Cookaholics Bulletin Board

Ahhh, Sr. Grasshopper - I too have one of those funny bent skillets. I found leaving it on the big burner a while longer (without needing the fire department...) created a pretty good output. Mind you, there are only 2 of us on the receiving end. I'm just saying . . .

Hi,

I agree with Wino and Paul about the advantages of low heat. These days, I reverse sear all of my roasts, chops, medallions and steaks; it is far more relaxing.

We also like to do surf & surf. A high heat skin down salmon fillet coupled with a slow poached filet. Two flavors and two textures.

Tim

Well, I'm getting closer to deciding exactly what I want. I've decided to go NG instead of LP for one main reason...winter. LP does NOT like cold weather. (You wouldn't believe some of the things I've had to do to get my DCS rotisserie grill to operate properly on Thanksgiving...including some rather elaborate jerry-rigged wind shields.) It means I won't be able to bring it car camping (which is okay as I have a rather powerful propane camp stove).

But, as this now is non-mobile, I've decided I want a more permanent installation. I asked Andy if he'd build me a cabinet, but his thought is for us to get a stainless steel cabinet, and he'll adapt it (cutting a hole for the wok) as necessary.

I'm considering this.

The wok burner would be something along these lines.

Anyone see any pitfalls?

Amy

Amy,

As long as you're going high-class, I'd add a pressure regulator for the gas. That'll both let you know how full the tank is, and help prevent the flame from dropping when you get into the last 1/3 of the tank. Also deters leaks.

BTW, the Chinese restaurants in SF use a different kind of burner, which looks more like these:

Thanks Josh. The NG is coming from the street, so no tank, but I know we do need a regulator.

I'm very intrigued by your burner photos. They've got me hot around the collar...(insert drum roll :here: for really bad pun). Know where I can get those?

Amy

Amy,

Well, the image link goes to an online supplier. Or I can pick them up in any of the various Chinese kitchen supply places around town here. Mind you, those burners don't have a valve or anything ... they're just a pipe and jets, so presumably you need other equipment to make them work.

Ok, I've had this little niggle of late(technically since my soup bender). Fuzzy and Dave,
Refrain from yelling, as I have delicate nerves, okay, my stove came with a wok ring. In years past, I had more free time to uhmmm..shop. Tim, see above instructions.
So, ahem..well, I have an AC shiny tri-ply wok. Any way that you guys can see to use this, besides ornamentation--or, just hunt down a carbon steel version?

This may be the funniest thing I've ever read! Have you ever considered a nickel plated cast iron dutch oven.

CC

Fuzzy, what did you end up getting? Is it for indoor use? Where do you put it, on your counter, stove?
Fitzie

Timothy,
This one is for you.