G'day young fella, hope you are still around. I had great interest in this vid as I am waiting for my new wok. I have already made my burner set up mounted on a SS table on casters. Yes, I agree what I saw was not quite right BUT, you did it so thank you. I bet your a real pro by now. Hope you and your Mrs are well. Subbed and liked....... Cheers from Portland Vic.
Thank you so much johnsavage for a lovely comment, I am getting a bit better, but its winter here and it's been a bit cold to cook outside for me lately , but we're heading into spring now and when it warms up a bit I'll be Wokking again 😆 it's great to here you have set your burner up, I hope you are going to make some videos mate, I'll look forward to seeing them, cheers 🍻
whenever you are going to add seasoning, turn down/off the heat so the rice doesn't sit there and get burnt, once you got all the seasoning and scallion in there then you can turn the heat back up and toss or stir them, that way you don't get the burned and charred the rice.
Yes, mate, practice does make perfect, I am getting better at it, I'm trying to master tossing it now, that's harder than it looks though, but I'm slowly getting the hang of it. Thanks for the comment, mate. Cheers 🍻
where did you get your wok burner? I am looking to buy a high powered one as I just hate cooking on my useless induction cooker. It just steams/boils the food. Thanks.
Thanks for the comment, GL-JO4BK , I bought it online in Australia, mate. Here's where I bought it, Auscrown Rambo Large Dual Ring 80MJ/hr High Pressure Burner I HP200LPB ] AS399.00 A$379.98 Go to website
@@redneckhillbilly544 Thanks for the quick reply, unfortunately that is literally the other side of the world for me. I will need to keep searching as alot I have seen are not stating its BTU output, so makes it hard to find one without costing an arm and a leg :)
Thanx fabrizio483, that was the first time I used the rambo burner, I'm getting a bit better now but still, ive got to learn to control it at a higher heat, without burning the food, it's a lot harder than it looks mate 😆
You are so right, holymoly, I'm fairly new with the rambo burner, I haven't had the guts to turn it up higher yet but I'm working on it. Lol😅 thanks for the comment mate.
Wow looks amazing. Does it have that wok hei and authentic Chinese restaurant taste? I also like to add a dash of Shaoxing wine to mine. Need to get a wok burner and was thinking of the Rambo, so nice to see a vide of it in action.
Hi Big Chief, yes it gives it a very authentic taste, the Wok hei as you say, I spent hours looking for the right burner for me, I chose this one as it has a manual pilot light, and I don't have to keep lighting it, also eventually the electronic ones can break down after a while. I absolutely love it mate.
@@redneckhillbilly544 Great stuff mate. I ordered one on eBay last night. Now I need to find a carbon steel wok! Tried a few Asian grocer and they don’t seem to carry them! Only modern coated fry pans and the like. Odd. I used to see them all the time. Might have to order one online, thinking of going for 16” size, probably bigger than I need but bigger is better I suppose. Looking forward to getting that authentic taste at home.
@Big Chief I've got about 6 woks from small 12 inch to 14 inch and 2 x 16 inch woks, ones very light, and the other one is very heavy 15 gauge about 1.8 mm thick, I'm going to stick with 16-inch woks now as you can move the food around a lot better with more room to work, you can also cook small amounts or large amounts of food, very versatile. They recommend a 20 inch wok with my burner, I did think about it, but that's too big, I love the 16 inch ones now.
Thanks for your comment, Gooie69. When I cook Chinese food, I use medium grain rice, which tends to be a little sticky not too much though, and when I cook Indian food I use basmati long grain rice a lot drier, when I cook Italian I use Aborio rice that has to be very wet and creamy. I cook my white rice in a rice cooker, and when i cook fried rice I use medium grain rice cooked the night before in the rice cooker, then cook it in a wok. Hope that helps you, the Chinese restaurants always use medium grain, that's why I use it. Thanks again for the comment, mate.
I season my woks myself on my rambo burner outside, and it takes a while to get it right, though. I got a video showing how I season them if you would like to check it out.
It got a little burned and the order of the ingredients was not correct, but congratulations, it doesn't look that bad for your first time. Keep practicing using the wok to properly stir-fry. Regards!
Thanks for the comment juanluispenabaez753, yes I was a bit nervous using it for the first time. There definitely is a technique to learn. It's a lot different than using the cook top in the kitchen. Everything happens so fast. I am getting a little bit more confident with it, but it's been very cold lately, so I'll start using it again when it gets a bit warmer. Cheers mate 🍻
😆 🤣 😂 this criticism comes from someone who hasn't got any content on his own channel at all. Show me how it's done, dude? then I'll listen to your rubbish. Jealousy gets you nowhere, mate. Keep your comments to yourself, put up, or shut up. You are just another keyboard warrior without any substance. Move on, mate, this channel isn't for you, obviously.
