Chemicalkinetics's Profile

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Favorite non stick pan?

I like carbon steel and cast iron cookware for these nonstick task. However, nothing really is quiet nonstick like a Teflon cookware. It has a very small to no learning curve, and it is nonstick at all practical temperature.

about 2 hours ago
Chemicalkinetics in Cookware
1

Why all the hate still for Dupont Teflon?

<nothing is as slippery as Teflon, especially at lower temperatures.>

Yes, you are correct.

about 3 hours ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

I prefer the long handle version, especially because tossing foods is a necessary step/method in my stir fry.

If you don't toss at all (which many home cook do not), then it is a non-issue.

There are professional chefs who toss using the two loop handles version. So it can definitely be done, but it is easier on a professional wok stove than a home stove.

about 3 hours ago
Chemicalkinetics in Cookware

Bob Kramer Essential Knives: Anyone bought one?

< that the Carbon line rusts if you look at it wrong >

That bad huh?

about 3 hours ago
Chemicalkinetics in Cookware

My Chowhound Wedding

Very nice.

about 18 hours ago
Chemicalkinetics in Home Cooking

How to make EXTRA-long grain white rice in a Zojirushi?

<I've been following the instructions exactly in terms of proportion as well as the intricate>

That is just an outline. It is a good starting place, you will need to adjust based on your rice and your own preference.

<But this yields rice which is oddly both under and overdone at the same time: very clumpy yet more 'al dente' at the center than it should be.>

I have never had this problem. Do you overwash your rice compared to your normal procedure? Maybe that is the problem.

about 18 hours ago
Chemicalkinetics in Cookware

New All-Clad Handles... About Time.

I think most people usually either grip on the side (kind of like how you should hold a tennis racket) or an underhand grip. I used to use the side grip more. I have gradually using the underhand grip.

about 18 hours ago
Chemicalkinetics in Cookware

DIY Takoyaki, American appliance-style

I remember that you bought a Takoyaki thing from Williams Sonoma, right? Good Takoyaki from scratch can be tough.

Good luck.

about 20 hours ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

I agree with JoanN. I think it is just some generic wok ring that you can get with $3-5.

1 day ago
Chemicalkinetics in Cookware

Bob Kramer Essential Knives: Anyone bought one?

Yeah, I remember you said that the Fit and Finish for your Kramer knife wasn't very good.

1 day ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

<btw, and like e-woks, mine came pretty oily as well though I dont recall it >

So you have your williams sonoma artian wok then, right? How does it look compared to your e-woks? I think that should pretty much answer the question if these are real traditional hand hammered woks.

<The plastic it was in was sticking to the surface of the wok>

Yep, same experience with my e-wok too. But I still could not wait to touch it in the postal office parking lot -- ok, that sounds kind of kinky.

1 day ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

I have a feeling that they were only famous among a very small circle, like the restaurants (in this case hotels).

<It would probably never occur to them.>

Most probably not.

1 day ago
Chemicalkinetics in Cookware

Finally, a realistic review of a restaurant by a real person.

There are plenty assh_les around. To borrow from The Six Sense: "They don't know they're assh les [dead]"

1 day ago
Chemicalkinetics in Food Media & News

Le Creuset always scorches tomato sauce

:) I remember we were talking about these silicone oil filled chamber base cookware.

If constructed right, it should make the base very evenly heated (see attached picture). However, nothing beats manual mixing when cooking something thick and viscous. Even a perfectly even heating pot will still burn thick sauce unless it is regularly mixed.

Therefore I recommend this:

http://chromebygoogle.net/wp-content/...

1 day ago
Chemicalkinetics in Cookware
1

Hand Hammered Wok from E-Wok Review

<but I haven't seen any source yet...everybody seems to just be going off faith of word.>

So true. I have not heard the claim elsewhere. To me, it does not matter if these Artisan woks really made the Cen brothers. What is important is that these they are made by skilled craftmen.

<There's no proof of authentication.>

WS charging you for $100 is not proof?

(just kidding)

It states on the website that "this authentic carbon-steel wok is hammered from fast-heating carbon steel.", so it does sound like these woks are made from scratch by hammering a hot steel.

1 day ago
Chemicalkinetics in Cookware

Possible Double Standard Regarding Dietary Needs/Preferences

< Both parties have special dietary needs based on an ethical/philosophical/religious belief, if one is ok the other is so as well. >

Not necessary. Maybe your friend knows more or less recipes to accommodate one vs another. Some people do not like to eat wheat gluten and some people do not like to eat fish. I certainly don't believe these two diet restrictions require the same amount of care and work.

<get the line in the sand between what was ok to accommodate and what wasn't from her perspective>

It is simply a person choice. I don't think we need to really need to try to get deep down into. Maybe she likes people not on the same level and willing to do more for one person over another. Just so many possibilities.

1 day ago
Chemicalkinetics in Not About Food

World Market - black carbon steel wok

I agree with others. You probably have a nonstick Teflon wok.

2 days ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

<the market for these truly hand hammered woks were the restaurant cooks,>

I think that is about right. Many people swear by the hand hammered wok. These woks are more so for professional than home cooks, but some home cooks also buy them.

