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WOK Fail
When finished seasoning I said what the heck - let me thrown on some chicken pieces (cut up) with fresh pressed garlic, powdered ginger( None fresh in the house), Pulled the chicken off (Seared a little and I think I need more heat as the meat did not keep on sizzling when moved around/flipped). I added some baby carrots and cooked for a few minutes (should have done longer). Then I added the chicken back in with some Soy, Hoisin and Siracha and stirred all together for a few minutes then removed.
Now the it tasted OK but no where near what I would get if I ordered out or went to a Asian restaurant. Chicken was not crisp and rather chewy and weird flavor.
I rinsed the WOK with water only once it cooled down and I looked at the WOK this morning and its all rusted. Did I ruin it or do I have to sand out the rust and season it differently?
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Comments
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Just add more oil and re-season. It's fine. And you need to cook hotter. Wide open draft door and open dome. It's freaking hot.Keepin' It Weird in The ATX FBTX
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It isn't ruined. Just flash surface rust. You'll only need to scrub and reseason.
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Tell you what, just rub it with some salt, wipe it out. Oil liberally with peanut oil or flaxseed oil($$$$$). Do not use olive oil as it has a low flash point or whatever. You need oils that can stand up to high heat and polymerize. Nola or some space scientist here will be along to give you the molecular chemistry.
Just re-oil as above, and throw it on the egg and cook. The more you use it, the more seasoned it gets.
And look up VI's wokking adventures.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Oh and I need gloves - Even with the Egg at 400-500 cooking on it I was burning my hands.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Get yourself a good pair of welding gloves. Helps protect the forearms as well. I seasoned and use peanut oil on mine.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Sorry about your lackluster results? Did you velvet the chicken? It's a technique where you coat the chicken in corn starch prior to stir frying. The chicken gets velvetted, cooked, then taken back out and later added to the stir fry vegetables. Sounds corny but it truly works. http://chinesefood.about.com/od/cookingtechniques/f/velvetchicken.htmI cook. I eat. I repeat. Thornville, Ohio
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Did a spur of the moment cook and did not like the results. Will try and reseason in a few weeks and see what happens. I can always turn the WOK into a New Years Eve noisemaker or try to replicate the Gong Show if the food sucks.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Look at this post:
http://eggheadforum.com/discussion/1140284/seasoning-a-carbon-steel-wok-cast-iron-lodge-dutch-oven-with-edible-linseed-oil-flaxseed
It smells awful in the house when you do it but it gives a perfect seasoning.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
When you are finished with the wok and it has cooled down, clean with warm water--NO SOAP--and a little brushing with a sponge or a bamboo brush. Wipe dry and coat with a thin coat of oil ( I prefer peanut for all wok projects) both on front and back. You just eggsperienced some surface rust from the water after cleaning.
Some things here may help.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1277637&catid=1
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Yeah looks like I did it wrong. Will have to try again one day. I need to find long welding gloves (of course the big box stores do not carry them). Into the attic for a few months as I need to get a cabinet or build something to store all this stuff on my deck. The Weber gasser is already full of Egg stuff.
Thanks
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Aviator said:
Tell you what, just rub it with some salt, wipe it out. Oil liberally with peanut oil or flaxseed oil($$$$$). Do not use olive oil as it has a low flash point or whatever. You need oils that can stand up to high heat and polymerize. Nola or some space scientist here will be along to give you the molecular chemistry.
Just re-oil as above, and throw it on the egg and cook. The more you use it, the more seasoned it gets.
And look up VI's wokking adventures.
______________________________________________I love lamp..
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