| kitamaria |
Any suggestions on a great wok? I have been told to buy a 20 dollar
wok from chinatown, but others say All-Clad is the best. Any
recommendations?
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| Bob |
kitamaria wrote:
> Any suggestions on a great wok? I have been told to buy a 20 dollar
> wok from chinatown, but others say All-Clad is the best. Any
> recommendations?
I'll sign in with those who recommend the one from Chinatown.
Before you plunk the money down, though, you should consider a far more
burning question: How are you going to apply heat to that wok? If you
Google in this newsgroup, you'll find prior discussions about wok cooking,
and many of those discussions come around to the point that without a
SERIOUS gas flame -- with a far higher BTU rating than most gas ranges
have -- you won't be able to perform the kind of cooking that is done in
professional Chinese kitchens.
Bob
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| kalanamak |
kitamaria wrote:
> Any suggestions on a great wok? I have been told to buy a 20 dollar
> wok from chinatown, but others say All-Clad is the best. Any
> recommendations?
>
Atlas! It is not near as pricey as an AllClad, is actually the carbon
steel woks are supposed to be, and yet is a reliably good quality one,
rather than the slightly odd ones in the dusty stack in China town. I
get my Atlases at Asian markets on sale, and give them as gifts.
blacksalt
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| Curt Nelson |
Bob wrote:
> kitamaria wrote:
>
>> Any suggestions on a great wok? I have been told to buy a 20 dollar
>> wok from chinatown, but others say All-Clad is the best. Any
>> recommendations?
>
> I'll sign in with those who recommend the one from Chinatown.
>
> Before you plunk the money down, though, you should consider a far
> more burning question: How are you going to apply heat to that wok? If you
> Google in this newsgroup, you'll find prior discussions about
> wok cooking, and many of those discussions come around to the point
> that without a SERIOUS gas flame -- with a far higher BTU rating than
> most gas ranges have -- you won't be able to perform the kind of
> cooking that is done in professional Chinese kitchens.
I agree with Bob. I got my carbon steel wok from a restaurant supply store
for something like thirteen bucks, but the real key to cooking is in the
heat. I got a big-ass propane burner, actually called The Big Kahuna Burner,
and do all of my cooking on my deck. The damn thing actually looks, acts,
and sounds like a jet engine afterburner. It's specially shaped to
accommodate a wok and I'll swear it goes from zero to 700 degrees in about
five seconds flat.
The turbo heat from hell is a bit intimidating at first, but once you get
the hang of it, it only takes about five minutes to cook dinner. And, doing
everything outside makes for some seriously easy cleanup...
--
Hasta,
Curt Nelson
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| Gregory Toomey |
Bob wrote:
> kitamaria wrote:
>
>> Any suggestions on a great wok? I have been told to buy a 20 dollar
>> wok from chinatown, but others say All-Clad is the best. Any
>> recommendations?
>
> I'll sign in with those who recommend the one from Chinatown.
>
> Before you plunk the money down, though, you should consider a far more
> burning question: How are you going to apply heat to that wok? If you
> Google in this newsgroup, you'll find prior discussions about wok cooking,
> and many of those discussions come around to the point that without a
> SERIOUS gas flame -- with a far higher BTU rating than most gas ranges
> have -- you won't be able to perform the kind of cooking that is done in
> professional Chinese kitchens.
>
> Bob
That true. You need high temperatures to get "wok chi" - breath of the work.
You can get 100C higher with a professional restaurant setup. It does give
food a different flavour.
As I dont have gas, I've been heating a frypan or electric element for 12
minutes and cooking in small portions. Its as good as I can do at the
moment.
gtoomey
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| aem |
kitamaria wrote:
> Any suggestions on a great wok? I have been told to buy a 20 dollar
> wok from chinatown, but others say All-Clad is the best. Any
> recommendations?
Here is a link to Surfa's, a terrific kitchen supply house in Los
Angeles. This model is round bottomed, which I prefer, and steel,
which everyone prefers. They also have a flat-bottomed model. Poke
around the website even if you aren't near the L.A. area. Lots of good
stuff. -aem
https://www.surfasonline.com/images/products/18861L.jpg
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| aem |
aem wrote:
>
> Here is a link to Surfa's, a terrific kitchen supply house in Los
> Angeles. This model is round bottomed, which I prefer, and steel,
> which everyone prefers. They also have a flat-bottomed model. Poke
> around the website even if you aren't near the L.A. area. Lots of
> good stuff. -aem
>
> https://www.surfasonline.com/images/products/18861L.jpg
Sorry, try this: https://www.surfasonline.com/products/18861.cfm
The first one is just the picture. Click on 'Woks and accessories' on
the left side to find the rest of their offerings.
