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|
Name: |
Lionel, FL (PF13L!30) |
| Feedback: |
I cooked my first real
dish on the 13 Inch Propane Stove and used the
low end of the Heat Range to cook Beef and Bok
Choy, which had WOK HAY the taste of the wok
that I could never achieve in my own house.
Thank you for your Prompt delivery. Thank also
for your Good advise after I asked which size
would suit me and my needs best. Your product
is a real winner and any serious Chinese home
cook should consider making it a part of their
back yard set up.
|
| Our Answer (if any): |
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|
Name: |
Bobby (EF13SN50) |
| Feedback: |
Thank you very much. Greatly appreciated. If you
need testimonials from me for your other
customers, you can always use me as reference.
You have fantastic customer service.
|
| Our Answer (if any): |
|
|
Name: |
Andrew, Australia, Product (PF13S130EI) |
| Feedback: |
I've received the stove. Didn't take long in the mail.
Just replying for your information.
I did a test trail without doing a cook up. Yep it's
what I wanted. HIGH POWERED.
|
| Our Answer (if any): |
|
|
Name: |
Dr. Gross, Aurora IL |
| Feedback: |
Thank you for the prompt shipment. I am extremely
excited to begin using the PowerFlamer! I have searched
the internet for several months and have not found
anything as powerful or so well designed for wok stir
frying.
As a marketing option, I noticed there is a long
discussion about wok burners on eGullet.com, which is a
society for people who love to cook. I am not a member
so I am not able to post a response, but there are quite
a few posts from members who are looking for a powerful
wok burner. They have expressed they cannot find really
good ones, and they have only found the burners used
primarily for turkey frying or using large stock pots.
I'm not sure how to post without joining, but I think
getting your name and your product on that website would
be a great opportunity to reach out to more people who
really want your products.
The other thing I noticed was that I only found out
about your product when searching Google when I included
"outdoor" and "stove" in the search. I didn't start out
using those search words. I had a tough time finding
your website with just searches like "wok burner",
"burner high BTU", "jet burner", "asian wok". I kept
finding India Joze and eGullet and sporting good store
websites. I hope that info helps.
|
| Our Answer (if any): |
Thank
you for pointing out the difficulty of finding our web site. We
will execute on your suggestions. |
|
Name: |
Gregg, Dallas TX |
| Feedback: |
I rec'd my powerflamer
last Friday as promised and I love it! I have
cooked on it twice with good success. I cooked a
pork with vegetable stir fry on Friday night and
last night I cooked cashew shrimp for my wife and
thai basil shrimp for myself. So far I have only
used my 14" pow wok. It is nice to be able to cook
a decent amount of food without the wok cooling down
(like the electric home stove top). I will be
trying out my 16" wok the next time I cook
something.
Do
you know if I can use my cast iron wok on the gas
flame of the PowerFlamer?
Also,
do you have any good links that you can recommend
for Asian and Thai recipes and videos?
Also,
have you ever thought of developing an indoor
PowerFlamer stove?
What
favorite stir fry dishes do you prepare most often?
Thanks again. A very
happy customer in Dallas, TX
|
| Our Answer (if any): |
Thanks
for your feedback.
-
Yes, you can
use your cast iron wok on the stove;
-
Currently we do
not have any link to good cooking video besides those on our web
site. I’m sure you know how to search on the web. In terms of
recipes including Asian and Thai, you go from our web page
http://www.outdoorstirfry.com/TOCRecipesTips.htm;
-
Indoor
PowerFlamer is an interesting thought. The problem is how to
overcome the smoke and grease inside the house. Outdoor solves
these issues well;
-
We typically
like very light dishes – a lot of veggie with meat almost used
as spice. During holidays we cook some meaty dishes but mostly
they are left on table seldom touched.
