Ken Hom Carbon Steel Wok, 27cm, Classic, Non-Induction/Wooden Handle/Flat Base Pan, Includes 1 x Chinese Wok Pan, KH327001

£94.995
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Ken Hom Carbon Steel Wok, 27cm, Classic, Non-Induction/Wooden Handle/Flat Base Pan, Includes 1 x Chinese Wok Pan, KH327001

Ken Hom Carbon Steel Wok, 27cm, Classic, Non-Induction/Wooden Handle/Flat Base Pan, Includes 1 x Chinese Wok Pan, KH327001

RRP: £189.99
Price: £94.995
£94.995 FREE Shipping

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Heat a wok over a high heat. Add the oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. To achieve maximum efficiency match up the correct size heating plate/ring to the size of the base. Food Broadcast of the Year Award 2013 for Exploring China: A Culinary Adventure with Ching He Huang (Guild of Food Writers Awards) (2013) During his long career, Ken Hom has fronted a number of top restaurants world-wide, including the Yellow River group and the Oriental Restaurants group throughout the UK, the Maison Chin restaurant at the Bandara Hotel in Bangkok and most recently MEE restaurant at the Belmond’s Copacabana Palace Hotel in Rio de Janeiro. All restaurants won several prestigious awards, with MEE being awarded a Michelin star as well as winning ‘Best Asian Restaurant’ from the Eat and Drink awards and ‘Restaurant of the Year’ from the Brazilian Government Tourist Bureau. Ken was born in 1949 in Tucson, Arizona, where his Cantonese parents had emigrated. After losing his father when he was just eight months old, his mother moved to Chicago to be with relatives. In 2022, Ken’s father was honoured with the award of a Congressional Gold Medal for his services during World War II. As Ken grew up, he found American food unpalatable compared to his mother’s cooking, so she used to send him to school with a flask of hot rice and stir-fried vegetables.

Ken was first seen in his own series on BBC Two in October 1984, and by episode 2 of the show he had introduced viewers to the use of the wok. Sichuan cooking is popular throughout China and in recent years adventurous Chinese restaurant dinners have discovered how delicious it can be. This is one of the best-known dishes from that area. Honorary Chairperson of The Institute for the Advancement of the Science & Art of Chinese Cuisine (1993)Since 2008, he has been an ambassador for Action Against Hunger, the humanitarian charity which works in over 40 countries helping families to feed their children and build a sustainable life. He has helped raise almost 11 million for the charity over the last 15 years. www.aahuk.org. Ken Hom also tirelessly supports several other charities such as The Ronald McDonalds House Charity (RMHC) and Prostate Cancer UK, www.prostatecanceruk.org raising awareness of the need for early detection. He was diagnosed with prostate cancer in 2010 and has since made a successful and full recovery.

Peel the cucumbers, slice them in half lengthways and, using a teaspoon, remove the seeds. Then cut the cucumber halves into 2.5cm (1in) cubes. Sprinkle them with 2 teaspoons of salt and mix well, then put into a colander and leave for about 20 minutes to drain. This rids the cucumber of any excess liquid. When the cucumber cubes have drained, rinse them in water and blot them dry with kitchen paper.Should the items become severely overheated turn off the cooker and leave to cool before removing from the hob. The glass lid may be placed in a dishwasher, however it is advisable to take it out of the dishwasher once the dishwasher cycle is complete and dry it thoroughly using a soft cloth.

Exploring China: A Culinary Adventure by Ken Hom & Ching He Huang (BBC Books, 2012) – The The Best25 (25 years of cookbooks) The Gourmand Awards, 2021 Paris Cookbook Fair Additionally, he has been one of the fathers in articulating what is now popularly known as ‘fusion cooking’. His seminal book called East Meets West Cuisine was published in 1986. It was his natural development of cultural experiences, elective affinities that lend to the blending of Eastern and Western foods, seasonings, and techniques derived from his family life, professional teaching career and travels. The success of the concept led him to create menus for an airline, hotel restaurants worldwide as well as restaurant concepts over the last 45 years. The long phenolic handle ensures it is easy to carry and perfectly balanced so won't topple over. It is secured tightly to the wok with two rivets so you can be assured it won't become loose and wobbly over time.The wooden handle has been crafted to ensure it is functional as well as traditionally stylish. Finished with a clear lacquer it is easy to clean and easy to carry even when full of delicious food. The handle is secured tightly to the wok with two rivets so you can be assured it won't become loose and wobbly over time. A wok left to dry naturally, or that is left for a period of time in damp conditions may stain or discolor, therefore always dry thoroughly before storage.

Shortlisted for Prix Litteraire de la Gastronomie Antonin Careme – Truffes, avec Pierre-Jean Pébeyre (Hachette 2000) It is advised, while using the watch on induction hobs, that the induction booster is only used for a very short time.Fill a large pot with water, add salt, and bring to the boil. Separate the broccoli heads into small florets, and peel and slice the stems. Blanch the broccoli pieces in the boiling water for 4 minutes. Place the rice noodles in a large heatproof bowl. Drain the hot water from the blanched broccoli into the rice noodles and immerse the broccoli pieces in cold water. Drain the broccoli thoroughly. Let the noodles stand in the hot water for 2 minutes, then drain.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
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