few items to consider before you get that far.

Wood is the traditional material for cutting boards or chopping blocks in a Chinese kitchen. You will find small, thin cutting boards that are suitable, but not very desirable. Instead, look for large boards, at least 16 to 20 inches wide to keep from having to chase pieces of food across the counter top. Choose a thick board, at least 3 inches thick, to keep from hitting your knuckles on the counter top as you chop your food.

Season new wood cutting boards by rubbing a good cooking oil into the wood, letting it soak in thoroughly, then rinsing the board off with hot water and drying it well. To wash the board, simply use the edge of your knife to scrape the surface, then run the board under hot water and let dry in a well ventilated area. Don't let your cutting board soak in water and don't  wash it with harsh soap. If you feel you must scrub your board, dampen it with fresh water, sprinkle salt over the board, and wipe down with a clean cloth, then rinse well with hot water and dry thoroughly. Store the board standing on its edge, preferably on a rack so air circulates all around.

Having more than one cutting board is a good idea when it comes to keeping your cutting surfaces healthy. Cross-contamination is a serious issue, especially when dealing with raw poultry and other meats. Most cooks today prefer to have several cutting boards available for this reason; one for raw meat, one for vegetables, and one for cooked foods.

Plastic cutting boards have become more popular for this reason. You may want to keep two or three plastic boards handy for cutting just raw meat in order to eliminate this concern. Save your pretty wooden cutting boards for chopping herbs and vegetables if the idea of cross-contamination worries you.

Wok

Most often thought of as the stir-fry essential, a wok is really an all-purpose Chinese cooking utensil. The shape of the wok makes it perfect for many recipes, including, but not limited to, stir frying. A large skillet is not a substitute for a wok.

A good wok should be made of heavy material, have a slightly rounded bottom, and have high sloping sides. It should fit on a ring-shaped stand that sits on top of the burner on a stove and holds the wok upright but allows for some tipping of the wok by the cook. There are electric models available, but the basic stove-top variety works just as well, if not better in some opinions. You will also find single handled and double handled models, and a variety of sizes, as well. The lid serves many purposes, so make sure it fits well, has a high dome, and has a good handle on top.

The shape of the wok, the high sloping sides and slightly rounded bottom, is what makes the wok suitable for stir frying. The oil sits in the bottom, heating very hot, then as the food is fried it is pushed up the sides out of the hot bottom, and the next food is added to the bottom, again frying and sliding up out of the way.

A proper wok should be made of very sturdy metal which will withstand high heat making it equally suitable for deep frying. You only need to fill the bottom with oil, bring the temperature up and add the foods. Having the high sides of the wok makes the oil less likely to bubble over when the food is added as it might in a more shallow skillet. And, having more depth means the oil maintains the high heat better. Using the proper wok and a high heat oil makes the perfect combination for quickly deep frying foods.

The wok is also used for steaming, braising, and even smoking foods. You may even simmer soup in your wok. Many woks come with baskets and tools to set the wok up for these cooking methods. Make sure the domed lid fits well if you chose to use your wok for any of these cooking methods. The condensation on the inside of the lid should slide down the sides of the lid, and not directly on the top of the food, so check for a high dome shape on the lid when you buy your wok.

Stir and Scoop

When you purchase a wok set, you will most likely get some kind of a paddle or spatula and a scoop. The most versatile tool for stir frying will be a long handled wide scoop. This will have a heat-proof handle and be of fairly large size. You will use this tool most often for stir frying and for transferring the food out of the wok onto platters.

A slightly rounded spatula or shovel with a long heat-proof handle is useful especially when frying large pieces of meat or fish. You may also want to invest in a 'spider' which is just a large wire mesh scoop used to remove food from the wok while leaving the oil behind.

One, two, or three of these utensils will come in handy at some time when you are cooking with your wok, but if you only have one, you'll get along just fine. Whatever you choose, be sure it fits in your hand comfortably and it has a sturdy heat-proof handle.

These are the basic 4 items you will need when outfitting your kitchen to cook Chinese cuisine. You can start with one knife, one cutting board, a wok, and one stirrer, and cook up a great meal. Or, you can invest in several of each item if you wish. Where you start depends on you and your budget. The most delicious meals are often the simplest, so start small and enjoy the big flavors of Chinese cuisine!