Posted: Sun Sep 08, 2013 7:14 pm
The wok burner will only be used outside. I'll simply fix it on a metal tea-cart (IKEA) and plug it to a gas bottle. If I buy the complete set (comes with a pressure reducing valve, a nice hand hammered steel wok and some other stuff like spatulas and so on) it's about 360€ ( $470). The burner alone will be under 200€ (less then $260). I might ask Santa if he will get me one. :p
The cast iron wok is slightly larger than the steel one I used for the meat. It's 14.5 inches in diameter if my conversion is correct. It keeps the heat quite well. That was actually the first wok I got.
Preparartion is essential to woking. The Chinese knew it for thousands of years, us Westerners needed modern French cuisine to tell us what "mis en place" is. You've got to have your stuff ready before you heat up the wok because once the oil is smoking cooking already is over. With a good knife and a bit of experience cutting stuff isn't all that hard.
The egg white goes into the marinade for the meat. Together with the starch it will give the meat a velvety texture. If you don't mind the extra step you could let the meat "pass through the oil" for 20 seconds before stir frying it - which basically means you shortly deep fry it first. Most restaurants do this, at home it is seldom done because it's an extra step.
The whole egg goes into the rice.
I must admit I only like white rice. I also have a strong dislike for whole wheat pasta. As you said, the rice has to be cool and pretty dry otherwise you'll end up with a sticky mush.
Saltiness is another thing. I'm not afraid of salt, health concerns or not. In fact if I read a recipe especially from the UK I automatically double the amount of salt to make it edible for me.
The cast iron wok is slightly larger than the steel one I used for the meat. It's 14.5 inches in diameter if my conversion is correct. It keeps the heat quite well. That was actually the first wok I got.
Preparartion is essential to woking. The Chinese knew it for thousands of years, us Westerners needed modern French cuisine to tell us what "mis en place" is. You've got to have your stuff ready before you heat up the wok because once the oil is smoking cooking already is over. With a good knife and a bit of experience cutting stuff isn't all that hard.
The egg white goes into the marinade for the meat. Together with the starch it will give the meat a velvety texture. If you don't mind the extra step you could let the meat "pass through the oil" for 20 seconds before stir frying it - which basically means you shortly deep fry it first. Most restaurants do this, at home it is seldom done because it's an extra step.
The whole egg goes into the rice.
I must admit I only like white rice. I also have a strong dislike for whole wheat pasta. As you said, the rice has to be cool and pretty dry otherwise you'll end up with a sticky mush.
Saltiness is another thing. I'm not afraid of salt, health concerns or not. In fact if I read a recipe especially from the UK I automatically double the amount of salt to make it edible for me.