/ck/ - Food & Cooking

[Anonymous No.15569127]

Why are woks so based? Get in here, wok bros

[Anonymous No.15569166]

tfw have a shitty electric stove so cant be a wok bro

[Anonymous No.15569178]

>>15569166
I have an electric stove and I use a wok, you too can become a wok star

[Anonymous No.15569184]

just made my first dish :)
i fucked up the longyau tho lel

[Anonymous No.15569188]

>>15569184
Looks good fellow wok bro, what's in it?

[Anonymous No.15569189]

Here's my wok
Please no bully

[Anonymous No.15569199]

>>15569188
singapore style rice vermicelli
i used some nice shaoxing and it really tastes good!
but the noodles are kinda weird, I think i had them too wet

[Anonymous No.15569203]

>>15569199
god I love Shaoxing

[Anonymous No.15569207]

>>15569166
>>15569188
>>15569199
blessed thread
it's a good day to be a wok bro

[Anonymous No.15569210]

woks are stupid. Just cook your food slower.

[Anonymous No.15569214]

>>15569189
Looks like it has served well in the wok wars

>>15569199
What kind of sauce?

[Anonymous No.15569221]

>>15569203
It works well in woks!

[Anonymous No.15569225]

>>15569214
no sauce my friend, besides soy.
i did use homemade lard though.

anyone else think lard smells fucking weird?

[Anonymous No.15569258]

Why does chicken taste so great in woks?

[Anonymous No.15569347]

>>15569127
Could I make hamburger helper in one?

[Anonymous No.15569372]

>>15569166
retard

[Anonymous No.15569381]

>>15569372
:(

[Anonymous No.15569453]

>>15569347
You can make anything in them

[Anonymous No.15569462]

>>15569372
Just because he doesn't have a wok yet doesn't mean he isn't an honourary wok Bro. The potential lies within him.

[Anonymous No.15569481]

>>15569462
He's a retard for not knowing flat-bottom woks exist

[Anonymous No.15569553]

>>15569127
Got this bad boy, works great on a gas stove.

[Anonymous No.15569583]

>>15569347
https://www.youtube.com/watch?v=E45SXREv3fo

[Anonymous No.15569586]

>>15569481
not even close to adequate
carbon steel fire heated wok or bust

[Anonymous No.15569601]

>>15569586
They work more than fine.>>15569586

[Anonymous No.15569776]

>>15569127
>WOK-HEIL

[Anonymous No.15570020]

>>15569166
got a backyard?
https://www.seriouseats.com/2020/08/outdoor-wok-burner-review.html

[Anonymous No.15570075]

>>15569127
Based is as based does. Been cooking on them professionally for 5+ years, it's fun but it'll kill your joints eventually

[Anonymous No.15570104]

>>15570075
Give us some pro-wok tips pro-bro

[Anonymous No.15570162]

>>15570104
You can deep fry meat seperately for a more Chinese style, PF Chang's does this
Once meat is cooked, throw in aromatics (onions, garlic, sambal, etc)
Keep that bitch HOT
Tossing shit is more of a pull and less of a push
Don't be afraid to use the spatula/spoon to push up from behind food to flip it
Practice tossing shit in the wok by throwing in a handful of dry rice. If you can consistently flip it, you won't fuck shit up.
That's just off the top of my head. If there are any more directed questions, I'll do my best to answer them

[Anonymous No.15570174]

>>15569166
nah you still can
there exists flat-bottomed woks like in >>15569189

[Anonymous No.15570297]

>>15570174
Lodge solves the "round bottom on flat stove" issue with their woks, but you've got to treat it like a stationary unit rather than the light thin ones you do the flip with.

[Anonymous No.15570321]

>>15569127
According to /ck/ you can't use a wok unless you're using a rocket booster as a stove

[Anonymous No.15570460]

>>15570321
if you can't use an ethnic cooking instrument like the ethnics, yes you shouldn't use it. period. full stop.

[Anonymous No.15570516]

>>15570460
the fug
i think you are trolling

[Anonymous No.15571133]

>>15570516
Are you the retard? Heat the wok or don't use it.

[Anonymous No.15571190]

>>15571133
you don't need a fucking restaurant style burner to use a wok
my burner is 12,000 BTUs and it works perfectly.

[Anonymous No.15571277]

THERE ARE WOKS AND THERE ARE WADJANS, LEARN THE DIFFERENCE

[Anonymous No.15571286]

>>15569601
>>15569481
no

[Anonymous No.15571425]

post what you make in your woks, guys
i wanna see some good stir fry

[Anonymous No.15571480]

>>15569127
I have a 3ply stainless steel steel one. It’s pretty good.
For veggies it works great but chicken sticks all the time. Any tips on how to stir fry chicken meat?
I have a gas stove at home. Should I use the biggest burner but the hottest spots are around the flat bottom or a smaller one so the bottom gets heated in the center the most?