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| AlleyGator |
"kitamaria" <kitamaria@gmail.com> wrote:
>Any suggestions on a great wok? I have been told to buy a 20 dollar
>wok from chinatown, but others say All-Clad is the best. Any
>recommendations?
>
All a matter of opinion. In mine, it is a plain ole' cheap
carbon-steel one.
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| Michel Boucher |
"kitamaria" <kitamaria@gmail.com> wrote in news:1111983305.904826.24170
@g14g2000cwa.googlegroups.com:
> Any suggestions on a great wok? I have been told to buy a 20 dollar
> wok from chinatown, but others say All-Clad is the best. Any
> recommendations?
Go with the carbon steel one. I've had one for almost twenty years and
it's never failed me.
--
[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!
Monty Python's Universe Song
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| Ginny Sher |
On 28 Mar 2005 02:58:11 -0800, "aem" <aem_again@yahoo.com> wrote:
>
>kitamaria wrote:
>> Any suggestions on a great wok? I have been told to buy a 20 dollar
>> wok from chinatown, but others say All-Clad is the best. Any
>> recommendations?
>
>Here is a link to Surfa's, a terrific kitchen supply house in Los
>Angeles. This model is round bottomed, which I prefer, and steel,
>which everyone prefers. They also have a flat-bottomed model. Poke
>around the website even if you aren't near the L.A. area. Lots of good
>stuff. -aem
>
>https://www.surfasonline.com/images/products/18861L.jpg
My favorite store!! Thankfully I only live 20 minutes from there. I
have a new friend who likes to cook and we're going on an outing to
Surfas in a week. I suggested we allow about 2 hours for her first
visit. On the same day, we plan to visit the New School of Cooking in
Culver City and check things out. It should be fun.
Ginny
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| Sheldon |
Peter Aitken wrote:
> "kitamaria" <kitamaria@gmail.com> wrote in message
> news:1111983305.904826.24170@g14g2000cwa.googlegroups.com...
> > Any suggestions on a great wok? I have been told to buy a 20
dollar
> > wok from chinatown, but others say All-Clad is the best. Any
> > recommendations?
> >
>
> Chinatown is the best advice. Allclad will probably work OK but is
overkill,
> expensive with no benefits.
The Chinese have been cooking with the same kind of woks for at least a
thousand years... and I doubt they will change any time soon... when
yoose see your local Chinese take-out kithens begin using All-Crap woks
then consider it... imagine, a great wok filled with fly lice, and the
wok costs twenty times more than what's in it.
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| Sheldon |
Peter Aitken wrote:
> "kitamaria" <kitamaria@gmail.com> wrote in message
> news:1111983305.904826.24170@g14g2000cwa.googlegroups.com...
> > Any suggestions on a great wok? I have been told to buy a 20
dollar
> > wok from chinatown, but others say All-Clad is the best. Any
> > recommendations?
> >
>
> Chinatown is the best advice. Allclad will probably work OK but is
overkill,
> expensive with no benefits.
The Chinese have been cooking with the same kind of woks for at least a
thousand years... and I doubt they will change any time soon... when
yoose see your local Chinese take-out kithens begin using All-Crap woks
then consider it... imagine, a great wok filled with fly lice, and the
wok costs twenty times more than what's in it.
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| elaine |
> > "kitamaria" <kitamaria@gmail.com> wrote in message
> > news:1111983305.904826.24170@g14g2000cwa.googlegroups.com...
> > > Any suggestions on a great wok? I have been told to buy a 20
> dollar
> > > wok from chinatown, but others say All-Clad is the best. Any
> > > recommendations?
I bought one about a month ago from my local Asian supermarket. I had
thought it was carbon steel, but it's cast iron. (only one left of its kind
in the store) It's great and although I use an electric stove; not gas - I
crank up the heat to the highest, add the oil and it works just fine. It
was cheap at under $20 and I suspect it will last forever. It is heavy, but
I don't care.
