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I agree with using high heat and there is what I believe is called "Wok Hay"
which is the steam and aroma that comes off the food when it is put onto the
serving plate.
Sit close to the door.

Emil Luca

"Tony P." > wrote in message
. ..
> In article .com>,
> says...
>> TheAlligator wrote:
>> >
>> >
>> > 20-gallon propane tank connected to a burner I got from Northern Tool
>> > and Equipment Company ( I like it a LOT better

>> than
>> > electric.

>> Twist my arm why don't you.

> In answer to the original poster - I've always read and observed that
> true woks should be kept on full blast heat. That's why the walls are so
> nicely curved and high. You can push that which you don't want to get
> the direct brunt of the heat up, while leaving the stuff you want to
> sear at the bottom.
> There used to be a walk in fast Chinese place I frequented. They cooked
> within visibility and was I ever impressed when I first saw them lift
> the wok out of it's recess and then saw the flames shooting out. That's
> how hot it should be.