Thanks for the nice comment, user-hn2yu9fb8y, I am getting more used to my setup now. when I made that video, it was the first time I'd used it and was a bit intimidated by it. Yes, you are right, though it's a lot better to toss it mate I'm getting better. 😆 🤣 😂 cheers 🍻 mate
Hello GrayYeonMath, Thanks for your comment, but may I ask what you mean by tags? I'm not sure what to do mate please explain for me. Do you mean name tags?
I would if I had time, most of my day is taken up looking after my invalid wife, who has advanced dementia mate. I'm stuck with what I've got, unfortunately.
Thanks for the comment tezza8717, i was quite happy with it considering it was my first attempt, im getting better now as im learning how to toss it. Cheers 🍻 mate
I can't see any of your cooking recipes mate, please show me how it's done, and then I may agree with you. Lol 😆 😆 😆 have a nice day mate. You haven't done any, so please keep your criticism to yourself.
The way you cooked it, I can tell your not asian, could of even realized that just by eating it as well. Not a bad effort, just saying, our method is just different, it's cultural.
Thanks, mate, no, I'm not Asian I'm English, I do, however, admire the way Asians use a wok. It tasted ok, though, and it was my first time doing it, I hope I get better at it the more I do it. Cheers 🍻
@@redneckhillbilly544 Don't need me, plenty of videos here showing you how it's done in asia, the order you cooked it and how long at times was how I could tell. Needs practice, but some guys in asia can do that dish in less than 2 minutes, it's all in the wrist. 😁
@dcikaruga, yep, I'm learning how to toss it at the moment, I am getting better at it, though. Also, I was a bit intimidated by the power of the burner. It's awesome, a bit scary at first. 😆
@@redneckhillbilly544 It when some oil pops and a drop lands on you that's the worst, literally cooks your skin for a moment. Cooking the vegatables and meat first in the sauce then adding the rice or noodles later will soak up the flavour, your bound to notice the difference, egg ontop of the rice will just coat it mostly, prefer scrambled myself. It's a matter of taste, some guys up north add too much oil and cook it short but I prefer down south when they don't and cook it for a little longer because it's more dry and crispy that way, all these variations you can play with. Just find out what you prefer over time.
@WH-nu3vs - and your manner is substandard, so get to work on it before you open your mouth. Food is subjective; if it tastes good, that's all that matters.
And you, sir, are quite rude with your comments. Does that make you substandard? I suppose it does, so I suggest you work on it, like I'm doing. Thanks for the comment. Cheers.
😆 🤣 😂 this criticism comes from someone who hasn't got any content on his own channel at all. Show me how it's done, dude? then I'll listen to your rubbish. Jealousy gets you nowhere, mate. Keep your comments to yourself, put up, or shut up. You are just another keyboard warrior without any substance. Move on, mate, this channel isn't for you, obviously.
😆 🤣 😂 this criticism comes from someone who hasn't got any content on his own channel at all. Show me how it's done, dude? then I'll listen to your rubbish. Jealousy gets you nowhere, mate. Keep your comments to yourself, put up, or shut up. You are just another keyboard warrior without any substance. Move on, mate, this channel isn't for you, obviously.
G'day young fella, hope you are still around. I had great interest in this vid as I am waiting for my new wok. I have already made my burner set up mounted on a SS table on casters.
Yes, I agree what I saw was not quite right BUT, you did it so thank you. I bet your a real pro by now.
Hope you and your Mrs are well. Subbed and liked.......
Cheers from Portland Vic.
Thank you so much johnsavage for a lovely comment, I am getting a bit better, but its winter here and it's been a bit cold to cook outside for me lately , but we're heading into spring now and when it warms up a bit I'll be Wokking again 😆 it's great to here you have set your burner up, I hope you are going to make some videos mate, I'll look forward to seeing them, cheers 🍻
Fantastic job. I love the burnt bits personally, and not overcooked
Thank you so much for the nice comment. pacificcoastbreeze means a lot. You are very kind, thanks again. 😊
whenever you are going to add seasoning, turn down/off the heat so the rice doesn't sit there and get burnt, once you got all the seasoning and scallion in there then you can turn the heat back up and toss or stir them, that way you don't get the burned and charred the rice.
Thanx for the comment, mate. I'll take that on board.
Practices make perfect 🙂👌
Yes, mate, practice does make perfect, I am getting better at it, I'm trying to master tossing it now, that's harder than it looks though, but I'm slowly getting the hang of it. Thanks for the comment, mate. Cheers 🍻
where did you get your wok burner? I am looking to buy a high powered one as I just hate cooking on my useless induction cooker. It just steams/boils the food. Thanks.
