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Meat sticks to my Wok

post #1 of 7
Thread Starter 
I seasoned a new carbon-steel wok which I purchased from Willams-Sonoma, and whatever protein I cook (chicken, beef, etc.) that I try to get a good seared crust on, that beautiful crust just sticks to the wok's surface. Why is this?
post #2 of 7

There's a couple of possible reasons. But the most likely is you're trying to stir fry on a western  style stove. When meat sticks, it's usually because it's not done cooking. When it's done, it will release pretty much by itself. 

 

The reason this matters for a stir fry on a western stove is that home stoves in the West don't have the heat output of the traditional cooking methods, or what you see in cooking shows or youtube videos. So you have to let the meat sit spread out flat on the wok for 45-60 seconds and then stir fry it to completion. 

 

If you're using round bottom wok on an flat electric burner, there are other complications too. 

 

Grace Young demonstrates good wok technique for a western stove.  

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 7
This month's challenge may be the final little push to get me to buy a real wok. Not quite ready for one of those bazillion BTU wok burners I've looked at in Southeast Market. mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 7

This is my favorite wok right now.  http://www.amazon.com/IMUSA-Non-Coated-Chinese-Wood-Handles/dp/B00HZ0LP7U/ref=sr_1_8?ie=UTF8&qid=1401755825&sr=8-8&keywords=imusa+carbon+steel+14+wok

 

Walmart sells a cheaper version with plastic/resin handles. You can get the wooden one at Smiths, at least the one at the top of 33rd south. Not sure about the downtown one. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 7

Yes, the 5th & 5th Smith's has them.  I've looked, just haven't actually put one in my cart yet.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #6 of 7

I have a flat bottomed wok that is well seasoned. Meat rarely sticks, only if it has a lot of sugar in the marinade. And one burner on my gas stove gets it hot enough for a quick sear.

post #7 of 7

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Edited by tweakz - 10/27/14 at 10:34am
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