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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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Another quick, before kid activities dinner, somewhat sloppily plated. Seared Yellowfin tuna with a sesame crust over noodles with stir fry of Chinese water spinach (new green I had wanted to try for a while and bundles were on sale at the Asian market) and a picture of my wok. Cause I like my wok.
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I have the carbon steel, flat bottom wok with the metal side handle from wokshop.com. I got the 12” size which is good for me as I’m usually coking for 1 or 2. The 14 inch would be more versatile for some things, for example, I’ve made a few recipes where some ingredients were to be moved up to the side while something else got cooked in the bottom and the bigger wok offers more real estate for that sort of stuff. I already had both flat and domed lids that work so I didn’t need to buy them. Edited to add that I’m very happy with that wok.
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So far, all I've decided on is the book and the flat bottomed wok that @blue_dolphin suggested (I got the 14" one). That Staub that @weinoo suggested looks pretty nice, and is the same price as the AC MOAP and I agree the size is more appropriate for the quantities he's been cooking. I ordered the wok already but now I'm wondering if I should see if he has a preference for the Staub or the MOAP. Maybe it's better to get the Staub now and save the MOAP for next year ....
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The kid is thrilled with the book, he can't wait for the wok to arrive (any day now) and the Staub is scheduled to arrive May 6. He's excited! Thank you for the recommendations.
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The temperature hit 38℃ today, so I cooked as quickly as possible then served it cold. Stir fried freshly peeled shrimp (by which I mean they were alive ten minutes before they hit the wok. Stir fried octopus Served those to myself with a Mission brand Naan. God it was awful. Only took one bite. Sweet and cloying.
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An omelette. By request of Mrs Dr Teeth. Fromage blanc with ramps from the farmer’s market (think Boursin, only a fair bit better and a good deal more pricey) with asparagus from the CSA. Sliced the asparagus as per Chinese asparagus stir fry, then tossed in the wok with butter.
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Yes. I buy them live. They were still kicking until minutes before they hit the wok.
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This is a very good idea; I can get him a cast iron skillet at Restaurant Depot (they have a number of sizes/shapes) and I can order the book; what kind of wok would you suggest? I'm looking at wokshop.com per Kenji's recommendation....
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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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Seared scallops with mushrooms and mashed sweet potato: Mash boiled sweet potatoes with butter and heavy cream. Sear mushrooms in ghee with a sprig of rosemary and remove. Sear scallops in butter with rosemary and remove. Deglaze the wok with Shaoxing wine, add heavy cream, and reduce. Season with S&P. This was the "last meal" for our house guest. She had the choice of this or keema. I think she chose well (even though I love keema).
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That particular All-Clad pan is big and heavy so it’s challenging to toss or flip stuff around. If the kid is beefy and regularly cooks for a crowd, it might be a good pan for him. IMHO, the mother of all pans would be either a wok or a cast iron skillet. Both are inexpensive and would teach the kid about how to season a pan and how to cook in a way that respects that seasoning. You could get him both of those and a copy of Kenji's The Wok for a lot less than that pan. I've ordered quite a few items from that factory sale website and haven’t been disappointed. It’s great if you happen to spot something you’d like but not so much when you have something specific in mind. My only miss was a pan that turned out to be both bigger and heavier than I needed. Nothing wrong, just a bad choice on my part.
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Leftovers from last night's dinner: Bulgogi and Mexican green rice with sorrel and epazote. A friend contributed a Greek salad, to complete the multinational meal. Russian neighbors gave Mrs. C some sorrel plants, and she has been growing them in a pot. Neighbors use sorrel in their green borscht, but we both enjoyed the nice sour tang that sorrel gave to green rice. Will make again. I made the bulgogi in the wok with shabu-shabu steak. I would not do that again, flavor was good but the cut was just too thin.
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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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The website says that it's 14 gauge (about 1.9mm) - do you ever have problems with the bottom warping? I have a 14" Joyce Chen cs wok which is 1.5mm thick and the bottom warps on my induction range, even though I heat it pretty slowly. It's not a big deal - I just bang it back flat again with a mallot every once in a while, but I use it so often, I was thinking about replacing it.
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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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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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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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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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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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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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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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"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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Broccoli beef with rice. Sauce based loosely on Kenji's from the Wok Book.
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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.
