(My first post!!!) I was reading through this "wok phobia" thread and wanted to share a couple of "ah-ha's" i've had regarding my love of wok cookery. First and foremost is the heat issue and here's how i overcame the common inadequacies of indoor ranges, electric or gas: I use the gas burner (LP) that i would use to say, fry a turkey. (I use it to deep-fry whole fish too sometimes). The heat that thing puts out is truly amazing, sounding like a jet engine when on 'full blast'!. I haven't found another way to get this kind of heat that won't back down AT ALL when you begin to add the oil and ingredients. (Note: "you didn't hear it from me, but" I won't hesitate to bring the LP tank and burner into my kitchen and put it on my island for this proceedure.) Second, "how hot is hot enough?": This is simple once you've got enough heat. You don't want to put the oil in until the wok's hot enough and you don't want to add your ingredients until the oil's hot enough. (I could/should get into "mis en place" at this point, but it's already been noted here). To test the wok before adding the oil, drop a drop of water on it. It should dance and bubble immediately and thoroughly until it's all gone. If it easily and totally evaporates you're ready to swirl the oil in from around the sides to coat the wok surface. To test the oil you'll do the same this as with the water, but with a small piece of onion or ginger or "ingredient" that will go in next and it should do also bubble all over and begin to turn brown. What you DON'T want is for the addition of either the oil or ingredient to cool the wok. The heat to the wok must be as strong as the floor or you risk losing the whole effect of "stir frying". Third, I've found the book "The Modern Art of Chinese Cooking" by Barbara Tropp to be a good source for picking up chinese cooking philosophy and techniques. After you've got a grip on the heat and timing of wokin' you can discover the fun of doing it for friends at a party. I've added Pad Thai to my repretoire of "party dishes". I went to our local restaurant supply store and bought a beautiful carbon steel 34" wok (the largest you would see at a restaurant) to perch upon my gas burner. (oh, i bought that for $34 i might add at Berlin's). Now, once the prep is done, I have fun amazing and delighting guests with the "cling and clank" of the wok implements, the hissing of the burner and steaming, freshly fried noodles and aromatics scooped right out into their bowls...I've done this for sometimes 40 people at home and i'm always amazed at how simple it is to do and how much my friends and family love it! Happy Cooking and Happy New Year! Charleston, SC
