bw77 wrote:Not like a Chinese restaurant, but backyard version for lunch today
lougord99 wrote:What are you cooking on that contains the coals ?
G Wiv wrote:bw77 wrote:Not like a Chinese restaurant, but backyard version for lunch today
Winner Winner Best Fried Rice Picture Dinner!lougord99 wrote:What are you cooking on that contains the coals ?
Here is a link to a similar product, maybe even the same product.
Thai Charcoal Outdoor Stove (Tao)
I'm a proponent of cooking over wood and natural lump charcoal for flavor enhancement.
JoelF wrote:How much flavor enhancement gets through a carbon steel wok?
G Wiv wrote:JoelF wrote:How much flavor enhancement gets through a carbon steel wok?
I’ve used woks, paella pans, cast iron, carbon steel etc over live fire, Weber kettles and other live cooking. To me the flavor is different. Enhanced. Wisps of smoke. Licks of flame envelope fat. Dynamic cooking as opposed to the static environment of stove top.
Plus it’s more fun.
Kenji Lopez-Alt wrote:The problem is that Cantonese restaurant wok ranges, which can output 200,000 B.T.U.s per hour or more, are an order of magnitude more powerful than even the most powerful home burner. It’s that massive jet of flame that makes igniting vaporized fat possible, but I’ve found a reasonable workaround.
If I can’t bring my food to the flame, why not bring the flame to my food? A camping-style fuel tank, along with a brazing head (such as the Iwatani Pro butane torch head or Bernzomatic TS8000 propane torch head) that I point directly at the food inside a wok for a few brief moments as I toss, can lend that vaporized oil flavor.
Cathy2 wrote:Scoops86,
I appreciate your broadening my fried rice vocabulary:
Cantonese chicken and salted fish fried rice dish
There is an interesting link in this recipe to Chinese dried and preserved ingredients.
What is your preferred dried fish?
I learned a new acronym: ABC - American Born Chinese.
G Wiv wrote:Golden Fried Rice, count me a Fan!
ronnie_suburban wrote:G Wiv wrote:And I see the Salsa Espinaler in the background. How are you liking it?
First off, all of the batches of rice that were under a fan (dried and not staled) worked out well. None of the very tightly wrapped batches worked, which indicates that dryness is an essential factor for fried rice. The batches that were stored loosely wrapped for times ranging between 1 hour and around 6 hours actually became more difficult to fry properly. After that, they got easier and easier; by hour 12, they were ideal.