Best
Regards. |
|
Name: |
Seamus, NM |
| Feedback: |
Everyday I become more entranced with the
beliefs and customs of one of, if not the, most
developed culinary traditions on the planet. The more I
learn about Chinese food and cooking styles the more I
realize what my own family has lost since the late
1500's to the point where we cook traditional foods and
meals without any intimate knowledge of what the foods
mean and how they are to be properly used. Out here I
have been learning much because the people have been
able to maintain many of their customs and beliefs
resulting in their better understanding of the foods and
uses. This is possibly the main reason I strive to
understand other cultures so that I may be able to
relearn what my own culture has lost over the years
since 1607. We speak English with only a spattering of
the language we have left. We eat American with no real
understanding of our traditional ingredients and their
proper uses for a healthy balanced live. I truly hope
that as I gain a better understanding of traditional
Chinese cuisine it will help me to decipher and
understand my family's own traditional culinary beliefs
and applications.
|
| Our Answer (if any): |
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|
Name: |
Yoko, Indiana |
| Feedback: |
The
stoves worked great and we had fun with it.
|
| Our Answer (if any): |
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|
Name: |
Phil, Arizona |
| Feedback: |
I like the wok burner a lot. It
does exactly what it is supposed to do; provide a huge
amount of heat that is needed to properly use a wok. I
bought it online after a lot of research. There are no local
stores that carry it. I use it maybe a dozen times a year,
but live here, where it is located, only 6 months per year.
|
| Our Answer (if any): |
|
|
Name: |
Felix, Canada |
| Feedback: |
I am extremely impressed by the power
this wok burner gives!
|
| Our Answer (if any): |
|
|
Name: |
Gabriel, Florida |
| Feedback: |
a friend found the site on the web. He
knew I was looking for something too cook fish outside. We use
the stove every week and are very happy with it. Price was
great. The only comment I have is, It would be nice if the
regulator worked clockwise instead of counter,clockwise.
|
| Our Answer (if any): |
|
|
Name: |
Robert and Mytrinh, California |
| Feedback: |
I looked at expensive wok cookers found them to be
to lacking power. I did a web search and found your
product.
I love everything about this product, it cooks fast
and possesses more heat than I imagined.
I use the Flamer 3 times a week, for cooking stir
fry, searing Ahi, and on weekends I do bacon and
eggs outdoors (neighbors love the smell). I have
purchased numerous iron pans to use with the Flamer.
The Flamer is hard piped directly to my barbeque
center so it sets on top of the granite counter, I
have drilled a hole in the top for the gas tube to
go through.
I don’t think you can improve this product but if
you do I would like the new model, I am more power
addict and love new and improved models.
Thank you for providing the Flamer.
|
| Our Answer (if any): |
|
|
Name: |
Jintana, connecticut |
| Feedback: |
I just purchased a easyflamer EF11LP50
and I like it very much, but I have a question. Can you use it
inside the house if you put it on top of a stove that has a hood
and vent.
|
| Our Answer (if any): |
Thanks for your feedback. All our stoves
are meant for outdoor use only. We would not recommend to using it
inside the house. In case that you really want to bring it inside,
please caution the following:
-
Since the ignition flame travels under
the burner pipes to the burner rings, there must not be any
flammable material (wood, paper) under the stove. It is
better to have 1 foot distance from anything else;
-
Since the stove uses a rubber hose,
please be diligent in checking any leak any time. It would be
ideal if you can shut off the gas supply to the stove when you
are not using it. Besides, the rubber tube can not be put
inside any high temperature place such as an oven;
-
It is very good for you plan to put it
under the vent since the stove is high power;
-
Cooking needs full time attention.
|
|
Name: |
John, Virginia |
| Feedback: |
Hi, I recently receive your stove. I
bought the PF9S50. When it came, I noticed the regulator is only
5 psi, which is not considered high pressure, while on your site
you claim it is high pressure. Also, the air shutter cap does
not hold very well to the burner.
|
| Our Answer (if any): |
Hi Jay, Thanks for giving us your feedback.
The burner is a high pressure burner. IF the regulator does not
produce high pressure gas, the burner will not perform. In this
sense the regulator is producing high enough pressure. To our
understanding, low pressure is measured in water column instead of
PSI. With respect to the air shutter cap, there should be a spring
between the hose orifice end and the shutter cap. The spring
tightens the cap against the burner such that you can adjust the
shutter position with respect to the burner holes for correct
gas-air mixture. If you notice the spring is missing, please let us
know. We will send a replacement. Best Regards, |
|
Name: |
S.T., California |
| Feedback: |
We have tried the new stove several times last week – it was
fantastic experience. The fire was much stronger than our indoor
stove – and as a result, we basically moved our kitchen outside
J
Thanks a lot for the great stove. Please let me know if you have
some evaluation/feedback form or so.
