Home > Lifestyle > Cookery, Food & Wine > General cookery & recipes > XXL Wok Kochbuch - Asiatisch kochen mit 300+Wok Rezepten: Woke up mit Street Food! Das Wok Kochbuch für Anfänger und Fortgeschrittene
XXL Wok Kochbuch - Asiatisch kochen mit 300+Wok Rezepten: Woke up mit Street Food! Das Wok Kochbuch für Anfänger und Fortgeschrittene

XXL Wok Kochbuch - Asiatisch kochen mit 300+Wok Rezepten: Woke up mit Street Food! Das Wok Kochbuch für Anfänger und Fortgeschrittene

          
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About the Book

Dieses Wok-Kochbuch ist voll von köstlichen, leicht zuzubereitenden Rezepten! Mit über 300+ Rezepten zur Auswahl, finden Sie in diesem Kochbuch bestimmt das, wonach Sie suchen... Der Wok hat starke asiatische Wurzeln, die bis in die chinesische Han-Dynastie zurückreichen. Traditionell ist er eine hochwandige Pfanne mit rundem Boden, obwohl Versionen mit flachem Boden immer beliebter werden, da sie auf Standardherden verwendet werden können. Üblicherweise ist er entweder mit zwei seitlichen Griffen oder einem langen Griff ausgestattet. Aber was macht einen Wok besser als eine normale Bratpfanne? Ein Wok verteilt im Gegensatz zu einer herkömmlichen Bratpfanne die Hitze viel gleichmäßiger. Das liegt an der konkaven Form mit abgeschrägten Seiten sowie an der Beschaffenheit des Materials, aus dem Woks hergestellt sind. Durch die bessere Wärmeverteilung erhalten Sie weniger heiße/kalte Stellen und stellen sicher, dass alles im Wok zur gleichen Zeit fertig gegart ist. Außerdem ist das Schwenken von Speisen, wie z. B. Stir-Fry aufgrund seiner Form viel einfacher und die Zutaten fallen zurück in den Wok. Ein Wok ist ein Kochgeschirr... mit rundem Boden und hohen Seiten, das in der Regel mit zwei seitlichen Griffen oder einem größeren Griff ausgestattet ist. Der runde Boden eines Woks sorgt dafür, dass sich die Hitze gleichmäßiger verteilt als in einem Kochtopf, so dass die Speisen in kürzerer Zeit gar werden. Durch die hohen Wände lassen sich die Speisen leichter schwenken, z. B. bei Stir-Fry-Gerichten, so dass die Zutaten gleichmäßig vermischt und gegart werden können. Woks werden traditionell hergestellt, indem eine Scheibe aus Kohlenstoffstahl in eine Schüsselform gehämmert und mit einem oder zwei Griffen versehen wird. Wok-ähnliche Pfannen werden in ganz Asien verwendet, und verschiedene Kulturen haben die vielseitige Pfanne an ihre Bedürfnisse angepasst. Der kantonesische Wok, hat beispielsweise zwei kleine, gebogene Griffe auf jeder Seite. Ein Wok im nördlich


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Product Details
  • ISBN-13: 9783384048783
  • Publisher: Bod Third Party Titles
  • Publisher Imprint: Tredition Gmbh
  • Height: 244 mm
  • No of Pages: 256
  • Spine Width: 14 mm
  • Weight: 412 gr
  • ISBN-10: 3384048784
  • Publisher Date: 29 Oct 2023
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Sub Title: Woke up mit Street Food! Das Wok Kochbuch für Anfänger und Fortgeschrittene
  • Width: 170 mm


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XXL Wok Kochbuch - Asiatisch kochen mit 300+Wok Rezepten: Woke up mit Street Food! Das Wok Kochbuch für Anfänger und Fortgeschrittene
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