Woking on the Medium

NoVA Bill

First my thanks to Tom at CSG for making a wok ring for my medium (two actually). I also got the wok from CSG and couldn't be happier with it.

After a test drive of the wok a few weeks ago I decided it was time for the real thing: a Green Beans and Beef stir fry. I used Flank steak and followed a recipe I found on the internet.








Bottom line: I am encouraged as this was a tasty cook and with some practice I should be able to turn some good stir fried meals.

Next is finishing up the butt that's on the mini.

HungryMan

Is there an advantage to using the egg and not the oven top? Is it hotter?

DrZaius

Nice. thanks

NoVA Bill

I don't really know the answer. However, sitting over the 1200 degree lump sure heats up the wok quickly. Keeps the mess outside also.

HungryMan

I always wondered. I figure there is no smoke advantage. I just figured another excuse to use the egg. That's always good.

NoVA Bill

Yep always good!

Carolina Q

Not an expert with either the egg or wok cooking, but with my electric stove and flat bottomed wok, I find that the moisture in the food stews it instead of frying it. On the egg, with a round-bottomed wok sitting directly on the coals ( I don't have a spider or similar), the moisture just seems to disappear. If I had a nice high BTU Wolf, DCS, Viking or some such gas range, it might be a different story, but I don't know.

I have always understood the hottah the bettah, so my vote would go to the egg.

NoVA Bill

That's a good point. Today the wok was a stir frying machine on the BGE.

Carolina Q

Bill, I forgot to say - the beef 'n beans looked GREAT!I assume the beans were crisp?

BayouMark

My bride just gave me a wok and spider for my lg. I'm all ears. I love cooking on the wok as you can go almst anywhere taste wise.

NoVA Bill

Yep I'm looking forward to experiementing and learning from the eggspert wokers.

NoVA Bill

Thanks! Yep they were nicely deep fried and crisp.

thirdeye

Woking in the Egg gives you a near perfect even heat, not only in the bottom but also along the sides. Cooking outdoors also allows you a little more freedom in your woking without worrying about splatters or excessive smoke.



You can also get the full benefit from your steamer basket.

tjv

I gotta tell ya, seeing a medium wok ring in action almost brings a tear, as that style wok ring was the first ring thingy I ever made.....thanks for sharing.


t

Carolina Q

I gotta get a new bamboo steamer! Mine doesn't look so good any more! Plus it's starting to fall apart. Still works though.

sharhamm

Can you post where this can be purchased. I now have a wok burner but would love to be able to wok on my med. egg.

NoVA Bill

Glad to have helped wiht the "wok" down memory lane. :laugh:

NoVA Bill

I recommend you send Tom (TJV) at the CeramicGrillStore an email.

thegrillster

I recently purchased a carbon steel wok from ceramic grill store. Beautiful piece.

Did egg rolls on the egg using it last week. It was a beautiful thing.

Get it!

NoVA Bill

Trudat!

Thanks!

Boilermaker Ben

HungryMan wrote:

Is there an advantage to using the egg and not the oven top? Is it hotter?

HungryMan the wok was designed several centuries ago to be used over high heat. Most kitchen stoves put out about 15,000 BTUs. Wok stoves in restaurants in china can put out as much as 300,000 BTUs. The wok placed down in the coals on an egg heats up very very hot. I've noticed a wonderful difference in my stir fries since wokking on the egg vs. on my stovetop.

mr toad

nice photo story - have you ever used a cast iron wok

mr toad