Cheers,
|
| Our Answer (if any): |
Although
the long legs are not foldable, they are fairly easy to detach. You
can use a screw driver to loosen the adapter screws and take off the
long legs. Without the long legs, the short leg stove might be easy
to move around. Let us know if this helps. |
|
Name: |
Jim, Kansas |
| Feedback: |
I'm
enjoying the stove.
I
have one question and one request. What's the best way to
season a carbon steel wok. I can't seem to get that slippery
"glaze".
Also,
will you please send me an id and password so I can watch the videos
on your web site?
(I'm
still getting my cooking area together so will send picture as
promised.)
P.S.
I'm also an EE. I work in instrumentation and controls
(in the food industry.)
|
| Our Answer (if any): |
Thanks
for telling us that you enjoy the product. Here
is a link to caring your iron wok http://www.outdoorstirfry.com/FAQ.htm#CareIronWare.
Let us know if it does
not answer your question.
Your user id and password for using customer access video is (please
observe that they case sensitive):
User
id: xxxxx
Password:
xxxxx
Lets
know how it works out.
|
| Name: |
Barry, Canada |
| Feedback: |
I put the wok burner
(137,000 BTUs 9") through a complete test last week for
about 8 straight hours - and I am quite satisfied, although I am
going to have to adjust my cooking technique to its high performance
demands.
A few questions and comments:
At almost full heat, the flames jump outside and under the wok
holder. In fact, if I left this for more than a few seconds, it
might start to melt the hose.
Any advice.
I also find that I have to be very careful of sauces that contain
sugar (marinated meat, tomato, Indonesian bottled hot sauces,
etc.). The sauce caramelises on the wok. I can remove it only by
removing the food and turning the wok to high heat. This creates a
layer of charcoal which does separates from the metal fairly easily.
I am concerned that if I do this often, the wok may crack although
it is pretty good carbon steel and I have been using it for many
years.
Again, any advice?
Other than that, I am very satisfied. For your information, I
started by making a vegetable stir fry for about 10 people - fairly
simple, quick and tasty. The next day I made a sauce for a paella -
three hours of simmering down a tomato based sofrito - for a dinner
for 60 people. Then someone brought over a vat of Chilli which I
heated up on top of the work burner. When that was done someone else
had the fixings for Mexican carnitas - marinated meat, stir fried in
the wok. Then the wok was used to reheat the tortillas.
My wife no longer thinks I am completely nuts for buying this.
And again - how did you end up doing this - or are you really a
rocket scientist who does this wok thing on the side?
I did try turning the wok burner upside down and running it full
throttle. I got about three feet of lift off (just kidding!).
|
| Our Answer (if any): |
Thank
you very much for your feedback.
- The
two flame windows do come out with extensive heat when high
throttle is used. Typically
people use metal handle wok on the flame window side.
For PowerFlamer stove and your existing wok, you can try
to position the wok such that both handles of the wok can avoid
the flame windows, since the windows is less than half of the
stove perimeter.
- The
phenomenon of fast caramelisation is evidence of high heat
produced by the stove. We
would suggest to use more cooking oil with higher power throttle
setting. Vice versa
is true also, less cooking oil for lower power setting.
Also
thank you for asking why I have a PhD title while doing a stove
business. So far I have
been trying to avoid telling my story.
Since you asked twice, I will just have to tell from now on.
My PhD is in electrical engineering.
I came over to
USA
to get my PhD education in 1990s.
After my degree, I move to several states to work in the
field of electrical engineering.
By renting apartments, I discover that at end of leasing
term, the fan on top of the kitchen always is clogged with smoked
oil. Besides, the
apartment is also filled with cooking smell every evening after I
cooked. The third
problem I had is that I had to wait for a long time for the cooking
pan to heat up.
So
a friend of mine and I started to try out an outdoor turkey fryer in
Wisconsin (he is on mechanical engineering side and I’m on the
user side). What I found
is that an outdoor turkey fryer stove can not be used to do stir
frying appropriately. After
a couple years of usage and modification, the stove you have is the
outcome.
