A few months ago i bought me a high end carbon steel wok and seasoned it and began a quest of something that ive always been wanting to do and thats learn to cook Chinese food. Anyone else find this fun? It certainly is a culinary art IMO
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A few months ago i bought me a high end carbon steel wok and seasoned it and began a quest of something that ive always been wanting to do and thats learn to cook Chinese food. Anyone else find this fun? It certainly is a culinary art IMO
There is much joy in cooking.
How big across is the wok? Is it really thin, lighter than you think, flipping the food and catching it?
I got a flat bottom wok form a friend years ago... it is so well seasoned now that nothing sticks. Marinate some meat in soy sauce, a little oil, a little rice wine vinegar, and this is key, 2-3 drops of fish sauce per serving. No you won't taste it unless you use to much. Decide what you want for veg and get them all cut up while meat marinades.
Heat your wok to the smoke point, add some oil, stir fry the meat and pull it out and set it aside(doneness depends on the meat... beef rare, chicken I cook thru), add the veg and cook to desired doneness, add meat back, some meat stock, bring to a boil then thicken with corn starch to form your sauce. Or use a bottled sauce of you want to be lazy/can't get all the ingredients. I made a Szechuan beef and broccoli the other night with a bottled sauce.
I’ve cooked in a wok for many years, and have several sizes. My oldest, now 40 year old son still asks me to make stir-fry on his birthday every year.
The secret is a very hot fire under it - but I have cheated and used one on an electric stove, with a wok ring.
Precut all of the food, cook in small batches, then add sauce last - that’s my basic method. Most of my sauces are made from scratch.
I only use a Wok for Stir Fry. Many memories across the Pacific Asian countries on Stir Fry stands - at about every port and port town.
I bought a 14" carbon steel Wok (flat bottom) for use on residential gas cook stove. After several cooking sessions, I found I prefer using a 9" cast Iron pan for stir fry instead (vintage Griswold). Even tho the Wok is lightweight, it's size makes it unwieldy to handle ...and my vent fan can't remove all the Wok Hei from the air, so my kitchen gets greasy.
Two things that take regular stir fry, to the level of flavor that you get in a good Chinese restaurant, shrimp paste and Honey.
that's my 2˘
I had my hands on a wok last Saturday at a Sportsman Warehouse at a Lodge cast iron display. It had an odd base which could have been just for display. I didn't look boxed item. Many years ago I used a ring on gas range for my 2nd wok. It might be time to visit Omaha's Asian market.
First wok was a gift, electric Teflon coated which started peeling from high heat after a couple uses.
Interesting to hear that the Lodge brand is now making woks.
I have a big iron wok that I used more than once a week. It worked great! I had an old wood cook stove that had a big round plate that could be removed and the wok set into it directly over the fire. Unfortunately, I replaced the old stove with a modern “efficient” wood stove. Only a tiny hole and not close to the fire. Doesn’t work. It’s now probably rusting in the barn someplace. Too bad! I loved that wok.
it is 14" across flat bottom "6"and yes i can flip but not sure a woman could.Quote:
Originally Posted by Recycled bullet
yep i borrowed my sons teflon wok and in two uses it had to go in in the trash.Quote:
Originally Posted by osage
since i started cooking Chinese we now have wok Wednesday at our house. Ive cooked Shrimp Lo mein, black pepper chicken, orange chicken, beef and broccoli and of course eggrolls. This Wednesday will be general toas chicken i like to use jasmine rice. I learned how to make sushi about 5 years ago and i love that
I have that one, I can flip it but to hard on my carpal tunnel and bad rotator cuffs so I just use a spatula I cut to fit the "curve" where it transitions form flat to sloping side. Lets me move everything rapidly...Quote:
Originally Posted by barnabus
And VERY high heat. When I said smoking I mean it! That sear on the outside of the meat when it hits the hot steel is a huge flavor component in a good stir fry.
are the mary that used to shoot at CRPC for the Dixie Regionals and shot one of HLs pistols?Quote:
Originally Posted by MaryB
Feeling adventerous one day I bought a bottle of Oyster sauce for cooking. Within a month a wild hare grabbed me and I added a couple o dollups to a beef roast in my Instant Pot pressure cooker, along with soy sauce and a splash of Worcester Sauce. I would not say you could taste it, but it added depth and complexity to the juice/gravy.
