Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: Vinda looo on January 27, 2007, 10:24 PM
-
I think the many different frying pans or woks or whatever else we all use could make a difference as to certain recipes, eg Andy likes to turn the heat up full on his cooking, where as I cant otherwise everything would burn. What Im saying is Andys or other peoples cooking pans could be a different thickness therefore require more heat as opposed to a thinner pan, which is what I use. Just a thought anyway, there must be a reason somewhere why I burn my spices.
-
Hi Vinda looo,
That is a very good point. All our pans are heavy and thick. This needs looking at.
Well thought
Andy
-
I guess the most important thing is to make sure that the cookng 'methods' posted with each recipe explain the sort of heat and technique that is required during the cooking process, i.e high, medium,low?, stir briskly, keep it moving, don't let it burn, stir occasionally etc?
I just try not to let anything burn or stick. I always use my heavy wok - it holds a lot and I like the fact that I can push things up the sides to get a good sizzle action going.
CL_NZ
-
Pan weights and sizes are very important, and significantly affect the cooking process without a doubt. I only use my woks (I have 3 steel woks and a giant heavy aluminium Kharai - all of different sizes and weights) for certain tasks.
I usually use a flat heavy steel or iron pan for cooking my take-away type dishes, because a wok doesn't do the job so well. I don't use teflon nonstick frying pans/woks because the high heat can sometimes blow off the teflon coating.
What do your chefs use Andy please, e.g. frying pans. woks, or both?
-
Hi cp,
We use heavy iron and steel pans. No woks at all
Regards
Andy
-
Thought so ;D ;D they are so much better. i bought my favorite from an Asian wholesaler in Southall; it is made of the same steel as woks, but a heavier gauge. Thanks Andy.
CP