Virtually every home now has a Wok. They are incredibly versatile, useful pans and you can certainly cook an amazing variety of dishes in one. The classic stir fry, deep fried, boiled and with a bamboo basket steamed dishes, are all staples of Wok cookery.
When you panné, you coat your meat, fish, shellfish or vegetables in breadcrumbs, recipes such as crispy, deep fried mushrooms or whitebait, pan fried fillets of plaice or the classic dishes Weiner Schnitzel and Chicken Cordon Bleu.
A piece of greaseproof paper cut to the shape of the pan or casserole and placed on top of a sauce, soup or stew to prevent a skin forming during cooking, reduce evaporation and keep ingredients submerged in the cooking liquor.
A small onion with couple of studded cloves securing a bay leaf used to flavour milk for béchamel or bread sauce.