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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Wok hei has been achieved

Boilermaker BenBoilermaker Ben Posts: 1,956
edited November -1 in EggHead Forum
I've been practicing with my new wok for a week or two, but as I have posted previously, for some reason I was hesitant to let the wok get too hot. Finally got the cajones to let the wok get rip-roaring hot yesterday. When I added the oil right before the meat, it caught fire immediately. I just tossed the sliced beef right into the flames (my father-in-law was looking at me like I was a madman) and got to cooking. The meat was wonderful; the first time I've been able to get that "breath of a wok" taste at home. I'll take that Man Card back, thankyouverymuch.
Unfortunately, wok cooking moves a little too fast to take the time for photos.

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