When I saw the shrimp go in I instinctively though: "he's overcrowding the pan". Well, not with a burner like that you're not, it looked really well fried.

I just bought this same burner off Amazon and it is a beast! Very well made and the T-handled regulator makes it infinitely adjustable. I have mine adjusted to where the flame is about a half inch on low but when I crank it up it's more than enough heat to smoke the oil in a couple seconds. Nice burner!

@lms5608

2 жыл бұрын

Do you have the name or link?

@learits2673

2 жыл бұрын

I can't find it on Amazon is there a link for the products?

I would cook this dish differently. First heat up the wok with a lot of oil (to coat the entire wok) until the oil just starts to smoke, turn off the fire let the oil cool down somewhat, pour out the excess oil, leave just enough to cook, this will temporary season the wok for non-stick cooking. Bring the heat up high to cook just the shrimps to about 80% done then take the shrimps out, next add a little more oil then stir fry the vegetable until 90% done. then add the shrimps back into the wok and add favoring and at this stage cook at max heat to finish off and reduce excess liquid from the vegetable (you might want to flip the wok to mix rather than stir with the ladle).

It's a beautiful wok and the burner also is making me envious. I moved into an apartment where there's a smoke detector IN THE KITCHEN so I need this kind of outdoor cooking equipment. Looks fun.

I just got a huge Cantonese wok and had to season it. I made fried rice as my first dish and it was delicious. Everything cooks so fast you must be ready with all ingredients! Great video

@rmwtsou

4 жыл бұрын

Nice! Woks are great. Thanks for watching.

This was very educating to me , That burner sounded like a fighter jet engine and the wok looked very nice too, as well as the food , Thank You.

@rmwtsou

5 жыл бұрын

Very powerful burner. Thanks for watching.

@springday5679

3 жыл бұрын

@@rmwtsou i wish you have the links to wok and the burner. looking to buy both items.

@clovenbeast5183

4 ай бұрын

That would be crazy if it was made like that

Nice, I just learned how to season a wok. Very close to how I season my cast iron griddle. You learn something new everyday.

@rmwtsou

6 жыл бұрын

hockey playah I have many cast iron pans, too. I love them.

Looks great and love the sound of the burner (that's what I came here for!) Hope your cooking adventures improved. Hot Tip: Move the wok, not the the stirring utensil!

@rmwtsou

4 ай бұрын

Thanks for the advice!

My wok burner I got from Amazon: ARC USA, super burner, $61.99. ARC has great customer service

Can you include some info about the burner? Where can one get it from? Thanks.

感谢楼主视频，我也打算搞一套这种炉子了。提醒一下，楼主您的铁锅不是章丘铁锅，按章丘铁锅自己的说法，章丘铁锅是手工锤打的，表面都是锤痕，这个锅的表面显然没有锤痕，所以不是章丘铁锅。章丘铁锅在amazon上的价格都要超过$150，我不建议买章丘铁锅，那个价格纯粹是交智商税，性能上不比普通铁锅高，如果不是更差的话，毕竟手工锤打的铁锅薄厚均匀性，跟工业制造没法比。历史上，章丘只出过大葱，从来没出过铁锅。

@rmwtsou

4 жыл бұрын

說是章丘鐵鍋, 不過我想一定是贋品, 還是蠻好使的

@pochienchen5263

3 жыл бұрын

中國的營銷其實蠻厲害的

This is something I am looking for ! Thanks for your presentation!

Congratulations on your score looking forward to seeing more videos from you

I have a 100k propane burner for my turkey fryer. Think I need a wok ring, and am set. Only downside is we are getting snow tonight lol.

It takes practice.. you want to keep that food flipping constantly 😊

Next time you use your wok Add about half a cup Of OIL Swirl it around the WOK to coat all the sides of the WOK Then pour out the oil Then add oil again into the wok about a few tablespoons And bam your shrimp or pretty much anything you put in the WOK won't stick

Thanks for sharing! this video helped. Unfortunately the other commenters are all experts 🤣😂 I forgot the popcorn!

@rmwtsou

4 жыл бұрын

Ha ha. Thanks for your kind comment and thanks for watching.

Beautiful back yard view.

@epbski

5 жыл бұрын

I agree. Where is it? Southern California?

@kturbo504

3 жыл бұрын

It really was breath Taking

I’m not a wok chef either, but I enjoy it.

Why do you have to heat it up so much in the beginning before adding the oil? Is this a one time thing you do for new woks?