[Anonymous No.15571919]

>>15571286
No

[Anonymous No.15571921]

>>15569166
Its fine, just set it to max heat. Its not as good as a wok burner, but it can put out a decent amount of heat. Home electric stovetops can get much hotter than home gas burners.

[Anonymous No.15571922]

>>15571480
Carbon Steel is not the same as Stainless Steel, ofc the chicken is going to stick and create fond.
And having that fond is a strength of Stainless Steel.
If you still want to stir fry chicken using SS, coat chicken meat in batter and deep fry those chicken pieces first.
Hottest, no more inane question, we flambe using Shaoxing now.

[Anonymous No.15572081]

>>15571922
Now I know the difference, although I hadn’t known it when I bought it.

Yeah, I deglaze the fond with sake or water. I’ll try deep frying it next time. Does every type of meat sticks as much? I tried frozen shrimp and they were fine.

[Anonymous No.15572101]

>>15569210
Why the hell would I wanna deep fry something slowly?

[Anonymous No.15572104]

>>15569210
the taste is completely different

[Anonymous No.15572278]

[Anonymous No.15572558]

>>15572278
I just made an omelette in my wok and it was tasty as shit

[Anonymous No.15572717]

>>15572081
>Does every type of meat sticks as much?
depends on how you handle them, but expect sticking with Stainless Steel, that's just how it is.
>I tried frozen shrimp and they were fine.
From the freezer to the hot SS wok, I presume?

[Anonymous No.15572816]

I rent out property to chink immigrants and they would always leave their woks behind. I have like, 7 in the basement

[Anonymous No.15573003]

>>15572816
Seven Chinese people?

[Anonymous No.15573024]

>>15572278
too complicated man wtf

[Anonymous No.15573025]

>>15569184
Nice! I made that for my gfs family and they all liked it a lot. Her dad even asked for the recipe and made it a week later

[Anonymous No.15573033]

>>15570162
Give us your best stir fry sauces

[Anonymous No.15573091]

>>15572278
Ovedrone and needs bacon, mushrooms, olives, and cheese in the middle folded over.

[Anonymous No.15573142]

>>15569184
>>15573025
List the ingredients please

[Anonymous No.15573159]

>>15569127
chinks can't make rice

[Anonymous No.15573179]

>>15573159
Why do you lie when most people know they can and do make it?

[Anonymous No.15573185]

Is a gas stovetop hot enough to properly use a wok using one of those wok rings?

[Anonymous No.15573202]

>>15573185
Yes fren, woks work on almost anything.

t. Electric stove user

[Anonymous No.15573286]

>>15573179
goes to show most ppl are retards especially those making "chinese" rice at home
chinks' way of making it is fry the shit out of it + spice after refrigeration, do i rly have to spill it out

[Anonymous No.15573305]

>>15571480
You can try and season it before hand, high temp oil, get it to smoke and dump the excess. Worked for me at least

[Anonymous No.15573358]

>>15573185
Yes retard. A gas stop stove gets hot as absolute fuck.

[Anonymous No.15573615]

>>15569127
Bros I wanna setup a wok over a campfire and have camp fried rice bros wtf it's not fair

[Anonymous No.15574438]

Can /ck/ recommend me a good wok for stove-top cooking? The one Serious Eats recommends is either always sold out or really overpriced.

[Anonymous No.15574512]

>>15570020
too bad the powerflamer is out of stock everywhere

[Anonymous No.15574522]

>>15570321
i use a pulse-jet

[Anonymous No.15574529]

>>15574438
The one the girl from souped up recipes sells.

[Anonymous No.15574545]

>>15574438
If you have an asian market nearby go there and buy a carbon steel one in whatever size. They're usually cheap as fuck like <$10.

[Anonymous No.15574632]

>>15574529
>>15574545
$60 plus tax vs $10, why is it worth spending the extra money on this fancy wok? It's still within my budget.

[Anonymous No.15574636]

>>15574632
it works well and she's cute
if you don't want to spend that much, go to some restaurant supply store and get one there

[Anonymous No.15574666]

>>15574636
I'm willing to spend that much, I just want to know it's actually better than a $10 wok. What makes it good?

[Anonymous No.15574775]

>>15574632
That's because you get a lid and a spatula with it.

