Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Do you even wok bro?

fence0407fence0407 Posts: 1,258
I'm about to! 

Ordered the 16in wok from the wok shop along with the large spider from CGS which should all be arriving tomorrow. Also ordered the 17in chuan and hoak (spoon and ladle) combo off amazon. Saw the wok demo a few weeks ago at the North GA Eggfest and was inspired to give it a shot! 

Plan on posting some pictures of my first cook, but was wondering which wok book I should get. I've seen a few recommendations on here (as well as the one recommended to me by Ms. Tane Chan from the wok shop), but wondered which one I should get...?

Thanks!
Large & Mini, Cumming, GA  
image - 2009 Alumni
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Comments

  • Spring ChickenSpring Chicken Posts: 9,696

    You may find this helpful.  I put it together some time ago after seeing how creative our Wokhead friends can be when Woking on their Egg.

    https://www.youtube.com/watch?v=4vzMLwKizF4

    I have another one in the works but I'm waiting on some more people to post photos on their wok cooking.  Be sure to share your photos.  I'll spot them, save them and add them to the next video.

    Good woking to you.

    Spring "Woking My Eggy Back Home" Chicken

    Spring Texas USA



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  • fence0407fence0407 Posts: 1,258
    edited May 2014
    Thanks Spring Chicken! I will be sure to post pictures as soon as I can get out and wok. Love the video btw...
    Large & Mini, Cumming, GA  
    image - 2009 Alumni
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  • MickeyMickey Posts: 16,410
    Ms Chan is the very best.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • fence0407fence0407 Posts: 1,258
    @Mickey - agreed. She has been very helpful with my recent purchase/questions.
    Large & Mini, Cumming, GA  
    image - 2009 Alumni
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  • R2Egg2QR2Egg2Q Posts: 1,652
    "The Breath of a Wok" by Grace Young is a good book with not only great recipes but some history, a glossary with pics of various ingredients, and more.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • fence0407fence0407 Posts: 1,258
    Thanks @R2Egg2Q - have you seen her new book entitled "Stir-Frying to the Sky's Edge"? I'm guessing it's an updated version of the book you mentioned above..?
    Large & Mini, Cumming, GA  
    image - 2009 Alumni
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  • R2Egg2QR2Egg2Q Posts: 1,652
    I have seen her "...Sky's Edge" book but don't have it (yet). I have heard good things about it. I don't think it is just an update of the "Breath" book as it appears to have recipes from an expanded list of countries beyond China. I think @jfm0830 has both books and perhaps he can share his thoughts in them?
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • Richard FlRichard Fl Posts: 7,861
    Breath of a Wok is a great book.
    Also here are some ramblings I put together a few years ago.  Happy Wokking!

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  • jfm0830jfm0830 Posts: 962
    edited May 2014
    The two Grace Young books are independent books with totally different recipes. There is some overlap in the areas of technique and choosing a wok, but the recipes are all different. Both were recommended to me by Village Idiot who is one of the real wok gurus here. While I have made more recipes from "Str Frying..." (9) vs. "Breath of..." (6), I actually read "Breath of..." first. It is the older of the two books and is probably 50 percent recipes and 50 percent history of cooking in a wok and techniques used in stir frying. "Stir Frying..." is about 75 percent recipes and 25 percent techniques and how to select a wok, with some history throne in. But "Breath of..." is definitely much heavier on the history. For some folks who just want to make something, this may not be a good thing. But for me the history aspect was the whole reason I read that book first. I feel to understand a different type of cooking you really need to understand where it came from. There are great recipes to be had in both books and I would say get both if you can afford it. 

    At the time I got started wokking on the Egg, I wrote some blog entries about the experience and what I was learning. Perhaps they will be of some help to some folks reading this thread, so I will post the links below.






    Good luck with your wokking @fance0407 and anyone else jumping in. The results are totally worth your effort.

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • fence0407fence0407 Posts: 1,258
    Thanks Richard and @jfm0830 ! Plenty of reading material for me and others who might be interested!

    Can't wait to get wokking!
    Large & Mini, Cumming, GA  
    image - 2009 Alumni
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  • bettysnephewbettysnephew Posts: 931
    I wouldn't even attempt to think about using a wok, but then again, the wife is Asian and I couldn't hold a candle to her skills with that particular piece of kitchen gear.  I just enjoy the yummy things she makes in it. ;^)
    See der Rabbits, Iowa
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