Chemicalkinetics's Profile

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Tiny black dots in Le Creuset?

I think these kinds of spots you showed were always always there. They will not have any functional impact.

about 1 hour ago
Chemicalkinetics in Cookware

New All-Clad Handles... About Time.

Definitely an improvement. However, it seems All Clad only changed the handles for the Thomas Keller's series. In other words, this suggests that it was Thomas Keller's idea to change the handles. Moreover, All Clad does not believe anything is wrong with its handle design

For example, Shun cutlery had a partnership with Alton Brown and launched the Alton Brown Shun knives which have an angled handle:

http://img.photobucket.com/albums/v71...

This is a request by Alton Brown because he believes an angled handle is better. This does not mean Shun cutlery believes it is the best. The Shun Classic line along with other series did not change their handle angle.

about 5 hours ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

Got it. I probably mixed up your post with another person's.

about 21 hours ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

These Japanese woks are very well made. Functional speaking, they are probably no worse than the Chinese made hand hammered woks.

The WS one is really hand made from beginning. The Yamada offers you more selection (different size, sharp, and handle...etc).

about 21 hours ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

Just to add one more point since our buddy toddster mentioned his experience wok spatula.

A woks spatula is not quiet the same as a regular western spatula.

http://asianproductstas.com/wp-conten...

http://lowslungwok.com/wp-content/upl...

A tip/edge of a wok spatula is curved, not straight. This is to accommodate the curvature of wok. In addition, the two sides of a wok spatula are curved up. This design to help scoop things up.

P.S.: I spelled my ladle wrong. I should used the word "hoak". Instead, I was calling them chuan. Just to be clear again, I am using hoak, the wok ladle.

about 22 hours ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

Yeah, you should able to get a "chuan" or "wok ladle" for $4-10.

If you don't like it as a wok ladle, you can always use it for something else, like a ladle for stock pot for soup....etc.

1 day ago
Chemicalkinetics in Cookware

Pureeing the Myth of Sriracha Sauce

Yep, I mentioned this in an earlier post above.

http://chowhound.chow.com/topics/9830...

The original poster has said that:

"Perhaps all Sriracha sauces have no place on a table with food recipes coming from China.

As if China cannot make hot sauce.....

Deplorable."

I think he is just saying all Sriracha sauces are not very good.

1 day ago
Chemicalkinetics in General Topics

Hand Hammered Wok from E-Wok Review

<I'm curious, though, about the difference between using a chuan (spatula) and a hoak (ladle) in a round-bottomed wok. Does it make a difference?>

I like to use a chuan (ladle) too. I tried the spatula again, but it didn't work as well for me, so I switched back to the chuan again.

As for restaurant, I think that is because a lot of chefs use the ladle also for grabbing ingredients: oil, soy sauce, salt, sugar, meat....etc. Scoop things in and out of the woks. Basically, better for food transfer especially for someone with a good experience.

Here is one video:

https://www.youtube.com/watch?v=y8FDK...

1 day ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

<The two woks look very similar>

Photos can be misleading, I think. If the WS Artisan wok is similar to my e-wok (which it should be), then it should look like the photos in this thread.

The $20-30 hammered WS wok actually looks more like these photos (the first four photos):

http://chowhound.chow.com/topics/831824

You may notice that they are not quiet the same, especially from photo #2 here:

http://chowhound.chow.com/topics/8318...

<The round bottom artisan wok we ordered might be very slightly rougher in texture>

I would say that the texture is more pronounced, but not rough. It is not like sandpaper rough or like Lodge cast iron cookware. The Artisan wok should have more textures, but they are smooth. Maybe a bit of an exaggeration, but you can think of it more like lobster shell. The pattern is distinct and you can definitely feel it, but it is smooth at the same time.

1 day ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

Well, the $20-30 so called hammered wok has a few issue.

1) it is very thin, so it is wobbly.
2) the flat bottom is relatively small. For a flat bottom wok with a small bottom, it sort of has the worst of both world. It does not has the nice continuously surface like a found bottom, and it does not have a large flat bottom to be stable and to transfer heat
3) It is shallow
4) It is a two handles wok

By far, (1) is the biggest problem, followed by (2). (3) is actually not that bad, and (4) is just a personal preference and it was my choice/mistake to get it, so that is not the fault of the wok.