As
for now, I’m still working full time for electrical engineering
firm(s). Making stove
and selling is just my hobby business (some time I got criticized by
my wife that I do not maintain enough health (by working on it
whenever order comes) that I get cold/flu easily and pass it to our
1 year old every time). The
main reason for keeping it through so far is because I desire to see
people using our patents and ideas. If
there is any company likes to continue on it, we are more than
willing to pass the business along.
Let
me know if you have any more question.
|
| Name: |
Ashu |
| Feedback: |
I purchased the outdoor stove with you sometime
ago. I have used it multiple times with the throwaway propane
bottles, and it worked just fine. However I am not able to connect
it to the 20lbs propane tank. The end of the stove fits well with
the propane bottles, but it doesn't connect to the tank. Can you
please suggesta way to connect it to the propane tank? |
| Our Answer (if any): |
You
must have bought a configurable stove. You can detach the
throwaway bottle connector by screwing it (it is shown on the
picture on page 1 of attached installation guide, also on the web
http://www.outdoorstirfry.com/SetupConfigurableStove.htm). Once
unscrewed, the remaining connector is for 20 lbs propane tank
connection. You can put the throwaway bottle connector back
if you like to use bottle again.
|
| Feedback: |
Thank you so much for your mail. It was very well
explained and illustrated.
It was relief to know that the stove was configurable. Thanks for
keeping that in mind while designing this stove. |
| Name: |
Joe, San Diego |
| Feedback: |
I had read an article in the San Diego
Union Tribune about people including stir fry stations on their
decks, and I became pretty interested because of a new found love
for stir fry (I grew up in rural Pennsylvania and was just recently
exposed to authentic stir fry). I did some pretty intense searching
on the web to find an appropriate outdoor burner that would work
with a gas connection that we have on our patio. I prefer to grill
with charcoal, but I felt bad about wasting that connection. I could
have kicked myself when I finally stumbled upon your website. The
website's name summed up exactly what I needed but I had been all
around it for a couple days.
I love that I can hook it up to my gas connection. Love the
power and ease of use. Easy to maintain. Sometimes the ignition
takes a couple tries or I end up using a lighter. A more reliable
ignition would be a recommended design feature. I also recommend
carrying a grill cover designed to fit the assembled burner.
Once a week. Friday has become stir fry day, and it is pretty
popular with my friends. No concerns. It's quick to get set up and
going. I leave it assembled on the porch under a modified generic
grill cover.
I am extremely pleased with how the stir fry has been going. I've
taken two classes locally (one Thai, one "generic" stir
fry) and everyone raves about the results. The food tastes great, is
fresh, healthy; I'm amazed to think that it's all so easy. I've been
slow to expand from my core of five recipes, but that's my own
fault.
My only other recommendation stems from some initial trepidation
about making the purchase. The pictures of the EasyFlamer that I
purchased weren't as helpful as I would have liked, and caused a
little confusion. The heights available are listed, but I guess I'm
better with pictures. I was concerned that the one I purchased
wouldn't be high enough (it's fine) because of the angle of the
picture on the website. I think it would be extremely helpful to
include a perspective type photo of the grills next to something
(like a person) for better height and overall size perspective.
Thanks again for bringing the wonderful world of stir fry to our
porch! |
| Our Answer (if any): |
For covering the EasyFlamer stove outside, we
recommend to use the wok upside down on top of the stove burner.
Additionally, You might want to look at the picture on row #15 of
the installation guide. If
you close the air shutters toward the gas pipes of the stove, it
would be easier to ignite.
|
| Name: |
Rick, Dallas Texas |
| Feedback: |
I’m pleased to report that I got my stir fry
stove assembled and running this weekend, so thanks. One
question: I experimented with changing the settings of the 2
air shutters to change the air-gas mixture, but how do I know I’ve
got the maximum setting and maximum heat (I figured out how to get
rid of the yellow/red flame and get it to a good blue flame, but
should I keep adjusting it to maximize the flame and, if so, which
direction do I turn the air shutters to get the maximum
efficiency/heat?). Thanks. I’m looking forward to
trying it out this weekend with my newly seasoned wok. |
| Our Answer (if any): |
Hi
Rick,
As
we understand, the air shutters (EasyFlamer stove) only let you adjust to achieve the
blue flame (best correct flame). In
terms of power, the front knob (that your use to ignite) is the one.
