A few years ago, I was making the leap from kettle to electric eel.
The idea of cooking with the kettle and electric eels at the same time was appealing.
The kettle can hold all the ingredients you want, so you can keep it stocked for hours or days.
And it’s the best thing to do for those cold, rainy days when you don’t want to eat all the food you want.
The electric e-wok was supposed to be an improvement, too.
A few months ago, we went out to the New York City-area restaurant scene and met some of the best electric kettle cooks in town.
The next time we were in Manhattan, we decided to take advantage of the opportunity to test the waters of cooking in a gas-fired kettle.
A year later, we’re still in the kitchen and experimenting with our first batch of electric ewoks.
In this episode of the New Yorker, we learn how to make the electric kettle and what the pros say about the new electric eeplink.
You might also like: How to make your own eel recipe from scratch, and how to learn to cook from scratch.