Tossing a pan or a wok is a technique commonly seen in Asian cooking, particularly in stir-frying. It involves quickly and skillfully moving the ingredients in the pan or wok by rapidly shaking or flipping it in the air. There are a few reasons why chefs use this technique:
Efficient cooking: Tossing the pan allows for rapid and even cooking of the ingredients. The tossing action helps distribute heat evenly, ensuring that the food is cooked quickly and uniformly. It also helps prevent overcooking by minimizing the time ingredients spend in direct contact with the hot surface.
Even mixing: When tossing the pan, the ingredients are thrown into the air and then fall back into the pan. This action helps mix and distribute the ingredients, allowing flavors to meld together and ensuring that each piece is evenly coated with sauces or seasonings.
Controlled caramelization: Tossing the ingredients in a hot pan or wok helps achieve controlled caramelization. The rapid movement exposes the ingredients to high heat for short periods, resulting in a desirable browning effect while retaining a crispy texture.
Visual flair: Tossing a pan or a wok adds a sense of showmanship to the cooking process. It can be visually appealing and entertaining to watch a skilled chef effortlessly toss and catch ingredients in the air.
It's important to note that tossing a pan or a wok requires practice and skill to execute properly. Chefs who are proficient in this technique have developed a sense of timing, coordination, and control to ensure the food lands back in the pan without any mishaps. It's not necessary for everyday cooking, but it can be a useful technique when stir-frying or preparing certain dishes.