@rmwtsou

2 жыл бұрын

Yes, to burn off any residue and to season it. This is a must for new woks.

@ImperatorZed

Жыл бұрын

@@rmwtsou don't burn off, scrub off or you will be eating machine oil and varnish residue and burn that shit into your pan

How often do you have to refill the tank and how often do you use it? I’m considering buying this stove!

the reason your prawns are sticking to the wok is A. you havent seasoned your wok properly and B. You are not meant to put corn starch in your prawns as a marinade. Corn starch and Liquid activates with heat and thickens up which results in it sticking to the Wok. Corn Starch Mix is usually added last to to "thicken the sauce". This is coming from someone who grew up around restaurants all his life

@rmwtsou

4 жыл бұрын

Thanks for the advice! Obviously I have a lot to learn in this field.

@yertelt5570

3 жыл бұрын

@@rmwtsou And yet almost every Asian cooking channel on KZread uses cornstarch in their marinades, lol. I was like "yup, standard Chinese marinade, check!" when you were listing your ingredients. I salute your restraint in answering a lot of these comments. I just got the same burner from Amazon, hoping the weather will cooperate and I can try it out this weekend. BTW- $65 for what looks to be a 14" carbon steel wok may not be the deal of the century but it's well within the going rates on Amazon. I think I paid around $60 for mine, just a plain 14" round bottom pow wok with a helper handle. So it may not be hand hammered by master craftsmen, but you certainly didn't get ripped off and it is a beautiful looking wok too.

@livingLge

Жыл бұрын

The technique of corn starch in the marinade is called velveting, and it is absolutely used many times in a majority of recipes in Chinese cooking. "After a quick brine, the New York Times recommends another step used in Chinese dishes, a technique known as velveting. This consists of marinating the shrimp in a mixture of cornstarch and beaten egg white. The process helps insulate the proteins when cooking, leaving them tender and silky..."

@cquilty1

Жыл бұрын

@robbyjaj < < < Armchair critic:)

@jonathanvancelette172

3 ай бұрын

Don’t listen to this guy, I made chicken stir fry literally tonight using corn starch as a marinade. May have gone a little thick on the rice wine and a little thin on the corn starch but corn starch on protein makes it perfectly crispy if you do it right. Although 3 years late, I hope all is well!

I bought this wok with the flat bottom from anazon. I love it💯 nice video

@tarsisalvarado2867

4 ай бұрын

What’s the name of the name brand woke I bought one similar for almost $100, but it is ridiculously heavy

胆量有加。

He is true asian, at 8:20 my man is cooking with sandals.

@rmwtsou

3 жыл бұрын

Ha ha. sandals at home. Why not?

burner from Taiwan. wok from West Taiwan. very nice.

What’s the name brand of this wok ?? I bought an $80 one and it weighs a ton. I would prefer to be lighter so I can pick it up and move the food around to sauté. This one looks pretty light

Woks. The one thing where 'Made in China' can actually be a selling point!

@Minsang1st

4 жыл бұрын

Teas too

@FL-gg4dq

4 жыл бұрын

You do know most of the iPhone's are made in china..... And Samsung factory too

@jacksos101

4 жыл бұрын

@@FL-gg4dq yes but that isn't a selling point for electronics is it. You dont buy them because they are made in china

I purchased one of these setups in 2012. I know have 3 and rarely cook indoors.

@AnTran-is7su

4 жыл бұрын

@peter kotara where y buy it

@peterkotara

4 жыл бұрын

@@AnTran-is7su I live in Auckland, New Zealand and bought it at Pan Mechanical & Kitchen Engineering Ltd. A local supplier of appliances and cookware to the Asian market. A google search for Wok or Chimney burner should return local results.

@stevechance150

3 жыл бұрын

@@AnTran-is7su www.tigerchef.com/thunder-group--irfs003-5a-fast-stove-with-copper-nozzle-78800-btu.html

I looked into those and went with two crab boiler burners converted over using jet burners...a 100,000 and 200,000 btu on my own designed station both burners operate off a ball valve setup and will get incredibly hot enough to burn food if not careful. Looking at possibly rigging up a linkage system so the valves can be operated by one's leg. It is a hardcore serious setup and even at 1/4 open valve its plenty hot.

@turtlepowersf

3 ай бұрын

Did you ever get your system finished? I was looking into a wok burner with a foot pedal to control the flame, but I don't have experience with cooking systems like this so I couldn't find what I was looking for. I'll try and do some more research.

One of the elements of good Chinese restaurant cooking is the addition of the smoky flavor from the high heat cooking. Did you find that this cool little set up added that high heat smoky taste?

