Hi,

I would like to start cooking asian food and obviously much is done in
a wok. When I was in thailand I noticed many kitchens in the home and
small restaurants use a cast iron gas stove (1 hob or 2). I thought
this would be a good idea as I have an electrical cooker which are
useless for cooking with a wok.

I have found a supplier but when I emailed I was informed that they
currently do not have any UK importers. See page below:

http://www.gasstove.cn/play.asp?id=161

This is what I am looking for but not having too much luck. If not
online, maybe someone can recommend which shops to enquire into (eg.
chinese supermarkets). I have found many camping/caravan stoves but I
understand that they do not operate at a high enough pressure.

Any advice would be much appreciated. Thanks

Burnsy

wrote:

> Hi,
>
> I would like to start cooking asian food and obviously much is done in
> a wok. When I was in thailand I noticed many kitchens in the home and
> small restaurants use a cast iron gas stove (1 hob or 2). I thought
> this would be a good idea as I have an electrical cooker which are
> useless for cooking with a wok.

Not necessarily, traditional Chinese stove only had one setting and the
wok was moved on and off the heat source as necessary, same can be done
with an electric range or stove.


So much of traditional Chinese cooking is prep work, get everything
prepared to cook then, with the very hot wok cook, your meat till not
quite done, remove and cook any veggies, when almost done return meat to
finish cooking, add any sauce and serve.


Obviously add onions, herbs, spices, soy sauce & etc. as appropriate.
--
JL

On Thu, 15 Nov 2007 09:25:55 -0600, Sqwertz >
wrote:

>On Thu, 15 Nov 2007 04:22:46 -0800 (PST),
>wrote:
>
>> This is what I am looking for but not having too much luck. If not
>> online, maybe someone can recommend which shops to enquire into (eg.
>> chinese supermarkets). I have found many camping/caravan stoves but I
>> understand that they do not operate at a high enough pressure.
>
>Many of the camping stoves (here int he US, at least) have 150K+
>BTU outputs. Such as:
>
>Go to http://shopping.yahoo.com and search for "Bayou Classic
>High Pressure". Some of those go up to 250K BTU's, such as the
>"Banjo Cooker".
>
>-sw

can devices of this type be safely used indoors?

your pal,
blake

On Thu, 15 Nov 2007 19:41:57 GMT, blake murphy >
wrote:

>On Thu, 15 Nov 2007 09:25:55 -0600, Sqwertz >
>wrote:
>
>>On Thu, 15 Nov 2007 04:22:46 -0800 (PST),
>>wrote:
>>
>>> This is what I am looking for but not having too much luck. If not
>>> online, maybe someone can recommend which shops to enquire into (eg.
>>> chinese supermarkets). I have found many camping/caravan stoves but I
>>> understand that they do not operate at a high enough pressure.
>>
>>Many of the camping stoves (here int he US, at least) have 150K+
>>BTU outputs. Such as:
>>
>>Go to http://shopping.yahoo.com and search for "Bayou Classic
>>High Pressure". Some of those go up to 250K BTU's, such as the
>>"Banjo Cooker".
>>
>>-sw
>
>can devices of this type be safely used indoors?

NO. It's just a turkey fryer. They say 10 feet from anything
flammable. I use mine on the driveway.

Lou

What annoys me about using electric stoves over gas is that you cannot
instantly change the heat from high to low. When cooking with a wok
some dishes are cooked very quickly and half way through the cooking I
may need to change the heat from high to low. This is very difficult
on my electric stove as it takes a bit of time to change




Joseph Littleshoes wrote:
> wrote:
>
> > Hi,
> >
> > I would like to start cooking asian food and obviously much is done in
> > a wok. When I was in thailand I noticed many kitchens in the home and
> > small restaurants use a cast iron gas stove (1 hob or 2). I thought
> > this would be a good idea as I have an electrical cooker which are
> > useless for cooking with a wok.
>
> Not necessarily, traditional Chinese stove only had one setting and the
> wok was moved on and off the heat source as necessary, same can be done
> with an electric range or stove.
>
>
> So much of traditional Chinese cooking is prep work, get everything
> prepared to cook then, with the very hot wok cook, your meat till not
> quite done, remove and cook any veggies, when almost done return meat to
> finish cooking, add any sauce and serve.
>
>
> Obviously add onions, herbs, spices, soy sauce & etc. as appropriate.
> --
> JL

On Thu, 15 Nov 2007 19:52:56 -0600, Sqwertz >
wrote:

>On Thu, 15 Nov 2007 14:18:17 -0600, Lou Decruss wrote:
>
>> NO. It's just a turkey fryer. They say 10 feet from anything
>> flammable. I use mine on the driveway.
>
>You can use camping stoves indoors if you're careful. Turkey
>fryers are filled with oil, hence the 10ft warning (they should
>have a minimum IQ warning as well).
>
>Most people would do the wok cooking out on a patio or driveway
>since you're agitating the pan and ideally producing flames in
>the wok as you flip the food. It only takes minute or three, but
>it's messy.
>
>-sw

You have more guts than me. I wouldn't even do it in the garage.
Safety aside, it's hard enough to keep things clean.

Lou