Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

First wok cook

sharhamm
sharhamm Posts: 258
edited November -0001 in EggHead Forum
First wok cook tonight. Kung Pao Chicken. This was a recipe I had tried a while ago and it was delicious. This time it didn't taste as good. Perhaps because we have been eating a lot of Vietnamese and the flavors are entirely different and more vibrant.
Wok was around 500 and closed the bottom vent. I think I shold have raised the grid perhaps. The oil was not quite hot enough before I added the chicken and things stuck. Added a bit more oil and continued on. Hubby was holding a flashlight all the time. One critical point: Do not do you first wok cook when it is dark! Already I can't stand this time change. We are used to eating after 6PM and it gets dark here at 5:30.
Also, I forgot to put my wok holder on the rack and when the chicken was cooking everything was wobbling. After the chicken was removed I quickly lifted the wok and hubby threw on the wok ring and things got better after that. Next time I'm going to try Vietnamese food and cook in the daylight.
What temp. do most of you wok at?
Pictues of the cook:


Halloween2017.jpgHalloween2018.jpg

Halloween2020.jpg
· Share on FacebookShare on Twitter

Comments

  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    Next time I'm sure it well be better keep on Egging

    Ross
    · Share on FacebookShare on Twitter
  • Serial Griller
    Serial Griller Posts: 1,186
    Shaorn,
    That still looks very good.Practice makes perfect.
    Ditto on the time change.Crap! :evil: :silly: B) I got my wok today.Thanks for the referal.They are very nice and have great customer service.My first cook on my wok..Sunday..during day light LOL
    Thanks for sharing and keep posting your wok experiences.
    Jon
    · Share on FacebookShare on Twitter
  • 2Fategghead
    2Fategghead Posts: 9,624
    Your food looks great! I can not say anything I do not have a wok yet. I am thinking about the woo 3 and everything that goes with it. Tim
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    towards the end try breaking an egg in with the mix,and keep stirring around till done.you wont be disapointed..,ilived in japan for 5 years,and it always worked for me.
    · Share on FacebookShare on Twitter
  • Tarpon65
    Tarpon65 Posts: 205
    That looks really good. I'll have to think about getting set up so I can use a wok. I know what you mean about the darn time change. I have to put a flashlight under my armpit while checking the London Broil tonight and it was barely 6:00. :pinch:
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    Sharon,

    Nice looking cook. Dark here about 4:30. Your wok will continue to season over many cooks.

    Steve

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • Double Bogey
    Double Bogey Posts: 635
    Sorry you were not pleased with your cook. I sure looks good to me. In seven years I have not tried cooking with my wok on the egg. I received my adjustable rig and various attachments from tjv yesterday so I will be giving it my best this weekend. Thanks for posting an inspirational photo.
    Larry
    Aiken, SC. and
    Fancy Gap, Va.
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Nice lookin' meal - looks really tasty to me! I don't like the time change either, but just on general principle. I seem to have grown a flashlight under my arm anyway as I never can seem to get cookin' before dark, even before the change. Sigh...

    I've only used the wok on my egg a couple of times. Set it directly on the coals to get it as hot as possible (also, I don't have a spider yet). No stewed meat for this ole boy! :) The water in the meat is instantly vaporized! Very hot, very quick.

    A side benefit is that if you rub a thin coat of oil all over the wok before you put it on the coals, it seasons very quickly. My brand new wok was pitch black before the first bit of meat was added. Nothing stuck, even on the first cook.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • [Deleted User]
    [Deleted User] Posts: 0
    Your cook looks great! Remember what Max says- If it was always great it would all be ordinary (or something like that).

    I use a spider ( http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=45&Itemid=229) which sits on the firering and you set your wok in it.

    Temp- I usually let it get up to about 500 and then I put the wok on. Open the lower draft door all the way and leave the dome open while cooking. I usually leave the wok ring on the table and when I'm done wokking I lift it out of the Egg and set it on the ring. From there I dish the food out.

    And as far as cooking in the dark goes- stop screwin' around an get a light!
    light.jpg
    From now till April there'll be lot's of cooks after dark. Prepare for it and enjoy it!
    · Share on FacebookShare on Twitter
  • Ricklesss
    Ricklesss Posts: 391
    Nice light!
    I've been hanging green (of course...) LED X-mas light's ("Holiday lights"? :laugh: )all around the egg table this week, but, really, what I need to be doing, is mounting a table lamp like you have...
    With this darn time change, I can see this is going to be a re-occuring theme..
    Is yours bright enough? Any thing you would do different?
    RicklesssssssS in Oregon
    · Share on FacebookShare on Twitter
  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    Sharon,
    Not bad for a first cook. It took me several cooks to get up the courage to let the wok get screaming hot before searing the meat. It really isn't possible to get a wok too hot, you just have to cook faster. DON'T raise your grid. You want the wok right down as close the the coals as possible, unless you WANT less heat.

    Also, traditional chinese cooking calls for adding oil to a hot wok. Let the wok heat first, then swirl in the oil and immediately add the meat. If your wok is hot enough, you don't need to worry about waiting for the oil to heat up. If the meat starts to stick, just let it sit for a little bit longer, it should release once it has seared well.
    · Share on FacebookShare on Twitter
  • [Deleted User]
    [Deleted User] Posts: 0
    It's a good light, bright enough.
    I'd recommend it.

    I've got a couple fender washers on my table that the magnetic base sticks to- works great!
    · Share on FacebookShare on Twitter

Categories