Thank you sharing. Appreciate it. I will try and copy your suggestions

Great video, you should change the title to "how to season a wok!" :)

Nice million dollar house in SoCal!!

That shrimp looks soooo good!

I have the same pattern of plates. They were my grandma's.

Looks like my Yosukata wok. Wood handle , welded at the end and two screws into the wood to secure it

I’m gonna need your help with this I have the same one but everytime I turn the propane on nothing comes out

It looks amazing man! I love Your vid! Thanks.

@rmwtsou

4 жыл бұрын

Thanks for watching!

Totally looks fun to cook on tho. better than a butane burner you cant really ease up with one of those they are fragile.

Hi, is it safe to sand the wok down. I messed up on seasoning it property Mine is also hand hammerd.

Looks good mate would love one as a back up..Really impressive..

@rmwtsou

3 жыл бұрын

Thanks for watching!

Where did you order the wok from? Trying to find similar.

Nice job. Looks delicious.

How high is your wok ? Looks like you have a low stand with 2 concrete slabs.

What is the propane consumption/efficiency like on this ?

@rogermoore27

4 жыл бұрын

That is my question as well

@TheBryce98

3 жыл бұрын

To get a rough idea, convert BTU to MJ/hr, then assume one litre of LP gas gives 25MJ.

Hey how were you able to fit that regulator into our North America propane tank? Doesnt fit properly.

😊 I trust your accent

@rmwtsou

4 ай бұрын

Ha ha!

Hi, I wanted to ask you a question! I bought this wok burner, arrived today. I hooked it up to my 20lb propane tank (brand new) and I fired up the wok! Worked perfectly! Then, I did something, all of a sudden, no more gas! I think the regulator that comes with the wok burner is not working, you ever get this problem sir? Nice shrimp btw.

@rmwtsou

5 жыл бұрын

Gee, I don't know. Never had that problem. Just need to check that all valves are open and there is enough propane in the tank.

@aldeneilespanola817

5 жыл бұрын

I THINK YOU OPEN YOUR VALVE TOO QUICKTRY UN_INSTALLING IT FROM YOUR TANK AND PUT IT BACK AGAIN AND OPEN SLOWLYTHAT MIGHT WORK

Hi! Could you send me the more information where you purchased your wok burner,could't find anywhere on the web.Thanks

@jonnielegend6973

4 жыл бұрын

Me too

@virangabogahalanda2372

4 жыл бұрын

6KG $200 high pressure burner 30cm width far better than the one in video🖤🖤🖤 www.ebay.com/itm/164183199664

@stevechance150

3 жыл бұрын

Try this. www.tigerchef.com/thunder-group--irfs003-5a-fast-stove-with-copper-nozzle-78800-btu.html

You need to bring the cooking surface higher to a standing level. Right now, you're crouching down. Not good for your back.

@rmwtsou

8 ай бұрын

Thanks!

you have it assembled wrong. The side that has the riser on it should be towards the user to protect your hands from the searing heat.

I enjoyed watching this video! I love Asian food and culture and am always looking for new ideas! What is the name of the dish on the right! Thanks for sharing!

@rmwtsou

5 жыл бұрын

Thanks for watching and commenting. The dish on the right was sauteed "garlic chive flower stems" with pork and pressed tofu strips and hot peppers 韭菜花炒豆干肉絲. My wife cooked it. It was delicious. Garlic chive leaves and garlic chive flower stems are very common vegetables sold in Chinese grocery stores (but never in American stores.) They are usually sold in bunches. The garlic chive flower stems is called 韭菜花 in Chinese. You can copy the Chinese name and do a Google image search and it will show you what it looks like. The plain garlic chive leaves 韭菜 are also very common in Asian markets. It is usually cut into segments and sauteed with scrambled eggs (OMG, delicious!) or chopped up and put into meat dumpling or steamed bun fillings. Garlic chive is one of my favorite vegetables. I wonder why it is not on the western menu. Interestingly, because garlic chives are in the onion family (?) and has a mildly pungent but pleasantly garlicky smell, it is not considered a "vegetarian" dish among vegetarian Chinese monks -- it may excite the senses too much and lead to fantasy and debauchery. Ha ha.

@rmwtsou

5 жыл бұрын

You may also want to check out "yellow Chinese chives" 韭黃, also a common beloved Chinese vegetable. It is just regular Chinese garlic chives grown without exposure to sunlight (covered), so it doesn't get the chlorophyll green. It is pale yellow in color has a more delicate taste than the green variety. You can make so many tasty Chinese dishes with it.