If you have to spend $20, then I would recommend most other supermarket $20 carbon steel woks, just because they are usually thick than this one.

1 day ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

In my opinion, the pow wok is much better for tossing food. If you are not going to toss food, then the two handles wok may be better because it is more stable.

I like to toss foods, but most people don't, so it may not be an issue for you at all.

1 day ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

Duffy,

It is a bit confusing because there is so much history behind. To keep it minimal, I was referring the so called a hammered wok (not full blown hand hammered) that I bought from Williams Sonoma:

http://www.williams-sonoma.com/produc...

It was only $20 when I bought it. It is not at all the same as the JoanN is planning/considering to buy. This so called $20 "hammered" wok is actually one of the worst I have had.

I didn't use that one anymore, and it is just sitting on the top of my shelves.

1 day ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

The Williams Sonoma one should be made with very high quality. It is by the famous wok makers: Cen brothers

I know my hand hammered wok is head and shoulder better than other woks. These hand hammered woks are also very much artisan -- absolutely hand made from start to finish. Cen can makes about a few woks a day: "He can make two to three woks a day."

http://travel.cnn.com/shanghai/shop/s...

I wanted to buy another from e-wok, but unfortunately they are all sold out. The Williams Sonoma one is well-made, but I don't like the two handles one. I like the single handle "pow" style.

Cen was 57 when the CNN article was written in 2009, so he may be retired for good last year at age 61.

2 days ago
Chemicalkinetics in Cookware

Cast Iron Griddle Pan: Black stains, please advise.

I agree. If it is enameled cast iron, then please ignore my previous advice.

Jul 24, 2014
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

I cannot imagine not. Yes, I think you will still need to season it. The review online also stated that the customer seasoned his/her wok:

"Easy to follow instructions on how to season. ...."

Jul 24, 2014
Chemicalkinetics in Cookware

Is this tacky?

The hamburger helper was fine Not bad. I can it getting boring after repeat eating, but it is fine to eat once awhile. I didn't mix the powder as much I should, so the sauce wasn't homogenized. Interesting, I actually had a heartburn feeling about 1-2 hours after the meal, and I rarely have a heartburn. The last time I had one is more than a year ago for sure. Maybe way too much meat.

I am taking the leftover for my lunch today.

Jul 24, 2014
Chemicalkinetics in General Topics

Fusia - General Teos Chicken

I think it depends how long you have thaw it. Because you are talking about frozen package ready-to-go meals, they are usually sealed air tight. It does help the food to keep just a little longer. In addition, these meats are usually partially or fully cooked.

I certainly won't treat it like canned food, but you may be safe if it was only thawed for a few hours.

Jul 23, 2014
Chemicalkinetics in General Topics

Cast Iron Griddle Pan: Black stains, please advise.

First, I think it depends what you were cooking and second, it depends what temperature you were using. If you were cooking at a very high temperature, then it is not unusual to develop this black mark especially for a grill pan. Say you were cooking a hamburger patty at high temperature and smoking and everything.

It would be unusually if you were cooking a a low medium temperature for an egg.

It probably will get blacker each time. It is not a bad thing. Your entire pan will even eventually turn darker anyway.

I would just use it as it is. The proof is in the pudding. As long as foods are not sticking to this dark spot, you are fine.

Jul 23, 2014
Chemicalkinetics in Cookware

Is this tacky?

I just bought three Hamburger Helper: Beef Pasta (cooking now), Philly Cheesesteak, and Stroganoff.

It is still being cooked. It does remind of the Rice-A-Roni thing. Packaged seasoning, packaged dried rice/pasta and add water and milk. Bring to boil and simmer.

I didn't follow the recipe because it asks for 1 pound of ground beef with only a tiny package of pasta, so I cut down to about 0.6 pound of beef. Even with 0.6 lb of beef, it still looks like a lot of beef.

Jul 23, 2014
Chemicalkinetics in General Topics

Cast Iron Griddle Pan: Black stains, please advise.

