For the past 12 years I've only had an electric stove top on which to cook, which was totally usesless for stir-frying and wok cooking. But that all changed a few weeks ago and I'm now the proud owner of a majorly grunty Ilve wok ring, a Bosch induction hob and one (soon to be two) Miele ovens...and a huge Visa bill.
All these appliances were bought in anticipation of a major kitchen overhaul later this year / early next.
At lunch time today it was fab to be able to pop upstairs and quickly whip up a decent stir fry. See?
And now for a gratuitous close up. Yum, that monster bit of chilli was great!
Trouble is, it's been so long since I cooked with gas that I don't know how to properly control the flame, as my old, rusting wok now attests:
Does anyone have an opinion as to which is best - a stainless steel or a common garden wok?
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