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drewaars
Posts: 63
Wok and spider are arriving from CGS today, and i'm pretty pumped to put it into action tonight. I've been searching around the forum and found a few different discussions on recipes and methods but I can't find the one i'm looking for. A section of the cookbook for woking would really be beneficial. I think the discussion I'm looking for was originally posted by Village Idiot and its a nice step by step with pictures and everything he used. If anybody knows what i'm talking about and where it is, a nice point in that direction would be much appreciated.
Also feel free to post any other good recipes and you feel like I should check out.
LBGE in Arlington, TX
Thanks and Gig'em
Comments
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These might help:
http://eggheadforum.com/discussion/1137610/village-idiot-is-king-of-the-wok
http://eggheadforum.com/discussion/1139410/woks-gazette-some-ramblings
jfm0830 has posted a bunch of detailed wok cooks with recipes you can search for.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
R2Egg2Q said:These might help:
http://eggheadforum.com/discussion/1137610/village-idiot-is-king-of-the-wok http://eggheadforum.com/discussion/1139410/woks-gazette-some-ramblings
jfm0830 has posted a bunch of detailed wok cooks with recipes you can search for.R@Egg@Q:Thanks for the honorable mention, since that post I have EGGspanded the wamblings.
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make sure you season your wok first. im assuming you bought a carbon steel wok?XL BGEJoe JRBaltimore, MD
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yeah, i'm gonna wipe it down with some bacon grease and then throw it in the ovenLBGE in Arlington, TXThanks and Gig'em
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Thanks R2Egg2Q & Richard Fl for the posts and feedback.
I raced the rain to get this done, but here's my first wok. Used a Village Idiot post on Mongolian beef. Used honey instead of brown sugar cause I forgot it to pick that up. SWMBO is on a bit of a diet so instead of having rice I made zucchini noodles. For a first try I was happy with it, gonna need some more proper tools next time. I'm a bit short on arm hair right now.LBGE in Arlington, TXThanks and Gig'em -
now how do i clean this damn thing. I just closed it up inside, cause I thought the sky was about to rip apart, got a feeling there's gonna be a lot of warm water and elbow grease go into this. I can't just burn it off with out burning the seasoning off right?
LBGE in Arlington, TXThanks and Gig'em -
i just use hot water to wipe clean so i can preserve the patina.XL BGEJoe JRBaltimore, MD
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do you have a dome on your egg? it looks like there isnt a dome in the pic. maybe its me.... lolXL BGEJoe JRBaltimore, MD
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drewaars said:now how do i clean this damn thing. I just closed it up inside, cause I thought the sky was about to rip apart, got a feeling there's gonna be a lot of warm water and elbow grease go into this. I can't just burn it off with out burning the seasoning off right? @drewaars bamboo wok brush from Amazon. They are still hard to clean but the bamboo does a better jobthan anything.Maumelle, Arkansas
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GATABITES haha yeah theres one on there, you can barely see it at the back of that picture. Thats usually what i do to clean my cast iron. This is probably gonna be pretty stuck though.Randy1 do you use water with that or do you heat it up and clean it like a grill grate?LBGE in Arlington, TXThanks and Gig'em
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@drewaars I used hot water ,but it seems like you never get them 100% clean. The brush makes a big difference though. Did you season with chives first?Maumelle, Arkansas
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yeah i bacon greased both sides popped her in the oven for about 20-30 min and then threw her on the egg with a bunch of chives, couldn't find chinese like all of the suggestions though. I was really impressed how it gave it that nice black coat.I'm probably gonna buy a chuan off amazon so i'll probably go ahead and throw the brush in and check it out.LBGE in Arlington, TXThanks and Gig'em
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What size wok did you get? I'm ordering one tomorrow from there myself.LBGE Virginia Beach, Virginia
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EggoMatic i've got a large and I got the 16 in. I believe the large cooking grid is 18 in and 16 in wok is a perfect fit with the handles. leaves just enough room to burn all the hair off the bottom of your arm. gonna have to buy a new set of welding gloves after my 4 legged egging partner took out my right hand gloveLBGE in Arlington, TXThanks and Gig'em
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@drewaars I ordered mine on Friday eve along with my spider. It should arrive on weds and I'm stoked dude.LBGE Virginia Beach, Virginia
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EggoMatic I overheard my wife telling her mom last night about it. If she was excited enough about it to brag on me to her mother, I must have done alright haha.LBGE in Arlington, TXThanks and Gig'em
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Um, I sure I'm missing something, but ...
What is the advantage of Woking on the BGE? Since the fire doesn't touch the food and is only used to heat the wok, wouldn't you expect the same results on a wok on your indoor gas range?
I'm thinking of writing a book - "101 ways to wok your dog"
(I'm a dog lover, don't punish me for the joke)
GrillinSailor
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@GrillinSailor You are partially right. Those that cook at a temperature of 400-600 are actually sautéing, not stir frying. The BGE is capable of achieving 900-1100+ degrees, which is much hotter than a stove can get, and is necessary for Wok Hei. Grace Young (Breath Of A Wok) says that professional Chinese chefs cook at a temperature 20 times higher than a kitchen stove can get. This high temperature allows the food to cook very fast, thus sealing in the nutrients and flavor. Sautéed Chinese food will taste good, but will lack that certain umami that sets it apart from the norm. I'm sure you've experienced that special Chinese dinner you've had at some restaurant in the past.
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Also stops the inside of your house from smelling like stale Chinese food for 2 days.lolGrillinSailor said:Um, I sure I'm missing something, but ...
What is the advantage of Woking on the BGE? Since the fire doesn't touch the food and is only used to heat the wok, wouldn't you expect the same results on a wok on your indoor gas range?
I'm thinking of writing a book - "101 ways to wok your dog"
(I'm a dog lover, don't punish me for the joke)
GrillinSailorThank you,DarianGalveston Texas -
Looks like I'll be woking soon enough! Can't wait!!LBGE Virginia Beach, Virginia
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I've always used my crawfish boil burner, but I just ordered this the other day after seeing it in action at my buddy's place (we made gumbo). I read the regulator is a low pressure unit, but I have a high pressure which really delivers massive BTU.
http://www.amazon.com/Alpha-Electric-Igniter-Portable-Propane/dp/B000W8JNLC/ref=sr_1_2?ie=UTF8&qid=1397007127&sr=8-2&keywords=wok+burner
______________________________________________I love lamp..
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