Food Storage Stir Fry
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- Опубликовано: 21 май 2024
- Using our universal stir fry method we use ingredients from our Level 1 food storage to make a delicious stir fry. We attempt to use the Cobb Grill to make it off grid.
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Just as an aside, I love your little intro ditty lol. It randomly gets stuck in my head and I have to come watch more of your videos, it’s like watching family by now!
I have a volcano grill. You can use coal, propone or wood. It is made in Utah.
I love my volcano!
Yes, volcano grill has 3 fuel options, and you can use a dutch oven, fry pan also. Retains heat longer.
We have not seen a Volcano Grill. Jim
I have a volcano also. They collapse down to a smaller size. Have not tried using a wok with it yet. Now that I am retiring, that's one of the things I need to do.
I have a Volcano too but haven’t used it yet. I need to get on the ball. I think I’ll get it out and use it this summer. Thanks for reminding me of it.
Pam: I believe the word you were searching for was Al dente. Very good info to have I don't believe I will purchase a Cobb grill. I think I will wait for something more versatile. I will check out the Volcano grill. Thanks for the good info!
Thanks for the info! Jim
I have made a similar stir fry many times as it helps clean out the fridge of bits of veggies or meat. Tasty and different depending on what is available. I like to add sliced or whole button mushrooms, rice that has been cooked in seasoned beef or chicken broth, slivered and browned luncheon canned meat (Spam), or sliced breakfast sausage. Love the different textures.
Thanks for your comments. Jim
I love how you show it all and share what you don't like. ❤🌷
😊 thank you Jim
The Stir fry looks delicious!
OMGosh!! I missed this video yesterday, but holy moly!! That looks absolutely delish!! Now I want to make stir fry for dinner! We bought a small lodge wok, which I think if we do a larger amount of charcoal, put the wok inside under the dome to get as hot as possible, do the meat first, take it out, then start on the veggies carrots and broccoli first, then add other veggies and meat back in to heat through, with the sauce. I'm thinking it will take some time for that little cast iron wok to heat up to ripping hot temp.
Very informative. Thank you.
If my stir fry gets to soft or using canned vegies I tell hubby we're having Chinese Casserole. 😅
Thank you for all your research. My conclusion is that, like most other things, the cobb has it's limitations but good at what it does do. (that was a mouth full)
We agree 100%. Jim
Thanks, Pam and Jim.
That looks so good great job! thank you.
Hi Pam , it is not the Cobb , its the heat beads you are using . You are not using enough or maybe they are not hot burning . I have never had a problem cooking a stir fry on my Cobb . Dont give up , try again . 👍
That looks amazing & so yummy!
Yea for me! I'm the first one to watch this video and comment. A silly goal, and not one I've spent a lot of time attempting to achieve, but still.
Thank you for all your work! I don't always post comments, and I don't always watch all of your videos - but I always learn something when I watch a video, and I always check out the videos as they are poste.
Be well!
Goals, no matter how small, are important!!🥇👍🤣
Hi, Jim & Pam! Thank you for sharing your honest review of the Cobb.
You are so welcome! Jim
Ty
The Cobb grill has too many parts. I'd throw stir-fry ingredients in cast iron skillet over a grill and call it a day.
Hi Pam thank you for your hard work I have a question could the stir fry be made with canned meat and frozen veggies. 🥕
I make stir fry dinners often. I use veggies and meats in whatever form I have on hand. If it is dehydrated, I rehydrate first. Canned? I drain it. Freeze-dried? I rehydrate first. Frozen? I thaw it out first. It is all very easy.
Did you do some more the hydrated foods please.
Maybe a cast iron pan (ie dutch oven) over the coals with the Cobb cover from the start would hold enough residual heat to complete the meal. Looks like the heat isn't concentrated and a lot is lost to the surrounding air.
I think you are right
Have I missed the link for the stir-fry sauce? That looks delicious 😋. I would add pineapple and perhaps cashews if I had some on hand.
there is a link under the video description that will take you to the RUclips channel with the recipe.
try putting the wok down over the coals as you did with the last try, first. Stir fry is supposed to be hot and fast cooking.
Thanks for the suggestion. Jim
I am pretty unimpressed with the Cobb. The bread is not evenly baked, it doesn’t get hot enough to pan fry anything, the pizza was burned on the bottom. It is a good idea that just doesn’t seem to actually work. I have both a grill and a rocket stove that do better than this. I’m rooting for your success but glad I didn’t purchase one myself.
Stir fry requires high heat, and you put your pan on over coals covered with ash. I believe I'd try it while the coals are red-hot, if the pan will withstand that. Would love to know what's in the sauce. cheers!
Just wondering for the Cobb and stir frying if you cut the ingredients into even smaller pieces, like really small then once the coals are ready you place the pan directly on top of them - not using the riser or lid - but start with the highest heat possible and keep going, hot and fast, if that would make a difference?
We used the riser to reduce the possibility of burning. But, we have more grilling to do to get right. Thanks for the suggestion. Jim
Question rose I did my butter but it never got hard it's like just soft butter it sealed is it OK
Can this be done with freeze dried foods? I'm thinking it would be more difficult especially with veggies?
I'd be interested to know this too, as I have just freeze dried frozen stir fry veggies purchased from Costco, and have not stir fried with them yet. Hopefully, it would cut the cooking time down to saturate the freeze dried veggies in hot water first before cooking. Anyone have this experience yet, please post for us to see. Txs.
Yes, by adding water, Jim
I wonder if the point of the 'brick' is to give sustained high heat for longer and thats why its more expensive? Would be worth a crack to see if that gives a better result. Then can just use the 'bricks' for those trickier dishes and use the charcoal for the rest? :)xxx
We have done just that on several things and it pretty much seems to be the same as about 12 charcoal instead of 8. Thanks.
@@RoseRedHomestead :)