HomeRoast Digest


Topic: HG/Wok Method (19 msgs / 350 lines)
1) From: Larry Williams
I am dying to try roasting with a HG/Wok.  Do any of you use this 
method?  I am particularly interested because my wife has a wok and the 
electric cooktop is vented such that I won't smoke the house up.  Any 
idea as to the wok temp on the range.  I don't have a temp probe, so I 
will be working with lo-med-hi settings on the cooktop.  How long can 
the roast take - I prefer City+.  I use the IR2, but can't hear the 
"crack", so I use visual to determine the roast progress.  Will buy a HG 
today.
Thanks
Larry
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2) From: Tom Ulmer
I don't use this particular method; however my considerations would not find
this to be a suitable indoor activity.

3) From: Lynne Biziewski
Why not? I roast on my stove, in a tiny pot. Same difference - no problem.
Lynne
On 6/6/07, Tom Ulmer  wrote:
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4) From: Larry Williams
Tom
If you have time, please give me your concerns.
Thanks for responding!
Larry
Tom Ulmer wrote:
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5) From: Sheila Quinn
This is a multi-part message in MIME format.
Because adding a heat gun to the mix will blow the burning chaff around 
and could start a fire. Not very safe indoors IMO.
Sheila
Lynne Biziewski wrote:
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6) From: Lynne Biziewski
Oh - I was thinking that the wok was going to be used on top of a heat
source - like a gas stove (I know there are members who mentioned doing
that).
Lynne
On 6/6/07, Sheila Quinn  wrote:
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7) From: Larry Williams
Lynne
Thanks.  I wasn't thinking of the chaff flying all over - even without a 
heat source underneath.  Back to the drawing board.  HG/Wok outside! Fly 
chaff fly...
Larry
Lynne Biziewski wrote:
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8) From: Brian Kamnetz
IIRC, Pecan Jim used to roast in a wok on the woodstove in his kitchen. I
don't recall whether he used supplementary heat then or not.
Brian
On 6/6/07, Sheila Quinn  wrote:
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9) From: Sheila Quinn
This is a multi-part message in MIME format.
I've roasted in a wok several times in my kitchen on a gas stove, using 
the larger burner. I wouldn't use a heat gun in the house, though. Chaff 
is not only messy, but it could easily ignite and cause trouble. We do 
have one of the larger gas camp stoves outside, though, and I would 
consider supplementing it with a heat gun sometime.
Sheila
Brian Kamnetz wrote:
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10) From: Brett Mason
You can put the lid on - but KEEP STIRRING so you don't scorch the beans....
Brett
On 6/6/07, Larry Williams  wrote:
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Cheers,
Bretthttp://homeroast.freeservers.com

11) From: Jeff Garaventa
I'm a newbie... can you roast in a wok or frying pan on an electric 
stove? We have a fan hood above our stove.
Jeff G.
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12) From: Brett Mason
Jeff, roasting puts out a lot of smoke.  I like the aroma - but not
everybody appreciates the purple haze....  You should be testing your smoke
alarms once a year anyway - this can help!  I roasted in a skillet on the
stove, once.  After that I roasted a lot in a skillet on the side burner of
my BBQ....  Smoke is your issue.  Roasting in a skillet or wok is great, and
really gives you "hands on".  Keep turning, the beans scorch...
Brett
On 6/7/07, Jeff Garaventa  wrote:
<Snip>
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Cheers,
Bretthttp://homeroast.freeservers.com

13) From: Lynne Biziewski
Jeff, I started roasting in a Whirly Pop I found around the corner at a yard
sale. That lasted a couple of months - I nearly paniced when it died.
But then I got a good, solid circulon type pan that was marked down at
T.J.Maxx (because they lost the lid! Ha). Been using that ever since.
I don't mind the smoke (sometimes I even forget to turn on the fan) - but, I
agree that it's good to remove the smoke alarms while you roast. That's what
I had to do in the other apt.
I also like the control that I have by roasting on the stove. Granted, it's
been a learning curve - I started just about a year ago, and feel that this
taught me quite a bit. I think the key for me is the fact that I love to
cook - this is just an extension & I have control
Have fun!
Lynne
On 6/7/07, Jeff Garaventa  wrote:
<Snip>
-- 
"In a world of conflict, the truth must survive."
Kevin Sites, 9/16/2005 blog

14) From: Larry Williams
Lynne Biziewski wrote:
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Lynn
How much heat do you put under the beans?  Generally..
Larry
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15) From: Lynne Biziewski
Larry -
OK, this is how I do it - but if you choose to try roasting this way, you'll
need to adjust according to your setup.
I have an electric stove. The one here, in my 'new/old' apt. (was reconciled
back to this apt. after a sad 'fling' with another, smaller one that just
didn't
offer me the security and love I found with this home. ; > }) is an electric
flat
top, really decent stove, so I have to be careful not to scorch the beans.
That being said, it's still electric & I don't have the control of gas. So I
heat the
pan for a few minutes before I roast. (A handy tool would be the sort of
oven
thermometer that you could place in the pan to check the heat - but I tried
buying
one, it was defective & I never bothered to get another).
I keep it a little below high on my stove, taking it off now & then when I
feel it's
getting too hot.(Roasting with the whirly-pop gave me a bit of experience as
a
foundation). I aim for a 15 min. roast, most times it's shorter - but, as
you can tell,
I'm very un-scientific in my approach - easy for me, but it sure is harder
to explain
such esoteric workings to someone else!
Then I cool with one of those inexpensive, tiny but powerful plastic fans,
outside, of course.
Good luck -
Lynne

16) From: Brian Kamnetz
One problem with roasting with many electric appliances is that many of them
have thermostats and turn themselves off and on without regard to your
desires, making it hard to control the roast. That was the biggest problem I
ran into when I tried roasting in an electric frying pan, and it was a
problem I ran into when I used to make Turkish coffee on the electric stove
burners. If you can control the heat, it should work just fine, but it may
be a big "if".
Brian
On 6/7/07, Jeff Garaventa  wrote:
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17) From: Lynne Biziewski
Yeah, you're not kidding - that's why I preheat the pan for a long time &
keep the temp. relatively
high. I may have forgotten to mention that - I keep the burner on high, or
just under high (depending
on just how good the stove is). Then to control the heat, I take the pan off
the burner off & on - to
control the heat.
Am I making sense?
The worst was the other stove I was using before I moved back here. What a
clunker of a stove! But I did it.
Now I have to adjust my roasting back to using a good stove again - I
roasted my last batch of coffee - Misty Valley, no less - a bit too long for
my tastes.
Still delish, tho. Couldn't ever say that about any store bought - or coffee
shop bought - coffee.
Lynne
On 6/7/07, Brian Kamnetz  wrote:
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18) From: Larry Williams
Lynne
One more question.  No HG, right?
Thanks
Larry
Lynne Biziewski wrote:
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19) From: Lynne Biziewski
Right, Larry - I don't use a heat gun. Just my trusty lil' pan & stove.
Lynne
On 6/7/07, Larry Williams  wrote:
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