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Post by haasfan on Oct 20, 2007 19:55:07 GMT -5
Been cooking like this for 35 years. My original wok... TOFU COOKING UP IN PEANUT OIL__FLAVOR PLUS HIGH TEMPERATURE USE COOKED TOFU DRAINING ON PAPER TOWEL PLACED IN STRAINER DISH VEGGIES & SAUCE READY TO GO COOKING UP. THIS BURNER IS ADJUSTED TO REALLY PUMP OUT THE FIRE. TAA_DAAAAAA
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Post by berlyn on Oct 20, 2007 20:21:30 GMT -5
Rob, that looks so delicious!! What time did you say dinner was? ;D
What type of wok do you recommend for a Chambers?? I am in the market for one. Any suggestions?? I want one that I will get many years of use from. I also use my griddle for a work station close to the stove. The cutting board is a great idea to keep splatters off too.
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Post by haasfan on Oct 21, 2007 6:00:18 GMT -5
Thanks Berlyn, Dinner time? It never stops here, just come on by.......... For woks, the only wok that I have ever used is the traditional carbon steel wok from the Chinese import shop. They are usually stacked on the floor and come in several sizes. But a size that appears to be too big for you r nneeds, you really want all that extra space for tossing food around. The usual style choice is limited to two half ring handles or, a half ring handle and a long straight handle, good for grabbing. Once seasoned, you are good to go forever. The food is easy to cook, it is all in the spices and the sauce............
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Post by foodisgood on Oct 25, 2007 17:39:54 GMT -5
and the sauce is made how?
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Post by haasfan on Oct 25, 2007 20:01:44 GMT -5
OK, this is the tough part....first thing is, buy only the best asian food ingredients you can, go by price, it is the best indicator. I favor Lee Kum Chee brand, if you can find , go for it! My favorite sauce: All measurements are apprx as I never did learn to measure...
Two table spoons oyster sauce two table spoons hot bean paste two table spoons light soy sauce three cloves garlic mushed down with a ginger grater about a cup and a half of really good chicken broth
mix it up and add to the stir fry at the end with some corn starch or potato starch mixed in water to thicken and that's it.
Sauces vary wildly, this is my good old standard for nearly everything. I vary the balances depending upon what i am cooking but usually, i go for a strong sauce to bounce up the tofu.
and just for fun, you can adjust the left front burner for some mega falme to really wok the hell out of the wok!
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