Hope this help.
|
| Name: |
John, Kirkland Washington |
| Feedback: |
I
have been using the stove for two weeks and I am extremely pleased
with its performance. It has dramatically changed the results of my
cooking. It is truly remarkable. Cooking outdoors has its benefits
as I no longer have lingering food aromas after dinner and clean-up
of spills and grease splatter is
much easier. You have developed a terrific product.
Congratulations and thanks, |
| Our Answer (if any): |
Thank
you. Let us know if you
have idea on how to improve upon the stove.
|
| Name: |
Ron and Heather, Nampa, Idoho |
| Feedback: |
We
purchased the PowerFlamer stove a few months ago and it is an
excellent product. We use the stove just about every day (we
are Asian and love stir fry) and this is the only home wok that can
produce abundant Wok-Hee. Restaurant-quality at home!
It is a pleasure to work with the stove as it is very simple to use.
We leave it outside and aside from some rust on the internal burner
element, the stove has held up well. Thank you for bringing
this wok stove to the marketplace.
|
| Our Answer (if any): |
Thank
you for your good feedback! In
fact we are alike. We
are also using the stove to cook every meal (lunch and dinner). The
stove we are using is close to 3 years old and is always outside. Although
it is a little rusty, we don’t care.
If people care, the same solution to grill will work for the
stove – simply spray a layer of high temperature grill paint. Such
paint (spraying type) is available from any local hardware store. If
you ever have idea on how to improve the stove, please don’t
hesitate to send us an email.
|
| Name: |
Michele, San Juan Capistrano, CA |
| Feedback: |
Finally, I'm able to cook stir fry
dishes without the smoke alarm going off and without grease on the
kitchen stove and floor. Because the Power Flamer delivers great
heat, meat pieces sear quickly and remain very tender. (I think it's
important to take them out before frying the vegetables and sauce,
or they'll get tough. Add them back just before serving. ) This is
truly the product I've been waiting for. Thank you. |
| Our Answer (if any): |
Thank you. We
agree with you that taking meat out and adding them back after
vegetable is the way to preserve their tenderness.
In addition, some people marinate the meat with starch to
improve the tenderness also, especially for beef.
|
| Name: |
Brian Capentier, New Hampshire |
| Feedback: |
I bought it for tailgating this football
season. just recently got to use (test) it for the first time. It
did cook good, but....The shut off does not shut the gas off
completely. I must take the bottle off each time I stop it. Thank
you |
| Our Answer (if any): |
The red color knob (regulator, on the hose
close to the propane tank) is for regulating the power (heat) output
to the burner. Yes, the
throwaway bottle needs to be taken off the connector after cooking.
If you connect to a 20lb propane tank, then we recommend that
you shut off your propane tank valve after you cook.
If you turn off your propane tank valve completely, you do
not need to take the tank off.
|
| Name: |
Paul Dodds, Arkansas |
| Feedback: |
It has been a pleasure doing business
with you. Is there somewhere I can put in a positive review for you? |
| Our Answer (if any): |
We put your comments here. |
| Name: |
Heather and Ron, Idoho |
| Feedback: |
We stir-fried 3 dishes tonight and it
is indeed powerful. |
| Our Answer (if any): |
|
| Name: |
Meng, North Carolina |
| Feedback: |
I
was able to toss the wok... it works very good... I was
thinking pssobly to have the ring rounded and made of iron (?)....
more flexibilty to toss the wok. Overall, worked very well!
|
| Our Answer (if any): |
|
| Name: |
Alun, London |
| Feedback: |
The
PowerFlamer stove arrived last night and I just wanted to say it is
awesome. We got everything up and running very quickly and I then
made my best ever attempt at a Chinese Sweet & Sour dish - The
PowerFlamer stove made a massive difference - Restaurant quality
food in under 5 mins ! Thanks Again
|
| Our Answer (if any): |
We
are glad that you enjoy our PowerFlamer stove.
