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Wok stove /jet engine

d
doctorandchef Oct 8, 2010 08:43 AM

I've gone through several threads re: getting the elusive wok hei in home cooking.

Found this factory in China which made these cast iron units with high pressure jets, very tempted to buy it.

See the video for some "jet porn".

I've seen the indiajoze and outdoorstirfry models, they don't seem as powerful as the ones Manniu makes.

They have many different models. Cost is only $28USD each.

Unfortunately shipping costs $130 (airmail only)

Any opinions or experiences with this kind of stove? How do you think it will compare with the indiajoze models?

I plan on setting a stir fry station outdoors, I don't think this is safe for a Boston townhouse indoors!

http://en.kendincos.net/video-phdptfr...

 
  1. p
    paul balbin Oct 10, 2010 08:59 AM

    I thought you might find this burner interesting. It is near the bottom of the page
    http://importfood.com/thaicookware.html

    1. s
      shallots Oct 10, 2010 09:04 AM

      I know this isn't the answer, but I started thinking about this after seeing the people cooking on their woks, on their boats in the harbour in Hong Kong, and I realized that they weren't cooking with extremely high heat, but were cooking authentic Chinese style.
      When and where and from whom did the need for highest possible heat under a wok evolve? What was the 'natural' alternative to highest man-designed heat (short of a small child with bellows)?

      13 Replies
      1. re: shallots
        Chemicalkinetics Oct 10, 2010 02:12 PM

        That is what I have been talking about all along. There is this notion that you need to have extreme high heat to do real Chinese stir fry. Well, there is a major problem with this logic: most Chinese in China do not have soves with higher thermal power than Americans. That is essentially the same thing I hear about that you need have to a >$1000 powder steel knives to cook authentic Japanese foods. Yet, common sense will tell you that this is false because most Japanese in Japan do not have those knives.

        I do believe it is nice to have one of these high thermal wok stove. I just won't suggest that it is a requirement for stir frying.

        1. re: Chemicalkinetics
          monku Oct 10, 2010 03:09 PM

          "most Chinese in China do not have cooktop with higher thermal power than Americans"
          Agree. They're stir frying like we do.

          You can can't get that wok hay (that hint of char) at home on a stove.
          That's why there are high BTU stoves in all Chinese restaurants. It's like you can't get that "steak house" house "char" effect at home unless you have one of those infrared radiant heat 2500 degree broilers.

          1. re: monku
            Chemicalkinetics Oct 10, 2010 03:24 PM

            I think it should be said that "you cannot get Chinese restaurant stir fry" without high thermal output stoves, not "you cannot get Chinese stir fry".

            1. re: Chemicalkinetics
              monku Oct 10, 2010 03:35 PM

              You agreeing or disagreeing with my response?
              I don't think I said "you cannot get Chinese stir fry".

              1. re: monku
                Chemicalkinetics Oct 10, 2010 03:44 PM

                That was not a response specifically to you. It was a general response to others.

                1. re: monku
                  d
                  doctorandchef Oct 12, 2010 03:05 PM

                  BTW, I grew up in HK and had decent stir fries from my mum's cooking using a normal home natural gas stove, but it didn't have anywhere close to the flavor of a well cooked dai pai dong's stir fry. which isn't to say my mum's cooking wasn't tasty, restaurant food was just at a different level of flavor.

                  I challenge anyone to make a proper stir fried beef noodle with soy (gone chow ngau hor) on an anemic home stove. a messy oily glop will ensue.

                  1. re: doctorandchef
                    Chemicalkinetics Oct 12, 2010 03:10 PM

                    :) I do make gone chow ngau hor at home. Afterall, who do you think they sell these single package fresh flat rice noodles to? The way I see it is that if you can keep the wok hot and maintain it hot, then you are fine. Thus, I often stir fry in smaller portion to make sure my wok and stove can keep up with the foods. I don't like the cutting noodle part though :)

                    http://birdchili.files.wordpress.com/...

                    Dai pai dong has a lot more going for them than just a powerful wok :P Probably a lot of MSG and secret sauces which your mom did not have. You are making the assumption that the burner is the only difference. I won't be so sure of that.

                    1. re: Chemicalkinetics
                      d
                      doctorandchef Oct 13, 2010 07:16 AM

                      Agreed with the MSG, not so much the "secret sauces". raytamsgv will probably vouch for that..... recipe is usually soy, stock, cornstarch, sugar and maybe shaosheng wine plus water.

                      Even something as simple as sauteed spinach made on a restaurant Garland stove tastes completely different than one made at home in a well pre-heated pan, I've done it in both so the heat-source is the only variable.

                      When you take an infra-red gun to a wok at home, no matter how strong your stove is I'm willing to bet within 15 seconds after you put your food in the temperature will drop precipitously, in essence your food steams instead of sears. In a well cooked ngau hor dish you can actually see the sear marks on the beef, which occur not from leaving the beef sitting in a hot pan like one would do when searing a steak, but short bouts of contact with a flaming hot wok while frequently tossing.

