![]() ![]() When I use the carbon steel or cast iron wok, I don't hesitate to blast it at high heat on the 21,000 BTU burner. There was no need to rush to clean the wok right after cooking! As you can see from the video recap below, the Excalibur wok can be heated on a big burner, though I keep the heat at medium-high. It heated up quickly, retained heat on its walls, stir-fried with a certain "shoosh shoosh", and cleaned up easily after it was left to sit to cool. I was ready to dislike the Excalibur but it was HIGHLY likeable. Similarly, if you own a nonstick coated wok, let us know about it! Does the Excalibur Wok Perform? If you own this wok, please contribute your insights. (Below, the Joyce Chen Excalibur is on the left and the carbon steel Joyce Chen is on the right.) After using it on and off for nearly six months, I have thoughts to share. There is a simple initial seasoning process on the label and then after that, it was time to cook. Wondering if the Excalibur coated wok had mythical powers, I bought one in November 2021. However, the Joyce Chen carbon steel wok is not as easily obtainable as it's nonstick kin with an Excalibur coating (what a shock-and-awe name!). If that doesn't work out, I suggest a heavy gauge carbon steel Joyce Chen wok. “I’m not going to tangle with that guy.When people ask me about buying a wok, I point them to the Wok Shop in San Francisco's Chinatown. “I’m going to mark everything excellent,” Pier 4′s Athanas said before even taking his first bite. Then again, it’s possible the restaurateurs held back. Despite a few hiccups (goose livers “overcooked to the point of toughness”), the reviews were positive. He had secret weapons: five charming Spinazzola children as servers a $1,150 ingredient budget for the likes of escargots and mousse au chocolat blanc and no fewer than 30 bottles of wine. One disgruntled restaurateur called him “the one critic who actually enjoys killing the great chefs of Boston.” But in 1980, 12 giants of the dining scene - including Anthony Athanas, Edith Ban, George Berkowitz, Moncef Meddeb, and Lucien Robert - got their chance for payback when Spinazzola invited them to grade him on a meal he’d prepare for them in the Globe kitchen. Devra First is the Globe’s restaurant critic and food writerĪ Chance for Restaurateurs to Get Revenge on a Globe Food CriticĪnthony Spinazzola started his column Let’s Eat Out in early 1969, and soon developed a reputation for speaking his mind. Through mentorship and by example, they helped create a landscape where chefs such as Jody Adams, Barbara Lynch, Lydia Shire, and their successors could survive and thrive. But she was always a Cambridge presence, often spotted shopping at Savenor’s near her home.Ĭhen and Child encouraged Americans to broaden their palates and open their minds, to take cooking seriously, and to take women seriously as cooks. That series and Child’s Mastering the Art of French Cooking earned her far-flung renown (and a Globe column the first one, also in 1963, was headlined “Dijon - The Devil’s Own Mustard”). The show was filmed in the same WGBH studio as The French Chef, through which Julia Childtaught viewers to make beef bourguignon, bouillabaisse, and perfect omelets. It was broadcast nationally and in several other countries. A 1963 Globe review of her Joyce Chen Cook Book called it “the finest book on authentic Chinese cooking ever published in the United States,” but it was through her public television show Joyce Chen Cooks that she had the widest reach. Joyce Chen introduced diners to dumplings (which she famously called Peking ravioli) at her eponymous Cambridge restaurants. ![]()
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