You are fine. Based on the photos, the burn is not very bad, and is very thin.

Jul 23, 2014
Chemicalkinetics in Cookware

Smell Taste Memory?

I cannot smell the smell or taste the taste, but I can instantly recognize a childhood food/snack/sauce.

Jul 23, 2014
Chemicalkinetics in General Topics

"Starbucks Demands Barista Remove Tattoo or Resign"

15-20

Jul 23, 2014
Chemicalkinetics in Food Media & News

Giada says Italians like to use breadcrumbs instead of parmesan. Recipe examples?

<So a person who graduated from UCLA with a degree in anthropology, studied at Le Cordon Bleu in Paris, worked at the Ritz-Carlton Fine Dining Room, worked under Wolfgang Puck at Spago, has won an Emmy, and is a best selling author can be defined as an "idiot"?>

We can all be an idiot one point of another, right?

I am sure that plenty of people out there have called Einestin or Heinsenberg an idiot as well.

Jul 23, 2014
Chemicalkinetics in General Topics
1

"Starbucks Demands Barista Remove Tattoo or Resign"

Got it. I think if I do it more regularly, then it is less of problem because people know it is my typical look. I did shock some people the first two years when I shaved my head (from full hair one week to full baldness). A few people later did tell me that they thought I was on chemotherapy, but didn't want to say anything.

Jul 23, 2014
Chemicalkinetics in Food Media & News

"Starbucks Demands Barista Remove Tattoo or Resign"

Good for you. Do you keep it shaved at all time?

Jul 23, 2014
Chemicalkinetics in Food Media & News

"Starbucks Demands Barista Remove Tattoo or Resign"

<I find that sad....and sexist?>

For disclosure, I am a man.

<but that it might be disruptive in the first place>

Well, I can tell you this. People who know me know I have full hair. So in the past years, after I shaved, some people thought I have cancer -- which of course I didn't. They didn't want to ask because it is sensitive, so they just assumed I have cancer for a long long time. It does not affect my work per se, but people get distracted.

The funny thing is this. My bald head is not distractive for people who have never seen me before. I walked in a mall with my bald head, and no one thinks twice about it. People who know I shaved for the St. Baldrick -- not a distraction. However, my shaved head was distractive for people who know me somewhat but does not know me why I suddenly have a bald head.

Another example, I was taking a public speech class (after work). I shaved the week before, and I walked in the class forgetting that I didn't wear a cap. Everyone looked at me very strange. Some smiled, some just look at me strange. I didn't know why they all looked me strange until later someone brave enough to say. "Hey I see you shaved your head"

Then I got my opportunity to explain to my class.

But can you imagine that I have to explain? I have to either explain in the beginning of the meetings or risk people coming up strange idea.

Jul 23, 2014
Chemicalkinetics in Food Media & News

Is this tacky?

You know. You are so right. I never thought of it as a "survival pantry". If only they also sell dehydrated meat.....

Jul 23, 2014
Chemicalkinetics in General Topics

Is this tacky?

I will, but not this week. Not because I am lazy, but because I have a lot of fresh foods that I need to finish this week. I don't want to waste food if I don't have to. I guess I can buy the box first, and then use it later.

Jul 23, 2014
Chemicalkinetics in General Topics

"Starbucks Demands Barista Remove Tattoo or Resign"

<(woman with a shaved head, maybe? What if it's in support of her sister with cancer?)>

I have been shaving my hair (on Saint Patrick's Day) for several years in support of the St. Baldrick Foundation to fund cancer research.

http://www.stbaldricks.org/

<Does their hair reflect the actual work your employees do?>

That being said, I did not shave this year because I have a new responsible within my organization. I won't go into the details, but basically it will distractive for my new responsibility. You may say, why can't you explain to people? Can I really realistically explain to anyone I meet for 6 months? No. I don't think so. Therefore, I didn't shave this year. I did support in other ways.

Jul 23, 2014
Chemicalkinetics in Food Media & News

Is this tacky?

Hey, there are also the Asian Helper too. Got to try that one too, eventually:

http://www.theimpulsivebuy.com/images...

Jul 23, 2014
Chemicalkinetics in General Topics