Best Regards. |
| Name: |
Sallye, ID |
| Feedback: |
I am very satisfied with the stove. It
does exactly what I wanted it to do. The online information and
demos were just great. I really do believe that your best customers
are the ones who already have their recipes and know how they want
to cook but just don't have a stove that will cook hot enough. I
thought that probably the only solution was to find a commercially
available stove that would be very expensive. I was delighted to
find something as simple and affordable as the PowerFlamer stove!
If there is further research and development on your stove and
you make some improvements, please let me know. I would be
interested in buying your upgraded version in the future.
I don't use it even every week - however, I am very glad to have
it when I need it. |
| Our Answer (if any): |
|
| Name: |
Marcus, CA |
| Feedback: |
More
recipes are always good. I work long hours and do not have time for
a lot of prep work or time consuming recipes. Simple
and fast
Techniques
on how to make cooking easier. Since you prep in the kitchen and
have to carry everything outside to do the actual cooking. Then
carry everything back inside again.
(With
a BBQ you basically just have some meat and sauce so this is not an
issue.)
With
a Stir-Fry, everything has to be brought out. I Prep all
my food and put it on a large pizza pan, arranged in separate
little piles. I make a sauce and put it in a squeeze bottle. When I
get ready to cook I just have to bring out the Pizza pan with all
the food on it and 3 squeeze bottles, (sauce, oil, water)
|
| Our Answer (if any): |
|
| Name: |
Yegor, Idoho |
| Feedback: |
I have just received the burner today and started
stir frying. I love it. I am really really impressed. It by far
exceeded my expectations. I use a 16in wok and this burner provides
more than sufficient power. I like how the burner is positioned low,
so that the hottest part of the flame is the one touching the wok,
and then it spreads onder wok to cover the whole bottom. Very nice
:) Thanks you!!!!!
|
| Our Answer (if any): |
We're happy that you like it. |
| Name: |
Arthur, L.A., California |
| Feedback: |
I like your products because they are
lighter but produce the same amount of power that needs for steaming
fish. A
feedback letter in Chinese. |
| Our Answer (if any): |
|
| Name: |
Ashu, Boston |
| Feedback: |
I have been having fun cooking on the new
stove. Initially I burnt the food couple of times but I am slowly
getting the hang of it. I usually invite my friends over for the
Chinese food and this stove is also becoming quite popular with
them.
I had few questions for you. Would really appreciate if you
could clarify them for me. I am trying to understand basic concepts
of high power cooking
and I just want to know the right way to do it:
I usually start cooking by tempering the wok and adding the
oil to it until the oil shimmers. Then I add some garlic/ginger to
it. Now how high should the flame be when I saute the ginger/garlic
mixture? Should it be at its
maximum or should it be medium? How long should we fry the ginger
garlic to get good flavor out of it but not burn it? Should we cook
on the high flame all through out?
How do we get that 'smoky' flavor in the food, the way they
get it in the restaurants?
How do we get the fire in the wok when the food is being
tossed in it it? I usually get the fire at the beginning of cooking
by adding few drops of water in hot oil. But how do we get the fire
while tossing the food towards the end? I have realized that the
fire brings in lots of good flavor with it.
Which is tastier oil for cooking Chinese food... peanut or
lard? Will lard work fine for stir-fries?
How do we get really crispy deep fried chicken, the way they
do it in the restaurant? What I do is marinate the chicken with some
soy sauce and egg and then dry coat it with the mixture of corn and
regular flour. Then deep fry it when the temperature of the oil is
360 degrees. But it still doesn't come out quite crispy and tasty as
the they get in the restaurants. What else do they use, and which
oil do they use to deep fry the chicken or pork in?
I would really appreciate if you could tell me these little
secrets. I am getting closer, just need to get a better idea of the
flame. I have been having real fun playing around with it.
|
| Our Answer (if any): |
Glad to hear that you and your friends
appreciate our product.
The power output of the stove is adjustable.
You can adjust the flame to your comfortable level (your
material handling speed) such that your garlic and ginger are just
brownish but not burnt.
I do not remember any stir fry dish from restaurants has smoky
flavor. I would love to
taste how it likes. My
understanding of using a high power stove is the capability of
cooking a dish fast such that the ingredients remain fresh and thus
crispy.
