cooking advice requested
Jul. 30th, 2005 01:40 amI know there are several cooking-fanatical people on my friendslist, so I figure at least ONE should be able to bail me out here: I have a wok. I do not have a gas burner to sit it on. I have a halogen/ceramic electric cooker which has a 0-6 power range, and that’s it. I have made several unsuccessful attempts to do useful wok things, but ultimately I run into one of two problems: (a) smoke and (b) more oil than I’m happy with in the end result. So. Given that I cannot, at the drop of a hat, replace my halogen/ceramic heat source with something that might actually be wok-friendly, I have the following questions:
- How should I best determine the optimal setting for heating the wok? I am leery of anything that involves smoke generation, due to a hypersensitive smoke alarm that’s hooked into the house upstairs and which I cannot switch off once it’s triggered
- Is the excessive oil down to too much oil in the wok, or incorrect heating?
- Should I just give up on the wok entirely, and buy chinese from the local takeaway (it is quite good)?