Mmmmm thank you … I am so rubbish at cooking steaks … but U r sooo right. One does hv to start with a good steak. Carbon steel wok on the present list now!!
You’re welcome Maggie! It’s not that difficult but there’s definitely an art to it. I’m glad this is helping. Let me know how you get in with the wok when you get it 😊
Man why can't i get a nice seasoning layer on my carbon steel wok. Every time I try to it just comes off in cooking and doesn't work. Also, what kind of coating to does that one have.
I feel your pain. Seasoning a wok can be a slow process as you have to build it up gradually over time. A lot depends on what you’re cooking in it. For example but you’re making something acidic like sweet and sour sauce, that will dissolve a freshly seasoned wok. Also important is that when you clean your wok, try not to use detergent. The best way to do this is to get it under a running tap as soon as you’ve finished cooking with it and gently wipe it down with a dish cloth. If you do this every time then the seasoning will steadily build and it’ll become stronger the more you cook. My wok is a carbon steel one, no coating. It’s really easy to cook with and when you use the right techniques (get it really hot before putting ingredients in etc.) it’s as slippery as a non-stick pan. Hope that helps 😊
Hi Kevin, I was at max heat at the start and I turn it down to around 50% after the meat has seared. That’s a rough guide and it’s definitely worth experimenting. Hope that helps 😊
Mmmmm thank you … I am so rubbish at cooking steaks … but U r sooo right. One does hv to start with a good steak. Carbon steel wok on the present list now!!
You’re welcome Maggie! It’s not that difficult but there’s definitely an art to it. I’m glad this is helping. Let me know how you get in with the wok when you get it 😊
Now that a steak mouth watering 😮
I have to say it was rather tasty 😋 ❤️
Man why can't i get a nice seasoning layer on my carbon steel wok. Every time I try to it just comes off in cooking and doesn't work. Also, what kind of coating to does that one have.
I feel your pain. Seasoning a wok can be a slow process as you have to build it up gradually over time. A lot depends on what you’re cooking in it. For example but you’re making something acidic like sweet and sour sauce, that will dissolve a freshly seasoned wok. Also important is that when you clean your wok, try not to use detergent. The best way to do this is to get it under a running tap as soon as you’ve finished cooking with it and gently wipe it down with a dish cloth. If you do this every time then the seasoning will steadily build and it’ll become stronger the more you cook.
My wok is a carbon steel one, no coating. It’s really easy to cook with and when you use the right techniques (get it really hot before putting ingredients in etc.) it’s as slippery as a non-stick pan.
Hope that helps 😊
Hi there. Quick question, were you cooking on the highest heat at the start? How low did you turn it down after the sear?
Hi Kevin, I was at max heat at the start and I turn it down to around 50% after the meat has seared. That’s a rough guide and it’s definitely worth experimenting.
Hope that helps 😊
Superb
Thank you! 🙏🙏🙏😊
Hey, where you go? Miss you!
I’ve been just taking a break. Watch out - new video out soon!
Thank you for thinking of me, that’s really touching 😊❤️
😋😋😋😋😋😋😋
Thanks 😊😊😊
💜👍💜👍
😊 Do you thing sous vide would be better?
@@ChowWithLau oh yes.sous vide first👍👍👍👍👍then your. Style
@@duncanmit5307 I think I might give that a go 😊👍👍👍
@@ChowWithLau I think I have a spare sous vide wand👍👍👍👍👍
@@duncanmit5307 Cool 😊
Why you added "the perfect steak" is beyond me. It's horribly cooked. But each to their own I guess..
Oh hi Scott xx
Not sure why the wok was so essential really.
It’s not essential. Just showing the wok as an all round utensil and not just for stir fry. Hope that helps