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Offlinerodfarva
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Wok cooking
    #9008079 - 09/30/08 12:44 PM (15 years, 3 months ago)

I wanted to share with you all, my favorite new tool in the kitchen. I love cooking with a wok, even though i have only the very basic of set ups and knowledge, recipes etc.. I will try and post some of the basics i like preparing like chicken fried rice, sirloin tips in sesame sauce, and maybe some veggie stir fries that have all worked out well for me.

By the way, if you dont have a wok and are curious enough to make one meal with it you owe it to yourself to grab one of THese!

for 8 $ its worth ordering or going to ikea. It is basic, but large enough for the whole experience and utility. you would be best off if you have a gas range as my new electric stove top tends to only heat the bottom of the wok and not the sides like i expected from my old gas top. The thing about it is, there's alot more stirring and time involved with the wrong heat source, however you can make due and still have fun. I've also noticed that you should use alot less fluids in a wok, compared to a pan. I might find dissagreement here, but if you dont want a dish to be soggy, u need to be conservative with the soy sauce, butter, sa'k'i, etc..

I would really like to pick up the right accessories and serving sets for asian food in the near future, but for now my regular kitchen utensils work. Im just having fun with it instead of making it a project.

try it, you'll like doing something different. Go buy some things you dont normally see in your kitchen. Try cooking up some enoki mushrooms in butter and red pepper. I think they taste like lobster. You can use tofu to bulk up an enoki entre' and serve it with steamed pea pods or asparagus and rice. :thumbup:


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OfflineSampaJasli
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Re: Wok cooking [Re: rodfarva]
    #9008147 - 09/30/08 12:58 PM (15 years, 3 months ago)

sounds great my friend!
I also have a wok and the whole electric coil stove top situation sucks.
plus i know what you mean about being conservative with liquid. It seems that whenever my roommates or I make a stiry fry it always has a load of liquid or sauce at the bottom.. which is okay on rice, but I prefer drier stir fries.
I'm interested to see some of your wok recipes. Hopefully you can make a pictorial, although you'll probably have your hands full when cooking.
I have a big cook book that is all wok recipes, but i havent used it yet.. lol


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Offlinerodfarva
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Re: Wok cooking [Re: SampaJasli]
    #9008252 - 09/30/08 01:18 PM (15 years, 3 months ago)

Awesome, i like how people actually read this forum. I will do some pictorials, but dont hold your breath it wont happen until i cook again. This week looks like it will be all di'gornos and ramen :mad:


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InvisibleLeftyBurnz
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Re: Wok cooking [Re: rodfarva]
    #9008372 - 09/30/08 01:39 PM (15 years, 3 months ago)

ive had a seasoned cast iron wok for nearly two years.  i love it.  so awesome for cooking.


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InvisibleLeftyBurnz
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Re: Wok cooking [Re: SampaJasli]
    #9008380 - 09/30/08 01:40 PM (15 years, 3 months ago)

Quote:

SampaJasli said:
sounds great my friend!
I also have a wok and the whole electric coil stove top situation sucks.
plus i know what you mean about being conservative with liquid. It seems that whenever my roommates or I make a stiry fry it always has a load of liquid or sauce at the bottom.. which is okay on rice, but I prefer drier stir fries.
I'm interested to see some of your wok recipes. Hopefully you can make a pictorial, although you'll probably have your hands full when cooking.
I have a big cook book that is all wok recipes, but i havent used it yet.. lol




same here, i hate electric stoves. i cant wait to get gas.


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InvisibleLeftyBurnz
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Re: Wok cooking [Re: rodfarva]
    #9008384 - 09/30/08 01:41 PM (15 years, 3 months ago)

Quote:

rodfarva said:
Awesome, i like how people actually read this forum. I will do some pictorials, but dont hold your breath it wont happen until i cook again. This week looks like it will be all di'gornos and ramen :mad:




there are a few of us regulars in here, i wish more people would participate though, its an awesome forum. :awesome:


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InvisibleVeritas
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Re: Wok cooking [Re: LeftyBurnz]
    #9008612 - 09/30/08 02:36 PM (15 years, 3 months ago)

i cant wait to get gas.

:lol:


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InvisibleLeftyBurnz
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Re: Wok cooking [Re: Veritas]
    #9008671 - 09/30/08 02:51 PM (15 years, 3 months ago)

lol.  i already have gas, i cant wait to get a gas stove!  :smirk:


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Offlinerodfarva
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Re: Wok cooking [Re: LeftyBurnz]
    #9008757 - 09/30/08 03:07 PM (15 years, 3 months ago)

It makes such a difference. When i get a house in a few years im going to put in a flat top range and comercial burners, and Custom staneless counters ftw.


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OfflineSampaJasli
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Re: Wok cooking [Re: rodfarva]
    #9009074 - 09/30/08 04:17 PM (15 years, 3 months ago)

Same here.
I will judge all the places I could potentially live in using three criteria:

shower pressure + max temperature
gas stoves + counter space
hardwood floor

Hopefully that isn't too much to ask for.
Right now my fridge is empty, I have no idea what I'm gonna eat tonight.. Think I'm gonna buy one of those frozen lasagnas or something.


