Cooking with a wok
lucillle
9 months ago
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Wok cooking--no gas, no wok. How?
Comments (20)Fori, I don't lift my wok to go anywhere when I'm stir-frying. Instead, I use my long handled wok scooper to dish each layer out of the wok, which rests on a platter while I cook the next. Sometimes I lift the platter to the edge of the wok while I scoop the contents into that, if the pieces are eluding me. It all goes into the wok for a final warm-up at the end, but not for very long. As I often par-boil some of my vegetables like broccoli, I use the wet paper towel they dry on to clean the wok between each layer of food I cook. I agree that you can't get a cast iron wok too hot to cook in, although you can cook your ingredients too long so they overcook. Cooking the dish in layers keeps the wok from cooling down, and everything sears well. I personally wouldn't cook in a porcelain enameled wok if I had to worry about the coating, since hotter is better in this case. I still have the mentality that you wrap the pan in flame so it stays hot. I agree with you completely!...See MoreBluestar & 14" Wok Concern
Comments (6)Well, the cooktop has a different bowl than is on the Bluestar ranges. I use a 14" wok, in the bowl, on my BS range with no issues. By the look of it I don't think the cooktop bowls are designed to do the same thing. It looks like your suffocating the flame with the wok? Just put it on top of your 22k burner grate (unless it's a round bottom) you should be fine with the heat that the 22k is putting out. Just my observation from your video......See MoreRound bottom wok on open burner vs sealed burner vs flat induction
Comments (28)Thank John for additional data point on BlueStar. 3min 40sec seems to be consistent with Trevor's test on Capital 3min 36sec with 25k BTU burner. For my AEG induction wok hob @ 3.2kW, it takes just 2min 52sec to evaporate 80ml of water. It is best however to see in pictures how this behaves. This is a 14" wok that fits the curvature rather well. It sits with bottom half or third touching the recess area. This is somewhere around where the water edge is. It is also around the area where induction coil locates. You can see the darker seasoned area. That's where the main heating zone and my main cooking zone is. At a few seconds in after the induction unit starts on P, we can see bubbles forming. That makes sense as it is the area where induction coil is. At 11sec, steam starts to form. Bubbles now form a solid ring around the edge. At 16sec, steam starts to fill up my cooking area. At 41sec, this is smoking hot wok. Water is boiling vigorously though out. It is a bit difficult to see with this amount of steam, but you know what it is. This show the amount of steam from a different angle. At around 2min mark, the huge heat from induction is dying down. This is mainly because the water level drops below the area of the induction coil. So it is entering the much cooler spot. The heat that keeps evaporating the water now is from conduction, which is not the best thing for thin carbon steel. You can see that it takes quite a long time to evaporate this very small amount of remaining water. The slight red glow clearly shows where the induction coil is. At last, we get there by 2min 52sec. Cheers to induction wok hob. You're the best....See MoreStarting out with wok cooking... what type? wok ring?
Comments (9)If I might offer a downside to using a ring between a round bottom wok and a gas burner... If used often enough with high heat, the stovetop area within the ring begins to degrade, stain and in some cases warp somewhat since there is nowhere for excess heat to go except to be absorbed back into the stovetop surface. I have several woks of different materials and sizes and when using inside, I prefer my nonstick anodized aluminum flat bottom wok which will sit squarely above (gas) or directly on top of an electric burner. (Seems like there should be a comma or two in there but don't know where they'd go!) I also have a couple of steel woks, one perforated and one large round bottom with no holes that I use on my outside grill. If I was in the market for a wok, my first choice would be flat bottomed as you can use it on just about any surface except the blowtorch style stovetops you find in an oriental style kitchen or restaurant. Wok material is best left to your own situation but would note here that personally, I wouldn't spend a load of money on a pan that is particular to a cooking style that you may or may not be attracted to after a few meals. Woks can be had for dirt cheap to extremely expensive so even though a carbon steel wok may be the least expensive and have a tiny bit more maintenance, its probably the best starter pot unless you're one that likes to show off your cookware. Although I've seen cast iron woks, they seem very heavy (weight wise) compared to other materials. As noted above though, cooking items in a wok can also be accomplished just as easily in almost any cooking pan of suitable style, height and weight. It might be advisable to try the method first, adapt to the different cooking style it presents, and then add another pan to your collection only after you see if it meets your expectations. Some of us may have limited storage area for cooking pots and pans and from experience, I know that in general, a wok of any style is not usually an everyday cooking accessory unless you really want or need it to be....See Morelucillle
9 months agolucillle
9 months agolucillle
9 months agoJudi
9 months agolast modified: 9 months agoElmer J Fudd
9 months agolucillle
9 months agoZalco/bring back Sophie!
9 months agolast modified: 9 months agolucillle thanked Zalco/bring back Sophie!lucillle
9 months agolucillle
9 months agolucillle
8 months agolat62
8 months agolast modified: 8 months agoElmer J Fudd
8 months ago
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