h a l f b a k e r y
Free set of rusty screwdrivers if you order now.
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
or get an account
A wok adapter for electric hobs
If you've ever tried to wok style cook on an electric hob then you'll know its a bit hit and miss if not dangerous. To get the pan temperature up you need to keep the ring maxed out as you regularly lift and stir the food.
Clearly some adapter is needed so that a hemispherical wok can be used on an
electric hob. The solution is the Wok Bath - a stand that sits atop the electric ring into which the wok can be placed and rotated at will.
To ensure the wok is uniformly heated, the stand has a bath of mercury into which the wok is placed. The wok can now be manhandled as food is stirred and tossed in smoking oil.
Top cooking tips for chinese stir-fry using the Wok Bath -
* Chinese food is 99% preparation and 1% cooking. Prepare twice the ingredients you need and you'll have enough for a quick meal the next day or a couple of hours later.
* Do not use baking soda in the marinade. (May react to form some weird unnecessary flavour enhancer akin to MSG)
* Do not heat mercury bath above the flashpoint of cooking oil.
Please log in.
If you're not logged in,
you can see what this page
looks like, but you will
not be able to add anything.
||// into which the wok is placed //
||Given the density of Mercury, the contact area will be small
because of buoyancy.
||May be better to use a temperature -stable semi-synthetic
hydrocarbon, such as transformer oil.
||The only part of this I really agree with is baking soda. I don't care about Maillard; it makes everyhing taste like fried baking soda.
||As far as mercury; any time when lead becomes an acceptable substitute, you need to revisit the basics.