@mam564

5 жыл бұрын

Thank you, so much! I shop for vegetables at our local Asian store now! I'll look for it there or at the farmers market! Looks yummy! I also sent your video to my brother. His wife is Chinese and I know that she would love your outdoor wok burner set up! I found the seller you mentioned on Ebay! Yay! Thanks again!

You know they make woks from the lids of 55 gallon drums carrying diesel.

Do you fear that by not having the burner in a stand, that one day when you’re tossing food around in the wok, that the burner accidentally falls to one side burning everything it touches (including you) ?? That heat is awesome yet scary at the same time.

@rmwtsou

3 жыл бұрын

That would not be a pretty sight for sure.

@RexyFan

3 жыл бұрын

@@rmwtsou I guess the question is... How stable is this burner?

@dennis1954

3 жыл бұрын

@@RexyFan @3:30 it looks like there is at least one hole that could be used to bolt the burner down. It was my concern about the stability of the burner too.

@RexyFan

3 жыл бұрын

@@dennis1954 Yeah good pick up. Thanks.

Is that a hose clamp on the line 🔥🤦🏿‍♂️ 😭😭😭😭😭😭 be careful ma man 🚀 😂😂😂😂

@rmwtsou

2 жыл бұрын

What's wrong with a hose clamp?

@dunnrite8299

2 жыл бұрын

Just saying I never seen it on a griddle 😂 🤦🏿‍♂️🔥

Thanks for showing this. I've been looking at these on eBay but I couldn't tell if they are free standing.

