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Posted: 8/13/2023 10:45:53 PM EST
1. Maintain wok in season, and clean and sanitary with a little "wok hei".
 2. Stay safe by using Foundry gloves.  |
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Posted: 8/13/2023 10:47:14 PM EST
[#1]
wok like a man.
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Posted: 8/13/2023 10:53:43 PM EST
[#2]
Wok chicken finishing with Bachan's teriyaki and Lingham's chile sauce.
 Serve with steamed broccoli and brown rice.  burn everything clean and sanitary in residual fire. Repeat. |
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Posted: 8/13/2023 11:04:11 PM EST
[#3]
Tip:
Use the leftover peanut oil from last weeks chicken fried steak. That sat outside in 90F+ heat for a week... but don't tell your family.   |
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Posted: 8/13/2023 11:04:55 PM EST
[#4]
hard to go wrong with flesh, rice, and broccoli.
I might have tossed in some minced garlic with the rice. |
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Posted: 8/13/2023 11:11:40 PM EST
[#5]
... your dog.
 
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Posted: 8/13/2023 11:19:39 PM EST
[#6]
I set my wok directly on the coals. It gets red hot real fast.
I gotta question taking oil that's had meat fried in it and letting it sit outside of the fridge like that. Maybe just making french fries in it might be OK, but not meat. |
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Posted: 8/13/2023 11:24:26 PM EST
[#7]
yeah. that would never be dun in a restaurant.
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Posted: 8/13/2023 11:28:59 PM EST
[#8]
Quote HistoryQuoted: yeah. that would never be dun in a restaurant. Or in my home. I used to keep frying oil in the fridge after I'd do wings, but then I figure the cost savings was not worth the potential ER trip. Other than that, a hot coal fire is about as close as one can get to restaurant-hot woks...unless you get one of those propane fire rings with 50 jets. |
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Posted: 8/13/2023 11:41:34 PM EST
[#9]
There's no limit to how old oil can get even when cooking meat. A famous southern restaurant that deep fries burger patties in oil swears a fraction of their oil is from the '20s and they keep using it. No bacteria lives past 160F let alone the 375F I was cooking everything at. I'm sure the fried chicken joints reuse their oil who knows how many times and don't refrigerate it.
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Posted: 8/13/2023 11:44:27 PM EST
[#10]
Quote HistoryQuoted: There's no limit to how old oil can get even when cooking meat. A famous southern restaurant that deep fries burger patties in oil swears a fraction of their oil is from the '20s and they keep using it. No bacteria lives past 160F let alone the 375F I was cooking everything at. I'm sure the fried chicken joints reuse their oil who knows how many times and don't refrigerate it. |
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Posted: 8/13/2023 11:50:00 PM EST
[#11]
F yea brother. I just got a new one cuz i didn’t like the carry handle and riveted design.
Lets wokking     
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Posted: 8/14/2023 1:53:47 AM EST
[#12]
I learned the most important thing about wok cooking is heat!!!
To add to that, never overcrowd the wok or instead of cooking you’ll be steaming and the end result will not be the best. |
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Posted: 8/14/2023 4:39:39 AM EST
[#13]
Quote HistoryQuoted: wok like a man. Wok like a man, my son. |
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Posted: 8/14/2023 5:21:30 AM EST
[#14]
 NEW ?? Walk Like A Man - The 4 Seasons {Stereo} 1963 |
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Posted: 8/14/2023 2:03:08 PM EST
[#15]
I admit that I really didn’t do much wokking there… as I just did some chicken and threw teriyaki sauce on it. I was just making something quick and simple that the family will eat. Another day I’ll prep the veggies and do it real. But that’s my set up. The stainless prep table is nice. And my homemade Dutch Oven stand.
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Posted: 8/14/2023 11:20:34 PM EST
[#16]
Quote HistoryQuoted: I admit that I really didn’t do much wokking there… as I just did some chicken and threw teriyaki sauce on it. I was just making something quick and simple that the family will eat. Another day I’ll prep the veggies and do it real. But that’s my set up. The stainless prep table is nice. And my homemade Dutch Oven stand.  You talk the talk, do you walk the walk ? |
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Posted: 8/14/2023 11:53:10 PM EST
[#17]
Is the wok being operated on a charcoal chimney?
