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chinchyesek's Profile

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Induction burners

Yes, I have.... it's cooking guru Ken Hom... and the heat output seemed to be very high... high enough possibly to impart a flavour (not US spelling) of ' wok hei ' that's so characteristic of Chinese restaurants as to their stir-fried dishes....such very high temperatures, however, unlikely to be replicated in the ordinary domestic stove-top in my experience.

Aug 21, 2011
chinchyesek in Cookware

Portable Gas Burner

Hi Eleanor

Enjoyed your pineapple fried rice video but the egg part was a little underdone IMO... as to
the wok seasoning by your DH (?), can't imagine why the outside part was done as well...... every
good wish from a foodie in 'merry Olde England'.....

Aug 21, 2011
chinchyesek in Cookware

Cooking for One

Well said and set out Sarah....

Aug 07, 2011
chinchyesek in Home Cooking

10 minute meals

bravo... used to do that myself... you a law student?... btw ramen stuff is highly processed and
devoid of virtually all nutrients.... bon appetit.

Aug 07, 2011
chinchyesek in Home Cooking

I beg you, can we stop all this hand-wringing and snobbery about cast iron

Agree... density of material used, its heaviness, is generally synonymous with heat retentive capacity.... about heating evenly....dunno about that.

Aug 04, 2011
chinchyesek in Cookware

Losing faith in cast iron cookware

Completely agree and well said... re JoanN's

Aug 04, 2011
chinchyesek in Cookware

Losing faith in cast iron cookware

Believe it or not, my Le Creuset casserole's enamel came off ( bits thereof) when searing meat at presumably TOO HIGH a temperature.... only much later did I read UK's Delia Smith ( a 'queen of
cook' much like your Julia Child ) specifically discourages in a book of hers that I'd read, NOT to
apply too high a temperature in the case of Le Creuset when on stove top use.

I have, however, no problem with very high temperature application in my other heavy-duty
cast iron wok of which I have several.... one reserved exclusively for preparing spicy curried
dishes OR where frying of exotic spices for curry is concerned AND another where smoking of
foods is required.

You folks would indubitably have heard of 'Wok Hei' that comes with very high temperature
application and more often associated with good Chinese restaurant food as to their stir-fried dishes
in particular.

Aug 04, 2011
chinchyesek in Cookware