Richter and I are convinced you can cook everything you need with a broiler pan and a wok. Since that's STILL what I only have in my possession, I've come to be a living testament to this theory.
Therefore, I offer you classic Kraft Mac and Cheese via wok.
(http://i15.photobucket.com/albums/a356/theonlyang/Image0635.jpg)
Boil yer water (no the wok isn't dirty. It's seasoned.):
(http://i15.photobucket.com/albums/a356/theonlyang/Image0738.jpg)
Get your noodles in there:
(http://i15.photobucket.com/albums/a356/theonlyang/Image0739.jpg)
Once cooked, prepare as normal:
(http://i15.photobucket.com/albums/a356/theonlyang/Image0740.jpg)
(http://i15.photobucket.com/albums/a356/theonlyang/Image0741.jpg)
Serve with some hot sauce and enjoy!
(http://i15.photobucket.com/albums/a356/theonlyang/Image0742.jpg)
Cool!
Have any recipes given you any difficulty so far?
Actually no. I've found that boiling water is more efficient in the wok than a typical pot. It also works great for quick re-heating.
The Chinese know what's up, man.
Interesting. Yeah we've got one here, but I doubt the burner has enough BTUs to make it worthwhile.
Challenege: Pork Shoulder. In a wok.
GO!
Quote from: LMNO on April 20, 2010, 03:13:50 PM
Challenege: Pork Shoulder. In a wok.
GO!
I may have to bake it a little bit to make sure it is cooked thoroughly, but I can definitely do it.
I've done pork shoulder in my cast iron wok. I just cut it into smaller (but still large) pieces, cover the wok with a lid, and let it slowly render out the fat until the meat becomes essentially a pork confit.
Quote from: Emerald City Hustle on April 20, 2010, 07:39:53 PM
I've done pork shoulder in my cast iron wok. I just cut it into smaller (but still large) pieces, cover the wok with a lid, and let it slowly render out the fat until the meat becomes essentially a pork confit.
:fap:
Quote from: Emerald City Hustle on April 20, 2010, 07:39:53 PM
I've done pork shoulder in my cast iron wok. I just cut it into smaller (but still large) pieces, cover the wok with a lid, and let it slowly render out the fat until the meat becomes essentially a pork confit.
SSHHHHIIIIIIITT
I am going to do that.
Quote from: Emerald City Hustle on April 20, 2010, 07:39:53 PM
I've done pork shoulder in my cast iron wok. I just cut it into smaller (but still large) pieces, cover the wok with a lid, and let it slowly render out the fat until the meat becomes essentially a pork confit.
Mmmm.......
You know that mac n cheese made me a little sad, right?
Dang. Look at it. All fake orange and powdery and shit.
I know what you're saying, and real cheese sauce is really good, but sometimes I get nostalgic for the fake stuff.
Quote from: Turdley Burgleson on April 22, 2010, 05:58:50 AM
You know that mac n cheese made me a little sad, right?
Dang. Look at it. All fake orange and powdery and shit.
I don't have a Pyrex to make the real thing. :(
Bah, you don't need a pyrex.
No need to measure...
Oh you mean a casserole dish.
Yeah, that thing. :(
For some reason I don't think I could bake in a wok. It won't fit in my oven anyway to try.
I just made it again. Wow, I never thought that generic brand would be BETTER than Kraft. :aaa:
If you want to get fancy, you can also make a basic white sauce in your wok, add a bunch of cheese to it until the cheese melts, pour it into a bowl, wash the wok, boil water in it to cook pasta, mix the pasta with the cheese sauce, sprinkle it with some toasted bread crumbs and FUCKYEAH SEMIGOURMET MAC&CHEESE.
Maybe even throw in some veggies at the last minute, like maybe some chopped green onions, jalapenos, tomatoes and cilantro.
Ooohhh....
I think I'll do just that, sans wok.
Quote from: The Lord and Lady Omnibus Fuck on April 23, 2010, 08:19:21 PM
If you want to get fancy, you can also make a basic white sauce in your wok, add a bunch of cheese to it until the cheese melts, pour it into a bowl, wash the wok, boil water in it to cook pasta, mix the pasta with the cheese sauce, sprinkle it with some toasted bread crumbs and FUCKYEAH SEMIGOURMET MAC&CHEESE.
Maybe even throw in some veggies at the last minute, like maybe some chopped green onions, jalapenos, tomatoes and cilantro.
this would have been my next suggestion if i weren't has teh dumb.
You could probably get a decent crust by using a butane torch on the top, like a cheesified creme brulee.
Quote from: LMNO on April 26, 2010, 03:52:37 PM
You could probably get a decent crust by using a butane torch on the top, like a cheesified creme brulee.
OH DAMN