From: lalbert1@aol.com   
      
   On Sun, 02 Apr 2023 12:08:55 -0700, Snidely    
   wrote:   
      
   >I don't know if any of our master chefs are still around, but we used   
   >to comment on the "America's Test Kitchen" show in this group.   
   >I'm not watching ATK as much these days [1], but I recognized Chris   
   >Kimble in the ads for Milk Street kitchen products.  He makes using a   
   >wok look easy!  Of course, that's the point, since he's trying to sell   
   >you a wok.  Anybody around here have experience wokking?  Has anybody   
   >checked out the Milk Street products?   
   >Okay, the rest of you can continue napping.   
      
      
   We use a wok occaisonally, usually when we're making a stir-fry.   
   I never thought the wok required any special cooking procedures other   
   than it's for high-heat, and fast cooking   
      
   I see on one of the Milk Street cooking sites that he recommends   
   peanut oil for cooking and that will advise you when the temperature   
   is right because the oil will start smoking --- that's wrong by my   
   standards.  We use grapeseed oil in the wok; it's a high-heat oil that   
   does not smoke, is odorless, and does not add any flavor of its own to   
   what you are cooking (it also reduces cholesterol.   
      
   Beyond that I can't think of any special things that cooking in a   
   seasoned wok requires.   
      
   Les   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)