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temps for using a wok for stirfrys

fishlessman
fishlessman Posts: 34,582
edited November -0001 in EggHead Forum
what temps are you bringing the egg up to for stir frying before putting the wok in. been cooking alot lately with the wok indoors and its really making a mess with grease buildup on shelves, counters, tops on the spices etc.
fukahwee maine

you can lead a fish to water but you can not make him drink it
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Comments

  • Steeler Fan
    Steeler Fan Posts: 395
    I'm using the spider, and to be honest about it never checked the temp. I'll guess at 500-550.
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  • fishlessman
    fishlessman Posts: 34,582
    sounds like a good starting point, are you keeping the dome open for most of the cook to keep things moving with the shovel/spatula or closing the dome for more of a roasting action.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • stike
    stike Posts: 15,597
    i haven't stir-fried, but i did find that the Whiz's Paella tutorial had a great trick for cooking in a pan over high heat.

    You get the egg up to maybe 400-450. then open the dome , put the pan on, and SHUT the lower vent. stir fry with the dome open. over time, the fire will spread out across the top, and will get good and hot.

    you can't really control the heat with the top open, but shutting the lower vent does kill the jetting draft from below, so the fire burns consistently. it's maybe the same type fire you'd have for a 500 or 600 cook, if the dome were closed
    ed egli avea del cul fatto trombetta -Dante
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  • Unknown
    Unknown
    I keep the dome open when I cook with the wok. I have a wok cover/lid that I use when I need it but otherwise cook with the both egg and wok open.

    Don't forget that when your food is done, take your wok out of the egg and then take the food out of the wok. I burned the hell out of my wok in the short time between removing the food and taking the wok out of the egg.
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  • fishlessman
    fishlessman Posts: 34,582
    i was thinking of shutting it halfway once i figured how hot to start things at,, but it works shutting it all the way?
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • stike
    stike Posts: 15,597
    yeah

    top-fed, the fire still goes mental. once it's good and lit (dome closed, maybe to 450-500) you can open her up and fry away. the fire is established enough that shutting the lower vent will be ok. keeps the fire from raging.
    ed egli avea del cul fatto trombetta -Dante
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  • fishlessman
    fishlessman Posts: 34,582
    will give it a go
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 34,582
    any idea what fire temp your starting at, or maybe it doesnt matter. my wok burner is on the small size at 18,500 btus and what ive been doing is listening to the sizzle when adding meat, once i hear the sound change i stop adding and wait til the next batch. maybe what i want is a raging fire, then shut down the bottom vent so the fire doesnt go over the sides of the wok. i can see what you mean about getting it out of the egg once the food is done. what i really need is a good vent over the stove
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • [Deleted User]
    [Deleted User] Posts: 0
    I haven't wokked a lot on the Egg, but I'm thinking it was maybe around 600? Next time I will be trying 500 and the closed bottom door. I tend to wok on the Egg more when it's not so cold out.

    We have one of those black glass gass cooktops that shows it when you're just thinking dirty! When I cooked on the wok the cleanup afterward was a pain. On the Egg in the spider it was great, I just tended to get things too hot I think.
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  • Steeler Fan
    Steeler Fan Posts: 395
    Yes, same as on the stove. I'm not that brave so I wear my welding gloves. I really do not need to, the wok takes up most of the space. there is just enough for air flow.
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  • fishlessman
    fishlessman Posts: 34,582
    thanks, im going to try it tonight, i have some pork tenderloin marinating since the weekend that needs to be used up
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 34,582
    one thing ive learned is that you need to be quickly moving with the hot peppers, the garlic, and the ginger, and slow down when adding the meat at first, waiting for it to unstick itself like on a grill, then speed things up abit to finish off the veggies. its definately different than what your insticts tell you to do as there isnt much time after you commit to the cook
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Sundown
    Sundown Posts: 2,980
    Wok all the time in the spring, summer and fall on the large. Have a VERY big carbon steel wok that just fits the large. Usually get temps up to 500º - 650º and stabilize it there than open the dome and plop that bad boy wok in there's about an inch and a half around the edges of the wok. I've had the bottom (and part way up the sides) cherry red. That time I did squiddleys and they came oput as tender as butter!

    Chicken and 'aspergrass' type of cooks are about the same. The wok cools as you toss in the ingredients.

    Got a TON of wok recipes if you are interested.
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  • stike
    stike Posts: 15,597
    i'd love those wok recipes...

    what's it take to get 'em? maybe a dog at fred's on me?
    ed egli avea del cul fatto trombetta -Dante
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  • Sundown
    Sundown Posts: 2,980
    I've, maybe 100 or more some I've done and some will be done in the future. But, they all looked good and fairly easy.

    Can you open a PC Word.doc?
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  • Unknown
    Unknown
    Yes, go ahead and send it to Flashback Bob.
    That guy is amazing!
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  • Sundown
    Sundown Posts: 2,980
    Why aren't I sending them to your brother?
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