This Chinese spider/strainer is great for frying or straining and is commonly seen in many Chinatown restaurants. Provide guests and family members alike with mess-free access to condiments or toppings for everything from a hotdog bar to ice cream socials. To further assess for spillage—along with their durability and if they buckled when dealing with weightier items—we heated up some chunky minestrone soup in a saucepan and moved every last bit of it into a bowl.

What Size Should A Ladle Be? - Kitchen Seer What Size Should A Ladle Be? - Kitchen Seer

We actually purchased the classic model which works great for frozen fruit and ice smoothies but it also makes short work of making powdered or castor sugar from granulated sugar in a pinch or making whole grain flour from whole grains for our favorite Homemade multi-grain bread and Homemade multi-grain English muffins recipes. This is the most important of the Chinese cooking tools–the charismatic front man of the band, if you will. Choose the longest handle possible for these types since they usually stay hot longer and you don't want the heat traveling up to your hands.The age-old question of turning out beautiful pancakes is how to avoid messy drips in the pan and on your counter.

Wok Ladle - Etsy UK Wok Ladle - Etsy UK

For Chinese recipes (jobs like rolling dumpling wrappers or steamed bun dough), we prefer a Chinese-style rolling pin, which also doesn’t have handles, and is a lot smaller than a European or American rolling pin. Because of this multi-functional purpose, the bowl sizes of staining ladles are usually quite deep – most have holding capacities of 6 ounces or more. These are people speaking from lots of experience in the kitchen and you can definitely go by feel and still get good results but why guess and risk ruining your dish? 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. But this is for a very good reason since wok ladles are made to be used with the wok’s unique curvature.Constructed from stainless steel, deep fryer ladles will often feature a mesh strainer spoon at the end of the ladle handle to catch the food and remove it safely. Just place your steamer in the wok, fill the wok with water until it comes up to about half an inch on your steamer. Material: Made of high-quality stainless steel: This ensures durability and longevity for the product, as well as resistance to rust and corrosion. I seriously cooked entire meals on a regular basis in one of these in the corner of my college dorm room. We used to save up our tins, wash them and reuse them for baking which is a good frugal practice but purchasing a batch of these for making Hong Kong Egg Tarts or any other mini tart recipe is truly worth the money!

School of Wok Ladle, Stainless Steel | Lakeland

After cleaning, dry it thoroughly, wipe a thin layer of oil all over it, and heat it on the stovetop. The one below that we use is great and has a groove around the board to catch excess liquid before it can drip off the board and onto the counter – very handy! 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. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats.Some soup ladle designs may also feature a pouring spout to prevent hot soup from splattering inside the serving bowl.