On Mon, 11 Aug 2014 18:59:58 -0600, Mayo > wrote:

> On 8/11/2014 5:52 PM, sf wrote:
> > On Mon, 11 Aug 2014 13:52:48 -0700 (PDT), Cherry >
> > wrote:
> >
> >>
> >> Someone a while back posted this article in the New York Times where an Asian restaurant did away with their gas cookers in installed a bank of single induction hobs. Not only did they fine them excellent for their Chinese cooking but it created a much more pleasant working environment for their chefs.
> >>
> >> http://www.nytimes.com/2010/04/07/di...2RI%3A16%22%7D
> >
> > So much for the claims that Chinese restaurants couldn't use electric.
> >
> Um, read on please:
<snip>
>
> “If you gave me a choice, I would definitely prefer gas, especially if I
> am making fried rice,” Mrs. Tran said. “When I do fried rice, I have to
> toss it around. With induction, you have to kind of stir-fry, and it
> doesn’t get that charred kind of charcoal taste.”

I did read it and frankly, "that charred kind of charcoal taste" has
never been present in any fried rice I've ever eaten. Maybe he thinks
burned rice is something to be proud of, but I don't.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.