Wok cookery chat

This might be relevant for this thread
https://www.seriouseats.com/the-wok-mon-converts-your-home-burner-into-a-wok-range-solution

It varies, a normal camping stove might be around 2kw which would be similar to a normal size burner on a gas hob.

They do go up higher than that, I think the powerful ones need bigger bottles though, otherwise they’ll burn through a butane canister every 5 minutes.

Well 8kw, now how to mount this I my kitchen and who's coming round for paella?

This is all if you haven't got a wok burner on your gas cooker. I have an induction hob so camping gas is better but still not perfect. Sometimes the gas canister gets too cold so the burner isn't as powerful.

Wonder if this would help https://m.youtube.com/watch?v=bg8syllDtQc

Heat the gas canister on the burner. What could possibly go wrong?

who's coming round for paella

I’m in.

Love a good stir fry, but whenever I have to cook an egg I’ll do it on another pan. Can never get the wok non stick enough to not have volcanic rock / burnt egg stuck to the bottom.

I thought this thread was called “woke cookery chat” but then realised it was wok.
Surely Ken Hom and his hot wok is the programme of choice for this kind of cookery?
https://youtu.be/HyrKIblp9xI

Our cooker has a double ring wok burner, we never use it, rarely stir fry at home, almost everyone round here does decentish take away. Not a patch on takeaway Chinese food from Woodford Green mind you but decent enough for me to not complain out loud too often.

https://thewoksoflife.com/
I spent most of one Christmas holiday reading that website, full of good tips, tricks and recipes.

Are you still living in Hong Kong?

I have a hob that does this. Not sure it makes a lot of difference to be honest, but on second thoughts it doesn't burn things to the sides of saucepans like the old one did so maybe it does?

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Always fancy getting a kit like this,

But that means lots of paella, more that I can ever eat. Or more people that would fit in my flat.

Paella is delicious, but does it belong in wok chat?

It's like pizza, all three are better not attempted at home where all you can hope for it's an approximation of the real thing, cooked on unsuitable equipment.

Was talking about using the paella gas burner for wok cooking.

Then why would you have lots of paella?

As I would like to use the burner for paella as well as for wok stir frying.

But the reality is that I would never make that much paella, so would be a just wok burner for me.

Ok this thread has convinced me to do a wok refresh this weekend. Current surface is a mess of seasoned bits, burned on oil, bare bits and some surface rust from lack of use and not storing with oil.

I have some Brillo pads. I’m thinking just scour back to clean metal on both sides and start again?

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Burner is too wide for wok cooking I think. Outside burner spreads heat over wider area, whereas you want it more concentrated.

Maybe something more like this?

https://appliances.calor.co.uk/lifestyle-9-2-kw-triple-burner-cast-iron-gas-boiling-ring.html?currency=GBP&gclid=Cj0KCQjwzYGGBhCTARIsAHdMTQxvXB6Dd_mEwHSn7LdnpKZDlqJ_Xs_oeyC3mrlJZoldwvDmZcvqQlcaAsHyEALw_wcB

Yep, basically clean the rust and bits off as best you can then re season.

How are you seasoning the wok?

Rubbing in rock salt or something is what you're meant to do.

You may be right, but think that the paella thing has multiple rings with individual control. Liked the idea of one thing for both.

But looking at rings that you and I have posted with the large outputs I don't think any of the burners could be used safely in a normal house or flat. So how to get the burner to a proper decent height to cook on.

You can season cookware with salt, or in the oven, or with a strip of belly pork.

Strip of belly pork, a bunch of spring onions and potato peelings.

Also, makes the house smell amazing.

Probably won't be chucking piggy's belly's in my pans TBH. Salt was for help cleaning without resorting to detergent and needing to reseason.