The scorching is a sign of too thin of metal in the wok.
On Aug 7, 2006, at 2:13 PM, Spencer Thomas wrote:
Spencer, The =
scorching is a sign of too thin of metal in the wok. =
On Aug 7, 2006, at 2:13 PM, Spencer Thomas =
Earlier this year, I bought a wok because I wanted a way =
to roast more than 6oz at once (the most I can do in my popper), and I =
don't have a gas grill. I ordered a 16" wok that purported to be =
12-gauge steel. It seems to me a bit thinner than that, but I haven't =
measured it. I'm using it on a gas stove.
Anyway, I was =
having trouble with beans browning unevenly -- the flat sides of some =
beans would get brown early, and they would continue to be darker than =
the mass of beans as the roast progressed. By the time the roast was =
finished, some of the beans would look positively burnt on the flat =
I fairly quickly noticed that the gas flame created hot =
spots on the bottom of the wok, where the flame hits the outside of the =
wok. I figured I needed some way to "tame" that flame. So, first =
thing I tried a "flame tamer" (similar to this one: http://snipurl.com/uk0t). It =
took away too much of the heat, and the wooden handle charred nicely. =
Good thing I have an efficient exhaust fan!
The next idea turned =
out pretty well -- I added aluminum "cladding" to the bottom of the =
wok. A doubled-over sheet of aluminum foil, smoothed onto the bottom =
of the wok, works nicely to even out the heat. I have to run the =
burner a notch or two hotter than without the foil, but I get very =
little "browning" on the bean flats.
=Spencer in Ann =