u/AnarchoPlayworker

So I’d like to try adding Sichuan peppercorns to my stir fry but when I grind them up there’s the red powder and there’s also these white flakes. Should I try to remove the flakes, or just put it all in? I do know to remove stems and stuff.

Thanks!

I guess the title. I’ve been blanching broccoli before stir frying them, and the other day didn’t use them all so I stuck them in the fridge, and it got me thinking. Could I blanch a whole bunch of broccoli (or green beans or whatever) at the beginning of the week and then use them throughout the week, or will they get gross faster than if I leave them fresh?

Thanks!

My spouse had this idea. I really really love cooking (and am actually pretty good and confident at it), and am good at and love teaching people things, especially things I’m passionate about.

I am very excited about the prospect of doing this, so please don’t shoot me down.

Has anyone done this, either from the teaching side or the learning side? How was it? What advice do you have?

Thank you!

Just a linguistic curiosity. Any Chinese speakers out there?

Edit: Also, is it called that in Mandarin? Cantonese? Something else?

Hey! So, I’m uploading my first design and it keeps telling me that the file is not large enough to support all the Wall Art sizes, that it needs to be 5000x5500px. I don’t particularly about the wall art, but I did make the image specifically that large, so I’m confused about why it would be telling me it’s not. I made sure the image part goes to the edges of the actual frame of it to make sure it wasn’t a transparent-pixels-around-the-actual-content issue.

Any suggestions? Anyone else have this issue?

Thanks!

We all know woks are ideal for stir fries, steaming, and deep frying. But beyond that, what have you made that one wouldn’t expect to come out of a wok?

Bonus points for a recipe/description of how you did it!

TL;DR: can I use stainless steel on very high heat (burner gives 90k btus)? What about just to boil water?

Hi all! So, I recently got a high-powered outdoor propane burner (90k btus), and while I don’t really plan to blast the heat full power (except maybe for boiling water fast), I’m still getting used to the controls and wanted to ask this sub if high heat like that can damage stainless steel. I have basically two pots (saucepans? Is there a difference?), a little one and a big one (both are All Clad if that makes a difference). I usually go for my Dutch oven but the enamel makes it a little dicey on high heat apparently, so I’m figuring maybe the SS would be safer. I’m not worried about cosmetic discoloration that much, mostly functional and safety issues.

I’ve heard that if there’s an aluminum core it’s not good to use high heat like that because it can melt (which sounds terrifying). I’m not certain but it doesn’t seem like there is an aluminum core - there aren’t any seams on either pot and I don’t think the bottom is thicker than the walls.

Thoughts?

Thanks!

I probably know the answer (it’s not a problem if you don’t heat it super hot super quick and for a long time empty), but I want to double check:

I recently got a high power outdoor propane burner (90k btus/hr), and I am wanting to use my enameled lodge DO on it, but am concerned about that kind of high heat doing damage to the enamel. I don’t *plan* to crank the heat up super high, but it’s a new burner and I’m still getting used to the controls. Also it’s nice to crank it for boiling water so 🤷🏻‍♀️.

The question is; will high heat like that damage/weaken/crack the enamel? I’m not concerned particularly about cosmetic damage, although I’d love it if the purple outside stayed purple.

The burner grate itself is apparently enameled cast iron and according to the company the only issue it has is turning white at first when exposed to the heat and then going back to dark. So I’m guessing that means it’s fine.

It does occur to me though that food/water on the inside would keep the inside surface cooler than the outside (bottom, where the flame is). Wouldn’t that cause it to crack potentially? Why is the advice always to heat DOs with something in them?

Thanks!

Hey all. Whenever I do tofu in the wok (specifically extra firm because that’s the texture my spouse likes best), half of it becomes crumbles before the few intact pieces get browned, and then they burn before the bigger pieces get really crispy. Anyone have experience with this? Any tips? I’m determined to make a crumble free batch of tofu, and I’d rather not deep fry them first (although maybe that’s the answer).

I cannot find any examples of someone doing this on YouTube. Everything is meat. The one video I found of tofu fried rice they deep fried the tofu cubes first. Maybe it’s not really a thing because the tofu contains too much water?

Thanks!

I feel like there’s a lot of talk on this sub (also from kenji) about how important it is to have the right flame shape in a wok burner, specifically that the flame should be focused on the bottom (center) of it. But, I’ve been watching a handful of videos of professional wok chefs and some of the burners are like that, surely, but some are also more spread out, it seems typically in two concentric rings. What’s the deal?

Hey! I can’t seem to find a number for the diameter of the actual flat part of the bottom of the Victoria 7qt Dutch oven.

If anyone has one and a tape measure handy and an extra minute and could let me know, that would be amazing!

Thanks!

I guess just what the title says. I have a bunch of cast iron cookware (pans, Dutch oven, etc.) that I got second hand at a thrift store many years ago. At the time I ran each of them through a self clean cycle in my oven (for keeping kosher reasons), and only some time later learned about the risk of lead contamination (people sometimes use cast iron cookware to melt lead for bullets and fishing weights etc., and then sometimes those end up in thrift stores).

I haven’t used them in a long time because of nervousness about that, and have also since learned that it’s not great to put cast iron in a self clean cycle. But since I already did, I wondered if getting them to such a high temperature would have gotten rid of the lead effectively. It would be nice to feel safe using them again. For what it’s worth, I had them upside down in the oven, if that matters.

I guess my thought is that if the oven gets to a temperature at which lead melts, wouldn’t it just melt and run out of the tiny crevices where it might be left over? Is that a safe assumption to make?

There’s a big disagreement among the folks over at r/castiron about it, but I don’t honestly know how much people over there know about such things. Seems like a metallurgical question, not a cooking question. Figured this might be a good place to ask.

Thanks in advance!

So, I ordered the Vortex. I’m super pumped. My plan is to set it up along with some other kitchen-ey things on my deck, which is made of wood.

Does anyone have one of these propane burners set up on a wooden deck? Do you have some kind of fireproofing under it? I looked on Amazon and it seems like the ones on there are not much thicker than tarps, which seems suspect to me. Any other recommendations?

Maybe it doesn’t even need it, I don’t know. 🤷🏻‍♂️

Thanks!

I'm starting to assemble an outdoor kitchen/food prep area (it's not as fancy as many of the ones I see on this sub, but it'll be functional, I hope). I am planning to get a designated wok stove, but I also want just a regular western style gas burner that runs on propane as well. Most of the posts I see on here lean on grills and griddles and smokers I think, but anyone have recommendations of regular-style burners?

I am looking at the concord hades (which I think might be relatively new?), because I have heard good things about it's sibling the Vortex, which I am hoping to get. Other than that everything seems like a soup of camping stoves that all look the same and I can't tell whether any of them are good.

Ideally, I'd love something in the <$200 range. The "kitchen" is going to be a set of free-standing things, rather than a built-in like many of the kitchens on this sub.

Relatedly, does anyone have experience with the concord Hades burner I mentioned?

Thanks!