"Chemiker" > wrote in message
...
> On Sat, 18 Dec 2010 14:53:13 -0800, "Steve B"
> > wrote:
>
>>
> wrote in message
. ..
>>> "James Silverton" >
>>> wrote:
>>>
>>>>Overall, I do believe that if you have gas, a regular
>>>>wok produces the best results.
>>>
>>> I have an electric stove if that matters any
>>>
>>> I guess maybe if I did get a wok..... I should look at
>>> the self contained electric models?
>>
>>I own an electric wok, and the only thing I use it for is to steam fish.
>>It
>>works very well for that. For wokking foods, it does not attain near
>>enough
>>heat, and foods have to cook much longer, making them softer, and less
>>tasty.
>
> If I may suggest: I saw a show on TV not too recently, about how one
> can smoke on the stovetop with a wok. They spake the truth.
>
> You can take a cheap stamped wok, put chips in the bottom, put a cake
> rack above that, then food, in a bed of al foil. Cover. Put it onto a
> small (!) burner, turn up the heat until smoke starts coming. Back off
> heat until it becomes consistent. 20 minutes. Meats get to 160, but
> smoked and the smoke alarms do not go off. Another way of using the
> wok without 20000 BTU of jet fuel.
>
> Salmon this way is quite good.
>
> Alex

I have some very delicate smoke detectors, so I don't think I will try it.
But I do like salmon cooked on a soaked Home Depot piece of 1 x 8 cedar.
And I like to add marinade to the soaking process, keeping it shallow so
that you have to turn it, hence, the wood soaks up more marinade. Or lemon
juice, or whatever's your thing.

Steve