The most rewarding part of giving cooking classes and marketing my Wok Star Kit is hearing success stories! And every time this happens, I’m thankful to my mother who introduced me to using a cast iron wok. When I started teaching, I bought every ‘wok’ I could find to make sure I knew what was out there and what problems people were having and there were many. It took years for me to narrow down the reasons why the lightweight, thin walled cast iron wok my mom introduced to me was the best choice for wok cooking!
The best success stories are those who’ve been converted from using a frying pan with a handle and high sides they called a ‘wok’ on a flat glass electric stove, to using my cast iron wok with a portable gas stove setup. It gives me so much pleasure to hear people’s feedback when they realize it’s not just the right wok but the right technique, right heat and good ingredients.
Every time we cook “The Eleanor Hoh Wok Star System” ( I just named it ) we are at awe with how well it works. It is not just the Cast Iron Wok or Butane Stove, it is the entire System that you have so thoughtfully put together. The tips on prep and clean-up, the laminated guide sheet, the first “recipes” and Cooking Class CDs, the basket with each specialized container for oil, sherry, corn starch, etc., the wok pot holders, the spatula, and of course the awesome cast iron Wok and specialized stove. All work perfectly but much more as a System. We see your years of training and experience in each thoughtful element. Thank you again for your care in putting this together. You have added a wonderful new element to our routine cooking and dining as well as a bump to our many dinner parties.”
When they see me in action during a cooking class or stumble onto my website, it’s like an ‘Aha‘ moment. The latest of these converts are Judy and Bill whose son and daughter-in-law gave them a Christmas cooking class gift certificate even though they live in Fort Myers, a two and half hour drive! They finally came last Saturday and it was a blast to watch Bill (the cook) nod when I pointed out the following:
1) electric stoves take a long time to heat up and cool down so you need to manually lift your pan off and on the stove to control your heat.
2) materials ranging from carbon steel, nonstick, nonstick with enamel exterior so it looks pretty but not functional, stainless steel, heavy cast iron with/without enamel exterior, the list is endless don’t heat as evenly as a lightweight, thin walled cast iron wok!
It’s not fun cooking even if your pan looks beautiful or it’s sturdy or you’ve paid a fortune for it but it doesn’t function properly!
Cast iron woks give you the texture/sear, flavor and bright colors! It’s not fun cooking if it looks beautiful or it’s a weight lifting exercise because it’s so sturdy or you’ve paid a fortune for it but it doesn’t function well?
Bill realized why he hadn’t had success, “Finally, we have two Emeril Stainless Steel Wok/Frying Pans, one in Wisconsin and one in Florida. They work on an electric stove for a simple pea pod stir-fry. They work better on our zillion BTU gas burner in Wisconsin. They are essentially heavy frying pans with deep sides. We have used each one once in the last 10 years. We used our new cast iron wok twice last week. These usage patterns will likely continue. The SS pans cook slowly and heat up at the end of the cooking cycle. The Wok Star System will get this done right in seconds.”
3) when I switched off my gas stove mid stream while I was stir frying the vegetables, there was no liquid at the bottom of my wok. For Bill, there was always a puddle so his vegetables were never crispy, crunchy.
4) it’s not a ‘wok’ if it has a flat bottom with high sides, it doesn’t function the same as a wok! An authentic wok is round bottom because it’s a natural stir fry motion and the wide opening prevents food from falling out of the pan.
5) a wood or silicon spatula and in Bill’s case, a wooden spoon is not an efficient tool to scoop under the food because it’s too thick! So, basically you’re pushing your food around the pan, not stir frying!
6) Judy and Bill couldn’t stop saying how delicious every dish was!
7) I’ve already ‘seasoned’ the wok so it’s ready to start using right away and everything they need to be successful is in the Wok Star Kit Bundle!
Best part was showing them my easy-to-follow visual roadmap so they never need to use a recipe for weeknight cooking. They loved the idea of using only 4 basic seasonings to marinade their protein and for making sauces.
If you have any of the woks listed above and not had much luck with wok cooking, take a look at the full explanation of why you need ALL 4 elements to be successful.
