Search the Community

For "Japanese movie night" I was more hoping for Ringu. Can't quarrel with sake though. Dinner here last night was dumplings on a bed of ken-cut cabbage, steamed in my new bamboo steamer and German wok.

I use a wok and infrared gun, too. Always double fry chips (fries). First fry at 120℃; second at 180℃. No room (or desire) for an extra gadget.

I wasn't sure wok wise what could work on the induction. If I get my way I will have something like this outside for real wok cooking ...but there will be time I need to do things in batches inside. Will shop for a bigger one for in the house as even if it is bigger I don't have to cook any more. Tossing in 12 would be interesting, completely missed that. Are there pans you would choose over those Falk's for any application?

Thai-style omelet with ground pork and shallots over rice with Sichuan-style blistered green beans from The Wok

Ah. The Woks of Strife! I wouldn't trust them to cook rice! Mushroom flavoured soy sauce is a whole other thing. https://www.nutritionix.com/food/dark-soy-sauce

Sorry, Woks of Life, but 捞面 does not translate as you have it. 捞 translates as 'dredged' or 'fished out'. 面 translates as many things but here 'wheat noodles'. Nothing to do with stirring or any other wok technique. The noodles are briefly cooked in a pan of water from which they are dredged or fished out before being incorporated in with the other ingredients in the wok.

Needed a quick one wok meal tonight as I was busy working on Char Siu Yaki Udon with various veg, beef and shrimp Was not as warm as I had hoped: -18C, but I was fairly well sheltered out in the backyard. Had marinated slabs of pork sirloin chops, and cooked them in the Big Easy! Diced them up, cooked in hoisin and chicken stock, and ready to make baos tomorrow!

Beef and Broccoli from Woks of Life - velveting of beef with a mixture of baking soda, oyster sauce, cornstarch and oil. Broccoli briefly blanched before everything was stir fried with a sauce made from chicken broth, dark and light soy sauce, oyster sauce, sugar, garlic, ginger, roasted sesame oil, cornstarch and white pepper.

Yes, the red in my meal was chilli peppers. There was no potato though. It was a delivery meal, so I didn't cook it and I can't remember what that white piece at approx 7 o'clock in my picture was. If you forced me to guess, I'd say it was a clove of garlic. Good excuse to order it again, just to check! I find The Woks of Life website a very unreliable source of information.

Trying to put a PID controller in the loop by using a smart induction burner and a probe (or other thermometer) probably won't deliver great results. As soon as food hits the oil, the temp is going to drop hard and unless you're frying something really thick like pieces of chicken, your food probably won't be in there long enough for the heater to fully recover the difference. I usually fry in a dutch oven on a nice 1800W induction burner (Vollrath Mirage Pro) and even with the power cranked to 100, the oil temp never gets back up to its starting temp during the fry process. I sometimes start with hotter oil to compensate (like starting around 415F for the final fry where my target frying temp is around 375F, and even then I have to jack the power to 100% to make sure the oil temp doesn't drop too low. This is frying in reasonably sized batches. My preferred method is to use a wok over a high powered wok burner, but that's an "outside only" situation. If you're lucky enough to have a high output gas burner indoors (like on a Blue Star or whatever) frying in a wok might be the best way to fry at home. At least if you have good extraction.

I have a blue star (for another 3-4 weeks) and a wok. Still have to be rather careful on batch size and over shooting either way. Moving to a wolf induction which in testing with other things responded significantly faster than the blue star. Going to miss the gas, but not the heat and splatter that comes with it.

I got a large pork shoulder with making carnitas in mind but Charlie wanted it cut up for spicy pork bulgogi so that is what I did. I don't know why it turned out so dark. It should have been red but it wasn't burnt. It tasted like it should. Maybe it was the cast iron grill that is the cause. It's going to take a long time to get it cleaned up. Next time I'll use the wok. This is about a third of the whole. The rest is portioned out and in the freezer.

I got to fool around the other day at Frontier Energy Food Service Technology Center and they had some SERIOUS induction woks!

Well yes, but I wouldn't / couldn't get a wok burner. No one in China uses them domestically. We do use stand-alone induction units like this for hot pots etc, but it deals with stir fries just fine when ocassionally needed. Otherwise, domestic gas cookers are used. More on this here.

I have indoor only crocs for kitchen. The lined version only. I wasn't a believer in crocs at first, but now can't cook without them as my foot armor. I have another pair for my outside cooking, they have melted areas from stray ashes from my tao burner wok setup.