In terms of getting the fire at end of cooking a dish, you
might have to teach me. Generally
we do not recommend people to toss and get fire simply due to safety
reason. However, it you
find a way to do it safely, please email me such that we can share
with others. On my end
frankly I do not toss and do not get fire into my dish.
And I do not believe the taste of my dish is any worse than
what restaurant provides. I
might be wrong here. It
might be better for you to tell the difference in taste.
We usually use vegetable oil since it contains the least
cholesterol. If you are
talking taste and not afraid of high cholesterol, then the order
would be lard - peanut oil - vegetable oil.
The preparation of crispy chicken can be the same as http://www.outdoorstirfry.com/RecipesTipsChickenDishes.htm#Chicken_Fingers.
The only suspect from your description is the soy sauce.
Try replacing the soy sauce with a little salt (and ground
black pepper, optional). You
can still use your way of deep frying.
Let me know the outcome.
Have fun!
|
| Comment
from Joseph, San Diego |
I
am not a customer yet, but I hope to be one soon. Your
PowerFlamer looks awesome!
I
was looking through your customer feedback, and saw a letter from Ashu
in
Boston
who had questions about how to get fire and that smoky flavor. You
seemed to be unable to answer his question, so I would like to
offer my advice, since these are things I achieve very
consistently.
I
stir fry at least 5 times a week. I use a well-seasoned, 16
inch, hand-hammered carbon steel wok. I purchased my wok
from a vendor in
San Francisco
's
China
Town
, who claims that she sells this exact wok to many of the
restaurants there. I also use a nice wok stove I bought from
her, although it is only a mere 32,000 BTU instead of the 130,000
BTU PowerFlamer (I hope to upgrade to the PowerFlamer very soon!).
Nevertheless, the bottom of my wok glows RED HOT within
30 seconds.
In
my experience, massive heat + too much oil will give you fire.
Sometimes I add too much oil at the beginning and get a little
fire, but it soon goes out as the oil cooks away. One time,
however, I added extra oil at the end and got another fire.
Though I am somewhat experienced and my fires are controllable, I
prefer to avoid fires for safety reasons; I do not wish
to burn down my apartment building. But I might play
with fire if I was in a place where that was not a concern.
About
the smoky flavor (is this the 'wok hee?'): I think it's the
wok (plus a lot of heat). My theory is that the smoky flavor
comes from the very hot oil -- not only the oil that you add at
the beginning, but also the cooked-on oil that comprises the wok's
seasoning. I know you recommend a stainless steel wok, but I
tell you that I have no trouble keeping my carbon steel wok clean
and seasoned (does a stainless wok even HAVE a seasoning?).
When I put my wok on the fire, it starts smoking immediately.
Adding a little oil makes a
LOT
of smoke. Sometimes I can't even see the food in
the bottom of the wok because there's so much smoke. Believe
me, that smoky flavor is a BEAUTIFUL THING!
|
| Name: |
Lanh, California |
| Feedback: |
I
chat with my wife. First
at all I mounted the stove on the top of the table (wheels table)
and underneath of it I put a propane, so my wife can move the
stove anywhere she wants. My wife enjoys to use your stove very
much, five day a week. And she said only one thing when she use a
small pan or pot it does not stay well on the top of the stove.
|
| Our Answer (if any): |
|
| Name: |
Dickson, California |
| Feedback: |
I
talked to my parents regarding the stir fry stove. The
following are their comments:
1.
it took some getting used to because it is much stronger than
anything they used before;
2.
once they overcame the power, they liked it very much.
|
| Our Answer (if any): |
|
| Name: |
Roger,
California |
| Feedback: |
We’ve
used it twice but love it. |
| Our Answer (if any): |
|
| Name: |
Ashu, Boston |
| Feedback: |
I am extremely fond of Chinese
cooking, that is the reason I am purchasing this stove. I have a
passion for cooking. For quite sometime I had been trying to
experiment with Chinese recipes but somehow never succeeded in
getting a very good quality. I figured that one of the most
important things missing in my cooking was the high powered flame.
I started looking for a stove online and luckily landed on
your website.
