Topic: Looking at Wok's...

[TyeNoodle]

Hi all, I'm still cooking away quite happily out in the garden with the monster burner producing some good and some not so good curries! Only thing is, I'm still using my old cooking equipment in the way of an alloy wok with a small handle and some smallish spoons. i have no hairs left on my hands by the way...  ;D 

So whats the best wok for the money? Seen stuff like this
EBAY WOK

on ebay, is this any good? are there any 'good' and 'bad' woks about?

I value the advice on here 

Paul

[JerryM]

TyeNoodle,

i've thought from time to time how u're doing.

i know exactly the "some good and not so good" - i'd say mine are now v.good and good just down to practise.

i don't see u needing a wok for curry only a pan & spoon (see pic).

on the pan the only niggler i have is whether ali is better than cast steel (mine). at my local store they only have ali. also a few on the site rate the ali as well. i'm not convinced it will alter the taste but may well help on the cooking technique. my fav local TA uses ali and the food seems to slide better (not stick as much c/w cast steel).

as a PS i'm eagerly waiting to make next base (weather been too hot) to try the higher oil (8 tbsp c/w 3 tbsp) following the suggestions a few weeks ago.

[TyeNoodle]

Hi jerry, I'm still cooking a curry a week on avaerage, my shift pattern doenst help much though! Have been hammering the jalfrezi recently, as its one of my favorite dishes from our local! Have got a few modifications made to it and its slowly starting to take shape! I'll post my findings up when I feel confident enough of the reaction to it  ;D



Anyway, back on topic...

I hadnt really thought about using a pan, is this what most use? I've always assumed a wok was the tool to have.. I do often cook for 2 maybe 4 people (depending on willing guinea pigs ) so amount of space in the wok/pan is an issue although if cooking for 4 I'll make 2 dishes normally...

What size is your pan?

Paul

[Unclebuck]

Cant help with the Wok's, but looks like your having fun in the back yard there TyeNoodle ive never seen a workmate used for anything better!! and i spy a stella too sweet!   

[JerryM]

love the stella myself. nice pics. i have similar layout of ingredients but mainly use jam jars so i can get it all on a tray to take into the garage.

given what us say on your pan needs it's a bit more difficult unless u buy both (which i'd say would be best).

my pan is 10" on top rim and 8" on the base - it only really does 1 portion ie 200ml finished (a full soup bowl with meat added).

if i'm cooking a few dishes i cook them one at a time (ea takes 5 mins).

only exception in the past has been CTM when i would make 3 or 4 portions in one go using my wok. CTM and other similar recipes i feel don't need the heat to produce a good result (the taste is 100% in the ingredients and less on the technique and heat).

in the past i've never felt i could get as good a result in the wok (i guess down to the volumes involved and the heat needed to keep up with it). i've never thought or felt a need to try it with the moded stove though.

i must admit since moding the stove it's so fast that i haven't used the wok preferring to make ea dish individual. this is much down to the recipe selection of the orders. even with CTM i end up making 2 versions one using coconut block and the same but with coconut flour.

ps using a much thinner base is proving invaluable during the cooking - i don't feel i'm sort of running out of liquid at any point. i think i'm currently around 350 to 400ml base to make 200ml finished.

[Secret Santa]

Hi TyeNoodle

I reckon you've been knocking a bit too much of that Stella back as you seem legless (literally) in that second pic!  ;D

OOps I hope I haven't committed a faux pas there, and you actualy really are missing a leg. Ahh well, wouldn't be the first time I've put my foot in it! (pun intended)

[TyeNoodle]

haha well I could make up a story about having one leg but will refrain for now!!

I enjoy a beer or four while cooking, and I find the outdoor cooking experience is best for confusing the neighbours!!

I might well buy a pan and a wok then... I want to expand my cooking kit  ;D

[JerryM]

don't forget the long handle spoon - crucial for use with my stove.

they're less than 5? at my local asian store. ali pans about 5?. they don't have woks.

[CurryOnRegardless]

Hi Guys

FWIW I find a 10 inch skillet (cast iron non-stick) perfect for double portions and an 8 inch skillet just the job for single portions or side dishes.
However these are used with the BE slo'mo cooking method, I've never mastered the blast n' bash method, all I've ended up with when I have tried it is curry splattered all over the walls floor and ceiling and a shriveled burnt mess in the bottom of the pan!

Cheers
CoR 

[JerryM]

Hi Guys

BE slo'mo cooking method, I've never mastered the blast n' bash method
 

CoR,

i've spent much time trying both methods. on my gas hob they both produce the same dish/result. much of the splatter for me on the blast method comes when "simmering" after the base has gone in (actually evaping off the excess water in the base). i'm still working on this in the smokiness post. what i'm getting at though is that with the blast method u need to add water (i add to the tom puree and also use some base) at the spice frying stage (what i call emulsification) and only cook until the most of the water has gone (i look for craters of steam on the surface). it's at this point that u need to get the base in quick and stir to clean the base of the pan.

what's the benefit when using a gas hob - for me it would only be a saving on cooking time.