Search the Community
Showing results for 'wok'.
-
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.
-
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.
-
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.
-
Broccoli beef with rice. Sauce based loosely on Kenji's from the Wok Book.
-
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!
-
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
-
Stir fry with char siu, yu choy, snap peas, mushrooms, onion, celery and carrots. Picture in the wok. Served with rice.
-
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.
-
Exactly how my wok table is set up at my restaurant.
-
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.
-
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.
-
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....
-
Wok prep ready. Hanger, peppers and shitake. But now I want mountain lion...
-
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. 👍🏼
-
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!
-
Wokked up more hanger steak, and some broccoli-like leafy things (blanched first) that my Asian market friend recommended. Delicious.
- 551 replies
-
- 13
-
-
-
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
-
Here is a similar meal, but they've cut out the shovel and instead tip the food straight from the wok onto what looks like a parchmment or greaseproof paper lined sheet pan. The end result is the same.
-
Pad Thai This one was from Kenji's The Wok. After blabbering on at great length as he does, the recipe itself is presented in a way that's easy to follow but it's got too much stuff in it for my taste. The additions of shrimp paste and preserved radish added a lot of salt. I might consider them in smaller amounts.
-
How do you cook the fresh noodles? Do you boil/drain then add to the stir fry or stir fry directly? Do you need to do anything to keep them from sticking in the wok?
-
No question long-term induction the way to go. I’ve tried a couple of the 120 V plug-in models. These get overwhelmed with anything more than say half a pound of protein also compared to a gas wok. The induction woks seem to have a smaller hotspot as well. I would like to get a bigger induction wok burner the question is what? My gas outdoor wok is 18 inches and it’s great other than in Calgary winters or when there’s lots of insects it’s time to move indoors with it. I have a control freak, which spoils me in terms of flexibility and temperature control. I’m not sure if I can find an induction wok with the same amazing technology. Garland has a neat system that uses three temperature sensors as opposed to the one essential one in most induction burners that looks promising. Anyone have any experience with it?
-
The water on top of the table is actually necessary - the heat from the wok is so hot that it would warp and damage the stainless steel table, not to mention burn anyone near it. So a small stream of water constantly flows into the "bucket" and overflows onto the table to keep the table cool.
-
One pan / one pot, one meal - recommendations
Katie Meadow replied to a topic in Cookbooks & References
The easiest meals I know that only use one cooking vessel are stir-fries. I am assuming you are allowed to call it "one dish" even if the rice gets cooked separately. Very little to clean up after a wok friendly meal, and a well seasoned wok practically washes itself. All you need is one burner and an electric rice cooker. -
Yes. I was just about to say the same. 99% of my meals are cooked in one pot - a wok - apart from the rice which is done in the rice cooker. Even when the meal is composed of several dishes.Many of my friends and neighbours only have a wok and a rice cooker. Standard Chinese cooking method, but adaptable to other cuisines. ETA. Some meals can be prepared entirely in the rice cooker.
-
What a fun packed life I live! Today I bought a new wok brush. The Present Its handle is a different shape from the ones I've being buying for decades! I'd better go lie down before I get over-excited. The Past
