h a l f b a k e r yRomantic, but doomed to fail.
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When cooking with a wok, it is desirable to periodically flick its contents into the air. This means that the wok can never be left unattended. Wok's Up! solves this problem by introducing a spring loaded base action into the instrument.
With Wok's Up!, food will automatically be thrown into the
air at preset intervals, or randomly tossed if desired. It's a wind up mechanism, with the required energy being stored in a circular spring and released in increments. Simple heat shielded knobs allow for interval time and amplitude strength to be set.
note - Wok's Up must be entirely dismantled and thoroughly cleaned after each cooking session to remove all cooking oil and food particles that will have inevitably gained access to the mechanism.
Wok's Up!
http://modernistcui...how/Wok_Cutaway.jpg
cut away photograph of Wok's Up! in action [xenzag, Jul 13 2014]
[link]
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I dunno. Call me a purist. I love taking the metal
scooper and tossing everything in the air myself. It's
part of the process. And I like to pick certain things up
to toss to cook less, and leave things behind to cook
more. But I give you credit for the idea, just not a bun
to go with your wok. Sorry. |
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I would pay 19 billion dollars for this idea, but What's App?
No. |
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Bliss - you can still do your manual tossing, but Wok's Up! would provide you with some wrist resting time - ha. |
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Maybe. Just maybe. Hmmm. Do my wrists look tired to
you? |
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You could just by an industrial wok, as used in mass
production, which has a motorized cam that tosses
(or at least violently jiggles) the food. |
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There's also a commercial stir-fryer intended for
continuous (as opposed to batch) production. It's
basically a very long rectangular plate with ridges on
it in a herringbone pattern. It oscillates violently
from side to side, not only jiggling the food but
affording a net overall movement along the plate. |
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There exist pieces of metal that can flex from one
curvature to the opposite curvature. Use this for the
bottom of your wok. Starts out concave, but flexes to
become convex when you want the wok to toss food.
Then flexes the other way, becoming concave again. No
food ever need gain
access to the mechanism that causes the bottom to flex. |
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That's not a bad idea. If the bottom were made of a
bimetal, you might even be able to drive the whole
thing by heat alone. |
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Too practical for me. Must be mechanical. |
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I enjoy being randomly tossed as much as the next man. Bunned. |
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You're talking about fried club again... |
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//I enjoy being randomly tossed as much as the next
man.// At last the penny drops. |
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