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No one is a big enough nerd to want a centrifuge. Do you know anyone that is that big of a nerd?
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Jul 21, 2017 19:08
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Croatoan posted:No one is a big enough nerd to want a centrifuge. Do you know anyone that is that big of a nerd? Even I don't care about a centrifuge. Doubt I would even bother with one for work.
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Jul 21, 2017 19:19
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I want a centrifuge for making flavorings, but not enough to pay $800 for one.
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Jul 21, 2017 19:38
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I want a centrifuge and would gladly pay, like, 150 for one. Not 800.
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Jul 22, 2017 01:29
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rgocs posted:Metal underneath was quite shiny after washing. I could try barkeeper's friend. There does seem to be rust on the underside of the comal. You could also use a grinder with a light flap wheel on it. It would take a steady hand, but it would get it to bare metal in a hurry. I would also love that thing if you don't end up getting it useable.
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Jul 22, 2017 13:48
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I have been told a wok doesn't work well with an electric stove. Is there something similar that has a better surface area in contact with the burner? My frying pans are too small to really do stir frys or fried rice without spilling poo poo all over the place. E: Okay, woks with a wider bottom exist, I'm not just crazy. Kenji says to get one of those. 22 Eargesplitten fucked around with this message at 17:15 on Jul 22, 2017 |
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Jul 22, 2017 16:35
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I'm going to piggyback off of this comment above, I like the idea of woks but every time I've gotten one it's been crap. Chances are, it's because I bought crap woks when I was younger, but sometimes I do stirfries and need the space and pan movement. Can anyone recommend a good wide-bottom wok for a glass top that isn't total poop? [Ed] also, I got my Tramontina Tri-Clad and so far so good. 
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Jul 22, 2017 17:25
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Wok and glass top are mutually exclusive and that's why your results haven't been great
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Jul 22, 2017 17:50
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Papa John Misty posted:Wok and glass top are mutually exclusive and that's why your results haven't been great No my results haven't been great because I bought lovely woks when I was an idiot youngster. I only recently have a glass top.
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Jul 22, 2017 18:04
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Feenix posted:No my results haven't been great because I bought lovely woks when I was an idiot youngster. I only recently have a glass top. Then the only thing that's changed is being young. Unless it's induction. Then get 15-20k btu butane burner to use indoors or go for an outdoor propane setup.
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Jul 22, 2017 18:21
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Sextro posted:Then the only thing that's changed is being young. Maybe I didn't explain well enough. That's on me. I've had woks she I was younger. I never used them because they were sucky trash. I bought sucky trash. At the time I had gas. Now, I am older and don't own a wok but do own a glass top. I was asking if any good woks are available that work with being on a glass top. Sounds like most likely not. That's fine.
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Jul 22, 2017 19:54
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The problem is no standard cooktop, be it glass or otherwise, is gonna put out the heat needed for traditional wok cooking. A gas range can come the closest with something like a 20,000 btu burner, but actual wok burners are more like 150,000 btus. My advice is get an outdoor wok burner, or go cheap like me and use a propane turkey fryer, which will get you a hell of a lot closer in terms of btus (but won’t focus the flame the same way a wok burner does). But it’s still far far better than anything I can do on my 20,000 btu gas burner.
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Jul 22, 2017 20:44
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Looking for a good instant read meat thermometer. Any suggestions? Also, do I need one for the oven? To see if my 325 F is actually at 325F? I have a laser thermometer, so I assume that would be just as accurate as an oven one?
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Jul 22, 2017 21:16
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obi_ant posted:Looking for a good instant read meat thermometer. Any suggestions? When in doubt, Thermapen.
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Jul 22, 2017 21:27
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For $30, the Thermopop is great. If you can swing $80-100, the Thermapen. A laser thermometer will get the temperature of your oven wall, but what you really want to measure is the air in the middle of your oven, so I recommend getting an oven thermometer. If you already have a laser thermometer, maybe you can stick a stoneware pan in the middle of the oven, let it sit for a while and measure that (keep in mind that laser thermometers get wildly inaccurate readings of bare steel unless it has a specific steel mode, so measuring a steel pan probably won't help) Steve Yun fucked around with this message at 21:36 on Jul 22, 2017 |
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Jul 22, 2017 21:31
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Flash Gordon Ramsay posted:The problem is no standard cooktop, be it glass or otherwise, is gonna put out the heat needed for traditional wok cooking. A gas range can come the closest with something like a 20,000 btu burner, but actual wok burners are more like 150,000 btus. My advice is get an outdoor wok burner, or go cheap like me and use a propane turkey fryer, which will get you a hell of a lot closer in terms of btus (but won’t focus the flame the same way a wok burner does). But it’s still far far better than anything I can do on my 20,000 btu gas burner. I do my wok stir frying over a ripping hot charcoal grill.
