Wok hei: why do stir-fry dishes taste better with the ‘breath of the wok’?
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Wok hei is a term that foodies often use to describe the flavour of a perfect stir-fried dish. The Chinese words, meaning “breath of the wok”, refer to a distinct feature of Cantonese cooking, and being able to whip up wok hei is a benchmark skill many professional chefs strive to acquire. Post reporter Lisa Cam spoke with two chefs in Hong Kong to learn about the sometimes elusive art and science behind wok hei and why it has become so beloved with Cantonese food fans around the world.
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Пікірлер: 604
4:44 No way that restaurant name is not intentional 😂😂😂
@ashwin4224
11 ай бұрын
about to say that too😂😂
@Username-xd3qx
11 ай бұрын
I will never be able to say the name with a straight face. 😅
@Basement1998
11 ай бұрын
I was furiously looking at the comment section. Glad I was not alone XD
@GalluZ
11 ай бұрын
Where's the tone when you need em 💀 but hearing it again, I think it's intentional. I don't know much Chinese, but I can tell that she uses tones when in 6:26
@user-qk1xe7gi8l
11 ай бұрын
I'm from Hong Kong and yes, that shop name at 4:40 is intentional, hahah. This is because that combination of characters has no meaning in Chinese or Cantonese, and the chef who speaks on behalf of the shop is also fluent in English. I just never could've imagined someone actually made a shop name out of this pun, and a successful professional one at that.
I like that restaurant name 😂😂 4:40
@lucky889s9
11 ай бұрын
That is so intentional
@reivaldoaurelio4895
11 ай бұрын
This is at Hong Kong right? It's definitely intentional 😂
@sera404
11 ай бұрын
Any tourist walking past will immediately have a small giggle at the name inside before pretending to get offended haha
@Mixboy2105
11 ай бұрын
5:23 can't help but wonder if the host & crew were dying to resist the urge to giggle. At 5:32 she averts her gaze to avoid bursting into laughter
@Andreas_Constantinou
11 ай бұрын
Here's some more potential restaurant names, for inspiration. Put them in google translate and press the Listen button: 哈利石特, 哦麦哥德, 瓦特福克, 阿斯霍尔
This is the first time I've heard someone explained wok hei that makes sense. 👍
@jaihindersingh
11 ай бұрын
Wow saar, thanks for showcasing this invented in Singapore cooking method. Just Google Wok Hey, and you will know Singaporeans invented it long before Hong Kong, China, Taiwan or any other Asians even existed.
@00Julian00
11 ай бұрын
I love indian culture and civilization , Especially as a northeast asian, but I must say many if you come off as extremely lnsecure, Constantly reminding the world how you are the best at something Or the first while rarely providing any sources.
@jaihindersingh
11 ай бұрын
@@00Julian00 thank u sarr for acknowledging we are stronk💪🏾💪🏾. Actually our population and gdp growth already defeated the evil ccp-land. We are already world class superpoower. But we are humble because we still friend with USA. lately USA media seem to be provoking us from time to time 🤬, they likely jalous of us, but they better watch out of our poower
@khooncheongang6115
11 ай бұрын
Wok heat or heat of the wok
@ginoe987
11 ай бұрын
@@jaihindersingh Take your own advice and Google your country's history vs China's. The video literally showed wok's been around in China for at least 800 years, way before the founding of your country.
I work as a washer at a cantonese restaurant and they have 6 of these woks lined up and 3 guys working them. It's a great experience to see them up close.
@Rncko
11 ай бұрын
LINED UP? U guys not indoor right? Its the kind of outdoor like street stall right? Otherwise 3 woks lining up side by side is literally human barbecue...
@HW.0029
11 ай бұрын
@@Rncko I’m pretty sure if they have jet engine stoves they have ventilation fans prepped for global warming.
@waltersimmons9512
10 ай бұрын
@@Rnckoyou have never been in a hotel's buffet kitchen before..there are at least 5 in it line up.
@sleepyearth
9 ай бұрын
@@Rncko It's pretty common indoors. These kitchen space are not small
@fatdoi003
8 ай бұрын
@@Rncko a big chinese restaurant that serves few hundreds in a sitting has at least that many burners to handle the dishes... also they have separate stations for steaming and deep fry..... plus a completely separate section for dim sum..... another station for live seafood...... another section for food prep....
This is why Chinese takeout gets cooked so fast. It's those afterburner woks. You order something and within 10 minutes or so it's done.
@Vincent_de_Paul
11 ай бұрын
Microwave
@andrearyanta6445
11 ай бұрын
Imagine all after burner in kitchen, not in war airplane jet....world peace......
@everythingsalright1121
11 ай бұрын
They can reach about 100-120k btus, about twice as hot as most home barbecues can get
@lucky889s9
11 ай бұрын
The cooking itself is rarely more than 5 minutes. Actually saving more fuel or gas that way than cooking in a pan for 10 minutes
@user-ff2bb5ml7x
8 ай бұрын
It takes an hour to prepare the ingredients for that 5 min wok show
Grew up working for shops with Chinese and Filipino dishes. We were trained to never wash the woks or pans with soap just water and a wooden brush. Everything tasted better especialwith wood stoves.