                      Plus you could taste a slightly smoky undertone from the oil vaporizing/burning off during a good stir fry.

                      BTW Chemicalkinetics are you in the Boston area? I see from your rice noodle package photo that you might be. When I get my jet engine all set up, perhaps I could invite you over for a fun collaborative kitchen experiment and taste test.

                      1. re: doctorandchef
                        Chemicalkinetics Oct 13, 2010 08:05 AM

                        No, that is photo is just whatever I grab from the internet. I live in New Jersey now, but I do buy similar River Noodle packages. Have fun with your new stove. I will try to get one someday.

                        1. re: doctorandchef
                          raytamsgv Oct 13, 2010 09:37 AM

                          All the sauces you find in a Cantonese restaurant can be purchased at any Asian market or even the Asian food aisle in a non-Asian market. You just need to find the right combination to suit your tastes. In addition to your list, the cook's station in our restaurant also had oyster sauce, black and white pepper, salt, and MSG. I don't remember the type of wine we used. We always used chicken stock instead of water except when boiling or steaming a dish.

            2. re: shallots
              raytamsgv Oct 12, 2010 03:11 PM

              You don't necessarily need a super hot stove to make stir-fry, but stir-fry does taste better if you have such a stove. My parents made the same exact dishes at home (using a wimpy electric stove) and at our restaurant. The ones cooked on the restaurant stove were always tastier.

              With home stoves, the temperature of the wok or frying pan can drop very quickly if you put large amounts of raw food in them--especially those with a high water content or a marinade. The water comes out, drops the temperature, and then you're essentially boiling the food instead of stir-frying it. You can get around this by cooking in smaller batches, but that's a bit inconvenient at times.

              1. re: raytamsgv
                Chemicalkinetics Oct 12, 2010 03:16 PM

                "You can get around this by cooking in smaller batches, but that's a bit inconvenient at times."

                Consider that most people on this website probably have problem of overweight as opposed to underweight. I think it is very convenient. :P

                1. re: raytamsgv
                  monku Oct 12, 2010 04:41 PM

                  Agree at home we're basically stir-steaming and not stir-frying.

              2. monku Oct 10, 2010 03:13 PM

                I don't know where you live, but I've seen similar gizmos like that in the Los Angeles area for cheap like that one.

                1. d
                  danbob Oct 11, 2010 08:32 AM

                  For wintertime, I use a cast iron wok on my wimpy propane range, and it suffices (with some warm-up time after each stir fry ingredient is removed). In warmer weather, I use an outdoor burner and carbon steel wok.

                  I'm posting this as a word of warning -- there are some really scary, unsafe outdoor burners available online. I got one on Amazon, then found the same one listed at Outdoorstirfry.com. Not to disparage this company, as they sell some safe outdoor burners too.

                  The scary one I got from Amazon had red, thin-wall plastic propane hose, marked in Chinese characters, loosely connected to hose barbs (using metal hose clamps) at the regulator and at the burner knob. I wanted to retrofit it with flare fittings before the first use, but the barbs were permanently cast in place.

                  Upon the third use, the hose at the burner started leaking at the hose clamp. The burner knob assembly was quickly in flames. Turns out the interior piping from the burner knob was made of gray plastic, which immediately melted and dripped in flames through the metal mesh tabletop onto my wooden deck. I immediately shut off the propane, and hit the burning plastic on the deck, plus the burning burner knob assembly, with a fire extinguisher. No serious damage other than a charred spot on my deck, shrimp and scallop stir fry ruined by fire extinguisher powder, and wishing for a pair of adult diapers.

                  Moral of the story -- buy a high quality UL-LISTED outdoor burner for your outdoor wokking, with high-quality rubber propane hose, and secure brass flare or pipe fittings at both the regulator and the burner! Sportsman's Warehouse, Cabelas, even Wal-Mart have some good ones by Camp Chef, Eastman, etc. Or check out BBQguys.com online.

                  DANBOB

                  2 Replies
                  1. re: danbob
                    d
                    doctorandchef Oct 12, 2010 03:00 PM

                    Hi Danbob,

                    \thanks so much for your safety advice.

                    I had in fact bought one of these made in china stoves with a flimsy rubber hose with flimsy metal hose clamps. (see below) the pressure regulator was high quality brass and same with the connector on the stove, but the hose is not.

                    I'm gonna look around hardware stores for a proper connector and hose. And my S.O. forbade me from using this thing until I got a fire extinguisher.

                    I'm gonna set the whole thing outside in the yard with plenty of clearance. Bought some concrete cinder blocks to build a makeshift weatherproof fireproof platform for the stove, already have a concrete surface to build everything on.

                    I'll have to build a sheetmetal windguard later as I am currently in the Boston area and winters will be cold and windy.

                    Will keep you guys updated on my progress.

                     
                    1. re: doctorandchef
                      ted Oct 12, 2010 05:47 PM

                      There are lots of better quality burners and the like out there that people are using for homebrewing, frying turkeys, and the like. Might be a better chance of success starting at morebeer.com or Bayou Classic's site and putting together parts from there.

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