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Old 12-28-2007, 01:33 AM   #11
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"wok Hei" is the taste that comes from cooking in a wok. You've probably noticed that food and vegetables cooked in an asian kitchen taste differant. Even if given the recipe you can't quite get the flavor. that particular ingredient is whats called "wok hei" it only comes from a wok
For sure. I've always wanted one and now I'm giving it a try. I realize I can't make the "professional" amount of heat, but I'm going to **** well try.

and not just any wok. a real one. I got to cook on a real wok at culinary school and at a local Vietamese restaurant in New York. they are nothing like our western stoves. Its a big ceramic cylinder with a jet engine sitting in it. It has a central burner and an outer ring burner. the center heats the bottom of the wok and the outer the sides. Once a wok is up to full heat everything has to be added VERY fast, and you have to use your wok tools with precision, otherwise your food will burn.
I've used a wok in a "real wok range," for lack of a better term Only, once though... and it was at school. I worked in a Chinese restaurant (too bad I've moved or I'd bug him). I've been heating it when trying to get it seasoned, and I'm thinking it will get decently hot. I'm hoping anyway... so keep your negativity elsewhere



Get all your ingredients that you need for your dish right next to you. in arms reach preferably measured out so you can just throw them in the wok. No time to turn around and look. understand? you need to keep you eye on the wok the entire time while your reaching for your mise en place.
Good point.



even the most trained chinese chefs keep a pitcher of water near them in case things get out of hand, and sometimes you need water if a dish needs to simmer to let flavor incorporate. most wok setups have a water faucet for this very reason. It swings out over the wok and turns on automaticly and turns off when pushed away.
Hmm... didn't think of that. Duly noted. Thanks. *scratches mental note


The trick to wok cooking is you need extreme heat on the wok. thats why those western non-stick "wok" pans will never work. You need hard unpolished iron woks.
It's not nonstick... but it's not iron. It's carbon steel. I don't know how much different that will behave than my cast iron, never used it. My major concern right now it is if I can indeed get enough heat and getting it seasoned.

and to Yakuta... thanks for the reply, adds to list of "possibles to buy"
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Old 12-28-2007, 03:17 AM   #12
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Also add to your list oyster sauce, steamer basket, dried shitaake mushrooms and the dried shrimps. If you want to go down the Thai or Vietnamese lines, you will want other items too.

There are also different woks for different types of cooking to be considered.
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Old 12-28-2007, 10:11 AM   #13
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Quote:
Originally Posted by Dave Hutchins View Post
A propane turkey fryer has a high btu out put as well. To your list I would add green pea pods. Rice flour for tempura batter. I some times use baby spinach for some stir frys I do. Enjoy your new tool
I'm not sure you want to be using a propane turkey fryer in your kitchen!
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Old 12-28-2007, 10:28 AM   #14
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Jen is right. While a propane turkey fryer burner is super hot like a restaurant wok burner, it cannot be used indoors.
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Old 12-28-2007, 01:03 PM   #15
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Maybe I'll get a turkey fryer, a case of beer and do some outdoors wokkin'
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Old 12-28-2007, 01:41 PM   #16
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Instead of just taking the advice of folks who will all have their own preferences on pantry/fridge staples, if I were you I'd go to the library or, even better, bookstore & invest in some good basic books on Asian cooking. Good ones will have lists of pantry essentials & cooking techniques, as well as a decent range of recipes to choose from & try.
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Old 12-28-2007, 02:44 PM   #17
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Don't think anyone has mentioned this yet, but if you want to add heat and great flavor to your stir fry you might want to get some Tien Tsin, these are chinese chili peppers. These are very hot so you dont need to add too many. You can also make chili oil with them too.
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Old 12-28-2007, 05:16 PM   #18
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Quote:
Originally Posted by BreezyCooking View Post
Instead of just taking the advice of folks who will all have their own preferences on pantry/fridge staples, if I were you I'd go to the library or, even better, bookstore & invest in some good basic books on Asian cooking. Good ones will have lists of pantry essentials & cooking techniques, as well as a decent range of recipes to choose from & try.
Good point. I have access to a good library, too.
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Old 12-28-2007, 08:38 PM   #19
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Get yourself a copy of Martin Yan's Quick & Easy cookbook. It has a whole section on standard pantry items for Chinese cooking. It has some great recipes, too!
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Old 12-28-2007, 09:47 PM   #20
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This was a crappy pic of attempt #1

Sirloin (cut incorrectly and overpriced, but I wasn't in the mood to deal with bugging somebody to cut me something and I couldn't find any bigger pieces to cut myself... that's what I get, I suppose)

soy sauce, oyster sauce, sambal oelek and sugar

peppers and onions

Forgot scallions (which I cut already) and any form of garlic (was going to have to use dried... dummy forgot garlic at the store). Hopefully I'll remember these on round 2.

Thickened with arrowroot slurry (forgot cornstarch too). You'd think I'd learn to write things down.
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