CanadianHomeChef

Never mind. I see that the refrigerated rice that was reheated had higher amounts of resistant starch. I wouldn’t advise anyone try test rice I

Skimmed the abstract, so apologies if I read it wrong. Wouldn’t cooling rice at room temperature for 10 hours greatly increase the pathogen population? I don’t mind cooling my rice down to room temperature, but I wouldn’t want to hold it there for sustain periods of time...

I ordered the Zojirushi 5.5 cup induction from Amazon on Boxing Day when they had Warehouse Deals 20% off. With 4% cash back eBates, and after taxes, it came to $227CAD. Good deal? A bit of a splurge as I think I’ve perfected rice on the Control Freak (including keeping it warm), but don’t want to occupy one of my Control Freaks cooking rice 🤪🤪🤪 Its a warehouse deal, so it’s advertised “Used - Like New”. My experience with warehouse deals in the past is just damaged outer package, with everything inside sulll sealed. Hoping for the same. Canada Post says it’s in Calgary now, but not out for delivery. So o think I’ll get it on the 2nd. New Years resolution: stop spending money on kitchen equipment 🤪

Day 17. I moved around the pods a bit a couple days ago so that the smaller plants get more light in the middle. Seems to be making a small difference.

Sorry, I misunderstood.

Yes. I have a stainless saucier and see it as more useful than a stainless wok. Never tried stir frying in it though.

I used the extension arms with the domes, which is what the company recommends. You don't use the extension arms if you have the Click and Grow 3, but apparently on the 9, the light will be overly intense if you don't use the arms.

But the pan's magnetic field would only be the area that's in close contact to the induction plate . Thicker aluminum allows the heat to travel past this zone with less drop off. I've seen this with pans that have larger surface areas than the induction plate. The side walls on a wok aren't creating heat on an induction burner. But they get heat transferred from the parts of the pan that are creating the heat... no?

Or on second thought, just thicker carbon steel? I'm no expert. ETA: Looked it up. Carbon steel has much lower conductivity than aluminum, so thicker would only be marginal. Still leaves me wondering if carbon steel be claded to aluminum?

Yeah, I think you're right. Air is a poor at transmitting heat. I'm thinking I'm going to sell this wok. It works great in terms of conducting heat, but it needs a different interior surface. I wonder if it's possible to possible to clad aluminum and carbon steel together? That would be a decent wok for induction.

Stir-fry has morphed into an acceptable noun in a lot of North American dialects. Linguistically, this is known as nomilization, and stir-fry isn't the only instance of this in the English language. E.g. "A change would do you good", "The increase in crime has me worried", "The murder happened at midnight" or "French-fries/french fry instead of french-fried potatoes". This conversion can also happen in reverse (e.g. noun --> verb :"let me Google this"). English, like any other language, is a pretty versatile and has lots of regional variation. But I get it that in Chinese it may sound very awkward.

Waiting for these to become more affordable: https://www.hubert.ca/product/68609?CAWELAID=120051220000016267&gclid=CjwKCAiA9qHhBRB2EiwA7poaeB1L_jOmBpqRkUy5MDeW75RTZigoegZuZDDHQUOBVkUxM9KltowDUhoCqNkQAvD_BwE There's this one that's quite a bit cheaper, but the matching wok is stainless steel: https://www.webstaurantstore.com/adcraft-ind-wok208v-countertop-induction-wok-range-208v-3000w/172WOK208V.html

Never mind. Just read solid steel. So kind of like a baking steel. It should work in theory.

Interesting. Carbon steel will work on its own on an induction plate, but my concern is getting the heat up the side walls. I don’t think (but may be wrong) that carbon steel is efficient for this. Your adapter concept has me intrigued. What kind of material are you thinking?

Hmm. That’s about 75-100 degrees beyond the smoke point of peanut oil, and approaching the flash point according to my sources. I was getting smoke at 475. But maybe I’ll try bumping it up a bit more.

Started off at 475 in the oven, but tried to regulate it at 425 on the control freak. Lots of burning happening to stuck on food. But maybe it wouldn't have stuck if it was higher?

Did an innagural stir fry in the pan. The sides of the pan heated up really nicely—better than I expected. However, the Control Freak had a difficult time maintaining the temperature (I’m thinking something to do with the large amount of metal in the pan, but just small portion that makes contact with the induction element?). I also encountered the sticking issue that I expected; however, once the first layer of fond built up, it essentially created a seasoning for additional ingredients (got blacker than I would have liked however). The stir fry was delicious, especially because of how hot it was out of the pan (I try and limit the heat with nonstick due to fumes). Lots of blistering on the bell pepper. Not sure if it was that much better than nonstick though to warrant the hassle. I was was thinking this pan might good for spaghettti and sauce; however, it’s a pain to store. Still on the face whether or not to keep it.

Opium and tobacco, hmmm. Wonder if they’ll start selling cannabis pods for their Canadian customers? 😂

The stains were all on the outside, so it wasn’t seasoned or anything. I haven’t actually stir fried anything in it yet, but just going off previous experience. They make it seem so easy:

How big is yours? This one is 14 inches. Can’t imagine lugging it out everyday even if I figure out the technique.

Yeah. I think you get a single branch of spruce before you need to transplant 😂

I use it for high heat searing, but a certain degree of stickyness is wanted to develop a fond for a pan sauce.

I was listing some things on Kijiji (Canadian Classifieds website), and I noticed someone selling a oil-stained All-Clad 14" Wok for $25. Considering the price, and the fact that I have Bar Keeper's Friend on hand, I got in contact with the owner and purchased the item. I cleaned it up removing all the stains with Bar Keeper's Friend, and now it looks pretty decent, but I'm left wondering if this piece of cookware has much use? I have an induction cooktop, and the heat does spread decently up the sides; however, stainless is notoriously non-nonstick, which is great for building a fond in certain applications, but not so great for stir frying. Has anyone had success stir frying in a stainless steel vessel? Any tips or tricks? I guess depending on the dish, I could incorporate the fond into the final sauce. I'm just envisioning ripped apart veggies and protein. Now that I've cleaned up the pan, I could probably sell it for a profit if I don't have any use for it.

Day 14. Tomatoes had a growth spurt. Basil still slow and steady. Lettuce growing like weeds.

At 18 inches you’d need to get an extension arm. These are the pods. Only about two inches deep. I think good for an herb garden, but fruit bearing plant pods they sell are all dwarf varieties. Doesn’t stop you from getting something started in the click and grow and transplanting though.