Thanks for the comment, GL-JO4BK , I bought it online in Australia, mate. Here's where I bought it,
Auscrown Rambo
Large Dual Ring
80MJ/hr High Pressure
Burner I HP200LPB ]
AS399.00 A$379.98
Go to website
@@redneckhillbilly544 Thanks for the quick reply, unfortunately that is literally the other side of the world for me. I will need to keep searching as alot I have seen are not stating its BTU output, so makes it hard to find one without costing an arm and a leg :)
@GL-jo4bk Sorry to hear that. I hope you find one soon. Good luck, mate.
Tip: use drier rice without clumps....spread out to dry...press the clumps.
Thanks for the comment, bjmcia. I'll keep that in mind mate, cheers 🍻
You don’t have to use cold rice. Pop your refrigerated rice in the microwave for a bit to knock the chill off.
Thanx for the comment, jeffnix3397, I'll take that on board, mate. Cheers
I think it looks really good!
Thanx fabrizio483, that was the first time I used the rambo burner, I'm getting a bit better now but still, ive got to learn to control it at a higher heat, without burning the food, it's a lot harder than it looks mate 😆
i dunno how to use a wok, but i know chefs cook fried rice in 3 minutes. i think you gotta turn up the heat pops.
You are so right, holymoly, I'm fairly new with the rambo burner, I haven't had the guts to turn it up higher yet but I'm working on it. Lol😅 thanks for the comment mate.
Wow looks amazing. Does it have that wok hei and authentic Chinese restaurant taste? I also like to add a dash of Shaoxing wine to mine. Need to get a wok burner and was thinking of the Rambo, so nice to see a vide of it in action.
Hi Big Chief, yes it gives it a very authentic taste, the Wok hei as you say, I spent hours looking for the right burner for me, I chose this one as it has a manual pilot light, and I don't have to keep lighting it, also eventually the electronic ones can break down after a while. I absolutely love it mate.
I was told to add a knob of butter too, haven't done that yet, but I will give it a go next time.
@@redneckhillbilly544 Great stuff mate. I ordered one on eBay last night. Now I need to find a carbon steel wok! Tried a few Asian grocer and they don’t seem to carry them! Only modern coated fry pans and the like. Odd. I used to see them all the time. Might have to order one online, thinking of going for 16” size, probably bigger than I need but bigger is better I suppose. Looking forward to getting that authentic taste at home.
@Big Chief I've got about 6 woks from small 12 inch to 14 inch and 2 x 16 inch woks, ones very light, and the other one is very heavy 15 gauge about 1.8 mm thick, I'm going to stick with 16-inch woks now as you can move the food around a lot better with more room to work, you can also cook small amounts or large amounts of food, very versatile. They recommend a 20 inch wok with my burner, I did think about it, but that's too big, I love the 16 inch ones now.
What's the name of that Burner and where did you buy it from?
What rice are you using? It looks very wet and sticky. Your wok has some good looking seasoning going on there though.
Thanks for your comment, Gooie69. When I cook Chinese food, I use medium grain rice, which tends to be a little sticky not too much though, and when I cook Indian food I use basmati long grain rice a lot drier, when I cook Italian I use Aborio rice that has to be very wet and creamy. I cook my white rice in a rice cooker, and when i cook fried rice I use medium grain rice cooked the night before in the rice cooker, then cook it in a wok. Hope that helps you, the Chinese restaurants always use medium grain, that's why I use it. Thanks again for the comment, mate.
I season my woks myself on my rambo burner outside, and it takes a while to get it right, though. I got a video showing how I season them if you would like to check it out.
It got a little burned and the order of the ingredients was not correct, but congratulations, it doesn't look that bad for your first time. Keep practicing using the wok to properly stir-fry. Regards!
Thanks for the comment juanluispenabaez753, yes I was a bit nervous using it for the first time. There definitely is a technique to learn. It's a lot different than using the cook top in the kitchen. Everything happens so fast. I am getting a little bit more confident with it, but it's been very cold lately, so I'll start using it again when it gets a bit warmer. Cheers mate 🍻
That's a killer setup you have there sir.
It's pretty good mate
Wow. Good
Thanks for the comment, rullysiswanro4583. I'm glad you like the effort I'm still learning to, cheers 🍻 mate
You should watch someone who knows how to do this correctly, because this ain’t it.
😆 🤣 😂 this criticism comes from someone who hasn't got any content on his own channel at all. Show me how it's done, dude? then I'll listen to your rubbish. Jealousy gets you nowhere, mate. Keep your comments to yourself, put up, or shut up. You are just another keyboard warrior without any substance. Move on, mate, this channel isn't for you, obviously.
The shrimp should be cooked longer and you left out the garlic.
