Wok - electric vs stovetop
On 5/31/2010 9:34 AM, J. Clarke wrote:
> On 5/31/2010 1:21 PM, dsi1 wrote:
>> On 5/30/2010 5:50 PM, sf wrote:
>>> On Sun, 30 May 2010 17:18:25 -1000, > wrote:
>>>
>>>> On 5/30/2010 2:08 PM, Steve wrote:
>>>>> I have an electric stove, wondering if I'd be just as well off with an
>>>>> electric wok rather than a stovetop model. Are the wattages high
>>>>> enough on electric woks?
>>>>
>>>> I've used a regular wok and a fire ring on an electric stove with no
>>>> problem. Since I like to cook at high heat, I wasn't expecting it to
>>>> work but it did. Just make sure your burner gets pretty hot and you do
>>>> your frying in parts.
>>>
>>> I've cooked on both using the same wok and was surprised to find that
>>> the ring is also necessary on gas to keep heat focused at the wok.
>>> Crowding is also a problem, so the size of the wok makes a big
>>> difference. The smaller the wok, the more likely it is you'll have
>>> to cook whatever it is in stages.
>>>
>>
>> I had a pretty big wok which is the main problem with woks - they're
>> big! Luckily, cooking food in stages and marrying everything at the end
>> is a common technique in stir frying.
>
> Buwei Yang Chou, who invented (or perhaps her husband did--he was the
> linguist and her book was a cooperative effort) the term "stir fry"
> described many such dishes as "so and so _meets_ such and such".
>
This is so true!
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