waffleironhead
Diamond Member
- Aug 10, 2005
- 7,073
- 576
- 136
Burn in hell! There is no such thing as a "I didn't like how it worked" warranty. People like you make me sick. If you buy something and USE it it's yours. If it has a defect then go ahead and return it.
It's still there with a flat bottom, and residential ranges are limited enough that I wouldn't want to waste any of the heat.
Adul
Elite Member
In my opinion there's not much difference between a wok or a pan on an electric burner. You are just going to cook in it either way because you can't get wok hei.
Wok hei
Wok hei is a term in referring to the flavour, tastes, and "essence" imparted by a hot wok on the food. The word ''hei'' is equivalent to ''qi'' . The term is sometimes rendered as ''wok chi'' in Western cookbooks.
When cooked correctly, the "essence" of the food comes through the flavour and the dish is said to "have ''wok hei''". To impart ''wok hei'', the food must be cooked in a wok over a high flame while being stirred and tossed quickly. In practical terms, the flavour imparted by chemical compounds results from caramelization, Maillard reactions, and the partial combustion of oil that come from charring and searing of the food at very high heat in excess of 200 °C . According to the Professional Chef, a textbook for the Culinary Institute of America, stir fry technique does not require as much fat as typical western dishes because of a combination of the metal type and the constant shifting of the food during cook time. As diners usually elect their food with chopsticks from a shared serving bowl, any excess oil remains in the bottom of the serving dish rather than being eaten.
Wok hei
Wok hei is a term in referring to the flavour, tastes, and "essence" imparted by a hot wok on the food. The word ''hei'' is equivalent to ''qi'' . The term is sometimes rendered as ''wok chi'' in Western cookbooks.
When cooked correctly, the "essence" of the food comes through the flavour and the dish is said to "have ''wok hei''". To impart ''wok hei'', the food must be cooked in a wok over a high flame while being stirred and tossed quickly. In practical terms, the flavour imparted by chemical compounds results from caramelization, Maillard reactions, and the partial combustion of oil that come from charring and searing of the food at very high heat in excess of 200 °C . According to the Professional Chef, a textbook for the Culinary Institute of America, stir fry technique does not require as much fat as typical western dishes because of a combination of the metal type and the constant shifting of the food during cook time. As diners usually elect their food with chopsticks from a shared serving bowl, any excess oil remains in the bottom of the serving dish rather than being eaten.
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