On Jul 4, 9:14 am, George > wrote:
> <RJ> wrote:
> >> On Tue, 03 Jul 2007 17:59:35 -0400, George wrote:
>
> >>> Mitch wrote:
> >>>> I can't seem to get "that taste."
> >>>> Don't even know how to describe it.
>
> >>>> My fried rice is good, but it's just not like takeout, which I love.
>
> > When I was experimenting with Chinese cooking,
> > I got the wok, ingredients, cookbooks, etc.
> > No matter what I did, results tasted like "hash".
>
> > At some point, I gave up.
> > There are some dishes best left
> > to the people who do it every day.
>
> > <rj>
>
> If you like using a wok the only thing missing in a typical home is a
> really high output burner and appropriate venting. You can get various
> gas burners that you can use outside and get a much better result.

I was thinking the same thing. Maybe one of those propane things you
use to heat the oil for deep frying turkeys would generate enough heat
to get the right result.

Christopher Helms wrote:

>> If you like using a wok the only thing missing in a typical home is a
>> really high output burner and appropriate venting. You can get various
>> gas burners that you can use outside and get a much better result.
>
> I was thinking the same thing. Maybe one of those propane things you
> use to heat the oil for deep frying turkeys would generate enough heat
> to get the right result.
>

I have an older version similar to this:

http://www.amazon.com/Eastman-Outdoo.../dp/B0000CAQ0R

My burner is ~100,000 BTU. Here is a good shot of what a high output
burner looks like in action and a good description of why it works:

http://forums.egullet.org/index.php?showtopic=77281