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Showing results for 'wok'.
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Curious if anyone out there has had any experience with induction wok burners, for restaurant or home use. Up until recently the only ones available have been pricy restaurant models or equally pricy built-in models. However, I've noticed a few much cheaper options coming to market. For home use, there's this Nuwave countertop model — $169, but it looks like it has sold for $99 at some points in the past. 120v, 1500w I'm also seeing a number of much less expensive countertop restaurant models: Galaxy GIWC18: 120v 1800w, $229 Avantco IWC35: 240v 3500w, $359 Sunpentown SR-34BWC: 240v 3400w, $612 Wondering if anyone has any experience or thoughts on any of these new models. I was thinking of adding a 240v outlet when we renovate our kitchen, but one of the 120v options might be a nice stopgap. I can't find any reviews on the restaurant models. The Amazon reviews for the NuWave are mixed, but a lot of the negative reviews seem to be from people who don't have a clue how to season and use a carbon steel wok. There's also a wok cooking teacher in Florida who seems to like the NuWave as an alternative to an Iwatani butane stove.
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Yes. I buy them live. They were still kicking until minutes before they hit the wok.
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Thai shrimp salad. Stir-fried shrimp in the wok. Dressing was blended long red and bird chiles, garlic, lime juice, and fish sauce. Salad had cucumber, shallots, scallions, Asian basil, mint, and cilantro. Served with microwave cilantro rice (not pictured). Spicy!
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Sorry, but no. I agree with @Tropicalsenior Also, I've seen so many things along these lines come and go, from cups that automatically stir your coffee to automated stir fry woks. They never succeed. There was even a trend here for automatic 'chefs' a couple of years back. None of the restaurants using them here lasted more than a few months. Amusing ideas but ultimately just gimmicky.
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Is a wok close enough to a frying pan? If so I can recommend WANGYUANJI: (eG-friendly Amazon.com link) I've used mine three times and so far it hasn't needed cleaning. The pan is very light.
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Not familiar with that particular cooktop but it is almost certainly European like all other moderate to high end products here. It seems to be basically a wok burner being used for other high btu cooking. I have moved away from using mine to sear meat because the oil spatter tends to ignite the pan in a somewhat terrifying way. Still good for getting a large canning pot going. Here are a few photos of my Asko. The first shows the wok burner with the wok ring on. I have a flat bottom wok so I don't use that. Also it isn't the highest power burner so I use both rings. It is set up to use either the central wok flame alone or both. I would rather it was set up to use either the outer ring or both so I could adjust the wide heat without having the wok flame scorch the centre. The second photo shows both flames going. Guess I need to clean some jets. The third is just the wok flame. The anodised metal pan below the burners is very shallow and reasonably easy to clean. That is one of the things that attracted me over Bosch and Miele (note we had problems with the Asko electric oven and replaced it with a Bosch.) Last time I was in the store that supplied it, they had a version with a gas wok burner and induction for the others.
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I wonder if that might be a wok ring atop that particular burner. My best friend's gas stove has one. The configuration is different, but maybe a flat-bottomed pan atop the wok ring would look like that.
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Tthe Wirecutter (NYT) review website is negative about 5 ply cookware, which they say is slow to heat up. Not sure how important that is? (Made In is 5 ply). @weinoo ? I don't think they would accept a wok in place of a frying pan, @JoNorvelleWalker.
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Ground beef, tofu, and zucchini stir-fry with Toban sauce. LOTS of rice involved. Tried a new recipe last night with pork ribs. It's from Woks of Life, called 1-2-3-4-5 Ribs, cooked in the wok. They were great, sticky, a little sweet, sour, but so good with the caramelized sugar with black vinegar. Stir-fried veg odd and ends and rice to go with them. I was scraping up the last scraps of sticky sauce from the ribs!
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Cantonese Pork Belly Fried Rice from The Woks of Life - pork belly gets marinated with shaoxing wine, rice vinegar, sugar and five-spice powder and stir-fried jasmine rice, napa cabbage, scallions and dark soy sauce
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Broccoli beef with rice. Sauce based loosely on Kenji's from the Wok Book.
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Airline Food: The good, the bad and the ugly
KennethT replied to a topic in Food Traditions & Culture
Meal #2: Decent croissant and the mixed fruit was ok - really good pineapple but strawberries were pretty flavorless. The yogurt/mango/oat/coconut confection was good. Wife got pork congee (book the cook) Soy sauce chicken with wok fried noodles. Dark meat chicken was tender and moist and noodles had decent texture. 4 more hours until we land!
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Stir fry with char siu, yu choy, snap peas, mushrooms, onion, celery and carrots. Picture in the wok. Served with rice.
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This amused me. I ordered a kilo of roasted Yunnan coffee beans online. They arrived this morning and the package contained not only two 500g of beans but a tiny sachet containing three unroasted beans for planting! I'm not sure how that will wok out in my apartment. Coffee trees grow to between approx 10 and 12 feet tall.
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"Delicious chicken bits" from Madhur Jaffrey: Cubed chicken breast, tossed with black pepper, turmeric, cayenne, cumin, ajwan, garlic powder, smoked paprika, and oil. Chicken is browned in the wok and then baked under parchment paper. Someone kindly posted Suvir Saran's recipe for Crispy Okra Salad (clicky), so I had to give that a try. Thumbs up from Mrs. C, who is typically a non-okraphile. I had mail-ordered amchur powder (dried green mango) and the package arrived just before dinner, along with some hiking socks (not included in the meal).
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Lentil stew with Piquillo sausage. Gansu lentils stewed in chicken stock with onion, celery, and garlic. This I did in my rice cooker. Piquillo sausage fried separately in a wok, then chopped up and added to the stew. The sausage gave the dish a nice chilli bite. I decided to eat it with some wholewheat bread with a spoon. Actually, this wasn't what I intended but the frozen cod I definitely took out the freezer to accompany the lentils somehow wriggled back in. It's in the fridge now for tomorrow.
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Wow! Everything looks great! What kind of noodles are you using? Are they dried or fresh? Usually sticking is because the noodles are too wet, regardless of wok seasoning....
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Exactly how my wok table is set up at my restaurant.
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I am mystified as to what is "disgusting" or "gross". This is not significantly different from taking a dish from a commercial wok with a large wok scoop and plating it. All that is going on is that they plate it in front of you and the scoop is a little bigger. It is also normal for most Asians to eat family style. Food is rarely served as individual meals for each diner. No troughs involved.
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Wok-seared shrimp with garlic and homegrown red jalapenos. Ginger-lime dipping sauce (with fish sauce and sugar). Green beans with olive oil and lemon juice. Microwave cilantro rice. Visiting SIL approved. 👍🏼
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Uncooked rice is often used here when seasoning a new wok. It is 'stir-fried' in the dry wok between washing off the machine oil the woks are coated in for shipping and then the hot oil treatment. I've never been quite sure what the rice part actually does. If anything.
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Thanks, @rotuts! This recipe says to heat about an inch of oil into the wok. I had about 1/2 inch and it still worked well to crisp the edges without having the yolk get stuck to the bottom and break!
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Wok prep ready. Hanger, peppers and shitake. But now I want mountain lion...
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Farmhouse Pork Stir-Fry from Woks of Life with pork belly, Anaheim peppers, garlic, ginger, light and dark soy sauce, Shaoxing wine, sugar and chili-fermented bean paste
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Wokked up more hanger steak, and some broccoli-like leafy things (blanched first) that my Asian market friend recommended. Delicious.
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