Stir fried eggplant with ground pork from Woks of Life - first stir fry Chinese eggplant, then ground pork with garlic, ginger, dried chili. Finish with sauce made from water, corn starch, light and dark soy sauce, sugar, rice vinegar, roasted sesame oil, oyster sauce, Shaoxing rice wine and white pepper

Thank you @btbyrd for your detailed response. I am asking for the induction coil sizing matching to the Pan size. Please see the attached image. So that the heat evenly spreads over the entire bottom. Yes as you said i saw in some woks the coil covering only a portion of the bottom and the heat wont spread beyond that coil area resulting in partial cooking of the food. Actually I am looking for Induction cooktops and brat pans ranging from 50 liters to 400 liters sizes. I am getting more details and will post further for your valuable inputs like in your post. Thank you

@Shelby how did those ' Poachers ' wok out compared to the silicone ' cups ' are the P's easy to clean ? any egg get stuck to them ? outstanding lookin food BTW

Easy Tortilla "Jian Bing" from Kenji in The Wok My flour tortillas (TJ's Truly Handmade) were a bit smaller and thicker than the usual so the result wasn't as crêpe-like as intended and aside from the hoisin and chile oil, mine skews more quesadilla than jian bing but still a quick, tasty breakfast.

I know it's hard in the restaurant business and many are struggling. Some desperately seek gimmicks to set themselves apart from the competition. Few work for long. I've seen many here come and go. Here in China, a recent fashion has arisen for this bizarre type of service. Instead of plating the food, the server brings a whole wok full of food and tips it into the centre of the table, which is covered in paper. Seafood is the most common I've seen. These screen grab images are from Douyin, the heavily censored version of Tik-Tok used in China. I have the videos but can't post them at the moment. More censorship. Dig in! I'm sure there are others!

Interestingly, in my inbox today, from Woks of Life... LO MEIN NOODLES & HOW TO COOK THEM

I realize that you don't believe anyone but yourself. However, there are other sources (and I only put woks of life in there to aggravate you - it seems to have worked!). https://www.eater.com/23053390/guide-to-buying-chinese-soy-sauce https://themalamarket.com/products/zhongba-dark-soy-sauce-naturally-brewed This makes zero sense, considering Heinz has always made what everyone else strives to achieve when making ketchup. And with other good-quality products.

It was about 20 years ago. A friend was leaving China for the USA to study, so a farewell party. The event was held in a restaurant owned by a mutual friend who kindly gave me access to the kitchen. The omelette (plain) was made in one of their huge woks. Woks are not really suited to omelette making as the egg naturally pools in the bottom, so I had to keep swirling it until the egg set around the edges of the pan – back-breaking work. The hardest part was then folding it. I remember I took three of us to flip it over on itself. It was then served on a huge banquet platter, presented intact, then cut into slices with a machete! Someone did take pictures but it was before the Instagram age whereby people photograph every piece of trivia they come across, so I don’t have a copy. Also most of the attendees are long gone from China (two long gone from the world, alas), but I can ask around and see if anyone has one. The friend settled in Seattle after her study and is still there. She doesn’t have a copy, either. Everyone did find it hilarious but assumed it was just made with lots of separate chicken or duck eggs, but I had kept the now empty shell as evidence. Both emu and ostrich egg shells are sold here pre-blown (no, you don't get the contents) as curios or ornaments, usually intricately and beautifully painted or carved. Here are a couple of images from Taobao, Chinese largest online shopping site. Painted Emu Egg Painted and Carved Ostrich Eggs.

Pretty much. You whisk a couple of eggs with any add-ins, heat ~ a cup of oil to about 400°F in a wok, pour in the eggs, cook 20-30 sec, flip, cook another 20-30 sec. Result is crispy on the outside, soft and tender inside. Not something I plan to repeat with any regularity but I was curious to try it. You can see Kenji making it in this video. The egg business starts around the 4 minute mark.

I've posted about the restaurant here. They do indeed offer "Wok-o-Tacos" as described in their menu: "3 flour tortillas, buttermilk-fried chicken tossed in Korean BBQ, kimchi, pickled red onion, avocado, topped with cilantro, and a drizzle of soyoli". They also offer a bibimbap bowl with a description much more in keeping with what we're reading here. I suspect you're right that the eggs would have been problematic at a buffet table...especially one that was outdoors, as this one was, with only warming trays.