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Wok Wednesday
SciAggie
Posts: 6,481
Round two with stir fry on the MM. It worked beautifully. Several folks are talking about stir fry lately and a few have asked for advice so I'm going to editorialize a bit - I hope it helps some folks. These are my opinions.
First the wok needs to be hot - but what does that mean? Tonight I let the MM go with the dome closed, no top vent, bottom wide open until the dome temp was 500 degrees. Then I added my wok. Then you have to let the wok come up to temperature. I flick water into the wok and watch it's reaction to judge temperature. When the wok is too cold drops of water just sit there - then evaporate. When the wok gets hotter and you flick drops inside they will hit the pan and sizzle and carry on - evaporating in 1-2 seconds; that's not hot enough. I think the temp is right when the wok is smoking slightly and water drops roll around the bottom like beads of mercury - they no longer sizzle and evaporate. Yeah, I know - weird, huh? It's called the Leidenfrost Effect.
Here's a link you might find interesting: http://youtu.be/0EOvh0DH_2E
Anyway when the wok is really hot it's time to stir fry. The trick now is not to add so much food that the wok cools too much. You have to either cook small amounts, not overloading the pan or have massive BTUs of heat that keep the wok hot. I usually cook the protein first and remove from the pan. The wok is usually a bit "gunky" from the meat marinade so I clean it quickly. I keep a small amount of water handy - 1/2 cup. Toss it in, use a brush and swish things around, and toss the water. Let the wok come back up to temp - it'll heat quickly by now on your egg. Add oil, cook the veggies. Add the protein back, sauce, heat through and plate up. I hope this helps someone out a little. This may not be the best way to stir fry but it works for me.
Here are picks from tonight's cook.
Thanks for looking.
First the wok needs to be hot - but what does that mean? Tonight I let the MM go with the dome closed, no top vent, bottom wide open until the dome temp was 500 degrees. Then I added my wok. Then you have to let the wok come up to temperature. I flick water into the wok and watch it's reaction to judge temperature. When the wok is too cold drops of water just sit there - then evaporate. When the wok gets hotter and you flick drops inside they will hit the pan and sizzle and carry on - evaporating in 1-2 seconds; that's not hot enough. I think the temp is right when the wok is smoking slightly and water drops roll around the bottom like beads of mercury - they no longer sizzle and evaporate. Yeah, I know - weird, huh? It's called the Leidenfrost Effect.
Here's a link you might find interesting: http://youtu.be/0EOvh0DH_2E
Anyway when the wok is really hot it's time to stir fry. The trick now is not to add so much food that the wok cools too much. You have to either cook small amounts, not overloading the pan or have massive BTUs of heat that keep the wok hot. I usually cook the protein first and remove from the pan. The wok is usually a bit "gunky" from the meat marinade so I clean it quickly. I keep a small amount of water handy - 1/2 cup. Toss it in, use a brush and swish things around, and toss the water. Let the wok come back up to temp - it'll heat quickly by now on your egg. Add oil, cook the veggies. Add the protein back, sauce, heat through and plate up. I hope this helps someone out a little. This may not be the best way to stir fry but it works for me.
Here are picks from tonight's cook.
Thanks for looking.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Comments
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@SciAggie - that was a beautiful explanation of stir fry. Thank you for taking the time to explain it. Some people don't understand the importance of heat for these dishes to turn out correctly.
I enjoy the fact that lots more people are posting wok cooks. Your rocking it lately.
Your cook tonight looks crazy good!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Great explanation. Great cook!
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@Mattman3969 @theyolksonyou Thanks guys. I'm loving the MM for stir fry. I'm also really enjoying the interest folks are showing in this style of cooking.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Beautiful mis en place and cook brother Sci! It goes fast and yours looks excellent!Sandy Springs & Dawsonville Ga
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Great Post! Very interesting on Leidenfrost, did not know that. Looks exceptional too!
Western, North Carolina
Large, MiniMax, Blackstone 17" Smashburger Griddle & Stuff
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Thanks. I probably should have mentioned how important it is to have everything ready to go before you start a stir fry - it does happen fast.bgebrent said:Beautiful mis en place and cook brother Sci! It goes fast and yours looks excellent!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Isn't that the coolest thing?ScottNC said:Great Post! Very interesting on Leidenfrost, did not know that. Looks exceptional too!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
The funny thing for stir fry cooking is all the time is in the prep. You may spend 30mins prepping for a 7min cook. That sound bout right @sciaggie ?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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You nailed it. Having everything prepped is crucial. I even put S&P in little condiment cups - everything is measured out ahead of time. And yeah, once the first food goes in - 5-7 minutes for a cook. I've learned the hard way - you need plates ready to - where are going with things when they are ready? You need a plan before the food goes in.Mattman3969 said:The funny thing for stir fry cooking is all the time is in the prep. You may spend 30mins prepping for a 7min cook. That sound bout right @sciaggie ?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Looks delicious. Thanks for sharing the details
Too many ancient Chinese secrets out there...I like the share the recipe and techniques philosophy. Once again, looks delicious. Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
@stemc33 Thanks. I'll never be rich - I always share my "secrets."Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
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Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Wow! Just wow! Great write-up too.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Having some fun. I made stir fried egg noodles this week. I wanted to try homemade egg noodles. It worked fine and they were tasty. This was just some pork loin, spinach, onion, bell pepper, and noodles.
Trying to break out the wok a bit more often. Thanks for looking.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Always love a good wokkin. You didn’t disappoint!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Sometimes I just forget how simple and tasty a stir fry can be. I always enjoy your stir fries as well. We should make this thread an ongoing thing.Mattman3969 said:Always love a good wokkin. You didn’t disappoint!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Way to use the wok, SciAggie! Looks great!
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very nice post & cook(s)!aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Great cook! And demo, back in the day.Do you use yolks only when making the noodles? Or eggs and some extra yolks?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I’ve been using one whole large egg to 85 grams of flour. That’s it...caliking said:Great cook! And demo, back in the day.Do you use yolks only when making the noodles? Or eggs and some extra yolks?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
That sounds like something I could even do. What is your method to make them into noodles? Pasta maker?SciAggie said:
I’ve been using one whole large egg to 85 grams of flour. That’s it...caliking said:Great cook! And demo, back in the day.Do you use yolks only when making the noodles? Or eggs and some extra yolks? -
Very nice!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Doh! You’ve shared that with me before, but I must have forgotten. I used an egg per 100g of flour recently and kept wondering why it was so hard to kneadSciAggie said:
I’ve been using one whole large egg to 85 grams of flour. That’s it...caliking said:Great cook! And demo, back in the day.Do you use yolks only when making the noodles? Or eggs and some extra yolks?
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
You use AP flour?______________________________________________I love lamp..
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Yes sir... mighty fineCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Yes, I picked this up from watching Pasta Grannies on YouTube. One large egg/85 g flour. Knead and then let it rest for 15-30 minutes. It makes enough pasta for me and my wife.nolaegghead said:You use AP flour?@caliking I use 100 g or so with XL eggs.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Looks divine. Nice work.It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
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