I wish this was a joke lol it's all in fun but this is the funniest struggle session of all time.

  • farting_weedman [none/use name]
    ·
    1 year ago

    hey i went on this journey a few years ago with fuscha dunlops cookbooks as a starting point and eventually machine translated recipies and leylalove is pretty much dead on. a combination of high smoke point oils, doing it fast and doing it outside are how you dont smoke yourself out.

    iirc there's a section in every grain of rice about stir frying. i'll see if i can dig it up.

    • NewAcctWhoDis [any]
      ·
      1 year ago

      I'm now a little tempted to try using my induction cooktop outdoors...

        • NewAcctWhoDis [any]
          ·
          1 year ago

          From some more reading, a wok probably isn't worth using with a standard induction cooktop. Might be better off getting a carbon steel pan and accepting that it won't be the same.

          • farting_weedman [none/use name]
            ·
            1 year ago

            If you’re having to buy crap anyway, they make wok + burner combos that are either induction or gas.

            No matter what you can use a normal thin walled, uncoated aluminum or stainless (or carbon steel if you can find it) to figure out if you even like stir frying and it suits your life.

            • NewAcctWhoDis [any]
              ·
              edit-2
              1 year ago

              I already have a stainless steel pan so that's what I'll be experimenting with for now. The wok-burner combos are cool but definitely not worth it for me. Right now my money is better spent on more vegetables to cook than on hardware.