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Woking on the Egg - The Movie
If you are looking for something to expand your Egg's capabilities, buy a wok.
Take a look at what some Eggheads have posted from their woking experience...
http://www.youtube.com/watch?v=4vzMLwKizF4&list=UUd8OXP_tkp28l2eMVZJHBXg&index=1&feature=plcp
Spring "Wok A Bye Baby" Chicken
Spring Texas USA
Comments
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I am so stoked! Wife watched the mini videos and now demands a mini for our anniversary this month. Yahoooooo!My actuary says I'm dead.
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LSU - you a fan?
______________________________________________I love lamp.. -
Some tips to go with a wok: Thanks to VI for some contributions!
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1277637&catid=1
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Richard... There doesn't seem to be as many Wokheads on this side of the fence. I thought the Wok Movie would 'stir-fry' some interest in woking on the Egg, especially with so many people trying to lose weight. But maybe not.
Spring "Not Everyone Cares To Wok And Wol" Chicken
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I am not a huge fan of stir fry. What other main uses for a wok are there? I'm interested in eating healthier.Boom
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Spring Chicken said:
Richard... There doesn't seem to be as many Wokheads on this side of the fence. I thought the Wok Movie would 'stir-fry' some interest in woking on the Egg, especially with so many people trying to lose weight. But maybe not.
Spring "Not Everyone Cares To Wok And Wol" Chicken
Village "I just got back from Italy" Idiot__________________________________________Dripping Springs, Texas.Just west of Austintatious -
hapster said:I for one will be woking... Just as soon as I season the damn thing!Don't worry about getting it totally black, that will come in time. Just make sure you heat the wok up first, add oil, and swirl it around before adding your ingredients. That opens up the pores in the wok, which is filled with the oil, and should cause it to be non-stick.And, whatever you do, remember this. 保持食品用鍋鏟。__________________________________________Dripping Springs, Texas.Just west of Austintatious
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"sparking is badness"?
______________________________________________I love lamp.. -
Pasting that into google, then translating the top hit had a list with this:
Excessive food stir fry. Over-stir fry let food can not be fully heated, lack unique taste, but also into offal gooey pot of delicious dishes.______________________________________________I love lamp.. -
Also, if you can, use a wooden spatula. I see some terribly scarred woks on the forum. People take great pride in seasoning them, then deface them with their steel chuans. I am somewhat guilty myself, sometimes. ~X(__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Village Idiot said:Also, if you can, use a wooden spatula. I see some terribly scarred woks on the forum. People take great pride in seasoning them, then deface them with their steel chuans. I am somewhat guilty myself, sometimes. ~X(
My actuary says I'm dead. -
I read somewhere a while back that you should use metal tools because they smooth out the metal in the wok and make it more non-stick - almost mirror like. Maybe that was for cast iron. Or maybe that's just if it's in commercial use and gets used like castle steps....
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nolaegghead said:I read somewhere a while back that you should use metal tools because they smooth out the metal in the wok and make it more non-stick - almost mirror like. Maybe that was for cast iron. Or maybe that's just if it's in commercial use and gets used like castle steps....Best non-asian thing in a wok is fajitas, great job on chicken or beef, peppers and onion. I also use mine for Cinci chili - mostly due to the size.....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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