<Why even the restaurants have stopped buying these hand made woks>

I think it is just a not very attractive career for young people. Kind of like Chinese Dim Sum. You put a lot of time and efforts for training, but you don't make a lot of money. In addition, stamped and spun woks are getting better too. They were not as bad they once were.

Quote:
"Cen’s son went to college, graduated with a physics degree, and now works for a big company. Now, there’s no one left to teach."

Think about it, Cen can make a few woks a day. Really a few, and he can realistically only charge people maybe 2-3 times more than a stamped wok. This is not a high paying job.

"He can make two to three woks a day. Prices start at just under RMB 100 and go up to several hundred, depending on the size."

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

Seriously, I think his works are seriously unappreciated. His woks are only $20-40. Even when we buy them here, they are like $70-100.

At the same time, people gladly pay $300 US for a Le Cresuset enameled cast iron wok or $200 for an All Clad stainless steel wok which, in my opinion, far worse than these hand hammered woks.

I mean..... really? What are these people thinking?

2 days ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

<Never would have figured the supplier would just stop making making woks!>

Well, when the suppliers are just two old dudes, then it is possible. :)

Although I was hoping at least his younger brother won't retire right away.

"Cen, 57, has been constructing woks for as long as he can remember, a craft his now deceased father took up 70 years ago in Shanghai. Now his brother, Cen Liang Gen, 49, helps out, but the trade will likely end with them." (this was written in 2009, so the older brother is now 62, and the younger brother is now 54.)

<I ordered one from williams sonoma but there's slight doubt that it's the same ones from the Cen brothers>

It probably is. I mean there are not many people really can do hand hammered woks in the first place. Even if it is not made by the Cen brothers, it does not mean it is not good. The main reason that the Cen brothers got famous (in the West) is because their hand hammered wok was featured on the cover of a cookbook.

2 days ago
Chemicalkinetics in Cookware

Finally, a realistic review of a restaurant by a real person.

Love the review.

2 days ago
Chemicalkinetics in Food Media & News

Hand Hammered Wok from E-Wok Review

They definitely look very much like the woks I got from e-wok. Yeah, not cheap at all. 200 Euro (270 US$) for a 14" pow wok and 498 Euro (670 US$) for a 24" wok. Thanks for the link.

2 days ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

Please take a photo when you first open the package. I like to know what it looks like out-of-the-box.

Jul 28, 2014
Chemicalkinetics in Cookware

Le Creuset always scorches tomato sauce

Yeah, these are real heavy gauge aluminum (cladded with stainless) cookware. Of course, they won't be as thick as a pure aluminum cookware though.

Since Vollrath is professional cookware company which produces cookware straight to professional kitchens. Its cookware are definitely functional. If anything, I have heard home cooks complain them being too thick and heavy.

In term of function, Vollrath is no worse than All Clad. However, Vollrath cookware is not nearly as polished as All Clad. Simple handle, simple design, not mirror finish shiny...etc.

Jul 28, 2014
Chemicalkinetics in Cookware
1

Hand Hammered Wok from E-Wok Review

What can I say. He has better wok handling techniques than most professional chefs. :)

(no Hollywood special effect)

Jul 28, 2014
Chemicalkinetics in Cookware

Le Creuset always scorches tomato sauce

Sure. There are braziers like that. Here is one example:

http://www.katom.com/175-77760.html.

http://vollrath.com/ProductFamily/Pro...

Of course, you can just get an All Clad like mcsheridan has pointed out.

Jul 28, 2014
Chemicalkinetics in Cookware

Watermelon Controversy! - Seeded vs. Seedless?

A 2002 post. Good old time.

Jul 28, 2014
Chemicalkinetics in General Topics

Hand Hammered Wok from E-Wok Review

Yeah, I think you can decide if you want to add back oil for stir fry. In his case, it looks like he was just stir frying a few pieces of meat for the fried rice, so the residual oil is probably sufficient.

Yeah, it is a nice little method/trick, and it actually does cut down the amount of oil needed to keep the food nonstick to the cookware.

Jul 28, 2014
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

<But then pouring that oil out and adding new oil to cook with?...>

Assuming we are talking about the same thing, yeah, this is a very standard and old practice. Here a video, just look at the first few seconds:

https://www.youtube.com/watch?v=nn2PJ...

<both my former sister-in-law and her mother would have considered it wasteful.>

They don't really toss it away. They coat the woks with the oil once and pour it back to the original container.

Jul 28, 2014
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

< pour in a few tablespoons of oil and swirl it around to cover all parts of the inside of the wok that will be in contact with food>

A very standard method for most restaurant chefs.

Jul 28, 2014
Chemicalkinetics in Cookware

Pureeing the Myth of Sriracha Sauce

Why yes, now that you mentioned it. The Dynamite Sauce for American Sushi rolls, aka spicy mayo:

http://www.grouprecipes.com/32639/dyn...

http://makemysushi.com/index.php/sush...

Thanks for your post.

Jul 27, 2014
Chemicalkinetics in General Topics