What oil are you seasoning with? |
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Posted: 8/14/2023 11:54:53 PM EST
[#18]
Quote HistoryQuoted: Is the wok being operated on a charcoal chimney? What oil are you seasoning with? Its a legit tactic. We’re talking about woks. Not cast iron where people talk about seasoning more than they use them. |
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Posted: 8/14/2023 11:56:57 PM EST
[#19]
Quote HistoryQuoted: There's no limit to how old oil can get even when cooking meat. A famous southern restaurant that deep fries burger patties in oil swears a fraction of their oil is from the '20s and they keep using it. No bacteria lives past 160F let alone the 375F I was cooking everything at. I'm sure the fried chicken joints reuse their oil who knows how many times and don't refrigerate it. I used to cut potatoes into big chunks and throw them in the oil to absorb the bad flavors when I'd finish frying chicken (and then toss them.) If I deep fried Chinese foods (won tons, egg rolls, etc) I would throw in scallions to fragrance the oil. Then I'd let it cool & put in the fridge. |
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Posted: 8/14/2023 11:58:01 PM EST
[#20]
@keekleberrys where’d you get that wok?
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Posted: 8/14/2023 11:58:27 PM EST
[#21]
Quote HistoryQuoted: @keekleberrys where’d you get that wok? Which one? |
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Posted: 8/15/2023 12:21:55 AM EST
[#22]
The new one? The old one?
I have a Teflon coated wok. Need something that’s carbon steel. |
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Posted: 8/15/2023 12:25:57 AM EST
[#23]
Quote HistoryQuoted: F yea brother. I just got a new one cuz i didn’t like the carry handle and riveted design. Lets wokking https://www.ar15.com/media/mediaFiles/12422/IMG_7139-2870642.jpg https://www.ar15.com/media/mediaFiles/12422/456A84A4-F8E2-4C5E-9E01-A60094F1E157-2919116.jpg https://www.ar15.com/media/mediaFiles/12422/IMG_7256-2910922.jpg https://www.ar15.com/media/mediaFiles/12422/C6583CF5-36A3-462D-912E-D7C72449D52F-2919117.jpg https://www.ar15.com/media/mediaFiles/12422/EB2278F2-D8E0-4AA5-87F3-13B835AF43E6-2919118.jpg That chow mein looks fantastic. Recipe? |
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Posted: 8/15/2023 12:27:43 AM EST
[#24]
Quote HistoryNeutral about space aliens, but holy hell they look like they're in human suits. Especially second from left and far left. Probably lighting and shitty makeup....hopefully |
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Posted: 8/15/2023 12:31:14 AM EST
[#25]
Craft wok one is the one with the wood handle. The one with the metal handle is a wok shop but they are lying about the thickness. They said it was 14 gauge but the 15 gauge craft wok is definitely more rigid.
The wok shop was highly “recommended” but i think they’re lying. I’ll mic it tomorrow and verify. |
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Posted: 8/15/2023 12:34:14 AM EST
[#26]
Quote HistoryQuoted: wok like a man. |
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Posted: 8/15/2023 12:50:18 AM EST
[#27]
Quote HistoryQuoted: That chow mein looks fantastic. Recipe? Quote HistoryQuoted: Quoted: F yea brother. I just got a new one cuz i didn’t like the carry handle and riveted design. Lets wokking https://www.ar15.com/media/mediaFiles/12422/IMG_7139-2870642.jpg https://www.ar15.com/media/mediaFiles/12422/456A84A4-F8E2-4C5E-9E01-A60094F1E157-2919116.jpg https://www.ar15.com/media/mediaFiles/12422/IMG_7256-2910922.jpg https://www.ar15.com/media/mediaFiles/12422/C6583CF5-36A3-462D-912E-D7C72449D52F-2919117.jpg https://www.ar15.com/media/mediaFiles/12422/EB2278F2-D8E0-4AA5-87F3-13B835AF43E6-2919118.jpg That chow mein looks fantastic. Recipe? It was just celery, julienned carrots from the produce section, onions, green onions, and sliced water chestnuts. Beef/chicken. Thrown together with some fresh(ish) packaged chowmein noodles and the house of tsang classic stirfry sauce. And then nuked in the wok. There was no recipe. I’m not very sophisticated. I just throw a bunch of shit together. Sometimes it’s good sometimes its meh. |
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Posted: 8/15/2023 1:10:09 AM EST
[#28]
Quote HistoryQuoted: Craft wok one is the one with the wood handle. The one with the metal handle is a wok shop but they are lying about the thickness. They said it was 14 gauge but the 15 gauge craft wok is definitely more rigid. The wok shop was highly “recommended” but i think they’re lying. I’ll mic it tomorrow and verify. Thanks |
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Posted: 8/15/2023 1:33:22 AM EST
[#29]
Quote HistoryQuoted: It was just celery, julienned carrots from the produce section, onions, green onions, and sliced water chestnuts. Beef/chicken. Thrown together with some fresh(ish) packaged chowmein noodles and the house of tsang classic stirfry sauce. And then nuked in the wok. There was no recipe. I’m not very sophisticated. I just throw a bunch of shit together. Sometimes it’s good sometimes its meh. It looks good. Can you make it with EVOO or light olive oil, or is there no substitute for peanut oil? |
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Posted: 8/15/2023 1:57:19 AM EST
[#30]
Quote HistoryQuoted: It looks good. Can you make it with EVOO or light olive oil, or is there no substitute for peanut oil? Quote HistoryQuoted: Quoted: It was just celery, julienned carrots from the produce section, onions, green onions, and sliced water chestnuts. Beef/chicken. Thrown together with some fresh(ish) packaged chowmein noodles and the house of tsang classic stirfry sauce. And then nuked in the wok. There was no recipe. I’m not very sophisticated. I just throw a bunch of shit together. Sometimes it’s good sometimes its meh. It looks good. Can you make it with EVOO or light olive oil, or is there no substitute for peanut oil? Not on a wok under high heat but I suppose you could under weak heat. Ruins the whole point of wokking! |
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Posted: 8/15/2023 9:35:30 PM EST
[#31]
I don’t cook on my charcoal starter (chimney). I’m just baking on some seasoning there. I use peanut oil cuz high smoke/flash point.
