From: snidely.too@gmail.com   
      
   Les Albert pounded on thar keyboard to tell us   
   > 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   
      
   Thanks.   
      
   /dps   
      
   --   
   "First thing in the morning, before I have coffee, I read the obits, If   
   I'm not in it, I'll have breakfast." -- Carl Reiner, to CBS News in   
   2015.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)