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Post by Gus65 on Sept 1, 2014 22:53:03 GMT 10
No wok cooked dish is right unless it has "wok breath".
Easy to go horribly wrong if you're not concentrating but hot and proper rather than warm and stodgy any day.
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Post by nath on Sept 2, 2014 0:02:41 GMT 10
Wow that's certainly quick!! I once received dive gear from the US in just under 4 days! How it varies so much I'll never know.
Nath
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Post by shayneh2006 on Sept 2, 2014 5:32:43 GMT 10
I know that a simple Tai green curry ain't right unless it has that flash sear flavour of a very hot wok. Im hearing ya. We all love Thai fried noodle dishes here, and a blistering hot wok (the breath as A65 put it) is esential to get the "char" on the fresh noodles. Without it, expect to be tossing around a wet pile of mess  And Nath, agree. really hard to work out. I remember when i purchased my Weber Performer in fromthe USA. I had it on my door step in something like 4 days from memory....... Shayne |
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Post by shayneh2006 on Sept 2, 2014 20:25:55 GMT 10
Pretty happy to get to test out this new Wok burner today and yes.... its the goods.   This thing is really powerfull, hot...... but the flame IMO is too concentrated. In construction terms, "Point load" on the base of the Wok. I wont hold that against it though, as i am sure it will stand heads and shoulders over a gas burner that has nothing to offer. Compared it today side by side with the rustic model i brought back from Thailand, and the Thai one s***s on it   Shayne |
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Post by Gus65 on Sept 2, 2014 22:10:06 GMT 10
Looks like it's going to make one glowing spot at the bottom for sure.
Lots if wok movement needed there or one if your special adaptations coming up.
These things aren't faulty or problems they're just challenges waiting for inspiration, innovation or invention.
Can't wait to see what that becomes. Ghetto flame thrower?
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Post by bill44 on Sept 5, 2014 9:40:33 GMT 10
I know that a simple Tai green curry ain't right unless it has that flash sear flavour of a very hot wok. I have to disagree with that mate, too hot and you will split the coconut milk/cream. I find that Thai Green Curry tends to be a relatively low to medium temp cook, and my Thai Sis inlaw who owns her own restaurant reckons I make the best Green Curry of Chicken that she's ever tasted. But if your method suits your taste then I won't argue about it.  |
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Post by smokey on Sept 5, 2014 10:57:40 GMT 10
Only going by a Tia restaurant I frequented , It defiantly had wok breath.
Maybe they two staged it and added the liquids last and off the burner.
It had whole basil leaves in it that had wok breath like nothing I could ever make.
Man I miss that place.
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