Wok Cooking

[transplant]

Just got a nice wok (or decent anyway) and used some wok oil, but man my house reeked. Anyone try peanut oil and is it any better? Any recipes you care to share would be great.

[tricky]

what kinda wok oil? the blend with sesame, peanut, etc

i use straight sesame oil, with some olive oil.

bottom line...cooking with woks makes smoke. get a burner for outside if it's that bad.

[transplant]

Originally Posted by tricky

what kinda wok oil? the blend with sesame, peanut, etc

i use straight sesame oil, with some olive oil.

bottom line...cooking with woks makes smoke. get a burner for outside if it's that bad.

I think this is pretty much straight wok oil. Maybe it was the stir fry sauce? Not sure. I may try to an outside burner.

[Sinner]

leks in 4....3....2....

[tricky]

Originally Posted by transplant

I think this is pretty much straight wok oil. Maybe it was the stir fry sauce? Not sure. I may try to an outside burner.

there is no such thing as "wok oil" it's a blend of several different oils. all asian cooking has sesame oil as a base, but it's pricey. they blend this with the other oils and label it "wok oil" The sauce for sure, that shit will smoke like crazy if the pan is superhot.

Without proper ventilation, it's just like trying to cook a burger in a sauté pan inside.

[transplant]

Originally Posted by tricky

there is no such thing as "wok oil" it's a blend of several different oils. all asian cooking has sesame oil as a base, but it's pricey. they blend this with the other oils and label it "wok oil" The sauce for sure, that shit will smoke like crazy if the pan is superhot.

Without proper ventilation, it's just like trying to cook a burger in a sauté pan inside.

Sorry, I meant to type "sesame" not straight. I think there was one other ingredient. Maybe I'll cook with the oil, then add the sauce after in a cold pot/pan and mix it up.

[tricky]

Originally Posted by transplant

Sorry, I meant to type "sesame" not straight. I think there was one other ingredient. Maybe I'll cook with the oil, then add the sauce after in a cold pot/pan and mix it up.

just add the rice first to the pan, or take the wok off the burner for 30 secs so it doesn't smoke as much.

[transplant]

Originally Posted by tricky

just add the rice first to the pan, or take the wok off the burner for 30 secs so it doesn't smoke as much.

Thanks for the cooking hints, trickster.

[tricky]

Originally Posted by transplant

Thanks for the cooking hints, trickster.

ps, it works best if you cook the rice the night before and keep in an airtight container overnight. doesn't get as sticky

[transplant]

What about rice noodles?

[tricky]

Originally Posted by transplant

What about rice noodles?

cook them as usual..

[djetaine]

If its smoking that bad then youve got your oil too hot. Peanut and Sesame oil have a smoke point of somewhere around 430-450 degrees. As long as youve got it in or below that range you should be alright. It's going to smoke regardless but it shouldnt be so bad that your vent-a-hood doesnt pick up the slack.
You probably know this already but always "hot pan, cold oil". keeps shit from sticking and burning.

[MACK]

for the sauce, I would either marinate your food in the sauce before cooking or add the sauce once the food has started to cook, this will minimize the amount of smoke actually cause by the sauce and will prevent the sauce from burning and tasting burnt as well

as for the oil, like etaine said, around 400 for the temp should prevent it from smoking. also, your wok should have a lid, so cover it while youre cooking and only remove to stir and keep it from burning

I love my wok!
I need to buy some foodz for it...
<- runs off to grocery store

[hepkatmama]

they have great cheap woks at hong kong supermarket. i <3 them so.

they have an aisle of oils, but none of them are labeled "wok oil"

are you shopping in the white people district downtown or sumptin?

[djetaine]

Wok Oil just means it's a mixture of oils with high flash/smoke points.
extra light olive oil actually has the highest smoke point but it doesnt work well with azn foods