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InvisibleCalifornia
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Re: Wok cooking [Re: rodfarva]
    #9011965 - 10/01/08 03:17 AM (15 years, 3 months ago)

Wok cooking is great-easy clean up.:awesome:


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InvisibleBrainiac
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Re: Wok cooking [Re: California]
    #9012408 - 10/01/08 08:33 AM (15 years, 3 months ago)

You can also use a turkey fryer burner for high heat....look up a Chinese or try a restaurant supply around you..



Edited by Brainiac (10/01/08 09:57 AM)


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OfflineSampaJasli
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Re: Wok cooking [Re: Brainiac]
    #9012902 - 10/01/08 11:21 AM (15 years, 3 months ago)

lol that episode was pretty damn corny
but i still learned a lot!


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Offlinerodfarva
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Re: Wok cooking [Re: SampaJasli]
    #9013547 - 10/01/08 02:08 PM (15 years, 3 months ago)

:thumbup: Naw, that was awesome :thumbup:

The heat really is a big thing.


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Offlinefazdazzle
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Re: Wok cooking [Re: rodfarva]
    #9021021 - 10/02/08 10:15 PM (15 years, 3 months ago)

Hell yeah! I have been seasoning my cast-iron wok for the past few days....probably took 15 coats of oil. Now it's a pure obsidian beauty. I cannot wait to cook with it!!

I've heard the first few dishes from a freshly seasoned wok will taste metallic-y so I'm not sure if I should whip up something decent or just fry up some random vegetables to get it broken in a bit. In one of my cook books there's a recipe called "Stir-Fried Broccoli, Mushrooms, and Peppers with Caramelized Tofu" :insertdroolingemoticon: x 10 Let me know if any of you want it.

I'm mostly pumped for this so I can use up my odds and ends in the kitchen instead of letting them go to waste.


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InvisibleBrainiac
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Re: Wok cooking [Re: fazdazzle]
    #9021168 - 10/02/08 10:41 PM (15 years, 3 months ago)

Cook up some bacon or popcorn....


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Offlinerodfarva
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Re: Wok cooking [Re: fazdazzle]
    #9022239 - 10/03/08 04:07 AM (15 years, 3 months ago)

Quote:

fazdazzle said:
Hell yeah! I have been seasoning my cast-iron wok for the past few days....probably took 15 coats of oil. Now it's a pure obsidian beauty. I cannot wait to cook with it!!

I've heard the first few dishes from a freshly seasoned wok will taste metallic-y so I'm not sure if I should whip up something decent or just fry up some random vegetables to get it broken in a bit. In one of my cook books there's a recipe called "Stir-Fried Broccoli, Mushrooms, and Peppers with Caramelized Tofu" :insertdroolingemoticon: x 10 Let me know if any of you want it.

I'm mostly pumped for this so I can use up my odds and ends in the kitchen instead of letting them go to waste.



yes post it up.. i am curious how one carmalizes tofu.


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Offlinemr_kite
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Re: Wok cooking [Re: rodfarva]
    #9029338 - 10/04/08 04:38 PM (15 years, 3 months ago)

GET A BAMBOO STEAMER FOR YOUR WOK


^important information


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Edited by mr_kite (10/04/08 04:38 PM)


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Offlinerodfarva
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Re: Wok cooking [Re: mr_kite]
    #9031064 - 10/05/08 02:26 AM (15 years, 3 months ago)

Quote:

mr_kite said:
GET A BAMBOO STEAMER FOR YOUR WOK


^important information




Please explain...

being for the benifit of mr. farva ...on trampolines.


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Offlinefazdazzle
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Re: Wok cooking [Re: rodfarva]
    #9035138 - 10/05/08 11:08 PM (15 years, 3 months ago)

Alright, so there's a separate recipe for the caramelization, which is actually two parts. If you want the original stir-fry recipe let me know.

Take 1 1-pound package Chinese-style firm tofu and drain as usual. Once drained, blot with paper towels, then cut into 3/4" cubes. Heat 2 tablespoons peanut oil in a medium nonstick skillet over fairly high heat. Add the tofu and fry until golden. It takes several minutes to color, so let it cook undisturbed while you do something else, then come back and turn the pieces. While they should color, don't let them get dry and hard.

While this is cooking, mix 2 tablespoons soy sauce and 3 1/2 tablespoons light brown sugar in a small bowl. Heat a wok or heavy skill, add a tablespoon of the oil used to fry the tofu or fresh peanut oil, and swirl it around the wok. When hot, add the soy mixture, reduce the heat to medium, and add the tofu. Toss well, then simmer for 2 minutes. Add 3 tablespoons water and cook until the sauce coats the tofu with a syrupy glaze. Turn off the heat. Let the tofu cool in the syrup for 10 minutes, then transfer to a serving dish.

Taken from "Vegetarian Cooking for Everyone," by Deborah Madison.

I'd like to know about the importance of this bamboo steam basket too...


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