After a year I am about to empty my first, backup is waiting in the pantry. I won't be without it again.
My wok is not steel, aluminum with a ceramic non stick coating. My old wok was teflon it is now my deep fat frying pan. French Fry's peeled and cut from scratch, then 1" boneless pork cubes rolled in bread crumbs and fried till golden brown. Ahh man now that's GREASE!
Nope. In MN my entire life...Quote:
Originally Posted by barnabus
I cant exactly put my finger on it but the woks at the sunrise supermarket in Knoxville are the real deal and they have different ones for use on gas stove than the ones for electric stove ive looked at them quite a few times in the past half dozen years. I sure do enjoy good Chinese food so I would rather get a good meal at the Asia kitchen and maybe a couple take out orders to put in the fridge when get home from semi annual excursion to the city.
I caught a video recipe for the "Most Famous Cabbage In China" recipe, it has cabbage, soy sauce, dark soy sauce, garlic, chilies, and Chinese black vinegar. The cabbage was really good I have to admit, and my wok is pretty dang seasoned, or so I thought, of course you clean one like you clean cast iron, hot water, wipe out, dry..
It sat for a few days after using, and I discovered some patchy light rust so I addressed it, rubbed it out with a sponge backed with Scotchbrite, used it again no problems, but I got to thinking WHY did it rust? It was nicely seasoned, and then I remembered the black vinegar, must have not gotten it quite as clean as I thought so.. Word to the wise, soy is salty, vinegar will rust steel, be thorough gwasshoppa, cwean weally good next time!
Oyster sauce mixed about half and half with water and a few spoonfuls of butter or bacon grease makes a great easy sauce for anything cooked in a wok or rice noodles.
We have had a steel wok for 30+ years and use it regularly. Much like Mary does with a dash of fish sauce.
After cleaning I heat to smoke point to drive out any water then wipe with an oiled paper towel(wear a heat proof glove!). Since I only do stir fry 3 or 4 times a month to limit salt it keeps the wok in better shapeQuote:
Originally Posted by DougGuy
My wife gave me a carbon steel 14” wok with a flat bottom for our electric range top. I watched several ‘how to season a new wok’ videos and tried, twice. The seasoned finish in the lower 1/4 of the bowl keeps flaking off. Any thoughts?
Flaking off?
That's weird, there shouldn't be anything to flake off?
.
I think some people take the whole pre-seasoning thing too far.
Just heat up the new cleaned Wok, wipe some oil on it, it should be smokin hot.
Take off heat and let cool.
It is ready to cook with, although it's not fully seasoned, it will get more and more seasoned as you cook with it...just like cast iron pans.
One may want to cook the veggies to slightly less than done as they will cook some more as one is bringing the meat up to temp.
it takes more than one coat to fill all the pores thats why the experts recommend three coats. I used that method and mine is slick as glass out of the gate. I used grapeseed oil because it has a high smoke point. Seasoned mine at 400 degrees in oven after getting all the factory oil off which was a hassle. The secret is thin coats.Quote:
Originally Posted by JonB_in_Glencoe
Wok cooking is all about temperature and when you add the ingredients to the wok, three people can cook a dish following a recipe and have three different tasting dishes. Wok cooking is all about experience and speed, must have every thing prepared before you start. I always fry my wood spoon first, to get the temperature correct.
I never use fish or oyster sauce... Make a stir fry Gulf shrimp and sweet soy with glass noodles that is pretty good
Yeah, I've had my wok since the '80s. It has wok ho(character). Like some of my cast iron. It's rolled carbon steel. Cooked thousands of meals in it. Love that thing the food it has produced. Good, healthy stuff.
We pretty much live out of a wok, a cast iron skillet, and a covered sauce pan. Pork and veggies over rice is a staple. My stir fry sauce is two parts soy, one part oyster sauce, one part wine, sugar, and white pepper.