You're not getting wok hei at home and that's perfectly fine
Music: Departure! by @imluvbyrd
18 Replies to “You're not getting wok hei at home and that's perfectly fine”
I really needed to hear this encouragement – I think I definitely got discouraged about not being able to achieve wok hei (in an apartment with electric hobs, not even gas) but I won’t let that stop me from (learning about) making good food. ????
In China wok hei is a restaurant thing anyways. They don't care about getting it when cooking at home, just like western home cooks might not care about ultra smooth mashed potatoes or perfectly even cut onions. Folks at Chinese Cooking Demystified has said that it's more important (and feasible) to get the singed flavor from pouring your soy sauce down the sides of the wok, so it has a chance to caramelize a bit. Without a wok I just make a little hole in the middle of the stir fry and pour my soy sauce there and watch it bubble a bit before mixing.
I should rewatch HxH…
Those people complaining would chit their pants if they stood in front of a wok that achieves dragon breath.
Why the hate guys?! This man is wonderful! And he shares so much with everyone. Shame on those who want to make him feel anything but loved and appreciated
You're the breath of fresh air we need
It's not just that, it's glorifying the introduction of carcinogens into your food.
I don't find it that valuable of flavor when eating stir fried food.
I've seen where people will use a brulee torch on the rice to give it an artificial Wok hei.
Awkward moment when you forgot what a BTU is
People watch uncle Roger once and think the know Asian cuisine
Kenji gets wok hei by blasting his stir-fries with a hand-held propane torch.
Love the HxH theme ❤
I have the same induction wok burner from NuWave. it puts out probably around 5,000 BTU/hr. it is very weak and unable to produce wok hei with even one portion of food. But wok hei is not a prerequisite for a good stir fry. It is still capable of making great dishes but it will fail to achieve wok hei with any portion size.
Sometimes people make me tired ????- people cook their food at home with whatever they have, and the food is still damn delicious and good. I would love my very own personal rocket engine to fire up a wok, the years of technique and training to learn how to use it properly and a space to do it in safely, but that's not going to stop me from making fried rice like my mom did in her T-fal non stick electric wok in the 80's ????
Just let people make food! If they're not trying to become Chinese iron chef who cares? That'd be like me losing my damn mind every time someone froze pierogi!
I am not Chinese, I’m Vietnamese, so maybe I don’t know this EXACT struggle, BUT the amount of good and authentic Vietnamese food I’ve seen banged out on old electric ovens with shitty frying pans makes me feel this in my SOUL. Gatekeepers of anything—but food ESPECIALLY, can GET OUT. ????
I really needed to hear this encouragement – I think I definitely got discouraged about not being able to achieve wok hei (in an apartment with electric hobs, not even gas) but I won’t let that stop me from (learning about) making good food. ????
In China wok hei is a restaurant thing anyways. They don't care about getting it when cooking at home, just like western home cooks might not care about ultra smooth mashed potatoes or perfectly even cut onions. Folks at Chinese Cooking Demystified has said that it's more important (and feasible) to get the singed flavor from pouring your soy sauce down the sides of the wok, so it has a chance to caramelize a bit. Without a wok I just make a little hole in the middle of the stir fry and pour my soy sauce there and watch it bubble a bit before mixing.
I should rewatch HxH…
Those people complaining would chit their pants if they stood in front of a wok that achieves dragon breath.
Why the hate guys?! This man is wonderful! And he shares so much with everyone. Shame on those who want to make him feel anything but loved and appreciated
You're the breath of fresh air we need
It's not just that, it's glorifying the introduction of carcinogens into your food.
I don't find it that valuable of flavor when eating stir fried food.
I've seen where people will use a brulee torch on the rice to give it an artificial Wok hei.
Awkward moment when you forgot what a BTU is
People watch uncle Roger once and think the know Asian cuisine
Kenji gets wok hei by blasting his stir-fries with a hand-held propane torch.
Love the HxH theme ❤
I have the same induction wok burner from NuWave. it puts out probably around 5,000 BTU/hr. it is very weak and unable to produce wok hei with even one portion of food. But wok hei is not a prerequisite for a good stir fry. It is still capable of making great dishes but it will fail to achieve wok hei with any portion size.
Sometimes people make me tired ????- people cook their food at home with whatever they have, and the food is still damn delicious and good. I would love my very own personal rocket engine to fire up a wok, the years of technique and training to learn how to use it properly and a space to do it in safely, but that's not going to stop me from making fried rice like my mom did in her T-fal non stick electric wok in the 80's ????
Just let people make food! If they're not trying to become Chinese iron chef who cares?
That'd be like me losing my damn mind every time someone froze pierogi!
I am not Chinese, I’m Vietnamese, so maybe I don’t know this EXACT struggle, BUT the amount of good and authentic Vietnamese food I’ve seen banged out on old electric ovens with shitty frying pans makes me feel this in my SOUL. Gatekeepers of anything—but food ESPECIALLY, can GET OUT. ????
And in case you want to learn how to make this garlic fried rice:
https://youtu.be/uTQKYk1TIaA
I blame uncle Roger for perpetuating that gate keeping ngl.