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Jul 22, 2017 22:30
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Flash Gordon Ramsay posted:The problem is no standard cooktop, be it glass or otherwise, is gonna put out the heat needed for traditional wok cooking. A gas range can come the closest with something like a 20,000 btu burner, but actual wok burners are more like 150,000 btus. My advice is get an outdoor wok burner, or go cheap like me and use a propane turkey fryer, which will get you a hell of a lot closer in terms of btus (but won’t focus the flame the same way a wok burner does). But it’s still far far better than anything I can do on my 20,000 btu gas burner. Ah, good to know. Thanks!
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Jul 23, 2017 00:24
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rockcity posted:I do my wok stir frying over a ripping hot charcoal grill. That said, my crappy KitchenAid flattop electric range has a 20k burner and I use a cheapass Chinatown-special flat-bottom wok on it. It's not `real' wok cooking or whatever, but for a random middle-of-the-week pork rice bowl or whatever the gently caress it's just fine. Have to keep portions small, but it's still nicer to have the extra real estate as opposed to using a fry pan, skillet, or whatever.
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Jul 23, 2017 00:24
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Just did risotto in an Instant Pot for the first time, and I have to say it turned out pretty drat great. And I found the saute function was actually warmer than I thought it would be. I have to get the liquid to rice ratio better, it turned out a bit dryer than I'd like, but THE WIFE was surprised at how well it turned out.
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Jul 23, 2017 00:34
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I feel like this thread is saying that you can't do it right without specialized equipment, so don't bother getting one otherwise." Are you just supposed to not do stir frys or fried rice at all? Because it seems dumb to lit yourself like that.
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Jul 23, 2017 02:02
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Steve Yun posted:Should be re-seasonable, although if it's carbon steel it might take a little extra effort. No idea if it's "carbon steel". I was just going to season it along with the cast iron skillets: warm up, put fat, clean fat, one hour at 400F, repeat. Should I do differently? bongwizzard posted:You could also use a grinder with a light flap wheel on it. It would take a steady hand, but it would get it to bare metal in a hurry.
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Jul 23, 2017 03:24
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Nah, same process
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Jul 23, 2017 03:36
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22 Eargesplitten posted:I feel like this thread is saying that you can't do it right without specialized equipment, so don't bother getting one otherwise." Are you just supposed to not do stir frys or fried rice at all? Because it seems dumb to lit yourself like that. Well, you can make "fried" something, but you won't be making "stir fry". Which is fine if you like soggy, greasy vegetables and rice, but not if you're going for that wok hei.
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Jul 23, 2017 03:42
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Jan posted:you won't be making "stir fry" 
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Jul 23, 2017 04:04
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No, there's a real difference, it's not just pedantic accuracy. You're not making the same dish, it won't taste the same, and it won't have the same texture.
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Jul 23, 2017 04:06
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BRB, telling half the people in urban China they aren't actually making stir fry because an internet poster said it doesn't count if you are using a stove. If you can't make something tasty and not soggy on the stove, perhaps it's you that's the problem.
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Jul 23, 2017 04:17
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Someone who's been to China can chime in here, but I think Chinese stoves typically have two burners and are much more powerful than western stoves edit: or maybe not, it sounds like people use induction cooktops at home now? https://forums.egullet.org/topic/145626-wok-cooking-are-home-stoves-really-not-hot-enough/?page=2 Steve Yun fucked around with this message at 05:01 on Jul 23, 2017 |
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Jul 23, 2017 04:31
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What is the recommendation for an instant pot?
