Do you like stir-fry meals from Asian cuisine? Do you cook on wok? If so, I might have a tip for you.
Let’s say, you are an average city animal, who like to experiment a little in your kitchen, like asian food and would like to make some for you and your friends. So, you got yourself a wok and suddenly, after sever attempts, you realise, that the food you get from your wok is cooked – but not fried? Well, there is a reason for that – you don’t have the right gear for the job.
The reason why your food ends up cooked, but not fried is simple – you need more heat for your wok. Much, much more. You have a standard gas stove or electric heater – they won’t do the trick, trust me. I have been there and they are way, way to weak for the wok. They give not enough energy over the time (does the “BTU” ring any bell?).
Simple, yet surprisingly effective solution – BBQ. In the example shown below there are two units combined – big, heavy and chunky die-cast wok and little, elegant clay barbecue unit from Bolesławiec factory, simple, hand-made BBQ. They fit very well together. The idea is – add enough charcoal to the BBQ, set fire, wait till the charcoal goes white – only then it gives maximum heat. Then put the wok on, add a little oil, wait few minutes till it’s smoking hot – and add a little more oil, just enough for the walls of the wok to coat. Then add meat or your ingredients of choice.
The results are spectacular, apart from proper Asian restaurants, I have never seen the food frying so quickly. Clearly, this barbecue produces enough heat for this wok to work as it should. And, for the end – a little word of warning – this team will produce a fair amount of good smell and a bit of smoke. If you decide to try this at home, on your balcony or terrace – invite your neighbours or they will come uninvited. It’s all up to you.
More pictures of this wok and barbecue set – below.
DT-130 digital thermometer. How would need something like that? A chemist? Other scientist? Yes – but not only. How about some foodie?
Some of you might have noticed that I am a little nuts about food and cooking. And believe me – nothing helps with getting better results like knowing what is going on with your food. Example – to get really, really good chips, you need to cook then in 72 Celsius for 20 minutes, then replace the water, then cook them again, then freeze them, then deep fry them in 130 Celsius oil and then fry them in 180 Celsius oil. How on earth can you tell when your oil has the right temperature without a termometer? Or – to get a medium rare steak you need to get it inside to 55 Celsius. How, without a long practise, can you tell that? Hence this purchase. First results – very promising.
Amazingly, you can make very high quality pizza at home, even in the standard oven. You need a good recipe, thick pizza stone and a “tipo 00″ Italian flour. Pictures say it all – if you like pizza, do your own. It is worth it.
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