@loco_tom
11 ай бұрын
@t rex Wood-fired stoves. That's a whole another level of amazing cooking.
@hailyrizzo5428
11 ай бұрын
@t rex For tens of thousands of years, people made fires and cooked using wood as fuel. Shocking, I know. I heard a crazy rumor that was actually how humans first discovered and used fire.
@AshoreToo
11 ай бұрын
The Chinese tradition is to keep the thin layer of natural non-stick film intact by not washing with soap. There are many YT videos demonstrating creating the layer when the wok is brand new.
@fatdoi003
8 ай бұрын
basic seasoning of any iron/steel woks and pans...... eastern, western cookings follow the same rule.... never soup wash iron pans and woks
Eat without your nose, and you'll find out. High temperature wok style cooking is an art form. People don't recognize this enough.
@gammatt2513
11 ай бұрын
Many culinary arts like baking so much knowledge and expertise is being lost to machines and cheaper mass producing methods
@jaihindersingh
11 ай бұрын
Wow saar, thanks for showcasing this invented in Singapore cooking method. Just Google Wok Hey, and you will know Singaporeans invented it long before Hong Kong, China, Taiwan or any other Asians even existed. 💪🏾💪🏾
@blzy965
11 ай бұрын
@@jaihindersingh nah everyone knows India created wok hey ❤
@jaihindersingh
11 ай бұрын
@@blzy965 thank u sarr, finally found someone understanding our kalture. Jai Hind bhai 🙌🏾🙏🏾💪🏾
@Basementcheese
11 ай бұрын
@@blzy965the wok was literally created in China. It has zero original connection to India. “India created wok hey” no, because “wok hei” is literally a Chinese language term it’s just translated to English here.
Really love the charred smell and taste of noodles. So i tried to learn the technique. Bought me a high pressure stove. 1st try, i ended up causing a fire in the kitchen. Thankfully, theres a fire extinguisher nearby. But that didnt stop me from trying again. Now, i sometimes gets the charred taste sometime i dont
@jkardez4794
11 ай бұрын
Practise will get you there . After all it takes years to become a competent chef 👩🍳.
More than magic, it’s an art.
This is so fascinating. I’m a French trained chef but THIS is where it’s at.
@goodlearnerbadstudent756
11 ай бұрын
only like 2 mins into th video as of typing this. but i don't the video is accurate scientifically. wok hei is closer to methods like smoking, except instead of scented wood like in american bbq, its the stuff in the wok. so its "controlled micro burning" rather than malliard reaction/caramelisation. to do this in a wok, requires skill for sure, but the point is, its technically possible to reproduce without a wok etc, using some kind of set-up.
@ElJosher
11 ай бұрын
Both cuisines and cooking methods are great in their own right.
@kalnitez
11 ай бұрын
French trained is better than Chinese trained , Chinese food is at the botttom of the culinary chain , how often do you seee fried rice and lemon chicken get recognition and respect .
@lauraqueentint
11 ай бұрын
@@kalnitez maybe that's because racists like you don't know how to appreciate diversity in culture and cooking techniques.
@fatphoca5009
11 ай бұрын
@@kalnitez Respect from who?
The wok is one of the best cooking equipment you can have in the kitchen
@missj.4760
11 ай бұрын
With electric cooking, it is not so useful. You also need to have gas to really enjoy it.
@jhaas68865
11 ай бұрын
@@missj.4760 Bought a house with all electric appliances so my wok was not as useful. Then I got my nice gas grill on my deck with a sear station that kicks out some heat. Works great as I get higher heat than a regular gas stove and I am outside so no smoke detectors going off.
@reivelt3715
11 ай бұрын
In easter part of asia (east and south east asia) every house has a wok or similar shaped utensil. And almost everything can be done using wok (from cooking fried rice, stir fry, curry, to just boiling instant noodles)
@brandonlouis1542
11 ай бұрын
The second best cooking equipment you can have is definitely the rice cooker
@missj.4760
11 ай бұрын
@@brandonlouis1542 To be, the best cooking equipment is a high quality stainless steel cookware set.
I watched many beef stir fry noodles videos …I have not seen one like this … the output is so much nicer than those others.
Newer generation tend to move towards sous vide and pan fry. Nothing wrong with any method preparing the food. But Wok Hei is the real deal! 😎🤝
@niubilities
11 ай бұрын
What? No. Most Chinese households still use the wok for almost everything. However, the air fryer is a trending cookware.
@kahwailam3313
11 ай бұрын
@@niubilities Ah. I meant restaurants or cafes method of preparing food. Of coz household still have that generation to generation grandma wok! Yes agreed. Air fryer. Pretty convenient though.
@falsch4761
9 ай бұрын
@@kahwailam3313 Not really. Maybe in US or Europe. Not in Asia.. Taste is hard to change
one thing to correct here is that Wok Hei is almost the golden standard for all Chinese fry dishes but not only limited to Cantonese cooking.
