While I know it isn’t an exact match to the flavor you can get from Wok Hei, I’ve pulled off some great dishes using a wok intended for electric stoves. Being a renter, finding apartments with a gas range in my area of the US is impossible. So I’ve made due with a wok with a slightly flatter bottom to help assist.
I haven’t tested it yet, but using a kitchen torch is another option to add that flavor depth. Serious Eats has a write up on it and I’ve seen Kenji use his as well to intensify the Wok Hei.
1kg salt, seasoning, dry yeast, and vitamin C tablets (for the drinks)
Total: 9.7kg. I can comfortably carry 10kg just fine. The first four items already give me around 18 Mcal, enough for the whole week, the rest is just fluff to get comfy.
If the time period was longer I’d probably worry about vegs, but I’m not carrying something that is mostly water if I have water from the island.
Your list will be likely very different from mine as it’s for two people and you probably don’t go through tomato paste as quick as I do. Also 10kg is something to carry comfortably, if you aren’t picky on carrying a lot of weight for short amounts of time you could add way more food to the list.
Food preference is very individual, so understandably, not everyone is going to have the same tastes as him. But that’s a pretty poor reason to favour a different voice when it comes to objective claims on food science.
The article specifically did ask two other people, who gave more equivocal answers, saying that the flame is part of the answer but that most of it comes from just the high temperature.
Either way, on this particular question, you can visually see the flame ignite the aerosolized droplets. Note that it’s not unique to Chinese or wok cooking, as you can see a similar phenomenon with French chefs sauteing mushrooms in butter, where the flame can flare up at the edge of the pan. The taste comes specifically from that flame above the food, not below the pan.
I hate that all the new buildings where I live have gas stoves. I really want electric induction to take over, I don’t understand how it is okay to build something that uses literal fire considering everything here in north america is built using wood. It’s crazy.
Advertising campaigns that straight up lie (“now you’re cooking with gas” and that kind of shit) don’t help. Nor do the substantial natural gas subsidies that some states offer ng suppliers.
Then again, it’s only been very recent that electric induction ranges in north americ have been offered at sane price points. Up until recently it wasn’t easy to find an induction range for under $1k, whereas now it’s a bit more realistic.
People also get unreasonably attached to their cheapo $25 nonstick (even if it was marked up to $200 with some bougie brand name) and will refuse to ditch it for actual quality cookware when they find out that their $25 pan isn’t induction compatible.
Gas stoves are simply much, much better to cook with than resistive heating electric stoves. You don’t need to lie, you just need to try both out and come to that conclusion on your own.
Induction stoves do address almost all of the drawbacks of resistive electric heat, but are significantly more expensive than gas at the entry level: usually about twice as much for the stove/range itself, and then operating costs and maintenance tend to cost more over time. But it also makes certain high end features much more accessible: French cooktop style flexibility, precise temperature control, easier to clean, etc., so high end induction is comparable to high end gas.
As I joked in another thread about the same topic: eventually the Fødevarestyrelsen will recall food products packed in plastic, not due to environmental concerns, but because it assumes that people will eat the plastic.
There’s no way to buy this sort of ultrahot ramen by mistake. And even if you did, a single slurp is all that you need to know that it’s too hot for you.
I’ve eaten this a few times. It’s actually great when you have congestion. Clears the sinuses real good. May have also given me an ulcer, but I used to eat a lot of spicy stuff so could have been anything.
Ah good to know. I’ve never been able to get a clear answer from my doctor about it. But I do know as I’m creeping to my 40s my guts protest the spicy stuff with sharp pains
Saute small mince onion & red pepper. cool add to crab meat, season with salt & pepper, some dill and add peppers & onions add just enough breadcrumb & mayo to bind
form into cakes, you can bread again but i wouldnt. saute until brown, hit with some lemon and you got yerself a meal.
Backfin is probably the best value, jumbo lump being the most expensive
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