"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Click Here to Login
Thread Tools Display Modes
Old 08-08-2007, 12:51 AM   #21
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 20,529
lol, we're just getting started.

i haven't done it myself, but i saw a show recently where loose tea was put into a dry wok over high heat, with a steamer tray supported on chopsticks above it in the wok. a few seabass steaks were smoked on the tray, about 6 ozs. each. the tea was brought to a smoke, then the wok covered until the fish was opaque throughout, aroud 10 - 15 minutes.

i've been thinking of trying it with monkfish.

"Thunderbolt and lightening,
very, very frightening me!" Galileo
buckytom is offline   Reply With Quote
Old 08-08-2007, 09:05 AM   #22
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,839
Originally Posted by Fisher's Mom
I've been using peanut oil (mostly because I heard it had the highest smoking point and I have a tendency to burn everything) but I do want to try the sesame oil. Do I need to keep the temp lower?
Cooking Asian, especially Chinese, food with peanut oil gives the most authentic flavor, imo. Don't cook with sesame oil - it has a relatively low smoke point. It's used at the very end of cooking as a flavoring.

I have a favorite stir-fry recipe at home - I'll try to remember to post it tonight.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-08-2007, 11:16 AM   #23
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,363
Another great use for the wok (and by the way, thanks BT for pointing out that the wok is a multi-tasker) is as a deep fryer. The wide top, coupled with a relatively small but stable base allows you to easily controll the oil temperature, and to cook 4 to 5 egg rolles, or a bunch of tempura chicken balls, or whatever in the oil. Use that ever present and all purpose spider to remove the food from the hot oil. I have also used my wok to make things like sweet & sour sauce, egg-drop, hot & sour, and various other soups, mumerous stir-fries. And don't be shy. Because of its shape and size, the wok lends itself wonderfully to the task of browning ground beef, cooking mushrooms, battered or not, to perfection. I've even made doughnuts in the thing. And its great for making battered onion blooms, or onion rings, and as has been mentioned, for steaming veggies, fish, or whatever needs to be steamed. Try placing water into the vessel, bringing it to a boil, adding salt to the water, and then turning the heat down until the water no longer bubbles, but remains jsut under the bubbling stage. add a couple of raw eggs gently into the water and be prepared for wonderfull poached eggs.

The wok is a very versatile vessel. As you play with it, you may find that it is one of the most usefull tools in your kithcen.

Tip, as with any metal pan, after cooking, deglaxe the pan while it's still hot with ordinary tap water. Run the spatula over the bottom to loosen any stuck-on particles. Drain in the sink and wash with a stiff plastic brush. Everything will come off as if you were cooking with non-stick.

Seeeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 08-08-2007, 01:01 PM   #24
Sous Chef
BBQ Mikey's Avatar
Join Date: May 2007
Location: USA
Posts: 750
Everything SirGoodweed said is right on.

My wok is one of my most useful cooking devices, anything from fried foods to stir fries to eggs in the mornin'! Sunnyside eggs on the wok are fab. Just remember they cook fast!

"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:49 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.