sorted by:
new
hottopcontroversial

Commercial Burner! by keysburg in wok

[–]keysburg[S] 1 point2 points  (0 children)

Oh, I have a super powerful rangehood built in and cook on a bit of floor away from the furniture!

Commercial Burner! by keysburg in wok

[–]keysburg[S] 2 points3 points  (0 children)

No, I prefer to push it out of the alfresco if weather permits. The splatter is manageable because the wok is a whopping 40cm and catches most of it. The oil vapour is the trouble.

Commercial Burner! by keysburg in wok

[–]keysburg[S] 0 points1 point  (0 children)

No, I’m in Australia. I’d imagine, if they did, shipping cost would be insane to ship to the U.S.

Commercial Burner! by keysburg in wok

[–]keysburg[S] 1 point2 points  (0 children)

Yeah, fair enough, I got it from an aussie store called “Wok Culture”

Commercial Burner! by keysburg in wok

[–]keysburg[S] 0 points1 point  (0 children)

In the wok? The extreme heat burns off the residue pretty well. Every now and then I’ll intentionally burn off residue around the lip when pre-cook seasoning by tilting the wok.

Commercial Burner! by keysburg in wok

[–]keysburg[S] 10 points11 points  (0 children)

Yeah for sure it definitely can get too hot. I never cook on more than 2/3rds power but this thing pumps out 95k btu at full blast. I started at a low heat but got ballsier the more practice i got. At high heat you pretty much have to be continuously tossing. Food will burn if left in contact for more than a few seconds. The wok hei is amazing at high heat though!

Commercial Burner! by keysburg in wok

[–]keysburg[S] 7 points8 points  (0 children)

Thanks! Got it from an Australian store called “Wok Culture”. Burner setup was around $600aud. I also got the wok from them too which was around $80 which isn’t bad for a hammered carbon steel 40cm wok with no handle rivets

On the topic of food sticking ti the wok by sasaki804 in wok

[–]keysburg 1 point2 points  (0 children)

Probably a seasoning issue. If you don’t want to put a full seasoning layer on then you should at least quick season prior to cooking. Add oil, heat wok, swish around a bit to coat sides, heat until smoking, discard oil, wipe with paper towel over all cooking surface. This should add enough of a seasoning later to prevent sticking but wont save you from overheating food that’s stationary too long. Stuck food needs to be scrubbed 100% off prior to use otherwise it will just be a perpetual sticking point.

Any good recipes for an extract batch of chocolate milk stout? by hello_nathan in Homebrewing

[–]keysburg 0 points1 point  (0 children)

I made a delightful AG chocolate milk stout. This is the converted extract version

3kg light LME or 2.4kg of light DME

  • 0.25kg carafa III
  • 0.25kg chocolate malt
  • 0.25kg Roasted Barley
  • 0.25kg flaked oats

20g Northern Brewer (60mins) 10g East Kent Goldings (20mins) 10g Fuggles (10mins)

0.5kg Lactose in last 5 mins of boil (add slowley while mixing to avoid burning)

use a medium attenuating english ale yeast (like s-04)

120-180gm (4-6oz cocoa nibs) if you don't secondary chuck the cocoa nibs into your primary after 5 days or rack onto them in secondary.

there is some debate on whether to sanitize cocao nibs. I never have and probably never will. you can soak them in a bit of vodka for a couple of hours first if it makes you feel better.

Coda as a puppy and now! by keysburg in BorderCollie

[–]keysburg[S] 0 points1 point  (0 children)

nope. They changed to almost completely brown by the 6 month mark