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Topic: wok roasting / gas stove (3 msgs / 91 lines)
1) From: 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 side.
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 Arbor

2) From: jim gundlach
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Spencer,
    The scorching is a sign of too thin of metal in the wok.
        Pecan Jim.
On Aug 7, 2006, at 2:13 PM, Spencer Thomas wrote:
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Spencer,   The =
scorching is a sign of too thin of metal in the wok.     =
  Pecan Jim.
On Aug 7, 2006, at 2:13 PM, Spencer Thomas =
wrote:
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 = side. 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 = Arbor = --Apple-Mail-2-580003363--

3) From: Spencer Thomas
Yeah, I figured.  So I made it thicker. :-)  I bought the wok from the Wok
Shoppe, and the description said "12 guage".  But I don't think it is.
On 8/7/06, jim gundlach  wrote:
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-- 
=Spencer in Ann Arbor
My Unitarian Jihad http://tinyurl.com/6valr)Name is:
Sibling Dagger of Mild Reason
What are you?http://homepage.mac.com/whump/ujname.html


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