Elaine
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| Damsel in dis Dress |
"elaine" <sass@ca.inter.net>, if that's their real name, wrote:
>I bought one about a month ago from my local Asian supermarket. I had
>thought it was carbon steel, but it's cast iron. (only one left of its kind
>in the store) It's great and although I use an electric stove; not gas - I
>crank up the heat to the highest, add the oil and it works just fine. It
>was cheap at under $20 and I suspect it will last forever. It is heavy, but
>I don't care.
Mine's cast iron too, and I love it. I've given two just like it to
friends, and they seem pretty happy with theirs, too. My stove is gas, and
I let 'er rip, too.
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| Monsur Fromage du Pollet |
Damsel in dis Dress <damsel@mailblocks.com> wrote in
news:v7tg41tfo83mj7locptr0mnifc6d240ksu@4ax.com:
> "elaine" <sass@ca.inter.net>, if that's their real name, wrote:
>
> >I bought one about a month ago from my local Asian supermarket. I
> >had thought it was carbon steel, but it's cast iron. (only one left
> >of its kind in the store) It's great and although I use an
> >electric stove; not gas - I crank up the heat to the highest, add
> >the oil and it works just fine. It was cheap at under $20 and I
> >suspect it will last forever. It is heavy, but I don't care.
>
> Mine's cast iron too, and I love it. I've given two just like it to
> friends, and they seem pretty happy with theirs, too. My stove is
> gas, and I let 'er rip, too.
>
> Carol
I went with the a "wok Shop" wok on Carol's advice years ago and I'm
very happy with my wok.
http://www.wokshop.com/products_main.html
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban
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| Damsel in dis Dress |
Monsur Fromage du Pollet <invalid@invalid.null>, if that's their real name,
wrote:
>I went with the a "wok Shop" wok on Carol's advice years ago and I'm
>very happy with my wok.
>
>http://www.wokshop.com/products_main.html
Glad you like it, Mr. Chicken. I actually hated the wok I got there. The
metal was different from what they called it. I like the Joyce Chen cast
iron wok.
www.froogle.com , and search, "Joyce Chen cast iron wok".
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| elaine |
"Damsel in dis Dress" <damsel@mailblocks.com> wrote in message
news:8f0h41ptubmsus2ljofe0r07afvtir7p3t@4ax.com...
> Monsur Fromage du Pollet <invalid@invalid.null>, if that's their real
name,
> wrote:
>
> snip>
I like the Joyce Chen cast iron wok.
www.froogle.com , and search, "Joyce Chen cast iron wok".
Looks just like mine! And I love it.
Elaine
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| Damsel in dis Dress |
"elaine" <sass@ca.inter.net>, if that's their real name, wrote:
>"Damsel in dis Dress" <damsel@mailblocks.com> wrote in message
>news:8f0h41ptubmsus2ljofe0r07afvtir7p3t@4ax.com...
>
>I like the Joyce Chen cast iron wok.
> www.froogle.com , and search, "Joyce Chen cast iron wok".
>
>Looks just like mine! And I love it.
I love mine, too, Elaine. What kinds of things do you cook in yours? We
use ours mainly for fried rice, but I plan on eventually making beef and
pea pods for Crash.
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| Bubbabob |
"elaine" <sass@ca.inter.net> wrote:
>> > "kitamaria" <kitamaria@gmail.com> wrote in message
>> > news:1111983305.904826.24170@g14g2000cwa.googlegroups.com...
>> > > Any suggestions on a great wok? I have been told to buy a 20
>> dollar
>> > > wok from chinatown, but others say All-Clad is the best. Any
>> > > recommendations?
>
> I bought one about a month ago from my local Asian supermarket. I had
> thought it was carbon steel, but it's cast iron. (only one left of its
> kind in the store) It's great and although I use an electric stove;
> not gas - I crank up the heat to the highest, add the oil and it works
> just fine. It was cheap at under $20 and I suspect it will last
> forever. It is heavy, but I don't care.
>
> Elaine
>
Those aren't really cast iron, although they look like they are. They're
made from a low-grade puddled steel like they used to make in their back
yards during the Great Leap Forward. It's a lot less brittle and
springier than cast iron, allowing the wok to be quite thin but still
sturdy. I have one that I've been using almost every day since 1972. It
came from The Wok Shop on Grant Avenue in San Francisco. They still stock
them and they still call them 'cast iron'.
