Wok breath

[charley]

this is an interesting article by Kenji about how to get that umami wok breath that Chinese restaurant stir fried dishes have. I probably won't do it 'cause I don't have the torch but there are other interesting tidbits of wok cooking--and that he was a Cook's Illustrated test chef, which I did not know.

https://www.nytimes.com/2020/09/04/dining/stir-fry-recipe-wok-hei.html?action=click&module=Features&pgtype=Homepage

 

[mistral]

I get wok hey using a large, preheated cast iron pan. . .

over our propane-converted Coleman stove out on our patio. Makes fantastic fried rice, and Thai Fried rice. I guess that propane really does get hotter than white gas.

 

[charley]

Yes, people talk about using their turkey frier burner to do a stir fry.

 

[charley]

Yes, people talk about using their turkey frier burner to do a stir fry.

I do have a wonderful carbon steel wok that i paid $15 for on Amazon a few years back. It is wonderfully seasoned now--big 14" which is great too.

 

[melissa-dallas]

Another Kenki suggestion is putting your walk on top of a lit charcoal chimney

 

[melissa-dallas]

Wok...

 

[marilynfl]

Michael in Phoenix told us about that a decade ago. For Boy Scout camp, I think.

I've wanted to do that ever since, but tend to set myself on fire when around flames.

 

[marilynfl]

Pardon me...it was 2008. I'm getting old and decades are starting to blur.

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=83304

 

[mistral]

I won't go there--I would just dump the hot charcoal all over my feet!!! (nt)

 

[cynupstateny]

I know what you mean Marg. Yesterday someone said to me oh that happened backin 1973

And I’m thinking… Oh that wasn’t that long ago!

 

[mariadnoca]

Every time I scroll past this I think, they need a breath mint