Content about Wok
May 11, 2011
Or, how to smoke indoors with a wok
I love what smoke does to foods—preserving, often cooking them, and adding layers of flavor. Next to cooking over wood fire, there's nothing more basic and caveman. There's just one major problem with this particular hobby (true of many caveman-esque cooking experiments): it's impossible to pull off without outdoor space and a backyard. This isn't always a luxury we're afforded living in a city.
I have tried...
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August 13, 2007
Part of the reason I bought a wok in the first place was because I read the excellent, thorough, and inspiring post at Chez Pim called "Pad Thai for Beginners." It made a mysterious dish of the takeout world suddenly, approachably attainable. Every step was lovingly explained, each ingredient inspected. Pad Thai could be mine.
With a wok bought, seasoned, and oiled, I set off to Chinatown to procure the necessary...
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August 10, 2007
Usually, when you're buying cookware, the rule is this: spend more for better quality. Sure, those big boxed sets of cheap, thin pots and pans at IKEA or Target are tempting, in that pre-packaged, one-stop-shop sort of way: but how good can you really do with pots and pans that average out to $5 a piece? Your sauces will burn, your food will stick, you'll be unable to simmer anything because only a small circle right above the flame...
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All content copyright Nick Kindelsperger and Blake Royer.