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| Damsel in dis Dress |
Bubbabob <rnorton@_remove_this_thuntek.net>, if that's their real name,
wrote:
>"elaine" <sass@ca.inter.net> wrote:
>
>> I bought one about a month ago from my local Asian supermarket. I had
>> thought it was carbon steel, but it's cast iron. (only one left of its
>> kind in the store) It's great and although I use an electric stove;
>> not gas - I crank up the heat to the highest, add the oil and it works
>> just fine. It was cheap at under $20 and I suspect it will last
>> forever. It is heavy, but I don't care.
>
>Those aren't really cast iron, although they look like they are. They're
>made from a low-grade puddled steel like they used to make in their back
>yards during the Great Leap Forward. It's a lot less brittle and
>springier than cast iron, allowing the wok to be quite thin but still
>sturdy. I have one that I've been using almost every day since 1972. It
>came from The Wok Shop on Grant Avenue in San Francisco. They still stock
>them and they still call them 'cast iron'.
Mine is cast iron. It weighs 10 pounds.
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| kilikini |
Damsel in dis Dress wrote:
> "elaine" <sass@ca.inter.net>, if that's their real name, wrote:
>
>> I bought one about a month ago from my local Asian supermarket. I
>> had thought it was carbon steel, but it's cast iron. (only one left
>> of its kind in the store) It's great and although I use an electric
>> stove; not gas - I crank up the heat to the highest, add the oil and
>> it works just fine. It was cheap at under $20 and I suspect it will
>> last forever. It is heavy, but I don't care.
>
> Mine's cast iron too, and I love it. I've given two just like it to
> friends, and they seem pretty happy with theirs, too. My stove is
> gas, and I let 'er rip, too.
>
> Carol
I like mine! Used it almost immediately. I have an electric stove and I
did have to turn it on High in order for it to be fully effective though.
kili
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| elaine |
"Damsel in dis Dress" <damsel@mailblocks.com> wrote in message
news:j5dh415cbcq8q6kgso1gufslnm26p4n029@4ax.com...
> "elaine" <sass@ca.inter.net>, if that's their real name, wrote:
>
> >"Damsel in dis Dress" <damsel@mailblocks.com> wrote in message
> >news:8f0h41ptubmsus2ljofe0r07afvtir7p3t@4ax.com...
> >
> >I like the Joyce Chen cast iron wok.
> > www.froogle.com , and search, "Joyce Chen cast iron wok".
> >
> >Looks just like mine! And I love it.
>
> I love mine, too, Elaine. What kinds of things do you cook in yours? We
> use ours mainly for fried rice, but I plan on eventually making beef and
> pea pods for Crash.
>
Hi Carol,
My fave at the moment is chow mein with veggies and or pork, or chicken &
shrimp.
I boil the chow mein, drain and fry up at the end with everything else.
Brown the chicken, then add veggies and whatever sauce or flavouring I feel
like that day. I've used Thai curry paste a couple of times, sometimes just
teriaki or soy sauce. If I've planned ahead I'll put some bamboo shoots in
too. The sky's the limit and it tastes great the next day!
Elaine
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| kilikini |
elaine wrote:
> "Damsel in dis Dress" <damsel@mailblocks.com> wrote in message
> news:j5dh415cbcq8q6kgso1gufslnm26p4n029@4ax.com...
>> "elaine" <sass@ca.inter.net>, if that's their real name, wrote:
>>
>>> "Damsel in dis Dress" <damsel@mailblocks.com> wrote in message
>>> news:8f0h41ptubmsus2ljofe0r07afvtir7p3t@4ax.com...
>>>
>>> I like the Joyce Chen cast iron wok.
>>> www.froogle.com , and search, "Joyce Chen cast iron wok".
>>>
>>> Looks just like mine! And I love it.
>>
>> I love mine, too, Elaine. What kinds of things do you cook in
>> yours? We use ours mainly for fried rice, but I plan on eventually
>> making beef and pea pods for Crash.
>>
>
> Hi Carol,
>
> My fave at the moment is chow mein with veggies and or pork, or
> chicken & shrimp.
