Looking for Wok Wisdom

bodski

Several years ago when I began my BGE adventure, like many here, I went on an accessory binge. Looking back, I now realize how twisted I'd become. One of my lowest moments was when I bought my wife a Smokeware chimney cap and a wok for Mother's Day. I honestly thought she'd love them. This was the same year I bought her a meat grinder for her birthday, by the way. (She doesn't Egg - but she likes the results.) Anyway, I've recovered somewhat and have made up for it many times over. And now, I think it's even safe to pull the brand new, unused wok out of exile without opening any wounds, which brings me to purpose of the post.

Does anyone have any suggestions for a beginning Egg wokker? Do I need to season it before using? Any good starter recipes? Any dos and don'ts? Any info is greatly appreciated. Thanks. 

Mattman3969

Yes on the seasoning of the new wok.  Follow this video from the Wok Shop and you'll be good to go.  

http://youtu.be/hNPe5-swL-k

Stir frying is a bunch of fun. I have done my fair share of it on the egg. You can go back and search my post or even better search for @Village Idiot (way better at this than me) and start getting some ideas.  If you have questions don't hesitate to ask.  

Carolina Q

bodski said:

I bought my wife a Smokeware chimney cap and a wok for Mother's Day. I honestly thought she'd love them. This was the same year I bought her a meat grinder for her birthday...

Go for the gold, man... get her a vac sealer for your anniversary!!

blasting

A smokeware cap for mothers day, and a meat grinder for her birthday!!!

I must meet you and your bride someday!

Your post made my whole day.  Thanks for your honesty.

FATC1TY

Just be prepared, cause using the wok is so much fun. But it's so much work.

I love, love, love stir fry, making mongalian beef and whatnot on the egg in the wok. But the prep and the amount of bowls/plates gets daunting in some cases. It's 98 percent prep, and then literally.. minutes at best of cooking. Great eats though.

Get a good wok, I like the one ceramic grill store sells. Scrub it well, wash it a few times, and season it up a bit before use.

Make some rice, and let it cool, and toss it in a bowl in the fridge. You'll get the itch.

RRP

As he just said preparation is the key since a wok cook goes so fast. One trick that works for me is after my wok is inside and the dome temp is 325 - 350 then I close my bottom vent completely open the dome and start cooking. That way your fire will not become an inferno. Good luck!

Mattman3969

Besides seasoning the wok you need to get yourself some good high temp gloves because if you are actually going to reap the benefits of the wok ability to quickly cook your meals quicky and not sautée them you may have some flames shooting up around the wok at any given time.   

As for a timing aspect you can do Mongolian beef in 30-40 of firing up the egg.  Other more involved cooks will take longer.  

bodski

Thanks for the advice guys. I might go for it next weekend.

jeffwit

I'll agree with the above. Cooking in the wok is, to me, the most fun cook on the egg. There is some prep involved, but the cook itself is quick, active, and fun. Really, there are only two or three decisions you need to make for stir fry. What sauce, what protein, and what veggies? I love cooking on my wok! (Got it from CGS, btw.)

SciAggie

I posted this a while back. Maybe it is of some value to you http://eggheadforum.com/discussion/1191401/wok-wednesday#latest

Mattman3969

I was just getting ready to tag you @sciaggie and @tarheelmatt & @theyolksonyou to come help this guy out

SciAggie

@Mattman3969 I'm in an airport at the moment. I'll jump in more when I have a better opportunity. 

Doc_Eggerton

Carolina Q said:

bodski said:

I bought my wife a Smokeware chimney cap and a wok for Mother's Day. I honestly thought she'd love them. This was the same year I bought her a meat grinder for her birthday...

Go for the gold, man... get her a vac sealer for your anniversary!!

My Father in Law bought my Mother in Law several cubic yards of chicken sh... fertilizer for the garden one year on their anniversary.  It did not go well.

