Text 19272, 79 rader
Skriven 2014-11-12 23:32:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 19234 av Dave Drum (1:18/200.0)
Ärende: Wok
===========
 -=> On 11-12-14  08:55,  Dave Drum <=-
 -=> spoke to Janis Kracht about Cast iron pots <=-

 DD> Conventional wok or flat-bottom wok? I've used a flat 
 DD> bottom wok-ish thing on a
 DD> number of electric stoves. But, I've never been able to 
 DD> make a conventional wok
 DD> work on anything that didn't have an open flame.

Our wok is a steel spun wok that Gail bought from the lady teaching a
Chinese cooking class (in the late 60's).  It has gotten good use over
the years and is well seasoned.  We have a wok ring that is just big
enough to fit around the big burner, and is about 2 inches high.  It
funnels the electric burner heat up to the round bottom of the wok.  It
does get plenty hot.

We have always heard that flat top stoves cannot reach the same
temperature as an electric burner on full blast -- and that although a
gas burner might get hotter, the electric burner works well enough.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vegetable Pickle (Terkaree Ka Achar)
 Categories: Pickle, Indian
      Yield: 1 servings
 
  1 1/2 lb Cauliflower
  1 1/2 lb Carrots
  1 1/2 lb Peas
  1 1/2 lb Potatoes
  1 1/2 lb Turnips
  1 1/2 lb Brinjal (Aubergine)
  1 1/2 lb Tomato
  1 1/2 lb Fenugreek Leaves
  1 1/2 lb Spinach Leaves
      1 c  Lemon juice
      4 c  Oil
    1/2 c  Red chilli powder
      2 ts Salt
           (A)
      2 tb Coriander seeds
      2 tb White cumin seeds
      2 tb Mustard seeds
      2 tb Onion seeds
      4    Dried red chillies
      2 ts White cumin seeds
      1    Whole garlic
 
  Wash all the vegetables and cut into pieces. Dry on a cloth.
  
  When all the vegetables are dry, mix salt and place in large bowl. Set
  aside for about 2-3 days or until the vegetables become soft..
  
  Mix in the lemon juice and set aside again.
  
  Using 2 cups of the oil, fry all the first group of spices (A) until
  light brown. Remove from the oil and grind to a smooth paste.
  
  Heat the rest of the oil in a large saucepan. Add 4 dried red
  chillies, the 2 tsp. white cumin seeds, and the whole garlic which
  has been peeled and separated into cloves. Fry until light brown.
  
  Add all the vegetables and all the ground spices and fry together for
  about 5 minutes. Remove from fire and allow to cool completely until
  room temperature before placing in airtight containers. This way it
  can be stored for 6-8 months.
  
  Compiled by I. Chaudhary
  From: Imran Chaudhary                 Date: 15 Jul 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:38:14, 12 Nov 2014
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)