>
> I boil the chow mein, drain and fry up at the end with everything
> else. Brown the chicken, then add veggies and whatever sauce or
> flavouring I feel like that day. I've used Thai curry paste a couple
> of times, sometimes just teriaki or soy sauce. If I've planned ahead
> I'll put some bamboo shoots in too. The sky's the limit and it
> tastes great the next day!
>
> Elaine
I think it usually tastes even better the next day!
kili
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| Bubbabob |
Xref: 127.0.0.1 rec.food.cooking:1060889
Damsel in dis Dress <damsel@mailblocks.com> wrote:
> Bubbabob <rnorton@_remove_this_thuntek.net>, if that's their real
> name, wrote:
>
>>"elaine" <sass@ca.inter.net> wrote:
>>
>>> I bought one about a month ago from my local Asian supermarket. I
>>> had thought it was carbon steel, but it's cast iron. (only one left
>>> of its kind in the store) It's great and although I use an electric
>>> stove; not gas - I crank up the heat to the highest, add the oil and
>>> it works just fine. It was cheap at under $20 and I suspect it will
>>> last forever. It is heavy, but I don't care.
>>
>>Those aren't really cast iron, although they look like they are.
>>They're made from a low-grade puddled steel like they used to make in
>>their back yards during the Great Leap Forward. It's a lot less
>>brittle and springier than cast iron, allowing the wok to be quite
>>thin but still sturdy. I have one that I've been using almost every
>>day since 1972. It came from The Wok Shop on Grant Avenue in San
>>Francisco. They still stock them and they still call them 'cast iron'.
>
> Mine is cast iron. It weighs 10 pounds.
>
> Carol
Way too massive to work well as a wok, where the ability to change
temperatures quickly is the single most important factor (after providing
a sufficient heat source). Mine weighs maybe 1.5 lbs, max. Yours sounds
like it might be a relabeled Wagner.
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| elaine |
"Bubbabob" <rnorton@_remove_this_thuntek.net> wrote in message
news:Xns96288E846AA80dilfjelfoiwepofujsdk@216.168.3.30...
> Damsel in dis Dress <damsel@mailblocks.com> wrote:
>
> > Bubbabob <rnorton@_remove_this_thuntek.net>, if that's their real
> > name, wrote:
> >
> >>"elaine" <sass@ca.inter.net> wrote:
> >>
> >>> I bought one about a month ago from my local Asian supermarket. I
> >>> had thought it was carbon steel, but it's cast iron. (only one left
> >>> of its kind in the store) It's great and although I use an electric
> >>> stove; not gas - I crank up the heat to the highest, add the oil and
> >>> it works just fine. It was cheap at under $20 and I suspect it will
> >>> last forever. It is heavy, but I don't care.
> >>
> >>Those aren't really cast iron, although they look like they are.
> >>They're made from a low-grade puddled steel like they used to make in
> >>their back yards during the Great Leap Forward. It's a lot less
> >>brittle and springier than cast iron, allowing the wok to be quite
> >>thin but still sturdy. I have one that I've been using almost every
> >>day since 1972. It came from The Wok Shop on Grant Avenue in San
> >>Francisco. They still stock them and they still call them 'cast iron'.
> >
> > Mine is cast iron. It weighs 10 pounds.
> >
> > Carol
>
> Way too massive to work well as a wok, where the ability to change
> temperatures quickly is the single most important factor (after providing
> a sufficient heat source). Mine weighs maybe 1.5 lbs, max. Yours sounds
> like it might be a relabeled Wagner.
Mine weighs about 10 lbs too. I keep it on high and cook all the
ingredients quickly - I don't change the temperature. Works for me.
Elaine
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| Damsel in dis Dress |
"elaine" <sass@ca.inter.net>, if that's their real name, wrote:
>Mine weighs about 10 lbs too. I keep it on high and cook all the
>ingredients quickly - I don't change the temperature. Works for me.
Me too. Sometimes it's nice not to know any better. <EG>
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| elaine |
"Damsel in dis Dress" <damsel@mailblocks.com> wrote in message
news:emhj419b28qhomj5qijrlieeh0j0t3qdm8@4ax.com...
> "elaine" <sass@ca.inter.net>, if that's their real name, wrote:
>
> >Mine weighs about 10 lbs too. I keep it on high and cook all the
> >ingredients quickly - I don't change the temperature. Works for me.