Esta buenísimo como para preparar un buen lomo salta’o bien Peruano!!!😋

Price is correct that fake hand hammered wok. Season steps are incorrect! Should burn the wok entirely from dark grey to brown to light grey... then air cool the wok for 2 minutes and apply thin oil 1 time. Only dry oil with medium heat. You better redo your wok. Here is the review copied from Amazon. Excellent traditional carbon steel wok. BUT -- and I emphasize this -- it MUST be properly tempered before use. None of the KZread videos or comments I have seen understand this process, and you probably will not either. So read on. This process of preparing the wok is NOT really a "seasoning" -- that implies some sort of cooking process. What is need is very high temperature tempering of the bare steel surface. This is metallurgy, not cooking! It is an ancient process used on steel to "blue" it. It is the same process used on old steel swords and gun barrels, to give them a protective non-rusting black-blue coating. Let me explain the "bluing process" you need to perform on your new wok. Carbon steel is chemically very reactive. It rusts -- it reacts with oxygen and forms red iron oxide, Fe2O3, when exposed to oxygen, such as the oxygen in H20 water. Rusting, or red iron oxide, will form quickly on naked steel that is not properly prepared. The naked iron is also reactive with food moisture, and food will stick to it. BUT black iron oxide, formed on a steel surface that has been heated to HIGH temperatures, is less reactive, more stable, and adheres extremely well with oils. When well-oiled, the oil incorporates in the black iron oxide surface on the steel; this provides a non-reactive coating that protects the steel. So what you need to do is BLUE the steel -- heat it to a very high temperature, and let the surface steel oxidize to black iron, Fe3O4, also called magnetite. Again this is not cooking. This is metallurgy!! Let me repeat: If clean carbon steel is heated to above 550 degrees F. it reacts with the oxygen in the air, and the surface steel will oxidize to black iron oxide, Fe3O4. This black surface gives the steel a beautiful black-blue to aqua-blue patina. This blued steel, or black iron oxide surface, adheres quickly to oils. When coated with oil, the oiled blued steel is very rust resistant, it is also a non-stick surface for cooking. And it has been used by blacksmiths (and Chinese cooks) for millennia to treat steel surfaces. The instructions that come with the wok tell you what to do. Do it. But they are brief. Here are the details. FIRST STEP, you must clean the steel. It comes covered with oils to prevent rusting. You MUST strip all this oil off, to expose the bare steel surface. As instructed, use a scouring pad and go at it with detergent. Plan on working 30 minutes at this. Scrub, and rinse. Scrub and rinse. Take a white paper towel and rub the surface dry. If you are still getting black staining on the paper towel, then scrub some more. You want NAKED steel, without any oil residue on it. If there is oil on it, the oxygen cannot reach the surface when it is heated and oxidize the surface steel to black iron oxide, the beautiful blue magnetite surface you want. SECOND step is heating to HIGH temperature. The instructions say put the wok on high heat until the steel turns BLUE. Few people understand what that means. It means REALLY heat the steel, really really really heat the steel -- all of it, all of the wok. This requires a very hot gas flame. Use a 12,000 to 15,000 BTU (or higher) burner to do this. A BBQ is not hot enough, your oven is not hot enough. This is big flame on bare steel hot. Most modern stoves have at least one big high output burner. On my stove, I can take off the top diffuser plate from the big burner and and get a single huge gas jet -- this is what I use both for the bluing and for wok cooking. So get going. You might want to wear some heavy gloves while doing this. This is blacksmith work, not cooking. Keep animals and children away. If you touch that hot steel, it will not just burn you, it will brand you. Over a 15,000 BTU jet flame, it took my about 30 to 45 minutes to totally blue the entire wok. Turn the heat on high. Put the wok on the hot flame, and wait. And wait. And wait. You must heat the steel to over 550 F. (around 300 C.) before the steel will begin oxidizing properly. First you will see orange yellow steel, then suddenly it will start to look "blue." That blue is the black iron oxide surface forming -- the black iron on top of the silvery steel underneath gives a bluish color. If you have properly cleaned the wok, there will be very little to NO smoke. Smoking indicates you did not properly clean off the oils, which are burning and smoking, and probably contaminating your steel surface. If you are getting lots of smoke, STOP. Go back to step one and get the steel cleaned of oils. Now watch the blue surface expand. Carefully turn the wok over the hottest portion of the flame, move the wok very slowly so the blue transformation moves all the way to the edge. Slowly, very slowly, move up and down and around over the fire, working outward from the hottest blue edge, from center to top, expanding the blue area. When you are done, the ENTIRE surface of the wok should be beautiful blue steel. This is the the black iron oxide coat to the steel called "bluing." If there are orange or yellow-orange areas on the wok, then you did not fully heat and transform them. Heat them again until they turn blue. Okay, blacksmith work done. The factory could do this I suppose, but none do. Chinese cooks know how to do it on a hot fire -- and a wok lasts a lifetime, so one only needs to do it once in a life! STEP THREE. We are following the instructions that came with the wok. I am just explaining. Let the wok cool. If you put oil on that 550 degree F. steel, you will have a kitchen of smoke! When it cools quite a bit, put it back on medium flame. Now oil it, following instructions. This part may cause some smoke. It you are getting lots of smoke, turn the heat down. Use a high-temperature tolerant cooking oil, like Safflower oil, refined Light Olive Oil (NOT regular olive oil), or Peanut oil. Canola oil also works, but I hate the smell of hot Canola oil. The black iron oxide surface you have created on your "blued" carbon steel wok loves oil. It combines with oil quickly, it hugs and bonds with oil. And when coated with oil, it is a surface that is both non-stick, and non-reactive to rusting. Look at the color! It will be shimmering with an agua-blue hue, not a really black color. Cool the wok a bit. Turn it over. Look at that beautiful blue-black surface of magnetite you have created by proper tempering. It will be darker and thicker on the outside surface, which got hotter. Coat the outside with a thin coat of oil. Marvel at the pretty color. Coat it with more oil occasionally. There you have it. Your are now ready to use the wok. It is properly tempered, blued; you have created a traditional non-rusting, and non-sticking surface. Traditionally, now start the wok by cooking onions and ginger. This "seasons" the surface. This is the only part of the process properly called "seasoning a wok"! Attached are a few photos. In the first one, I added a faded blue sink cloth to help show the color. Notice the aqua-blue hue of the metal? This is blued steel color. (I have cooked a few dishes in this pan, so there is some brown oil gunk at the bottom.) At the top of wok, by the handle rivets, you will see an area that is orangish to silver -- well, that is an area I did not get properly blued. It was hard to get that area hot enough. So it goes, the job was less than perfect. But you should not have many areas like this on your perfectly blued steel wok. The second photo shows the outside surface, and its beautiful blue-black iron oxide surface. This is what you are shooting to obtain in this process. The third photo shows my stove burner on high flame, with the top diffusion plate remove. This gives a real jet flame, and I use it this way for wok cooking. I used this flame for the bluing process. Is that safe, you ask? Well, so far, both I and the stove are doing well, thank you. But I can offer no further guarantees. I added a photo of the wok on the jet gas flame, with the diffuser plater removed. Believe me, it is perfect for wok cooking. Addendum: Someone asked me about the handle wrap. I added another photo. The lower metal section of the handle gets very hot while cooking, and it is easy to slide your hand on to it. Ouch. I do what our cook in Taiwan did when I was a kid fifty years ago. I wrap it tightly with cotton fabric. Take an old t-shirt, cut a three inch wide and fairly long piece. Wrap the metal very tightly with several wraps of the cotton strip. Then put on a wrap of old-fashion friction tape over that to hold the wrap tight. Tuck the top and bottom ends of the cotton under the wrap. Coat the friction tape with some corn starch or flour to take away its sticky surface. This lasts a long time, and is easy to redo if needed. How to maintain: Simple. Never use abrasives (like a steel scrub) on the surface; doing so will remove the finish. Never use a detergent on the pan; doing so will remove the oil finish on the bluing, and detergent may contaminate the oil coating. One can usually clean the surface with very hot water and a kitchen dish brush. It really is a non-stick surface, when properly prepared and used. After washing, dry well and wipe a few drops of cooking oil over the inside and outside. And of course, don't store it in a wet place.