Feel free to ask any questions in comment below with problems you’re having in wok cooking, I’m happy to help.
Wok Star Eleanor Hoh
7 Reasons for using a Cast Iron Wok!
The most rewarding part of giving cooking classes and marketing my Wok Star Kit is hearing success stories. And every time this happens, I’m thankful to my mother who introduced me to using a cast iron wok.
When I started teaching, I bought every ‘wok’ I could find to make sure I knew what was out there and what problems people were having and there were many. It took years for me to narrow down the reasons why the lightweight, thin walled cast iron wok my mom introduced to me was the best choice for wok cooking!
The best success stories are those who’ve been converted from using a frying pan with a handle and high sides they called a ‘wok’ on a flat glass electric stove, to using my cast iron wok with a portable gas stove setup. It gives me so much pleasure to hear people’s feedback when they realize it’s not just the right wok but the right technique, right heat and good ingredients.
This feedback from new Wok Star Bill gave me such a tingle,”We are going to bring our Wok System to Wisconsin when we return to our Northern Home in June. In the summer we have awesome farmers markets with wonderfully fresh vegetables. We will make your Wok System the center of many dinner parties as we catch up with our old friends.
Every time we cook “The Eleanor Hoh Wok Star System” ( I just named it ) we are at awe with how well it works. It is not just the Cast Iron Wok or Butane Stove, it is the entire System that you have so thoughtfully put together. The tips on prep and clean-up, the laminated guide sheet, the first “recipes” and Cooking Class CDs, the basket with each specialized container for oil, sherry, corn starch, etc., the wok pot holders, the spatula, and of course the awesome cast iron Wok and specialized stove. All work perfectly but much more as a System. We see your years of training and experience in each thoughtful element. Thank you again for your care in putting this together. You have added a wonderful new element to our routine cooking and dining as well as a bump to our many dinner parties.”
Here’s feedback after Judy and Bill had their wok party with neighbor, “Our dinner in Fort Myers with our neighbor was a huge success and even more fun. We will certainly do this again. These simple to prepare dishes are perfect for an informal dinner party. We did all the prep as a group with probably a little too much wine. Our neighbor Marla is a very accomplished cook and loved the entire event and mostly the food.”
When they see me in action during a cooking class or stumble onto my website, it’s like an ‘Aha‘ moment. The latest of these converts are Judy and Bill whose son and daughter-in-law gave them a Christmas cooking class gift certificate even though they live in Fort Myers, a two and half hour drive!
They finally came last Saturday and it was a blast to watch Bill (the cook) nod when I pointed out the following:
1) electric stoves take a long time to heat up and cool down so you need to manually lift your pan off and on the stove to control your heat.
2) materials ranging from carbon steel, nonstick, nonstick with enamel exterior so it looks pretty but not functional, stainless steel, heavy cast iron with/without enamel exterior, the list is endless don’t heat as evenly as a lightweight, thin walled cast iron wok!
Cast iron woks give you the texture/sear, flavor and bright colors! It’s not fun cooking if it looks beautiful or it’s a weight lifting exercise because it’s so sturdy or you’ve paid a fortune for it but it doesn’t function well?
Bill realized why he hadn’t had success, “Finally, we have two Emeril Stainless Steel Wok/Frying Pans, one in Wisconsin and one in Florida. They work on an electric stove for a simple pea pod stir-fry. They work better on our zillion BTU gas burner in Wisconsin. They are essentially heavy frying pans with deep sides. We have used each one once in the last 10 years. We used our new cast iron wok twice last week. These usage patterns will likely continue. The SS pans cook slowly and heat up at the end of the cooking cycle. The Wok Star System will get this done right in seconds.”
3) when I switched off my gas stove mid stream while I was stir frying the vegetables, there was no liquid at the bottom of my wok. For Bill, there was always a puddle so his vegetables were never crispy, crunchy.
4) it’s not a ‘wok’ if it has a flat bottom with high sides, it doesn’t function the same as a wok! An authentic wok is round bottom because it’s a natural stir fry motion and the wide opening prevents food from falling out of the pan.
5) a wood or silicon spatula and in Bill’s case, a wooden spoon is not an efficient tool to scoop under the food because it’s too thick! So, basically you’re pushing your food around the pan, not stir frying!