>
> Me too. Sometimes it's nice not to know any better. <EG>
You are so right
Ignorance is indeed blissful;)
Elaine
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| Monsur Fromage du Pollet |
Damsel in dis Dress <damsel@mailblocks.com> wrote in
news:emhj419b28qhomj5qijrlieeh0j0t3qdm8@4ax.com:
> "elaine" <sass@ca.inter.net>, if that's their real name, wrote:
>
> >Mine weighs about 10 lbs too. I keep it on high and cook all the
> >ingredients quickly - I don't change the temperature. Works for me.
>
> Me too. Sometimes it's nice not to know any better. <EG>
>
> Carol
Seems to me if a carbon steel wok weighed less than 10 lbs it would have
very thin walls or be teeny tiny.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban
|
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| Maverick |
"Damsel in dis Dress" <damsel@mailblocks.com> wrote in message
news:emhj419b28qhomj5qijrlieeh0j0t3qdm8@4ax.com...
> "elaine" <sass@ca.inter.net>, if that's their real name, wrote:
>
>>Mine weighs about 10 lbs too. I keep it on high and cook all the
>>ingredients quickly - I don't change the temperature. Works for me.
>
> Me too. Sometimes it's nice not to know any better. <EG>
>
> Carol
Dams, I think he was referring to the temps going up the side of the wok.
You always wok on the highest temp you can manage, but you want a wok that
doesn't absorb the heat up the sides like CI will do. You want to be able
to cook stuff quickly in the bottom of the wok then slide it up the sides to
add the next batch of ingredients to the hot area but keep the other stuff
warm at the same time.
Correct me if I'm wrong but I'm not sure I explained it properly.
Bret
----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
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| Maverick |
"elaine" <sass@ca.inter.net> wrote in message
news:3at249F6eqgksU1@uni-berlin.de...
> "Damsel in dis Dress" <damsel@mailblocks.com> wrote in message
> news:j5dh415cbcq8q6kgso1gufslnm26p4n029@4ax.com...
>> "elaine" <sass@ca.inter.net>, if that's their real name, wrote:
>>
>> >"Damsel in dis Dress" <damsel@mailblocks.com> wrote in message
>> >news:8f0h41ptubmsus2ljofe0r07afvtir7p3t@4ax.com...
>> >
>> >I like the Joyce Chen cast iron wok.
>> > www.froogle.com , and search, "Joyce Chen cast iron wok".
>> >
>> >Looks just like mine! And I love it.
>>
>> I love mine, too, Elaine. What kinds of things do you cook in yours? We
>> use ours mainly for fried rice, but I plan on eventually making beef and
>> pea pods for Crash.
>>
>
> Hi Carol,
>
> My fave at the moment is chow mein with veggies and or pork, or chicken &
> shrimp.
>
> I boil the chow mein, drain and fry up at the end with everything else.
> Brown the chicken, then add veggies and whatever sauce or flavouring I
> feel
> like that day. I've used Thai curry paste a couple of times, sometimes
> just
> teriaki or soy sauce. If I've planned ahead I'll put some bamboo shoots
> in
> too. The sky's the limit and it tastes great the next day!
>
> Elaine
*pssst* Elaine? Try making a taco dish in it. Just because it's a wok
doesn't mean you always have to make oriental food in it. You'd be amazed
at some of the stuff I've made in a wok that wasn't oriental and the kid's
loved!
Bret
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| AlleyGator |
Monsur Fromage du Pollet <invalid@invalid.null> wrote:
>Seems to me if a carbon steel wok weighed less than 10 lbs it would have
>very thin walls or be teeny tiny.
It's carbon steel, not cast iron. It weighs a lot less than a small
cast iron skillet. I haven't weighed mine, but it's pretty light.
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| Peter Aitken |
"kitamaria" <kitamaria@gmail.com> wrote in message
news:1111983305.904826.24170@g14g2000cwa.googlegroups.com...
> Any suggestions on a great wok? I have been told to buy a 20 dollar
> wok from chinatown, but others say All-Clad is the best. Any
> recommendations?
>
Chinatown is the best advice. Allclad will probably work OK but is overkill,
expensive with no benefits.
--
Peter Aitken
Remove the crap from my email address before using.
