Chemicalkinetics's Profile

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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.

15 minutes 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.

19 minutes 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]"

33 minutes 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/...

about 2 hours ago
Chemicalkinetics in Cookware

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.

about 2 hours 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.

about 2 hours ago
Chemicalkinetics in Not About Food

World Market - black carbon steel wok

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

about 5 hours 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?

about 5 hours 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.

about 6 hours ago
Chemicalkinetics in Cookware

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

Love the review.

about 9 hours 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.

about 9 hours 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.

about 10 hours ago
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.

about 10 hours ago
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)

about 11 hours ago
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.

about 11 hours ago
Chemicalkinetics in Cookware

Watermelon Controversy! - Seeded vs. Seedless?

A 2002 post. Good old time.

about 12 hours ago
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.

about 12 hours ago
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.

about 13 hours ago
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.

about 13 hours ago
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.

about 23 hours ago
Chemicalkinetics in General Topics

Bonchon Korean Fried Chicken opening in Chinatown...

Really? Wow. Awesome.

<Anyone have any experience with Bonchon?>

Yeah. I have been to Bonchon and Boom Boom. I like both places.

Bonchon is big. It is actually a South Korean franchise. In other words, you can bet its fried chicken represent what you would really get in Korea.

about 24 hours ago
Chemicalkinetics in Philadelphia

Re-seasoning my cast iron - HELP!

Look like you have some good answers here.

< What am I missing here?>
Oil: too thick.
Temperature: Possibly too low
Time: Too short.

<~ What's he best way to remove the "stickiness"?>

Depending how bad it is. If it is not too bad, you can cook your way through. If it is really thick and stick, then start all over again.

<~ How do I prevent this from happening in the future?>

Start within using a MUCH thinner layer of oil. You can never ruin a seasoning by going too thin, but you can ruin going too thick.

1 day ago
Chemicalkinetics in Cookware
1

Le Creuset always scorches tomato sauce

<Wouldn't I be better off with a commercial weight aluminum pan that cost 25% of what the Le Creuset set me back?>

Most likely yes.

<Why all the love for enameled cast iron?>

Because it looks pretty.

< I cooked in French restaurants for years and only once saw enameled cast iron >

Look likes the previous employers figure out.

1 day ago
Chemicalkinetics in Cookware

Le Creuset always scorches tomato sauce

Le Creuset (enameled cast iron) is not know for best heat conductivity or heat even distribution. You simply has a cooking surface which has very uneven temperature. This sauce some burning.

<do you have a solution?>

Try a heat diffuser or a flame tamer.

1 day ago
Chemicalkinetics in Cookware

Pureeing the Myth of Sriracha Sauce

I wonder why LLK decides to make this for the USA division. It is not clear to me that American or Canadian would like Sriracha + Mayo combination.

1 day ago
Chemicalkinetics in General Topics

Are copper lids really necessary for copper pots?

<an 11 inch frying pan, and 9.45 inch saute pan and saucier from Falk>

Saute and saucier first. Frying pan rarely need cover, and even if you do, you don't usually need a tight fitting one.

<But I'm between buying a lid that'll fit the saute pan & saucier perfectly but not the frying pan.>

I would do this.

1 day ago
Chemicalkinetics in Cookware

Are copper lids really necessary for copper pots?

<should I pick the lid that fits two pans out of three, or one lid that fits one pan exactly and is bigger than the other two?>

I am not sure if I understand your question. I don't know what your cookware are, but you (usually) want a lid that fit nicely with your cookware: more important for a pot or a saucepan than a saute pan or frying pan.

I am not sure why you cannot buy more than one lid....

1 day ago
Chemicalkinetics in Cookware

Restaurant supply site to buy SS pan?

For restaurant supply stores, webstaranstore and katom are good options. As Pwizduo and zackly said (as well as yourself), these stores are best for restaurant cookware, not All Clad. Vollrath makes some good cookware.

1 day ago
Chemicalkinetics in Cookware

Hand Hammered Wok from E-Wok Review

<Oiled woks are oily and grimy and messy, and get black oil all over you hands, and they are shiny before you wash them, and shiny afterwards too. They are never matte.>

My hand hammered wok definitely came with a lot of oil, as if someone put a quarter cup of oil on it, rub it all over, and then out a plastic bag around it.

<I wonder if the acetone is a good method for lacquered woks.>

I would think organic solvent such as acetone should be good for removing lacquer coating.

1 day ago
Chemicalkinetics in Cookware

Bob Kramer Essential Knives: Anyone bought one?

Thanks cowboy,

I vaguely remember your review of the original 52100 knife. Thanks for bring it up. Yeah, I also read that FC61 is probably AEB-L or 13c26.

<But I don't know why Henckels chooses to be cryptic and/or misleading about their steels>

I begin to think these cryptic words are not for people who are knowledgeable about knives -- like Eiron, you or so many others. I think it is more of a marketing strategy. This will help distinguish these knives from others. They can always market it as a "one of a kind special" steel.

Let's see if these knives will get picked up. I don't believe the original Zwilling Henckels Bob Kramer carbon steel knives sell very well.

1 day ago
Chemicalkinetics in Cookware