Ming Tsai Wok is the TS Today (January 21)

momtochloe · ‎11-03-2013

If anyone has been thinking of purchasing one of these, today would be a good day to go take a look. It's a great price, comes with a steamer basket and skimmer along with a glass lid plus this one also has a lovely hammered like finish . . . lots of colors too!

I have one of his originals and cannot speak more highly of this product. Completely non-stick and you can cook a ton of different meals in it. Highly recommend.

Sooner · ‎03-10-2010

We do a LOT of wok cooking and have for 40 years. We've only used Joyce Chen woks--and ours have always been the carbon steel ones. You need to know how to care for them and they do look ugly after years but they cook great and you can crank up the heat as high as you want.

They have cast iron ones, but I've never tried one.

I don't know anything about Ming's either! So if someone has one, I'd be interested!

momtochloe · ‎11-03-2013

@Sooner wrote:
We do a LOT of wok cooking and have for 40 years. We've only used Joyce Chen woks--and ours have always been the carbon steel ones. You need to know how to care for them and they do look ugly after years but they cook great and you can crank up the heat as high as you want.

They have cast iron ones, but I've never tried one.

I don't know anything about Ming's either! So if someone has one, I'd be interested!

@Sooner I do have one of his originals and I love it. For me, it cooks beautifully and the clean up is a breeze. For someone like you that has more advanced cooking skills and cookware (like Joyce Chen) this may be a pass for you if that makes sense.

Marp · ‎03-09-2010

@momtochloe, I also have his original and have been fighting myself since I first saw the new one yesterday. The wok is pretty much my go to for everything.

I am fascinated by the new ceramic finish and am now hoping Curtis Stone hasn't upgraded his DuraPans too. Never thought I would see the day when a non-stick would come with stainless steel tools.

I was really impressed but with a large wok of Ming's, a large Emeril wok and two smaller ones all in excellent condition it is pretty hard to justify getting another.

What is good for the goose today will also be good for the gander tomorrow.

Sooner · ‎03-10-2010

@Marp @momtochloe

We do crank up the heat and turn on the vent when we stir fry! LOL!!!

One trick I have learned is that when you make the sauce with soy, sherry, ginger and some corn starch, I use Harvey's Bristol Cream sherry. I do that because it is sweet and a lot of recipes add sugar or brown sugar, so why not just use sweet sherry?

Then of course I DO taste it before I add to make sure it is good. . . I have a friend who likes it so I was keeping a little bottle for her and though "Hey why not" and it is good (not too much of course) in the sauce. You don't want to make it too sweet and you don't want to get "sauced" either! LOL!!

Marp · ‎03-09-2010

@Sooner, thank you for Harvey's Bristol Cream Sherry tip. It is not something I would have thought of but it makes a lot of sense.

I use a wok for most of my cooking but the reason has as much to do with clean up as it does with how they cook. If I'm frying there is a lot less splatter thanks to the high sides and if I get a little too enthusiastic stirring or mixing those sides save me again. It is the best for baked casseroles too.

I just had Alexa add the cream sherry to my shopping list and an extra coconut milk. I see experiments in my near future.

What is good for the goose today will also be good for the gander tomorrow.

momtochloe · ‎11-03-2013

@Sooner Harvey's Bristol Cream Sherry . . . genius!

@Marp thanks for my first laugh out loud of the day (along with a small splurt of coffee) with your in case I get to enthusiastic when I'm stirring line as that is so me . . .