View Single Post
  #5 (permalink)   Report Post  
Posts: n/a

Maverick wrote:

> I think your problem is that you are taking too long. When using a

wok, you
> want it super hot. But, because of the high temps, you have to have
> everything lined up and ready to go. Once you start the wok, you are

> committed which means you have to have all your prep work done in

> and right there beside the stove.
> If you get a chance, watch Alton Brown's episode about woks on "Good

> If you think your electric stove is getting too hot, he's using a

> powered propane stove deal which is about 10 times the BTU output of

> stove.
> My gas stove doesn't get hot enough, IMO, and I have to slow down

when I use
> the wok. I'm thinking of using my turkey frying deal (can't remember

> damn name) the next time I break out the wok.
> Bret

Thanks for the info, I'll keep my eye out on Alton's show. I did have
all my prep done in advance this time. Last night I learned that
lesson as I put the garlic and in turned around to finish some prep and
when I turned back around the garlic was burned.

What you said about Alton using the gas burner make sense and was what
made me wonder why I thought med-high was the right temp. I looked at
some gas burners and they were all rated around 100k btu so I figured
an electric must be much lower and therefore even a setting on high
shouldn't pose a problem.

The particular recipe I had tonight involved asparagus. I had that
cooking on med-high for a few minutes when I noticed the oil smoking a
bit. It seemed like the asparagus wasn't enough mass to absorb the
heat present so the oil was taking the brunt of the energy. This
doesn't seem like it would be a problem with meat or bigger veggies. I
did notice the dish ended up having a pleasant smoky smell, different
than what burned oil normally tastes like. Maybe peanut oil can take
the higher heat when it comes to its flavor being affected. As it was
the asparagus was a bit on the crunchy side for what I prefer so I'm
wondering how I'll be able to cook it long enough without burning the
oil/spices. Any ideas om how I could have approached this differently
or am I just being too cautious again?