Hello All,
One continuing frustration with at-home stirfry is that most cooktops don't really pump out enough BTU's for bao (爆).
I was thinking of doing a stir fry outside over a pile of charcoal instead of indoors on the stove. The trick with charcoal, of course, is using the right number of coals.
Has anyone ever tried this before?? Any idea how big a pile of briquettes one would use to make a wok hot enough for something like kung pao (gong bao ji ding)?
One continuing frustration with at-home stirfry is that most cooktops don't really pump out enough BTU's for bao (爆).
I was thinking of doing a stir fry outside over a pile of charcoal instead of indoors on the stove. The trick with charcoal, of course, is using the right number of coals.
Has anyone ever tried this before?? Any idea how big a pile of briquettes one would use to make a wok hot enough for something like kung pao (gong bao ji ding)?
