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Giveaway – Bambu Cork Cutting Board

First off – congratulations to Barbara for winning the Chef’s Choice knife sharpener in last week’s giveaway!

I’m going to keep the momentum going with yet ANOTHER giveaway. I’m so thankful that so many companies are supporting Wok Wednesdays and I love that all my fellow wokkers get the chance to win some free swag!

Last week was the knife sharpener, and this week we have a fantastic cork cutting board from Bambu. Sharp knives and cutting boards go hand-in-hand. Contrary to what you might think, you want a cutting board made of a material like wood, bambu, or polypropylene. The idea is that the cutting should absorb the energy from the friction caused by the action of cutting; you WANT your cutting board to get nicked and scratched. If the energy is being absorbed by the board your knife blade will stay sharper longer. You’ll want to stay away from glass or marble cutting boards, they can cause a lot of damage to your knife.

Here’s why Grace loves this cutting board:

I love it because it doesn’t move or slip on the counter. The cork is an amazing surface for cutting because it
absorbs the chopping bounce for less tension in your wrist and shoulder. Each time you slice you’ll experience a wonderful
cushiony feel. And it keeps your knives sharp.
All you have to do to enter this giveaway is leave a comment below by 11:59pm EST next Wednesday, July 4th and answer the following question:
What other uses have you found for the wok beyond traditional stir-fries? Do you use it to fry chicken, scramble eggs, make crepes?
Good luck!
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30 responses »

  1. Tonight I cooked fish fillets in my wok with a light flour coating. The outside was crispy and the inside the moistest I have ever eaten and we eat a lot of fish. I think my wok is starting to have wok hay. There is that certain taste that I can’t describe and have never experienced before. Wok On. GG

    Reply
  2. I use a wok, with success, to fry/stew cabbage, as well as a base for the steamer – it fits the wok pretty well.

    Reply
  3. Popcorn! Heat the wok and fill the bottom with an 1/8 inch layer of oil. Add three popcorn kernels. Once the kernels pop, pour in 1/4 cup more popcorn seeds. Cover the wok and remove from heat after the first three second pause between popping kernels. Sprinkle with salt and enjoy. To add a little flare to the popcorn, I mix in some peanut butter just after removing the pan from heat. Yum!

    Reply
  4. I use my wok for Indian curries.

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  5. I made Italian noodles with the help of woks which are one of the rare cases of cooking equipment where cheaper is better. I picked up a carbon steel wok online for about $15 and then seasoned it following the method over here.

    The other game changer for me was the realisation that you don’t need a heavy Asian sauce to make a great stir fry. I’d always thought you needed oyster sauce or something. But in fact, some of the best stir frys are seasoned with a simple splash of soy sauce. Or even more radical, they skip the sauce all together.

    Reply
  6. Years ago, I used a wok to make veggie tempura.

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  7. I use mine for everything. I boil water, fry chicken, sautee veggies and making sauces. I love my wok!

    Reply
    • When you boil water does it remove the seasoning on your wok? Just curious.

      Reply
      • Boiling water in a newly seasoned wok will dry out the seasoning. I would avoid boiling, poaching or steaming in a new wok. Once its well seasoned you can do moist cooking without harming the patina.

  8. New to wokking – have not ventured off yet.. 🙂

    Reply
  9. I have made Thai curry in my wok so far 🙂

    Reply
  10. Have only used my wok for stir fry but interested in learning other techniques.

    Reply
  11. I’m not entering the contest, but I just wanted to give my two cents. I use my wok for popcorn all the time (I don’t own a microwave), and I’ve also used it to cook bacon. The best use I’ve found besides stir-frying though has been for frying things. I did fried clams and fried green tomatoes in my wok recently.

    Reply
  12. We’ve used our wok for steaming and smoking, and to make popcorn and paella. It’s also good for deep frying, poaching, braising, making soup and roasting nuts.

    Reply
  13. Indian Fry Bread! The basis for IndianTacos ( Indian as in Native American not as in India)
    Here in Montana Indian Tacos are often served at Pow Wows or other festivals. The fry bread is formed then fried in oil like a doughnut or elephant ear . ( another fair food not ear of actual elephant) I make fry bread in a cast iron chicken frier also but wok has more room. Always be careful with hot oil of course. I am going to be making fry bread outside this summer in my wok.

    Reply
  14. I’m making a pasta dish with peppers, onions, sweet Italian sausage and penne with the wok tonight. I’ll let you know how it comes out.

    Reply
  15. I use mine for lots of other tasks in the kitchen such as sautéing onions and making Thai soups.

    Reply
  16. I like to use stir fry as toppings for salad or lettuce wrap. Example: Ground chicken breast, minced garlic, diced green onions, ginger, and chives all marinated in soy sauce.

    Reply
  17. I use it to cook large volumes of greens that won’t fit in a regular sautee pan–like those huge bags of prechopped kale…

    Reply
  18. The penne pasta dish I made in the wok last night was very good, and the wok proved to be an excellent way to cook it.

    http://stirfrynewbie.wordpress.com/2012/07/03/penne-with-sausage-onions-and-peppers/

    Reply
  19. Steamed fish and veggies using a bamboo steamer in the Wok. Tane Chan recommended I buy a stainless steel Wok for steaming and boiling so I don’t ruin the seasoning on my carbon steel Wok. So I did. The best fish we’ve prepared at home has been made this way, and the bamboo steamers are neat because you can stack them and steam several things at once. If you do buy anything from her at wokshop.com, she includes a little recipe book that has a really simple method for steaming fish, and you can do it without the bamboo steamer if you have a lid for your Wok.

    Reply
  20. Guilty of frying chicken in the wok! And I love the popcorn idea, must try that soon.

    Reply
  21. Tricia Collins

    Great ideas on here. Love the pre-chopped kale idea and plan to wok that! Would love to win that cutting board or anything Grace Young thinks is good ’cause she is great!

    Reply
  22. Blake Kaplan

    I make greens in the Wok.

    Reply
  23. A wok is perfect for tossing, chilling &I serving salad. Holds the cold!

    Reply
  24. Sita.krishnaswamy

    I use it to make a lot of my curries, I use it for deep frying, I use it as aot to steam various things with a rack in the middle. These are various ways I use my wok. Love my Wok

    Reply

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