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Old 02-20-2006, 07:33 PM   #21
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Originally Posted by cipher
If you can squeeze one of these into your kitchen then you're all set. ...
Cipher, that IS the size of my kitchen.
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Old 02-20-2006, 08:00 PM   #22
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LOL Mish! I was still trying to figure out what that thing was. Looked like the inside of my cellphone case for all I know...
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Old 02-20-2006, 09:44 PM   #23
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LOL Mish! I was still trying to figure out what that thing was. Looked like the inside of my cellphone case for all I know...
Hee, hee, Chopstix. I might charge that thing rent.
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Old 02-21-2006, 03:22 AM   #24
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Hi:

I use the base of a turkey fryer for the heat source. Plenty of BTU's for the wok. Many times what the stove op provides.

But be careful it is a little extreme but it sure does the job on a stir fry. Load the wok up and go .

Also some Asian grocries have a cooking device that hooks to a standard propane tank and is designed to cradle the wok - sells for about $50.00.

good luck
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Old 02-21-2006, 01:11 PM   #25
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Originally Posted by Chopstix
Thanks. That's new to me. My grandparents were migrants from Fujian province, and so were almost all of the Chinese migrants in the country where I grew up. While fish sauce was abundant locally (called patis), you'll never find it in a Chinese kitchen or Chinese food supply store. I'm not even aware of a Chinese term for fish sauce. I do know the chinese term for soy sauce and most other common ingredients though.


Chinese term for fish sauce is Yu lou(not sure if it's the correct spelling). Maybe it's a new chinese cooking thing, they also use a lot of cumin now.
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Old 02-21-2006, 01:28 PM   #26
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If you have a gas stove you can go to an aisian market and get a round bottom wok and a wok ring. If you remove the grill from your burner and put the ring so that the small circle is down you can arrange your wok so that the fire is actually touching your wok. And then crank up the heat. This gets the wok nice and hot for doing stir frys.
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Old 02-21-2006, 01:38 PM   #27
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A wok jet burner produces 50000-60000 BTUs whereas your standard home range produces 12000-17000 BTU's. Do you add cornstarch to thicken the sauce and make it thick and glossy? That could be something
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Old 02-21-2006, 01:40 PM   #28
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be careful using the heat ring on a home stove top. the heat does build up nicely under the wok, and inside the ring, but the stove top is not intended to handle that kind of temperature. it can discolor, and even cause the paint to crack and chip off around the burners.

i'm tellin ya, the wok is only a small part of the battle. as ic said a few pages back, if your sauce is wrong, no hot wok will make it taste good.
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Old 02-21-2006, 02:04 PM   #29
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Quote:
Originally Posted by buckytom
be careful using the heat ring on a home stove top. the heat does build up nicely under the wok, and inside the ring, but the stove top is not intended to handle that kind of temperature. it can discolor, and even cause the paint to crack and chip off around the burners.

i'm tellin ya, the wok is only a small part of the battle. as ic said a few pages back, if your sauce is wrong, no hot wok will make it taste good.
The ring came with mine, BT. Actually, I never used it. Didn't need or see the point. BTW, I have a gas stove, if that helps. IMO, as long as the oil is hot enough, you can quickly stir-fry just about anything - wok or no wok. The packets that come with a take out order, I usually toss...unless you want to sprinkle lots of sodium (essentially soy sauce) or those cheapie packets of duck/orange sauce? over your dish. Try some orange marmelade mixed with a little soy sauce and tweak it. Whatever tastes good to you - authentic or not. That's my opinion and I'm sticking to it

Afterthought... if the oil gets too hot, smokes or whatever and you put garlic in there - disaster. Burned garlic will ruin anything. As I recall, you can deep fry, steam or even bake a cake in a wok. But, I used it for quick stir frys.
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Old 02-21-2006, 02:12 PM   #30
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I agree with Bucky. Proper cooking method is crucial but it has a lot to do with the ingredients you use. The type and quality of the soy sauce, cooking oil condiments, etc. matter a lot.

Also, things like fact that the seasoning in a commercial wok imparts a flavor to the food makes it hard to achieve exactly that flavor at home.
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