Largely because of your previous post I put my heavy iron frypan aside tonight and pulled out my old iron wok. It is a bit thinner than I would like but it was really great to cook with -- much easier than the frypan in a number of ways. The only downside is that the handles get so damn hot I have to keep an oven mit on one hand while turning over the veges.
Hmmm... I have a feeling my frypan is looking at an early retirement.
But I must find a heavier wok and a lid. A lid would be very good. One of those spatula thingies would be nice too -- I used a wooden spoon. Wonder if there are any good Chinese cooking-implement shop places (could I say that any more awkwardly?) around here (Sunshine Coast, QLD).
On the description of your suggestion for holding the wok-stirrer: a picture would convey oodles more than the description. I kept seeing in my mind that skit where Lucille Ball is given a verbal description of how to stand and hold a golf club and the humorous contortions she goes thru. :)
I think noodles are actually part of an evil plan to make people embarrass themselves while attempting to eat the impossible.
no subject
Hmmm... I have a feeling my frypan is looking at an early retirement.
But I must find a heavier wok and a lid. A lid would be very good. One of those spatula thingies would be nice too -- I used a wooden spoon. Wonder if there are any good Chinese cooking-implement shop places (could I say that any more awkwardly?) around here (Sunshine Coast, QLD).
On the description of your suggestion for holding the wok-stirrer: a picture would convey oodles more than the description. I kept seeing in my mind that skit where Lucille Ball is given a verbal description of how to stand and hold a golf club and the humorous contortions she goes thru. :)
I think noodles are actually part of an evil plan to make people embarrass themselves while attempting to eat the impossible.