India is a nation of munchers where crunchy snacks are distinguished by their varied shapes and textures. Many tools for snack making have remained unchanged for thousands of years, and people are often surprised that the complex spirals of spicy bites such as murukku have actually been created by a simple-looking press. t Selviya Press […]

The wok’s versatility obviates the need for a battery of utensils for different methods of cookery, but it is helpful to have two woks, of 25 cm (10 inches) and 35 cm (14 inches) diameter. The larger one is better for holding bamboo steamers and for smoking, while the smaller wok can be used for […]

The various types of cooking pots used in Chinese kitchen While the wok reigns supreme in every Chinese kitchen, stir-frying is by no means the only cooking method; one-pot dishes are common among rural Chinese families in colder regions. Various types of cooking pot play important roles in preparing stocks, stews and braised dishes. A […]

Steaming with different types of steamer The culinary technique of steaming food is steeped in yin-yang philosophy. In China, the belief is that fried foods must be counteracted by those that contain less or no oil, and are therefore healthier. Steaming food with steamer uses minimal amounts of flavorings, allowing the natural flavors of the […]

About the usage of woks and their accessories The wok has a mystical history dating back some 3000 years, yet in all that time has never changed its ingenious shape. Riding on the popularity of stir-frying as a healthy cooking method, it is now endorsed by chefs of many nationalities, and can be a best […]

Using cleaver and chopping board China’s characteristic knife, the cleaver, may well seem like a lethal guillotine to the uninitiated, but it is surprisingly easy to use. Its versatility as chopper, slicer, crusher, tenderizer and scooper effectively eliminates the need for a battery of knives in the kitchen. With care, a cleaver lasts more than […]