Thanks for the comment, mate. I'll take that on board.
Good job 😊 try tossing it.
Thanks for the nice comment, user-hn2yu9fb8y, I am getting more used to my setup now. when I made that video, it was the first time I'd used it and was a bit intimidated by it. Yes, you are right, though it's a lot better to toss it mate I'm getting better. 😆 🤣 😂 cheers 🍻 mate
Egg fried rice. I wonder how uncle Roger will react.
Who's uncle Roger? 😆
@@redneckhillbilly544 hi sir here is one of his video reacting on a chinese chef th-cam.com/video/5M_Z0ARqol8/w-d-xo.html
th-cam.com/video/53me-ICi_f8/w-d-xo.html
@@redneckhillbilly544 th-cam.com/video/4qDyv-urblY/w-d-xo.html
PLease put tags when you upload sir. THis will help you in the SEO
Hello GrayYeonMath, Thanks for your comment, but may I ask what you mean by tags? I'm not sure what to do mate please explain for me. Do you mean name tags?
👍
Thank you, mdyisri6055, for your comment.
Cook your meat and veggies first, it will release the juice and inject that flavor better into your rice
Thanks for the comment, javed2547.
Take cooking lessons on how to cook with a wok!
I would if I had time, most of my day is taken up looking after my invalid wife, who has advanced dementia mate. I'm stuck with what I've got, unfortunately.
@redneckhillbilly544 sorry to hear that!, God bless!
@Sowjo-g1g, thank you so much, mate. I'd love to get better using the wok, the technique is pretty hard to master, but I'll keep trying. Cheers 🍻
rippa mate
Thanks for the comment tezza8717, i was quite happy with it considering it was my first attempt, im getting better now as im learning how to toss it. Cheers 🍻 mate
You don't have a clue
Thanks for the compliment, lol😅😊
I can't see any of your cooking recipes mate, please show me how it's done, and then I may agree with you. Lol 😆 😆 😆 have a nice day mate. You haven't done any, so please keep your criticism to yourself.
The way you cooked it, I can tell your not asian, could of even realized that just by eating it as well. Not a bad effort, just saying, our method is just different, it's cultural.
Thanks, mate, no, I'm not Asian I'm English, I do, however, admire the way Asians use a wok. It tasted ok, though, and it was my first time doing it, I hope I get better at it the more I do it. Cheers 🍻
@@redneckhillbilly544 Don't need me, plenty of videos here showing you how it's done in asia, the order you cooked it and how long at times was how I could tell. Needs practice, but some guys in asia can do that dish in less than 2 minutes, it's all in the wrist. 😁
@dcikaruga, yep, I'm learning how to toss it at the moment, I am getting better at it, though. Also, I was a bit intimidated by the power of the burner. It's awesome, a bit scary at first. 😆
@@redneckhillbilly544 It when some oil pops and a drop lands on you that's the worst, literally cooks your skin for a moment.
Cooking the vegatables and meat first in the sauce then adding the rice or noodles later will soak up the flavour, your bound to notice the difference, egg ontop of the rice will just coat it mostly, prefer scrambled myself. It's a matter of taste, some guys up north add too much oil and cook it short but I prefer down south when they don't and cook it for a little longer because it's more dry and crispy that way, all these variations you can play with.
Just find out what you prefer over time.
@dcikaruga cool thanx mate
你煮的饭都不及格，更不要说炒饭了。You can't even cook rice, let alone fried rice.
Hi, W H. What does it say in English, please? 😆
I suppose you can 😆 🤣 😂
@WH-nu3vs - and your manner is substandard, so get to work on it before you open your mouth. Food is subjective; if it tastes good, that's all that matters.
And you, sir, are quite rude with your comments. Does that make you substandard? I suppose it does, so I suggest you work on it, like I'm doing. Thanks for the comment. Cheers.
@@redneckhillbilly544 That comment was not directed at you but at WH-nu3vs.
and now you have to eat it,🤮
That's the easy bit mate 😆 thanks for the comment, wojtekhhack6003, cheers mate 👍
You should watch someone who knows how to do this correctly, because this ain’t it.
😆 🤣 😂 this criticism comes from someone who hasn't got any content on his own channel at all. Show me how it's done, dude? then I'll listen to your rubbish. Jealousy gets you nowhere, mate. Keep your comments to yourself, put up, or shut up. You are just another keyboard warrior without any substance. Move on, mate, this channel isn't for you, obviously.
😆 🤣 😂 this criticism comes from someone who hasn't got any content on his own channel at all. Show me how it's done, dude? then I'll listen to your rubbish. Jealousy gets you nowhere, mate. Keep your comments to yourself, put up, or shut up. You are just another keyboard warrior without any substance. Move on, mate, this channel isn't for you, obviously.