@chenyitube

5 жыл бұрын

Damn!

@ironchin17

5 жыл бұрын

I have a carbon steel wok, but I did not do this properly when I got it and now it is fairly sticky, after months of semi regular use. Is it possible to do this process now, or do I need to buy a new wok?

@Sky-ch5gv

5 жыл бұрын

need a job? lol

@Marco-rn8lh

5 жыл бұрын

Hey you could make a video how to season a wok :)

@jamesjacob3657

5 жыл бұрын

Wow, someone knows what they are talking about. Rare.

Thanks for the video!

Did you get the restaurant wok hei taste?

@rmwtsou

3 жыл бұрын

Yes.

How do I send you my pictures of my new setup

what's the burner called? Does it come with the part that the wok sits in?

What brand is your cooker? I’m in Melbourne and i’d love that one

@rmwtsou

4 жыл бұрын

It doesn't have a name. It is just called 1000,000 btu burner from Taiwan.

@fussyrenovator7551

Жыл бұрын

I’m in Victoria and looking to buy one too. Did you buy one?I’ve found it on Amazon.

how do you clean after

Has anyone found a stand that will work with this burner?

how do u make it so strong the fire, mine is so weakkk

re. I live in the UK so can't purchase one of these. Plan is to build something similar. Please could you tell me what the overall diameter of the ring is? Thanks.

@JustMeZero988

5 жыл бұрын

I live in the UK as well and looked at loads of these but they are about £89 and the postage is £96 ?????

How long did you have it before it broke down?

Where did you buy the wok?

@rmwtsou

2 жыл бұрын

Amazon.

Could you please share the diameter of the bottom ring of this device? thx

Hi, do you have a link to the product on Ebay?

@rmwtsou

3 жыл бұрын

Sorry, not anymore. You just have to search and buy what you can.

I had trouble adapting the regulator . In Canada it seems there's a safety mechanism . How did you attach the regulator valve to the propane tank???

@khonman1

4 жыл бұрын

Hi, Yes, I finally got it working. I wasn’t attaching the connector to the propane tank tight enough. I had to apply an extra pressure to release the valve inside the propane connector.

@FL-gg4dq

4 жыл бұрын

@@khonman1 thanks for replying !!!! Did you remove the small rubber ring that was on the tip ? I found it worked when I took it off... But not sure if it's safe

@khonman1

4 жыл бұрын

The rubber tip is used to prevent the gas from leaking. So it needs to be there. If it’s not working with the tip on that means you did not turn the regulator tight enough. Trust me just a few more turns will work.

@FL-gg4dq

4 жыл бұрын

@@khonman1 cheers my friend

That is awesome :-)

Great video, but sorry maestro that unit is not making 100k BTU's.. it looks like a great unit . That wok would have been red glowing within minute.. I have 5Ok burner and within two minutes that thing is glowing red.. Good job on demonstration and that last meal looked yummy

@jmccaffery1

4 жыл бұрын

It is a 100000 btu at highest output. There are two settings he shows and you can tell difference by sound. I have one and it works excellently. Objective is not to get wok glowing red, if you do, you have stripped all seasoning and temp is far too high to cook without burning/singeing the surface of food, resulting in a more bitter and unpleasant kind of carbon/smoke flavor taste that is not palatable.

Good job on getting the burner and the wok! The wok ring is 90 degree off from the switch though. You get to rotate the wok ring until the flame deflector is inline with the switch.

@rmwtsou

6 жыл бұрын

Thanks for the suggestion.

Where we can buy this Wok in USA?

