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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs. |
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05-25-2019, 12:09 PM | #1 |
Senior Member
Join Date: Apr 2006
Location: az
Posts: 3,490
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electric wok
Anyone here ever use and electric wok? All I have is an electric range. Any have a home made base to an electric wok to fit on for use with an electric range? I've gotta yen to make some Chinese in a wok, or maybe even some jap stuff.
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05-25-2019, 12:11 PM | #2 |
Senior Member
Join Date: Apr 2006
Location: az
Posts: 3,490
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That question about the base for an electric wok was fucked up. I meant a base for a standard wok to use on an electric range. Sometimes my fingers go faster than my thinker.
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05-25-2019, 01:20 PM | #3 |
slug
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,283
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I love Oriental food. Healthy and good for yah.
Woks are really designed for an intense open flame which disperses the heat to the bottom of the Wok and up the sides. I use mine on an electric stove and outside gas but on the electric don't turn it up to high or you will burn the food and it will probably start sticking due to the intense heat on the bottom.
Woks were used for centuries in the Orient due to lack of fuel for cooking. Experiment with temperatures food starts sticking at all turn the electric heat down a tad. Hell open flame let it rip you could put it behind a jet engine and it will cook just fine. How professional season their carbon steel wok https://www.youtube.com/watch?v=UGXGJD2xTzQ&t=6s Like cast iron pans NEVER use soap to clean use hot water and a mild scrub brush. Then a lite coat of oil and your good to go. ADD: Once good and seasoned you don't need a lot of oil to cook. Hell my Wok is slicker than Teflon.
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05-25-2019, 07:05 PM | #4 | |
unum de multis
Join Date: Mar 2006
Location: Bunker's Headquarters.
Posts: 52,231
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Quote:
You can see the burner towards the end.
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05-25-2019, 08:24 PM | #5 |
slug
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,283
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Yup to cool Fred.
Oh my God if you ever research Teflon you will never ever eat out of a Teflon pan or cooking utensil again. Cast Iron and woks are the only way to go. Only reason cast iron pans are not more widely used in commercial kitchens is their just a bit heavy to move around quickly. When that chef was done with those orders just a quick hot water rinse a quick wipe a splash of oil and next. |
05-25-2019, 08:30 PM | #6 |
slug
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,283
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Watch. Hot water rinse next.
Very Fast Cooking in a Chinese Wok. https://www.youtube.com/watch?v=oX62hKkcb6s&t=45s |
05-25-2019, 11:30 PM | #7 |
Senior Member
Join Date: Apr 2006
Location: az
Posts: 3,490
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I'd hate to pay their gas bill but I love the sink setup.
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05-28-2019, 02:58 PM | #8 | |
Mystic Knight of the Sea
Join Date: Mar 2006
Location: The Great Swamp
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