i got an induction wok the other day and tested it out with the School of Wok vegan chow mein shown here. i also steamed some Thai basil dumplings in a bamboo steamer our neighbors gifted us when they moved away. the result? hella friggin’ tasty delight. lightly fried tofu, onion, bell peppers, broccoli, bok choy, and noodles with a basic sauce.
I kinda like it. Its never occurred to me to adjust the color settings. I may have to try that with some of my photos before sharing recipes with friends, particularly since lighting in our place isn’t always the best.