This is part of what he said:
“I am staying in a modern flat in Beijing over the summer and one of the great things is being able to cook on a high-powered burner. I can actually get some smoking happening quickly, and attempt to flash-fry things.
“I’m sure this is nothing Â compared to restaurant kitchen stoves, but it would be great to cook like this back in England, and it makes me realise how puny my UK cooker is. I guess it might be possible to buy Chinese stoves in England, but even then is out domestic gas supply suited to them?
“I know Chinese restaurants in the UK must be able to do it, and I saw the guys from Yang Sing in Manchester do a cooking demo last year, and instead of using the outdoor kitchen provided, they rolled in their own can of propane with a wok-holder attachment fitted to the top! Great, but I’m guessing this isn’t very wise (or probably legal) in the UK to have indoors.”
Thanks Graham! Frankly, I’d like some advice on this too! At home I have a supposed ‘wok burner’ on my gas cooker, but it’s not really satisfactory. At the moment I’m considering more high-powered models, and the possibility of an induction cooker, which I saw being used in the kitchen of Neil Perry’s Spice Temple in Sydney. Not traditional, but extremely hot, fast and effective.
I realise that it’s not possible to have the volcanic heat of a Chinese restaurant burner in a London flat, but what are the best options around? I suspect this might be a useful discussion for many of us…