Iron Chef

[karohemd]

Ah, I know what the hype is about it now. It's a rather cool program (on Challenge).
And I know why he's called the Iron Chef, he cooked some pak choi in a wok and then took a bit out of it with his bare fingers to taste it. We are talking about a hot wok with smoking oil in it!

Comments

[whiskeylover.livejournal.com]

But Iron gets hot... Now if he'd been labelled the asbestos chef....

[nevecat.livejournal.com]

Uh...yeah?

You're *not* meant to do that to check it tastes nice?

Re:

[karohemd.livejournal.com]

The emphasis being on with his bare fingers. Smoking oil is how hot? 200 degrees C or higher?

Re:

[whiskeylover.livejournal.com]

That doesn't mean that whatever is cooked in it is anywhere near as hot, and particularly salad like substances, which are generally only fried briefly, tend to keep to a bearable temperature.

Now, if he had taken out a deep fried Mars bar from the deep fat frier, I would have been (very) impressed

Re:

[omentide.livejournal.com]

I do that!

I also set fire to the kitchen on a regular basis.

Re:

[karohemd.livejournal.com]

I know, but how do you touch what's being cooked without touching the oil?

This is one of my big failings as a cook, I can't touch boiling hot stuff like my grandparents could...

Re:

[whiskeylover.livejournal.com]

i find it works reasonably well, actually- as long as one doesn't try to turn some meat that has a very sticky marinade on it and gets the boiling sugar/ golden syrup clinging to one's hands as a result