I am also fond of collecting good recipes from all over the world
(Chinese being my favorite). I found some good recipes on your
website too. However if you could suggest me a book or a website for
some really good recipes (both popular and authentic), I would
really appreciate it. I guess you are a Chef, so can know better
than you would? Thank you for
everything.
The flame from the stove is blue at the
bottom but it is yellow at the middle/top portion of the flame. Is
that ok?
I noticed the flame comes from the holes in the center, but at
few places the flame also comes from the rim. Any chances that this
is being caused due to a leakage at the rim, or is this how it is
supposed to function?
I have just experimented with the stove couple
of times. The first time I used a non-stick wok and it kind of burnt
from inside. So I will be visiting our China town soon to buy a new
wok. I guess I should not have used the non-stick wok on such a high
intensity flame. Well few mess ups are necessary to master the
technique... what do you say?
|
| Our Answer (if any): |
I did ask my colleague about any
recommendation on Chinese recipes. As you suspected, we are all
home-bounded chefs who learned from our parents and society and have
not read enough books to consider any to be highly recommendable.
Personally I think "Stir-Frying: Vegetables" by Wei-Chuan
Publishing, 1455 Monterey Pass Road, #110, Monterey Park, CA 91754,
Tel 213-261-3880, is a good VHS video tape to watch. My colleague
also suggested to try amazon.com.
Little yellow flame at the top and small leakage along the rim
are fine and normal. When
you increase the stove power, it is going to fill the entire bottom
of a wok.
We do not recommend non-stick wok since the non-stick layer can
not withstand high heat (sorry for you to find it out in a hard
way). We neither
recommend buying iron wok. Iron
is very good in conducting heat however it needs additional step
after cooking (such as cleaning, heat drying and then applying
cooking oil to prevent from corrosion). We
recommend using stainless wok. There
is an example from out product web page http://www.outdoorstirfry.com/products.htm.
|
| Name: |
Robert, the Netherlands. |
| Feedback: |
1.
The flame of the stove is indeed very powerful, but too much
centered to the middle of the wok. With other wok burners the
flame is more scattered over the wok.
2.
The wok that came with the wok burner has short handles, as a
result of this sometimes you lose the hairs on your hands/arms. I
bought a wok with a long handle, this solved the problem.
|
| Our Answer (if any): |
1.
When the stove power is increased by turning the red cap regulator
to more ON, you should observe that the flame increases to cover
more wok bottom area until it reaches out all area defined by the
wind guard (9” diameter). Most
wok burners out there use low pressure gas.
Their flame is not as powerful to reach other area other than
where it points at. This
is why they have to build a lot of holes covering a lot of area,
which results in low efficiency.
2. The
wind guard is designed such that proper handling will not hurt your
bare hand.
- First
you should operate on the opposite side of those two flame
windows on the wind guard since they emit powerful flame;
- You
should not come close to those two windows whenever the stove
is ON. this means that your hand should not pick up the short
handle on the side of wind guard windows. Usually a dish is
light weight enough for you to just operate with the handle on
your side;
- Try
not to lift the wok during cooking. Tilting is good. Lifting
may permit the flame to escape from within the wind guard to
reach you. Thus we suggest you do not do those tossing actions
often seen in TV shows. Tossing
is never a traditional cooking method.
- If
you are willing to see some demo, please go to http://www.outdoorstirfry.com/howtouse.htm#TutorialVideos.
In the demo you
will see that we are using our bare hand to operate one short
handle.
- It
is also a good practice to turn OFF the stove via the red cap
regulator after you complete a dish. In this way there
is no flame to hurt you when you want to lift the wok to move
the dish to a plate. Remember also to close the
propane valve after the entire cooking.
|
| Name: |
Dietrich, Germany.
|
| Feedback: |
thanks a lot, especially for the
fast and great service. I hope the product is as perfect as the
service. 10 days of shipping is already quite fast. It is -5
degrees celcius (23F) here at my place. There are still a few
months until "wok time outside" to go.
|
| Our Answer (if any): |
|
| Name: |
Tim, California, USA.
|
| Feedback: |
Thank you. It arrived today. I set it up and cooked my
first stir-fry on it. I've never used a
wok that got this hot, so I'll have to practice to get good with it. A
nice product. |
| Our Answer (if any): |
|
|
