Originally Posted by
WhyFi
Well, **** - I can whip up a half-way decent egg fried rice.
About a month ago, after watching some cooking videos, I decided to dig out my wok, strip it, re-season it, and give it another whirl. It didn't work so well with the old range, but the new induction jobber does a better job of getting it rippin' hot (though I'll be limited in terms of batch size). I've done some noodle stir-fries over the last week, but today was the first fried rice foray - turned out pretty well (though it could have used a little more soy sauce).
1. "You'll never convince me that a
shrimp egg fried this rice!"
2. I've been thinking about an inductions stove for my next kitchen. The problem is I'd have to replace all my saucepans and stockpots. Also, I'd have to re-flatten the bottoms of some skillets - or replace those.