Re:Why do recipe writers lie about how long it takes to cara...
by ghaff on Sunday June 27, 2021 @09:54AM
(#27651586)
I have a fairly high output gas range and my observation is that a lot of recipes overstate the settings I want to use.
On the flip side, to your point, the large burner on my stove is fine for a wok (I'd have to look up the output) but it's a lot more than a typical electric stove would put out (and hears up the sides)--which is why America's Test Kitchen recommends people use a skillet rather than a wok.
Re:Why do recipe writers lie about how long it takes to cara...
by bombcar on Sunday June 27, 2021 @01:13PM
(#27653281)
And the pan matters too - a wok may heat up faster on the same burner compared to cast iron.
And “professional kitchens” often have everything at temperature already - the wok was just used moments before so there’s no preheating.
I would not say caramelized, but I certainly get significant browning in less than 3 minutes in a wok on a 7 500 W work burner.
Most ordinary stoves are about 2 000 W, but apparently professional stoves go to 4 000 W, and the professional “jet engine” work burners in many restaurants achieve 20 000 W.