I enjoy your backyard view than your cooking. Just kidding! :). The dish looks delicious. you will look more professional if you could do some flipping. Where are you located, Los Angles?

@rmwtsou

3 жыл бұрын

Yes. Los Angeles area. Thanks for watching!

@junxu7608

3 жыл бұрын

@@rmwtsou thanks brother! I am looking to buy one for out door cooking. I like cooking but don’t want to do it inside. Unfortunately I am in Michigan, only 6 month is good for out door cooking.

Bonjour ou est ce que le pe acheté

how much does the pot weight? I'm going back to China this month, and thinking about bring one back after watching the show you probably watched as well lol

@rmwtsou

5 жыл бұрын

Bot heavy, perhaps 1.5 to 2 lbs.

Can you share the links to the wok and burner you bought?

Use peanut oil for seasoning.

where do you live?? its gorgeous

@rmwtsou

4 жыл бұрын

Southern CA.

@AnTran-is7su

4 жыл бұрын

@@rmwtsou could you tell me where you buy it

@rmwtsou

4 жыл бұрын

@@AnTran-is7su eBay. Forgot the seller. Don't know if it is available now. You can check.

@stevechance150

3 жыл бұрын

@@AnTran-is7su This looks like it www.tigerchef.com/thunder-group--irfs003-5a-fast-stove-with-copper-nozzle-78800-btu.html

36,000 hits to make $65 wok seems crazy to me somehow. I'm going to look for it on Aliexpress

@rmwtsou

6 жыл бұрын

Far East Survival Comes to think of it, it is rather incredible, so now I have some doubt to its authenticity as well. The Zhangqiu woks got its fame from China's popular TV series "Taste of China." The wok was prominently featured in its Season 3, episode 1, aired in March of this year (you can watch it on KZread.) It created such a sensation in China that all inventories of the traditional blacksmithing town were sold out and the prices soared (lot of rich Chinese these days chasing after something that is not mass produced.) The demand far exceeded the town's ability to manufacture them. This sprouted many copy-cat manufacturers and fake products. Even though this woj was advertised as genuine Zhangqiu wok on Amazon, the seller is located in China and it took 10 days for the wok to arrive. No question this is a very nice wok, but genuine hand-hammered??? I am becoming doubtful myself. But then again, because of so many fakes flooding the market, the Chinese consumers are aware abd no longer persuing these woks and the prices have come down, perhaps even collapsed. I am sure a genuine Zhangqiu wok will still fetch $$$$$, if you can prove its origin.

@rmwtsou

6 жыл бұрын

Chinese version of the Stradivarius. Ha ha. The town of Zhangqiu was overwhelmed and many retired blacksmiths are going back to work. Even taxi drivers, street vendors, even town drunks who have no knowledge of blacksmithing whatsoever are entering the game and making these woks in their homes. As long as it is made in Zhangqiu, it is a "genuine" Zhangqiu wok. The name is not trademarked. Sad but true. All this from just a 10 minute feature on a popular TV series in China. I fell for it too, even in Anerica. But $65 for this wok is still reasonable and I gave it a 5-star rating on Amazon, even with its authenticity in doubt.

@FlyingPigNJ

5 жыл бұрын

If you are still looking for one, william sonoma has one for less than 30 bucks on sale. Even the regular price is only 35. You can get it locally or online.

@boostismagic

4 жыл бұрын

@@rmwtsou You should have quickly determined from the absence of hammer marks, that this is a simple, machine-stamped wok. You sound Asian, and you didn't know this?

Can i use a flat bottom wok with this same burner? or does this need a round bottom? which would you recommend round or flat bottom wok

@rmwtsou

3 жыл бұрын

A flat bottom wok is called a skillet my friend. A traditionalist Chinese chef will always choose a round bottom wok.

@krzysztofbosko9755

3 жыл бұрын

@@rmwtsou thank you :)

@yertelt5570

3 жыл бұрын

@truth seeker1 if you're buying a wok just for this burner definitely go round bottom. If you have a gas stove in your kitchen you can use it there also, but you may need a wok ring depending on the grates over your burner. If you have an electric stove you may want to consider a flat bottom, or one of each, lol.

can i have a link to buy the burner

Hot wok with cool oil. Don’t wait, you got stuck

Can you link the burner or it's name? I have a hand forged Carbon Steel wok and need a decent burner like this as I can't find anything powerful enough!!