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Jul 23, 2017 04:48
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Flaggy posted:What is the recommendation for an instant pot? Get the older cheaper 6 quart or the 8 quart. The newer 6 quart seems to have features nobody cares about for $20 more
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Jul 23, 2017 04:51
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Jan posted:Well, you can make "fried" something, but you won't be making "stir fry". Which is fine if you like soggy, greasy vegetables and rice, but not if you're going for that wok hei. If you just pretend you have a restaurant wok stove, you will get lovely results. If you work to the size of your burner and cook in small batches, you can get a reasonable approximation.
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Jul 23, 2017 14:58
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baquerd posted:If you just pretend you have a restaurant wok stove, you will get lovely results. If you work to the size of your burner and cook in small batches, you can get a reasonable approximation.
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Jul 24, 2017 00:38
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Steve Yun posted:Someone who's been to China can chime in here, but I think Chinese stoves typically have two burners and are much more powerful than western stoves I live in urban China and this is what I have (which is pretty typical) 
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Jul 24, 2017 01:23
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In rural China, this is pretty common still and what a lot of people are doing their wok cooking on: e: And the induction thing isn't really what people want, it's just that in urban China there are a lot of incredibly crappy apartments that don't even have a real kitchen, so people are buying these portable induction things to make do: http://item.jd.com/3563508.html 
fart simpson fucked around with this message at 01:31 on Jul 24, 2017 |
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Jul 24, 2017 01:27
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baquerd posted:If you just pretend you have a restaurant wok stove, you will get lovely results. If you work to the size of your burner and cook in small batches, you can get a reasonable approximation. Working in batches will help avoid sogginess, but on my electric range, I could never get proper stir fry "flavour" even with a rip roaring hot cast iron wok. This article of Kenji's helped me understand a lot about the temperature drop and I came to accept I just won't get as nice results with my gear. That said, the wok on grill method works surprisingly well with briquettes on my ratty old gas grill -- make a little nest of briquettes, set the wok in the middle, and let her rip. 
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Jul 24, 2017 01:40
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RE woks: https://youtu.be/VfxkrrndtMQ I'm not sure if making this is smart. But jfc my gas hob sucks balls (large burner is single rings), and I am *really* tempted to.
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Jul 24, 2017 08:57
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Alternatively there's the Wokmon, a metal baffle that goes over your gas burner and redirects all the flame upwards. It has been plagued with years of delays however, so I'd wait till it ships to preorder customers first to wait for reviews (not to mention the $80-90 asking price) https://www.wokmon.com OR You could just take the burner cap off your gas burner and light the pipe with a BBQ lighter:  It tops out at 800°f in 3 minutes, enough to take the seasoning off. The hottest part is in the center, unlike when I leave the cap on, where the hottest part is a 5 inch ring around the middle. When I leave the cap on, it tops out at 700°f after 6 minutes. Of course, I can only speak for stoves that look like one of these old fashioned things:  Don't do this with a round wok, it doesn't sit stable.  Also be aware that the flames come out sideways about an inch radius farther out than when the cap is on, at least on my stove. YMMV, be cautious and verify (from a distance) how far the flames shoot out sideways on your stove, etc.
Steve Yun fucked around with this message at 10:07 on Jul 24, 2017 |
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Jul 24, 2017 09:49
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Horse Clocks posted:RE woks: https://youtu.be/VfxkrrndtMQ I mean if you like loving around with poo poo by all means gently caress around with poo poo. But this isn't one of those things where your only option is to MacGyver some poo poo or pay like a grand.
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Jul 24, 2017 10:09
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I use a flat bottom carbon steel wok on an electric coil stove, and it works fine but you really only want to cook 2 servings of food max at a time Not a big deal because it only takes me a few minutes to cook up the other 2 servings for lunches the next day It's a Joyce Chen (?) that I bought at some cooking store at the mall for $35 It's not perfect and of course I don't have some 10,000 BTU stove but I can cook decent-tasting stirfry in it and can also fry up cubes of pork/chicken as well
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Jul 24, 2017 19:22
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Bob Morales posted:It's not perfect and of course I don't have some 10,000 BTU stove but I can cook decent-tasting stirfry in it and can also fry up cubes of pork/chicken as well Not to detract, but if you don't have a 10k burner, you may be working with a toy stove. 12k is the minimum I've seen for the largest burner in recent years.
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Jul 25, 2017 00:11
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Did baked beans in the instant pot this morning. Took 2 hours start to finish, and they turned out perfectly.
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Jul 25, 2017 19:04
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