shipman@nmtvax.UUCP (10/25/85)
In response to Trevor Flory's posting asking about electric woks,
I'd like to suggest two alternatives. (By the way, Trevor, electric
woks are not too bad--you can swing the temperature pretty fast).
Assuming that you have an electric stove, consider buying a
flat-bottom wok. I have a Taylor & Ng model that works fine.
If you let the burner get red hot, then put the wok on it,
you will have plenty of heat. If you need to lower the heat
fast, you can move it to a lower burner or just take it off
for a minute.
For camping, I got a "Cassette Feu" from Williams-Sonoma (mail-order
for cooks; 415-652-9007 or write PO Box 7456, Sam Francisco,
CA 94120-7456). This is a single-burner portable gas stove
that uses canned propane fuel. It has a piezolectric igniter
so you don't have to worry about lighting it. It's light
and compact, about 12" x 9" x 4".
I first saw an appliance like this after ordering Shabu Shabu at
a Japanese restaurant: they brought out the broth (boiling) and
the meat (raw) and let us cook it on on our table.
The first dish I cooked on it was a Szechwan potato dish (read
my review of "Mrs. Chiang's Szechwan Cookbook" if you don't
believe there is such a dish). It had quite a bit of thermal
mass--six large spuds and a pound of pork--but cooked in the
regulation time. I can't speak yet for the economics of this
system--fuel canisters are $10.50 for three but I don't know
how long they last. I forget the price of the unit but it
is moderate, around $50.
Disclaimers:
(1) I have no financial interest in any products mentioned.
(2) "I will not only retract any statement anyone finds
offensive, I will also deny under oath having said it."
[Tom Lehrer]
--
John Shipman/Zoological Data Processing/ucbvax!unmvax!nmtvax!shipmanhobs@ihu1n.UUCP (John A. Hobson) (10/28/85)
> Assuming that you have an electric stove, consider buying a > flat-bottom wok. I have a Taylor & Ng model that works fine. > If you let the burner get red hot, then put the wok on it, > you will have plenty of heat. If you need to lower the heat > fast, you can move it to a lower burner or just take it off > for a minute. > > John Shipman/Zoological Data Processing/ucbvax!unmvax!nmtvax!shipman I too, own a flat-bottom wok, (I have, alas, an electric stove) and the ONLY thing I use it for is steaming things. Having a flat bottom on a wok defeats one of the main beauties of the wok, a round bottom which allows the liquid in the dish to be concentrated in the bottom of the wok. I also have a Taylor & Ng regular wok which I put in its collar so that the bottom of the wok is just above the heating element, turn the burner up to medium high, and cook to my heart's content. I also own a West Bend electric wok in case I want to do something at the table (does pretty well for firepots). -- John Hobson AT&T Bell Labs Naperville, IL ihnp4!ihu1n!hobs
dan@ciprico.UUCP (Dan A. Dickey) (11/01/85)
I guess I don't see what the problem with using a round-bottom wok on an electric range is...I have both and cook without any problems. The only one I can think of is some of the newer range models with a completely flat burner. Otherwise, the ones with the spiraled metal burner usually have enough of an opening in the middle to support a round-bottomed wok. As for heat, there is plenty... -- -Dan A. Dickey ihnp4!rosevax!ciprico!dan
shipman@nmtvax.UUCP (11/02/85)
> > Assuming that you have an electric stove, consider buying a > > flat-bottom wok.... > > -- John Shipman > I too, own a flat-bottom wok, (I have, alas, an electric stove) and > the ONLY thing I use it for is steaming things. Having a flat > bottom on a wok defeats one of the main beauties of the wok, a round > bottom which allows the liquid in the dish to be concentrated in the > bottom of the wok.... > -- John Hobson Mine is flat on the outside and round on the inside. It costs a bit more for that extra material but it also increases the thermal mass. -- John Shipman/Zoological Data Processing/ucbvax!unmvax!nmtvax!shipman
prastein@uiucdcsb.CS.UIUC.EDU (11/14/85)
Also, the ring that comes along with your wok is quite useful, solving even the entirely flat burner problem. I used a round-bottomed wok on an electric stove for years until we finally got a gas stove. Never had any trouble.