[Anonymous No.15574788]

>>15574666
just quality i suppose. there isn't much difference in metal, but there is one nonetheless

[Anonymous No.15575133]

>>15574438
If you want one that can get crazy hot on a standard stove, this one's solid:
https://www.lodgecastiron.com/product/cast-iron-wok?sku=P14W3

[Anonymous No.15575273]

brought a retardedly large wok(because im a retard) and just seasoned it today, scrubbed it to hell with a brillo pad(missed the top rim a little) then blued it all over and smoked it with rape oil very lazily. took the diffusion plate off the gas and the grill was so hot by the end it was glowing red and i melted/scored the bottom of my wok in places. fried an egg and it came out a little burnt but didn't stick and just finished deep frying a chicken thigh in lard

[Anonymous No.15575325]

>>15571277
>>15569553
Based wadjanbros

I have a wok even though my heritage commands me to use a wadjan but this one was very cheap so

[Anonymous No.15575353]

>>15575325
The lodge model has a round interior bottom and a flat, ringed base.

[Anonymous No.15575378]

I merely have a wok shaped teflon shitter but I too am looking to buy myself a good wok. Can't wait for the ladle/wok metal-on-metal action. Pure Hong Kong street vendor KINO

[Anonymous No.15575421]

>>15575353
I have a round bottom with a separate ring. It's not ideal (the ring tends to shift when moving the wok too enthusiastically) but I'm getting a stove with a real wok burner when I'm renovating this kitchen hopefully end of this year.

[Anonymous No.15575593]

Good to see all my wok bros in here!

[Anonymous No.15575787]

>>15569166
Just get one of these, fren. The fuel is cheap as shit, easy to find, and a good one like pic can give more heat than most home stoves.

[Anonymous No.15575798]

We're making mapo tofu with it tonight, but we use it at least once a week for stir fry anyway since it's an easy way to make meals.

[Anonymous No.15575861]

>>15574666
its a reasonably high quality carbon steel, the hammering is nicely done, the rivets for the handle are well done, and the finish on the handle wont shit your hand up with splinters like some of the cheaper ones

[Anonymous No.15576199]

Ervis Plesrey had a hit with the song You Ain't Nothin But A Hound Dog Frying All The Time
As in frying in his wok
Because he eats dogs
Because he's Chinese Elvis

[Anonymous No.15577639]

>>15573091
>olives
olives in an omelette? Their taste drowns out everything else.

[Anonymous No.15577667]

>>15569127
how do I get started

[Anonymous No.15577804]

>>15574522
>>15570321

ur not really wokkin' until your using an unshielded nuclear reactor.

[Anonymous No.15577908]

>>15570174
>flat-bottomed woks
I believe they are called skillets

[Anonymous No.15578197]

>>15577908
no i believe they are not

[Anonymous No.15578490]

>>15572101
you sound fat

[Anonymous No.15578500]

>>15572278
>pours in 5 gallons oil

[Anonymous No.15578505]

>>15575273
buy a proper kitchen

[Anonymous No.15578626]

>>15569203
Shaoxing is god

[Anonymous No.15578755]

>>15569184
Where did you buy the spatula?

[Anonymous No.15579105]

>>15577667
>Buy a wok
>Cook in it
>Become a wok bro

My wok is pretty cheap and I can't season it because I'm using it on an electric stove (fuck that shit with putting it in ovens with towels to season it) but chicken thighs and everything else comes out way better than in the pan

[Anonymous No.15579108]

>>15576199
Don't step on my brown Shaoxing shoes!

[Anonymous No.15579122]

>>15578755
Asian markets should have them along with the woks. Amazon as well.

[Anonymous No.15579135]

>>15569184
>Prawns
>Singapore noodles
>Spring onion, carrot, onion

Anything I'm missing? Looks tasty and I want to make it

[Anonymous No.15579190]

>>15569188
>>15573142
>>15579135
https://www.youtube.com/watch?v=31dhAY9bVsI
Most likely this dish. Good channel for random regional Chinese dishes.

[Anonymous No.15579239]

>tfw mom ordered me a stainless wok since I told her I liked cooking garlic noodles
>receive wok in the mail
>attempt to cook a Sichuan peppercorn chicken meal I found online
>absolutely incinerate the chicken the second it goes in
>create a layer of char as a result
What the fuck do I do differently? I've cooked in a wok hundreds of times but ever a stainless one.
Pic related

[Anonymous No.15579300]

>>15579239
Reserve the stainless steel wok to applications involving steaming or boiling and buy a carbon steel or cast iron wok for stir-frying. Literally no one I know uses a stainless steel wok for stir-frying, but it's well-suited to steaming and boiling precisely because it doesn't wear out your seasoning.

[Anonymous No.15579320]

>>15579300
Thanks. I have another 14" carbon steel wok that I've stir fried a shit load of meats in and had no issues. I got all the char off so the wok isnt fucked.

[Anonymous No.15579357]

>>15579320
Your mom got you a fine gift, I use a stainless steel wok to steam foods as well since a whole fish can't fit into my bain-marie. Unfortunately it's pretty poor quality so it still sort of rusts if water's allowed to sit there.