First Attempt at Wok Hei (Not quite there but damn it was good) (Oh and lots of pics)

r270ba · January 26

Finally finished Breath of a Wok...very good read. Thanks to all who have helped me on this new culinary journey. Thought I would share some pics from my first attempt. We decided to go with Mongolian Beef which I know is an American made Chinese recipe but my family loves it and my son can't eat it most places because of an egg allergy. It was a pretty big hit even for the first attempt.

My egg was frozen solid so I used a burner...it was soooo windy out that I had to use the burner in the garage. I am from SC and this kind of sanitary cooking is acceptable :))

The last picture is of my wok cleaned. Any suggestions on the look of seasoning? Does it look ok? Anything else I should do?

Thanks for looking!

Richard Fl · January 26

Looks like you are on your way to wok heavan. Wok looks great also. It will pick up patina over time.

r270ba · January 26

Thanks!

duck_hunter · January 26

great cook,

too many more pictures like this and I may order the wok now instead of Feb as instructed

Richard Fl · January 26

Maybe this movie will have you ordering the wok SOOON!

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1277631&catid=1

duck_hunter · January 26

just got busted 3 min in, was re instructed not to order until Feb.

paqman · January 26

Looks good! Your wok looks about the same as mine when I first seasoned it. It will darken with time. Oh and don't worry if the seasoning peels off a little at first...

Chubbs · January 26

duck_hunter said:
just got busted 3 min in, was re instructed not to order until Feb.

Huh?

duck_hunter · January 26

Chubbs said:

duck_hunter said:
just got busted 3 min in, was re instructed not to order until Feb.
Huh?

Watching Richard wok porn

Pjoe · January 26

So how did you season that puppy? I used the stir fry chives method and mine looks nothing like that. Thinking I need to to take i down and start over.

tjv · January 26

vittles look great, wok looks great....

wokking on that type of burner is a new experience on temp control....lol

t

r270ba · January 26

@pjoe I used The Wok Shops seasoning method. Wash and that thing with soapy water. Oven at 450. Oil that bad boy on both sides and put it in the oven for 20 mins. Then cook some chives in it until they are almost black.

@tjv thanks and it definitely was different. Next time I will turn it up even hotter. Egg is much easier!

tjv · January 26

If going hotter on the propane cooker, ya might want to read up on smoke point, flash point and such with cooking oils. You can ignite the oils very easily on those propane cookers. Don't ask me how I know......also good to know for wokking on the egg.

all about cooking oils

t

r270ba · January 26

Thanks...I will Take a read.

RAC · January 26

This was my first and man was it good!

http://eggheadforum.com/discussion/1147691/first-wok-cook-thanks-jfm0830-and-vi#latest

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First Attempt at Wok Hei (Not quite there but damn it was good) (Oh and lots of pics)

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