My wok is a Peking or northern style wok from the Wok Shop. |
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Posted: 8/15/2023 9:37:53 PM EST
[#32]
I want a wok!
 Twisted Sister - I Wanna Rock (Official Music Video) |
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Posted: 8/15/2023 9:46:33 PM EST
[#33]
It is so hot in Arizona you can wok the dog on the sidewalk!
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Posted: 8/15/2023 9:49:56 PM EST
[#34]
Quote HistoryQuoted: wok like a man. Wok like an Egyptian.  Walk Like an Egyptian |
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Posted: 8/15/2023 9:54:27 PM EST
[#35]
I think I need this in my life.
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Posted: 8/15/2023 9:55:46 PM EST
[#36]
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Posted: 8/15/2023 9:57:13 PM EST
[#37]
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Posted: 8/15/2023 9:58:01 PM EST
[#38]
Quote HistoryQuoted: Wok like an Egyptian Quote HistoryQuoted: Quoted: wok like a man. Wok the Casbah |
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Posted: 8/15/2023 9:58:46 PM EST
[#39]
Fuiyoh! You make Uncle Roger ancestor proud.
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Posted: 8/15/2023 9:59:38 PM EST
[#40]
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Posted: 8/15/2023 10:03:32 PM EST
[#41]
Quote HistoryQuoted: It looks good. Can you make it with EVOO or light olive oil, or is there no substitute for peanut oil? Don’t be like Jamie Oliverrrrr. Olive oil of any type doesn’t belong anywhere near wok, Haiyaaaa |
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Posted: 8/15/2023 10:06:08 PM EST
[#42]
Carbon steel wok, propane jet burner, some protein, vegetable, starch, sauce, high temp oil.
Delicious food every time. (Sauce must include fermented something that smells like death for flavor) |
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Posted: 8/15/2023 10:07:31 PM EST
[#43]
OP missed an opportunity to title the thread "Wok This Way"
Shame on OP. Shame, shame. 
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Posted: 8/15/2023 10:08:03 PM EST
[#44]
 That day I had LouAna Peanut oil. Smoke point 450F. https://louana.com/product/peanut-oil/ great for deep fryin too. Chicken fried. |
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Posted: 8/15/2023 10:08:32 PM EST
[#45]
Quote HistoryLoved that gai! Chop it up, chop it up, chop it up! |
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Posted: 8/15/2023 10:10:01 PM EST
[#46]
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Posted: 8/15/2023 10:17:40 PM EST
[#47]
biden and inslee will ban it all soon.
Soon you'll be lucky to get a tepid, wet glob... ...with bugs. the immanent death of woking |
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Posted: 8/15/2023 10:35:43 PM EST
[#48]
Quote HistoryQuoted: biden and inslee will ban it all soon. Soon you'll be lucky to get a tepid, wet glob... ...with bugs. the immanent death of woking My cold dead hands. |
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Posted: 8/26/2023 12:31:33 AM EST
[#49]
lets wok
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Posted: 8/26/2023 12:46:51 AM EST
[#50]
Quote HistoryQuoted: There's no limit to how old oil can get even when cooking meat. A famous southern restaurant that deep fries burger patties in oil swears a fraction of their oil is from the '20s and they keep using it. No bacteria lives past 160F let alone the 375F I was cooking everything at. I'm sure the fried chicken joints reuse their oil who knows how many times and don't refrigerate it. Dyer's in Memphis. When they moved from the original location in the 80s, to the new location, the grease went in a limo with several shotgun carrying cops riding with it, and a police escort. MPD motorcycles and squad cars all escorting it. That grease is very special! I grew up a few block from it and ate there many times. I was friends with the founders grandkids. It used to be the best burger around. |
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