/ck/ - Food & Cooking

>>12054816
what is wrong with the chinese?

>>12054825
what do you mean?

bump

>>12054816
I've always used nonstick pans. It comes out pretty good anyway.

>>12054816
You won't need as much oil with a stainless steel pan and the flavour obviously won't be exactly the same without the seasoned wok but it'll be close enough.

I think the problem will come more from the massive amount of grease fumes that will soak into everything unless you have a really powerful extractor fan.

>>12055599
but I never had problems with fumes when I sautee/fry things normally in my pan, is it really that different when using a wok?

Stream the movie if you're so great.

>>12055667
No but it will be a problem when you use a large amount of oil heated to very high temperatures.

His cooking is restaurant-style so a lot of it is more like deep frying than sautee.

>>12054816
That dead chicken is surprisingly depressing.

>>12055836
How so?

You could use a pan, but make sure to heat it up until its smoking. I'd use your cast iron pan, over the stainless, just because it's probably seasoned, and more durable to really high temperatures.

>>12054816
I have a cast iron wok, and have been using it for years, and it's the only thing that would get you the flavour of stir fry if you have an electric stove. You can heat that bitch up until it's smoking and you can do a single portion, and get great browning/flavour without boiling your meal. Downsides are it's heavy if you're made of linguine, and you can only do maybe 1-2 portions of food in it depending, or you will lose too much stored heat and your food will boil.

>>12055599
Fucking this, we have an outside mounted fan, but without this I would have already coated the walls with grease. If you're not producing great amounts of steam and grease, then you're not really stir frying. Alternatively you could do it outside on a portable gas burner and potentially get enough heat to stir fry, but I recommend the cast iron, because some portable burners don't put out many concentrated BTUs.

>>12054825
Do you want a list?

>>12054825
do you really have to ask?

>>12054816
restaurant level cooking videos

Would it be possible to replicate wokking with a skillet + deep fryer combo? I don't have a gas range for a wok and shallow frying in a pan is messy and annoying. I think I could fry each ingredient sequentially in the deep fryer and then just dump them onto a skillet to be finished with the sauce. Obviously frying garlic etc. would be done on the skillet, but meat for instance sounds like it would benefit from first being done in the frier.

>>12058550
It depends on exactly what kind of dish you're talking about. What you describe would work for many of them, and is actually the norm in chinese restaurants. Many ingredients in chinese food are deep fried before adding to the wok. Watch Chen Kenichi on the original Iron Chef, for example.

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