This guy seems like he knows what he's doing..Gallery: Wok Skills 101: Stir-Frying Basics: Serious Eats | Serious Eats
I still can't decide if I should get a flat bottom wok for my glass stove.. I bet it would be good for pasta primavera too.
This guy seems like he knows what he's doing..Gallery: Wok Skills 101: Stir-Frying Basics: Serious Eats | Serious Eats
I still can't decide if I should get a flat bottom wok for my glass stove.. I bet it would be good for pasta primavera too.
I prefer a cast iron pan over a wok. I just don't have the room for a WOK in my kitchen. The cast iron pan generates more than sufficient heat as well. While my experience cooking Asian cuisine is minimal, I do stir fry quite often and the cast iron works. -Mike G
I'd like something large as I want leftovers if I'm going to do all the prep work.. The Wok shop recommends this so I might have to drop $50.. 14 inch
Wok-meisters please comment.
Learning a new piece of cookware always a blast. This WOK really likes heat before anything goes inside. I'm using a 20,000 BTU burner, get the beast smoking hot than oil and follow quickly with veg. etc. Despite the 20,000 BTU burner I still must work mindful to not cool the WOK too much with additions. This is REALLY fun and when I get it right wow wow wow.
I'm keeping it simple for now.
Suggestions welcome.
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
First run with the new wok tonight.
Still not sure about the nakiri. It's tough to get over the instinct to rock the knife.
After seasoning the wok (canola oil, then oven for 45 mins at 450), it came out blue and bronze. The surface was pretty nonstick. I gave it a try with a bunch of veggies and some shrimp.
Threw together a quick Thai stirfry sauce with coconut milk, fish sauce, soy sauce, sucanat, ginger, and chili sauce. Put the works into the wok with some buckwheat soba noodles.
Overall, it was a satisfying first go. I agree with TooTall that heat is generally your friend, and that these woks gain and lose heat very quickly, even on my joke of an electric stove.
You need one of these too. It's a Chinese Cleaver. It's really the most veritile chefs knife I have and the best thing for slicing, mincing, dicing, and rocking is no problem. It does everything except cut bones as it's not that sort of cleaver. I use this over my German chefs knives most of the time. The Dexter one is supposed to be realy good too. http://www.amazon.com/Swiss-Army-400...schner+cleaver
yep, pinch grip for sure. the motion you will use is basically a chop and maybe a little push or glide right as the blade touches the board
you can still use the tip to slice stuff
made some really aewsome pan fried noodles in the wok last night
i'm liking this thing
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Well, that sucks. Regretting bringing it up.
Nick
“If today is not your day,
then be happy
for this day shall never return.
And if today is your day,
then be happy now
for this day shall never return.”
― Kamand Kojouri
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Worst case, another kitchen remodel. ;-)
Nick
“If today is not your day,
then be happy
for this day shall never return.
And if today is your day,
then be happy now
for this day shall never return.”
― Kamand Kojouri
Seasoning a wok. Until I saw this clip, I had no idea.
nestor czernysz
https://www.flickr.com/photos/137178031@N06/
That's awesome (in the literal sense) but my gas oven only puts out 18,000 BTU so I'm considering this Pre-seasoned, Lightweight, Cast Iron wok --> Seasoned, Lightweight, Cast Iron Wok | Wok Star Eleanor Hoh (pretty thoughtful reasoning on benefits)
Bringing this thread back up for a simple thought: if I only had five items of cookware for the proverbial trip stuck on a desert island, my hammered wok from The Wok Shop would make the cut. Having never used a wok before last year, I went from zero to - easily - twice a week with this thing.
I'm about ready to dump a whole mess of late summer veggies in it and put them on top of rice tonight. I no longer even think of it only or even primarily as a tool for Asian cooking. I mostly see it as a way of turning a pile of fresh veggies into a hot meal. It's basically a sauté pan on steroids.
Thanks for the lead, V-Salon.
Again, Nic this is not your fault. Anyone here who paid to fund this please feel free to send negative comments and warnings to others.
This is his Facebook page, do what you need to do: WokMon | Facebook
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Thanks, Josh. Not an FB'er so I hadn't caught this.
Caveat Emptor, as ever.
Nick
“If today is not your day,
then be happy
for this day shall never return.
And if today is your day,
then be happy now
for this day shall never return.”
― Kamand Kojouri
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