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| Bill |
On 27 Mar 2005 22:25:03 -0600, "Bob" <virtualgoth@die_spammer.biz>
wrote:
>kitamaria wrote:
>
>> Any suggestions on a great wok? I have been told to buy a 20 dollar
>> wok from chinatown, but others say All-Clad is the best. Any
>> recommendations?
>
>I'll sign in with those who recommend the one from Chinatown.
>
>Before you plunk the money down, though, you should consider a far more
>burning question: How are you going to apply heat to that wok? If you
>Google in this newsgroup, you'll find prior discussions about wok cooking,
>and many of those discussions come around to the point that without a
>SERIOUS gas flame -- with a far higher BTU rating than most gas ranges
>have -- you won't be able to perform the kind of cooking that is done in
>professional Chinese kitchens.
>
>Bob
>
I wonder how it would work to sit the Wok on the burner stand of an
outdoor Turkey Fryer, propane fired? Would that produce as much heat
as those little Chinese cooks use in the restaurants?
I never thought about stir frying out in the backyard but it might
work!
Regards,
Bill
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| Richard Kaszeta |
Bill <bigc300@carolina.rr.com> writes:
> I wonder how it would work to sit the Wok on the burner stand of an
> outdoor Turkey Fryer, propane fired? Would that produce as much heat
> as those little Chinese cooks use in the restaurants?
It works very well. My turkey fryer is around 80,000 BTU, and I use
it with the wok way more often than I cook turkeys.
It's also very useful for boiling wort, and for canning.
--
Richard W Kaszeta
rich@kaszeta.org
http://www.kaszeta.org/rich
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| Maverick |
"Bill" <bigc300@carolina.rr.com> wrote in message
news:jshn41tdbmhmlchqhp2abhbrjo384vhv9h@4ax.com...
> On 27 Mar 2005 22:25:03 -0600, "Bob" <virtualgoth@die_spammer.biz>
> wrote:
>
>>kitamaria wrote:
>>
>>> Any suggestions on a great wok? I have been told to buy a 20 dollar
>>> wok from chinatown, but others say All-Clad is the best. Any
>>> recommendations?
>>
>>I'll sign in with those who recommend the one from Chinatown.
>>
>>Before you plunk the money down, though, you should consider a far more
>>burning question: How are you going to apply heat to that wok? If you
>>Google in this newsgroup, you'll find prior discussions about wok cooking,
>>and many of those discussions come around to the point that without a
>>SERIOUS gas flame -- with a far higher BTU rating than most gas ranges
>>have -- you won't be able to perform the kind of cooking that is done in
>>professional Chinese kitchens.
>>
>>Bob
>>
>
> I wonder how it would work to sit the Wok on the burner stand of an
> outdoor Turkey Fryer, propane fired? Would that produce as much heat
> as those little Chinese cooks use in the restaurants?
>
> I never thought about stir frying out in the backyard but it might
> work!
>
> Regards,
> Bill
Bill, that's probably the best way to use your wok. The jet burner will
keep the wok hot!
Bret
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| Monsur Fromage du Pollet |
Damsel in dis Dress <damsel@mailblocks.com> wrote in
news:8f0h41ptubmsus2ljofe0r07afvtir7p3t@4ax.com:
> Monsur Fromage du Pollet <invalid@invalid.null>, if that's their
> real name, wrote:
>
> >I went with the a "wok Shop" wok on Carol's advice years ago and
> >I'm very happy with my wok.
> >
> >http://www.wokshop.com/products_main.html
>
> Glad you like it, Mr. Chicken. I actually hated the wok I got
> there. The metal was different from what they called it. I like
> the Joyce Chen cast iron wok.
> www.froogle.com , and search, "Joyce Chen cast iron wok".
>
> Carol
I got one of her mandolins...kinda crappy.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban
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| jetgraphics |
Bill wrote:
> I wonder how it would work to sit the Wok on the burner stand of an
> outdoor Turkey Fryer, propane fired? Would that produce as much heat
> as those little Chinese cooks use in the restaurants?
>
> I never thought about stir frying out in the backyard but it might
> work!
Chef Alton Brown (Good Eats) had an episode with outdoor wok on a propane
burner.
Another option: cast iron wok + preheat = good results
I got my 14" cast iron wok (Texsport) for $14 from a camping supply site.
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