Starting out with wok cooking... what type? wok ring?
DrB477
5 years ago
last modified: 5 years ago
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Fori
5 years agoRelated Discussions
Wok use on Culinarian wok grate - observation
Comments (5)These are the instructions that came with my wok from wokshop.com: The wok is carbon steel and has to be seasoned to prevent it from rusting. The seasoning process is relatively easy to do. Just wash and dry your wok thoroughly. Coat lightly, interior and exterior , with cooking oil. Bake in hot oven, 425 degrees for 20 minutes. Place in oven upside down. (before baking, remove side handle and cover spool handle with damp dishcloth and cover dishcloth with alum foil. This will protect your wooden handle. You will have to dampen cloth each time you bake because heat will dry out dampened cloth...2 times...) Remove from oven, let cool to touch and scour wok with an abrasive pad. Scour the "seasoning" or patina away...like you want the wok back to its original finish. Wash, dry, coat and bake again...same process. Do this 2 times. After the last baking, you will not be able to scour the seasoning away...and that is the result you want. The wok is seasoned. Mine is all seasoned and ready to fire up. Now all I need is my Culinarian. Should be here any day now.......See MoreMiele induction cooktop wok cooking
Comments (11)There are a lot of factors to consider in choosing a hood one has to live with, and there are myriad threads here agonizing over aspects of this topic. Let me try to raise again, historically writing, a point needing consideration when comparing VaH to Broan. In this comment, I give VaH the benefit of the doubt that their specified hood plus blower achieves 600 CFM in free air, and that the comparable Broan blower has to be 900 CFM (rated in free air, 600 CFM when installed in the hood with the combination in free air). At this point there appears to be equivalence, but we haven't considered duct pressure loss (likely modest) and make-up air pressure loss (potentially nearly anything depending on design, but where combustion appliances are present, must not exceed fractional inches of water (hundredths of Pascals). With added pressure loss, one has to look at the respective fan curves to see what the actual air flow will be. As it happens, for the only data I have seen from VaH, their squirrel cage fans have a drop in flow rate with pressure loss that is greater than typical Broan (or most other) blower fans. This means that with additional loss, the Broan hood/blower will flow more air than the VaH. This may or may not be different enough to matter. But you still need around 90 CFM per square foot of hood aperture to be sure that the effluent that gets into the aperture leaves via the duct and not by spilling out into the kitchen....See MoreAnyone Do Serious Wok Cooking?
Comments (39)Firearms? Have you been hunting for your food? One of the reasons I left Texas was the proliferation of guns. I cannot imagine ever owning one, but I'm good with a bow and arrow. I saw on CBS news that guns are the most effective method for suicide, and so I understand that someone who suffers from depression should not have access. I hope your son get professional help - there might be medications that could help. I personally think that depression is in part caused by chemical imbalances, and diet can possibly be part of the reason. For me, sugar could trigger what appeared to be manic depressive episodes. Trailrunner, have you tried rotating your phone when taking photos, or does it automatically convert them to portrait orientation? I rotated this photo for you because it was difficult for me to identify the food in the portrait orientation. Are the red bits tomato? At first, I thought they were red bell pepper, until I checked your second photo. I've never cooked tomatoes in a wok, and so that is an interesting variation for me. I really like the large shadow of the wok in the first photo, and I love the outdoor wok setup! Now I want one of those....See MoreBlueStar BTUs for wok cooking, RCS 15K vs RNB 22K
Comments (12)A traditional wok burner is a jet aimed dead center in the bottom of the wok that created levels or heat with the most intense being in the center. Since the burner on the Bluestar is round, it creates a ring which you can clearly see in the photo as I was seasoning that wok. This ring which may not seem like a big deal is about the exact size of the amount of oil, ginger and garlic that most recipes start with. It is not a huge issue and it still works great once you get more food in the wok. The griddle is built in, it is one lone burner underneath and is temperature controlled. All the Bluestars can take the Interchangeable Griddle Charbroiler accessory There is some movement when I cook in the wok but not a ton. You can really move the food around easy since it is so large. I have the 36" so that picture is it in the front right, the center is the griddle and 2 more burners on the left. I do not think I use anywhere close to the 22k when I use the wok. Anything past medium and the flames are wrapping up the sides....See MoreTXSkeeter
5 years agowekick
5 years agoDrB477
5 years agolucky998877
5 years agoDrB477
5 years agoeandhl2
5 years agoJoe T.
5 years agolast modified: 5 years ago
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