SmokinTiger81

I believe the key book to get is The Breath of the Wok by Young

Focker

Skip the steel/metal wok utensils.  My All Clad set I found on clearance scratches the seasoning.  The Weber beech wood ones I too, found on clearance cheap, are much better.  

theyolksonyou

My advice. Get a spider. Get to temp and close the bottom vent most of the way. Use more oil than you think you need. Have everything on the table before you start. Be creative and have fun. Random order due to whiskey. Thanks for the shoutout @Mattman3969

GrateEggspectations

This is the best post I've seen in a while. My wife's birthday is coming up and I'm thinking I should get her an Adjustable Rig.

tarheelmatt

I'm not a book guy personally, but there's some great books on wok cooking. 

My recommendation is like @theyolksonyou, get a spider first.  Then a wok and season it well. Get a nice fire going,  around 450°. I use canola oil mostly with sesame oil drops for flavor. 

Make sure your oil is ready, or I like to say dancing , and getting to smoke point. 

Stir fry in small batches for optimum performance.  

Get some high cuff ,high temp gloves.  

As Yolk said, prep everything before and carry out to the Egg. Makes it easy.  

Look for different recipes. Try them out. Make mistakes,  learn from them, and get better. 

GrateEggspectations

@bodski - Did you see the other thread making mention of the cordless LoofLighter? Christmas is coming up and I thought it was worth mentioning as maybe you hadn't yet picked anything up for your wife.

northGAcock

tarheelmatt said:

I'm not a book guy personally, but there's some great books on wok cooking. 

My recommendation is like @theyolksonyou, get a spider first.  Then a wok and season it well. Get a nice fire going,  around 450°. I use canola oil mostly with sesame oil drops for flavor. 

Make sure your oil is ready, or I like to say dancing , and getting to smoke point. 

Stir fry in small batches for optimum performance.  

Get some high cuff ,high temp gloves.  

As Yolk said, prep everything before and carry out to the Egg. Makes it easy.  

Look for different recipes. Try them out. Make mistakes,  learn from them, and get better. 

Learned what I know from this man....and have been off and running. He and the Yolkman know what they speak. 

tarheelmatt

northGAcock said:

tarheelmatt said:

I'm not a book guy personally, but there's some great books on wok cooking. 

My recommendation is like @theyolksonyou, get a spider first.  Then a wok and season it well. Get a nice fire going,  around 450°. I use canola oil mostly with sesame oil drops for flavor. 

Make sure your oil is ready, or I like to say dancing , and getting to smoke point. 

Stir fry in small batches for optimum performance.  

Get some high cuff ,high temp gloves.  

As Yolk said, prep everything before and carry out to the Egg. Makes it easy.  

Look for different recipes. Try them out. Make mistakes,  learn from them, and get better. 

Learned what I know from this man....and have been off and running. He and the Yolkman know what they speak. 

Thanks Robin!  You're too kind.  

@bodski, here is a recent cook of mine.  I haven't broke the wok out in sometime.  That will change soon.  

http://eggheadforum.com/discussion/1192156/wok-n-roll-fantasy/p1

bodski

Thanks, @tarheelmatt, I bookmarked your recipe post. 

JJ4473

Speaking of woks...just made this paella in a wok on the EGG yesterday.  

Griffin

Any tips on re-seasoning a wok? I was unpacking boxes in the garage and came across mine. It was never unpacked at the last house and its probably not been used in 2+ years. I didn't look closely, but I suspect there is more than likely some rust. Does it need to be totally stripped down and re-seasoned? And if so, how? Thanks.

Richard Fl

I take old woks wash with a brillo pad a few times and if that does not remove the burnt grease, then spray with oven off sometimes several times until clean. Then re season.  Good as new IMO.

Focker

Griffin said:

Any tips on re-seasoning a wok? I was unpacking boxes in the garage and came across mine. It was never unpacked at the last house and its probably not been used in 2+ years. I didn't look closely, but I suspect there is more than likely some rust. Does it need to be totally stripped down and re-seasoned? And if so, how? Thanks.

Grif, if its flash rust, scrubbing with a slurry of water and Bar Keepers Friend should remove the rust.  I would then wash and season with oil of choice.  I personally, wouldn't worry about stripping the entire wok here.  It should come back to life quickly, using good amounts if oil in stir frying recipes.