It was an experiment and turned out really well, definitely the best shrimp pasta I made. Thanks to the fact i could control the cooking process so easily (because wok has almost zero thermal capacity) the ingredients kept their freshness and each flavor was very distinguishable. Especially the butter was really fresh and silky. Only downside i found so far is the cheese sticks to the wok quite a bit and its hard to wash.
tale_surovi
You have to work on your flipping game.
ybs62
What’s the brand of the burner?
Alarming_System9955
Serious Heats
FriendlyPace3003
Meanwhile I’ve been making a recipe from The Wok each week on my sad, apartment, electric cooktop.
TheBigDickedBandit
Those shrimp are rubber I guarantee it
xeric
Are you using a foot pedal to control the flame?
Nautical_Data
No salt or pepper!?
illegal_deagle
The shrimp should be the very last thing you throw in that pan. Even just the residual heat would cook them through. These are wayyyy overdone.
Jusmon1108
Holy Christ, that was painful to watch. Should have been done in the first 2 minutes.
PortlandQuadCopter
I was waiting for his nylon windbreaker to catch fire.
janesfilms
Yum, looks amazing. I wish I had the outdoor space for a killer setup.
jovialguy
Shrimp, on that amount heat, takes 2 minutes to cook, tops.
I’d suggest next time, throw in oil and butter first, let it get ripping hot, then cook the shrimp and caramelize nicely for 1:30 minutes, then take them out and rest on a plate.
In the last 30 seconds of your pasta, throw the shrimp back in. Result will be delicious buttery shrimp
zhrimb
This is like watching someone take their driving test in a Formula 1 car LOL
adhq
Best tools in the world are useless if you ain’t got a clue how to use them
theFeralBanannna
Rubber Shrimp recipe
birdlover_
🫠
reforminded
Well this is hot garbage.
x-BeTheWater-x
Has the heat of a professional kitchen’s wok, proceeds to cook it longer than I would on my domestic stove 🤦🏻♂️
21 Comments
Hell yeah
I think the shrimp is cooked.
It was an experiment and turned out really well, definitely the best shrimp pasta I made. Thanks to the fact i could control the cooking process so easily (because wok has almost zero thermal capacity) the ingredients kept their freshness and each flavor was very distinguishable. Especially the butter was really fresh and silky. Only downside i found so far is the cheese sticks to the wok quite a bit and its hard to wash.
You have to work on your flipping game.
What’s the brand of the burner?
Serious Heats
Meanwhile I’ve been making a recipe from The Wok each week on my sad, apartment, electric cooktop.
Those shrimp are rubber I guarantee it
Are you using a foot pedal to control the flame?
No salt or pepper!?
The shrimp should be the very last thing you throw in that pan. Even just the residual heat would cook them through. These are wayyyy overdone.
Holy Christ, that was painful to watch. Should have been done in the first 2 minutes.
I was waiting for his nylon windbreaker to catch fire.
Yum, looks amazing. I wish I had the outdoor space for a killer setup.
Shrimp, on that amount heat, takes 2 minutes to cook, tops.
I’d suggest next time, throw in oil and butter first, let it get ripping hot, then cook the shrimp and caramelize nicely for 1:30 minutes, then take them out and rest on a plate.
In the last 30 seconds of your pasta, throw the shrimp back in. Result will be delicious buttery shrimp
This is like watching someone take their driving test in a Formula 1 car LOL
Best tools in the world are useless if you ain’t got a clue how to use them
Rubber Shrimp recipe
🫠
Well this is hot garbage.
Has the heat of a professional kitchen’s wok, proceeds to cook it longer than I would on my domestic stove 🤦🏻♂️