WE CAN ALSO NOW ACCEPT RECURRING MONTHLY DONATIONS!
Donate once OR you can automatically give a little each month.
We are NOT a corporate sponsored forum. We are MEMBER SUPPORTED. There NEVER is and NEVER will be any obligation to donate. Donations are used to help fund operations. Should you choose to donate, the amount is entirely up to you...
(To donate using your credit card, click on "Continue" at the BOTTOM of the first PayPal page, right below "Don't have a PayPal account?")
If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!
It's EASY to join, just CLICK HERE and fill out our short registration form.
Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".
There have been many new wok owners recently so I thought I would ramble.
Went to a garage sale today and picked up a 12" and a 14", wood handles, 2 aluminum tops and a 7 1/2" blade length Chinese cleaver, ALL for $4.
But they needed to be cleaned.
After heavy cleaning with oven cleaner:
These thoughts have come from a few "Q" forums and fellow EGGheads and I thank all the contributors.
Assuming that you have your wok seasoned and ready to cook, let’s wok & woll!
1.Mis En Place:
Is to have all of your ingredients chopped up, and put in separate bowls (meat/poultry, veggies, sauce or ingredients for same). In order of how they go in the wok. The cook is so fast, you don’t have time to look for something.
2.Put wok on hot BGE 450F-600F, heat and let sit 30-60 seconds. Some like to use a spider up or down position depending on what is cooking. With EGGsperience you will get comfortable doing it your way. There is not a good or bad method.
You know when the wok is ready when a drop of water dances.
3.Now you are ready to add a tablespoon or so of oil. I use peanut oil (for the higher burning point), but some like grape seed or canola.
Don't pour your oil into a cold wok or your food will stick. Let the oil get hot, a minutes or so, test by adding a piece of meat/poultry. When it sizzles I add the rest of the meat. Swirling the oil around the wok to get the oil on the sides, at least high enough to where the food is going to be.
4.Depending on how much you are cooking you may do this in batches. I add just enough food to cover the metal surface halfway up the sides. IMHO this allows maximum surface contact for rapid searing. When done remove to a separate bowl.
5.Next do the vegetables, Cut your veggies on the diagonal so there is more surface area. Depending on what is being cooked.
I may do the veggies separately or a few at a time. If steaming, you just need a lid for the wok. Again the goal is to cook, but not OVERCOOK. Remove them to the bowl with the first batch.
6.Unless you are trying to sear meat, keep the ingredients moving with a spatula at all times. This will allow even cooking and sealing of nutrients.
7.At this point some will add everything back into the wok and add the pre-made sauce. I prefer to make the sauce in the wok and then add everything else back into the wok and stir to coat. This also keeps the meal from getting over cooked.
8.If you do not have a surface that will take hot woks without doing damage, buy a wok ring and keep it right next to your egg. It will keep your hot wok from burning the table surface after removing the wok from the egg.
Unless you are using a wok with a wooden handle, a proper set of high heat gloves is highly recommended.
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.