@virangabogahalanda2372

4 жыл бұрын

6KG $200 high pressure burner 30cm width far better than the one in video🖤🖤🖤 www.ebay.com/itm/164183199664

@fortawesome1974

4 жыл бұрын

@@virangabogahalanda2372 They don't ship to Australia unfortunately!!

@virangabogahalanda2372

4 жыл бұрын

Just message and ask for a quotation.. search ebay there are many sellers who would ship there

@fortawesome1974

4 жыл бұрын

@@virangabogahalanda2372 Thanks for your help, I very much appreciate it!!

need MORE power!

No chopsticks to eat Chinese dishes?? What happened??

Can u use regular lpg gas?

@rmwtsou

2 жыл бұрын

I thought that's what it is!

@danielsayers3572

2 жыл бұрын

@@rmwtsou thanks for responding

@danielsayers3572

2 жыл бұрын

Do u no of any that uses normal lpg cooking gas?

@rmwtsou

2 жыл бұрын

@@danielsayers3572 I am sure it will work, probably originally made for it.

What is the Brand Name and Model of the BURNER ? Buy from WHERE ????

@rmwtsou

5 жыл бұрын

No brand name or model. Made in Taiwan, 100,000 BTU burner. Bought from seller tri228 on eBay.

@jonnie2bad

5 жыл бұрын

@@rmwtsou 900 bucks damn I want this thing so bad

@rmwtsou

5 жыл бұрын

@@jonnie2bad 900 bucks? No, it was never that expensive. It was only a hundred or so bucks as I remember.

@rmwtsou

5 жыл бұрын

@@jonnie2bad I checked my eBay record. I bought this burner from tri228 from eBay in August for just $110, I just checked the same item on eBay and it is $900 now!!! What the hell? That's shameful profiteering!

@rmwtsou

5 жыл бұрын

@@jonnie2bad Actually, I bought the one you see in this video in July 2018 for $99. Then I bought another one for my daughter in August for $110. Same seller tri228. Now it is $900! That's ridiculous. I wouldn't pay more than $150 for these. Look elsewhere.

Dnt have this type of stove for natural gas line ? Pipe line ? Where can i find ?

@virangabogahalanda2372

4 жыл бұрын

Normal high pressure stoves are made for LP Gas only

@wahidreza4290

2 жыл бұрын

@@virangabogahalanda2372 looking for a nice powerful gas stove which work with natural gas .. need in europe . In europe gas stove are not powerful which are made for homes .. cooking result are very bad with those low power gas stove ..😑😑😑😔😔😔 no taste nothing ..

La tapa del quemador lo tiene al revés je je je

Just curious why do you have to burn your wok before using it

@rmwtsou

5 жыл бұрын

So to season it to make it less sticking.

@JohnSmith-ox7xc

5 жыл бұрын

Woks that i've used (carbon steel type, not non-stick) all have a thin layer of oil to protect it from rusting. It's best to scrub it off and or burn it off and wash it thoroughly before seasoning.

Can u buy the whole thing in amazon?

@rmwtsou

3 жыл бұрын

Not that I know of.

the wok stick。 you need thick one

So annoying when people think you have to buy a wok to cook Chinese food to get wok hei, but in reality unless you have one of these burners, you’re not gonna get wok hei just because you use a wok, you’re gonna get wok hei because of a burner like this

@rmwtsou

3 жыл бұрын

Yes, you've got that right.

is that hacienda heights?

@rmwtsou

2 жыл бұрын

No, Palos Verdes.

I ordered the exact make and model. I connected to a propane tank. Turned the gas on but I couldn’t get it to lit up. Any ideas?

@rmwtsou

5 жыл бұрын

Did you open the valve on your propane tank too?

@khonman1

5 жыл бұрын

Yes, I opened the valve on the propane tank. I even swapped to a different tank but no luck. Both of the propane tanks are from Walmart and the brand is Blue Rhino. Do you know if the connection on the tanks is standard?

@rmwtsou

5 жыл бұрын

@@khonman1 Don't know. If it connects with the tank then it should work. Do you feel gas coming out when you turn the valves on? If you don't then 1. your tank is empty or 2. the connection is not open. K Make sure you read the manual.

@khonman1

5 жыл бұрын

The tank has gas because if I connect it to my grill it turns. It did not comes with the manual. I tried to contact the seller but I haven’t heard from him yet. Do you mind sending me a picture of the connector? My email is khonman@gmail.com. Thanks.

@FL-gg4dq

4 жыл бұрын

@@khonman1 did you figure it out. I got mines today and I couldn't get it to light up too. Full gas and no stinky smell coming out . That means the gas isn't getting to the hosing