6) Judy and Bill couldn’t stop saying how delicious every dish was!
7) I’ve already ‘seasoned’ the wok so it’s ready to start using right away and everything they need to be successful is in the Wok Star Kit Bundle!
Best part was showing them my easy-to-follow visual roadmap so they never need to use a recipe for weeknight cooking. They loved the idea of using only 4 basic seasonings to marinade their protein and for making sauces.
If you have any of the woks listed above and not had much luck with wok cooking, take a look at the full explanation of why you need ALL 4 elements to be successful.
Feel free to ask any questions in comment below with problems you’re having in wok cooking, I’m happy to help.
September Miami Events
SEPTEMBER IS MIAMI SPICE
Hakkasan: We went for their delicious Dim Sum served at lunchtime on weekends! A little tip: mention to server at the beginning that you want your dishes to come out staggered so they don’t get cold while you are still working on the previous dish! Dim Sum should be eaten hot. The decor is magnificent. Click here for details.
Zuma: Had lunch with foodie friends. They did a beautiful presentation but not sure worth $23, desert was outstanding! They are located inside the Epic Hotel so you don’t wander along Biscayne Blvd. like I did. Click here for details.
I’ll be trying Milos and Sushi Samba Dromo. Do share which restaurants you think are worthy to try or not!
2nd Annual Taste of the Beach in Collins Park
Sat. Sept. 28 and Sun. Sept.29, 12-8pm
Wok Star presentation, Sat. 9/28, 2-3pm
Curated to celebrate and feature the great culinary creations of Miami Beach restaurants and eateries.
This year’s event itinerary includes cooking demonstrations including Wok Star Eleanor Hoh, the “Art of Mixology” cocktail craft, live entertainment provided by Honor Roll, and a performance by the renowned Mango’s Dancers. Attendees will be encouraged to eat-n-tweet from the “BeeFree Lounge”and sip-n-tweet from sponsor themed bars: Sweetwater Beer Garden, Radio Bar, Mango’s Mojito Bar and Charles St. Mixology Bar.
$5 General Admission
Includes live entertainment and a raffle ticket eligible for winnings with ULTIMATE MIAMI Weekend, American Airlines, and a Miami Beach five-star status staycation.
$20 VIP Reception
Includes Access to CHARLES St. NYC Kitchen VIP Reception Saturday, September 28th, 7-9 PM with guest DJ Reid Waters and a LIVE performance by Nikki Blitz.
Click here for schedule, ticket information.
SWEEPSTAKES TO WIN FREE BARCELONA TRIP FOR TWO!
ESTRELLA DAMM WYNWOOD TAPAS JOURNEY
Estrella Damm’s Tapas Journey engages South Florida’s culinary palate with participating restaurants to create three small dishes to be sold with an Estrella Damm lager for the price of $20 between September 16 – October 6, 2013 in Wynwood Arts District. Patrons will have the chance to enter a sweepstakes to win a free trip to Barcelona for two and enjoy tapas at the world’s best tapas restaurant. Estrella Damm works in partnership with the world’s most award-winning chef Ferran Adrià to promote the “Tapas” concept globally.
Visit here for full details of participating restaurants and how to enter sweepstakes for FREE Barcelona Trip for two!
PRESERVATION, WINE WEEKDAYS
18250 Collins Avenue, Sunny Isles Beach, FL 33160 305-974-0273 $30 for 3 courses paired with wines eatpreservation.com for full menu and details
Experience the innovative culinary creations of Chef Ryan Harris at his restaurant, Preservation! Their “Wine Weekdays” menu is an absolute steal, you should definitely go try it and tell Ryan, Wok Star sent you! My hubby and I were lucky enough to enjoy Chef Ryan’s innovative seven course tasting menu and got a chance to sit and get into his head. I will be posting about that experience soon. The food, music, service, atmosphere, decor were faultless! Ryan asked me to caution that wines and dishes are subject to change due to Eat Preservation and Mas Vino’s extreme imaginations! Love that. I’ve chosen Preservation to celebrate my birthday dinner, can’t wait to see what surprises Ryan comes up with.
