"Drew Cutter" > wrote in message
...
> Can a griddle be used to do stir fry ? I'm looking at electric griddle
> that has 1500 watts.

Google teppanyaki.

In article >, Drew Cutter >
wrote:

> This seems to be closer to what I'm looking for. Thanks. How does this
> differ from stir fry ?
>
> Paco's Tacos wrote:
> > "Drew Cutter" > wrote in message
> > ...
> >> Can a griddle be used to do stir fry ? I'm looking at electric griddle
> >> that has 1500 watts.
> >
> > Google teppanyaki.
> >
> >

Teppenyaki is a large surface where the cook places foods out flat and
spatters sauces and herbs on it. In the process, teppanyaki restaurants
feature cooks who juggle, perform comic antics, and do other things to
entertain as they cook. Teppanyki is an experience.

Stir fry is a fast cook in the wok. Everything is precut, and is
stirred frequently to continuously as it cooks, but the cook just stands
there and stirs. No show, no flair.

jt

jt august wrote:
> In article >, Drew Cutter >
> wrote:
>
>> This seems to be closer to what I'm looking for. Thanks. How does this
>> differ from stir fry ?
>>
>> Paco's Tacos wrote:
>>> "Drew Cutter" > wrote in message
>>> ...
>>>> Can a griddle be used to do stir fry ? I'm looking at electric griddle
>>>> that has 1500 watts.
>>> Google teppanyaki.
>>>
>>>
>
> Teppenyaki is a large surface where the cook places foods out flat and
> spatters sauces and herbs on it. In the process, teppanyaki restaurants
> feature cooks who juggle, perform comic antics, and do other things to
> entertain as they cook. Teppanyki is an experience.
>
> Stir fry is a fast cook in the wok. Everything is precut, and is
> stirred frequently to continuously as it cooks, but the cook just stands
> there and stirs. No show, no flair.

You just don't go to the right restaurants. I've been to places where
the stir fry cooking stations are open for viewing so people can see all
the pretty flames.

Matthew

--
I'm a consultant. If you want an opinion I'll sell you one.
Which one do you want?

In article >, Drew Cutter >
wrote:

> JT , any suggestion on where to go to learn teppenyaki cooking ?

I wouldn't know on that one, perhaps a culinary school or college. I'd
start off going for a dinner or two at some tappenyaki restaurants so
that you have an idea what the art is about. To be good at it, you have
to be able to cut food fast, keep things moving fast and smooth, be able
to juggle and at the same time cook some relatively simple dishes. The
art is more about entertaining, where the food is the focal component,
although the food network challenge recently aired shows there is some
level of culinary potential to be had.

If after seeing this, you feel you have what it takes to persue this art
form, then perhaps you could talk with some of said restaurants cooks
for recommendations and getting started.

Sorry I can't be of better assistance on this one.

jt

In article >,
"Matthew L. Martin" > wrote:

> You just don't go to the right restaurants. I've been to places where
> the stir fry cooking stations are open for viewing so people can see all
> the pretty flames.

Oh, I've been to them, too. They just aren't the same experience as
having the hibachi be your table directly.

jt

In article >, Drew Cutter >
wrote:

> I don't even live near a restaurant who does tappenyaki. This might
> mean a trip to a larger city near by. Maybe a international grocery
> store like jungle jims or whole food.

Don't know about Jim's, but Whole Wallet - er - Whole Foods doesn't have
tappenyaki.

jt

In reading further in this thread, it occurred to me that the original
poster was asking about using a home griddle for tappenyaki cooking.
One other, VERY important thought occurred to me; most griddles sold
today are non-stick. No one should ever cut anything with a sharp steel
knife on a non-stick surface of any form (as it is, use only nylon
utensils with any non-stick surface, hard plastics and metal utensils
will destroy said non-stick). If someone wants to use a table top
griddle for tapenyaki, it must be a stainless steel griddle. And even
then, the largest I've seen will be tight quarters for full tapenyaki.

jt

In article >, Drew Cutter >
wrote:

> > Silit Teppanyaki Asian Table Grill , This is on Amazon .What do you think
> > of this ?

The problem here is the non-stick cooking surface. Again, if you want
to cut on the grill the way the restaurant chefs do, this surface will
not work.

Looking around for home tappenyaki grills, the best I found was an
almots $2000 table that requires either a 240V wiring set-up or gas
feed. Not the sort of casual cooking toy most of us want.

BUT

I thought of this:

I tried looking for a stainless steel two burner griddle, but all I
could turn up was those with non-stick surfaces.

But I saw some stainless steel cookie sheets, and I got to thinking that
perhaps a heavy gage steel cookie sheet would do the trick.

If that can't be found, perhaps a metal stock liquidator might have a
sheet of stainless that can be used. You'll need a a machinist friend
to die-grind and deburr the edges, and bead blast it to clean it up. If
you have a glass or ceramic cooktop, this option will not work, as the
heat spread can damage the cooktop surface.

Here is some important specs if you wish to tackle making your own:

You need a sheet of 316 Stainless, thickness is .062-.093 or a range of
1/16 to 3/32 thick, in metric that is 1.5 mm to 2.0 mm.

Measure your stove front of front burner or burner grid to back of back
burner or burner grid. Add 2 inches to this.

Measure your stove left to right across the widest burner or grid. Add
4 to 8 inches to this, depending on how much lower temp side area you
want (and how much space around the stove you can accomdate).

When using, you will have two hot spots if both burners are on, with
lower temp areas to the sides (thus the extra width left and right).

Washing will be the same as any ordinary stainless, but do to the size,
forget the dishwasher.

Hope this helps, and good luck.

jt

In article >, Drew Cutter >
wrote:

> Question : what should i look for in a two burner grill/griddle plate.
> For run off of meat juices , etc ? I did a allot size search to find one
> that would fit over the grill of the electric grill / griddle.

For tappenyaki, first and formost, Stainless steel surface, or hard
anodized aluminum, but regardless, NO NON-STICK. Tappenyaki involves
cutting food on the grill surface during cooking, so I cannot stress
this point enough.

That said, juice flow is minimal. Tappenyaki is dryer than stir fry.
Juices cooking out don't flow far before boiling off, and the fluids
added are just enough to moisten. You do not end up with anything stew
like, like you can on some stir fry dishes. Also, remember that like
stir fry, this is high heat. Another reason to avoid non-stick, as most
non-stic surfaces do not like this high a heat level.

I should also add that in cleaning, you will never get a polished,
like-new surface. Anyone who has been to a tappenyaki restaurant that
has been open for a while can tell you that the cook surfaces at the
tables do have permanent char stains that won't wash away. This is
normal and acceptable.

jt