SHELLEY-BELLY’S UNDERGROUND DINNER
Saturday, September 28 email shelleybelly@att.net secret address revealed when it’s a done deal!
Everything including menu is shrouded in secrecy till you arrive and see the menu board! Password to get in, meeting eclectic group of folks, beautiful setting, one dish at a time, breaks in between to chat, all the stuff I enjoy about a dining experience. Shelley perfects everything she does, so you’re just spoiled rotten. You’re in for a real treat. Read about my dinner here. Get all the underground details here.
ESSENSIA MIAMI SPICE MENU
The Palms Hotel
They’re offering exclusive Miami Spice lunch and dinner menus! It’s a beautiful setting with outdoor patio dining and the food is always fresh and delicious. Chef Julie Frans uses organic and local ingredients for 3-course farm to table meals.
HOME DESIGN AND REMODELING SHOW
Wok Star Demo : Sunday September 1st, 3:30pm Use #HDRS2013 @FLHomeshows @wokstar on twitter and Instagram
Click the “Like” button on my Facebook page for FREE tickets. Excited I’ve been invited to present at the Home Design and Remodeling Show for a live Wok Star cooking demonstration! Stop by for a tasting of Easy Tender Stir Fry Steak with onions and colorful peppers for busy weeknight dinner (my Hispanic friends know it as Lomo Soltado!) and a Simple Veggie Stir Fry with asparagus, sugar snap, orange bell pepper and maitake mushroom and amaze all the parents with kids because they’ll enjoy eating these crispy, crunchy veggies!
You’ll also get a chance to win a raffle prize for a Wok Star Class certificate for 2 guests valued at $130 and a Giveaway bag of goodies from premium sponsors!
Sept. 20 and Sept.21
James Beard Foundation’s Taste America®
Saturday, September 21: FREE Cooking demonstration from All-Star Ted Allen and Top Chef Just Desserts winner Yigit Pura of Tout Sweet Pâtisserie, a cookbook signing with Allen, as well as tastings from South Florida artisans Healthy Greek Eats, Laurie’s Pantry, Nikki’s Bikini Pies and Pika Sauce.
Pick up free tickets at Sur La Table starting September 20. Sur La Table, located at 428 Plaza Real, Boca Raton. To purchase tickets and find out more information, visit surlatable.com.
For more information about Taste America events in Miami, visit James Beard Foundation site.
Norwegian Getaway Spice It Up Sweepstakes
From now through September 30, 2013, foodies and travel aficionados alike can enter the “Norwegian Getaway Spice It Up Sweepstakes” at I Love Miami Spice.
Enter for a chance to win a seven-day cruise on-board Norwegian Cruise Line’s newest ship, Norwegian Getaway. With choice of 26 incredible dining options, including Celebrity Chef and Food Network star Geoffrey Zakarian’s three dining concepts. The Illusionarium, an all-new dining and entertainment experience that invites guests to experience the astonishing illusions of world-class magicians and supernatural special effects. GRAMMY® Experience includes artifacts chosen and curated by the GRAMMY Museum® along with live performances by past GRAMMY® winners and nominees. To cap off a spectacular cruise experience, every sailing will feature a dazzling fireworks show at sea, set to music, as part of a dance party in the ship’s outdoor club, Spice H20.
POP-UP TAPAS COOKING CLASS
- photo credit: chatchowtv
EDGE, Steak & Bar offers a great outdoor dining experience, you’d never know you were in the middle of Brickell! We dined there recently, post coming soon! They’re participating in Miami Spice, so take advantage of it. Click here for details.
Special for this class only, Executive Chef Aaron Brooks partners up with Chef Todd Erickson of South Beach’s renowned Haven and HUAHUA’S Taqueria for a “Small Bites, Big Appetites” modern global tapas cooking class. A portion of the proceeds will go to the No Kid Hungry Campaign! A popular monthly interactive cooking class with 20 participants and includes a welcome cocktail, three-course meal, wine and beer during class, hands-on instruction and a take-home gift bag. I have to get to one of Chef Brooks’ classes one day but always seems to fall on same day I’m giving one! Click here for details.