Because of freshness. That method cooks food quickly and some dishes are mixed with wine
I've never alt tab'ed so fast until today after i heard 4:41
So incredibly graceful this style of cooking. What a show!
Cantonese dishes is one of my favourites Chinese food.
5:28 😂 I can't
Wok hei makes all the difference in Chinese cooking. Without wok hei, food will taste like it's steamed. With wok hei, food will taste like it's cooked over fire and yet the food does not get burned.
admire all the chefs with their wok skill/ cooking!!! great! 👍👏👏👏👏👏👏👏👍
My wok is my favorite cooking utensil. Thanks for this video.. Wok-hei, here I come!
4:41 holy what??!!
@spd3ictpro
11 ай бұрын
F*ck
@Batman-nz2ue
11 ай бұрын
Wok the Fok!
My mom has mastered wok-hei cooking but I'm still learning. Wok skills and flick of the wrist is vital to wok-hei cooking. It makes that fried rice sooooo fire though
@fatdoi003
8 ай бұрын
flick too much, the wok loses heat...
If the Chinese chef is experienced, you can smell and taste the “breath of the dragon” immediately.
@classiccasualgaming
11 ай бұрын
Yes, only then the taste of the food will come in a few seconds later.
MashAllah great recipe 🤤😋😋👌👌
Man I’m glad I live in upper Toronto where it’s a gold mine for talented Cantonese chefs… hope I can do my culture proud and master this technique one day 🙏🙏
@coolspot18
10 ай бұрын
There is no place called "Upper Toronto"... you mean North Toronto, North of Toronto, York Region, etc.?
@andyzhang7890
10 ай бұрын
@@coolspot18 I'm like north Scarborough, just under Markham
@dennisha2147
9 ай бұрын
Guys need to try the beef hor fun in wong gok. 7 Kennedy. Those old sifus are legit. And cheap. $7.5 but you taste the wok hei.
@andyzhang7890
9 ай бұрын
@@dennisha2147 is there a different name or address? 7 Kennedy seems to be a residential area and the only Wong gok on google maps is in New Zealand 💀💀
Never heard about Wok Hei before until i watch Uncle Roger videos
@AshoreToo
11 ай бұрын
We Cantonese understand it as a wok's aroma.
@classiccasualgaming
11 ай бұрын
Food tastes 2 times better with wok hei. But make sure to drink a glass of fizzy fruit salt later because it is very heaty and might cause a sore throat.
"Stir Fire King" is an absolute thrill ride for the taste buds at any Cantonese restaurant - it's my go-to dish every time! It's fascinating to see how each chef puts their unique spin on this classic favorite. It's a thrilling gastronomic adventure that continually wows, delivering an exhilarating and captivating dining experience each time it's served!
Excellent video. More wok cooking please
Learned nothing more than i already knew, but I love the way this episode was made..👍👍👍
This is GREAT KNOWLEDGE!! Thanks for beautifully depicting the essence of wok and the versatile dishes ❤
Okay - that video was amazing! Thanks to all involved. Subscribed 🎉
This is what Uncle Roger considered the utmost important part of cooking.... :)
Great story, Wok hei is extremely underrated
Cantonese Wok-hei cooking is hard to do inside. Commercial burners are impressive in terms of how hot they can get, and I’m lucky that there are still great Cantonese chefs in Hawaii. I was drooling watching this video. 🤤
@ah8yan
11 ай бұрын
We are losing Cantonese chefs in New York. Hard to come by Cantonese flavors 😢. Even with Chinese American fast food, it don't taste the same since most are cooked by chefs from another region of China. Different way of cooking and seasoning. 😢
@TamagoHead
11 ай бұрын
@@ah8yan Yeah. Some are better with specific dishes. I need to rest the new cook’s Stuffed Duck at one of my regular places.
@jimmyjimmyeegalok
8 ай бұрын
@@ah8yan We in the US don’t have too many great Cantonese restaurants and chefs. Shorts of going to HK, we make trips up to the GTA (the northern suburbs) several times a year just for the Cantonese food.
I believe a certain uncle would be happy with the wok
@governoret
11 ай бұрын
underrated
@kennethkho7165
11 ай бұрын
fuiyoh
Always came out from wok is the best tastier foods that nothing can compare, I set up outdoor cooking especially for fry. Vegetable nutrition never dropped down level and the best healthy food always come to my meal table after wok. My family loves it, the freshness and smoky flavor fried. ♨
That is how Wok hei should be explained to those that don't understand yet, in that it is the same exact cooking process of obtaining the smokey flavor & smell you get from charcoal-grilled (or char-broiled) steak & burger meats. Some of the smoke that rises from the grill gets stuck onto the meat & vegetables on your grill, preferably with charcoal/wood. Today, there are other "false" ways of getting that smoke flavor, either using "liquid smoke" or a "smoke infusing" machine. It's not quite there, but it can get close if you experiment enough. As said in the video, if you want to get that wok hei at home, you need to get your pan really hot, when you start seeing some smoke coming off the pan. But don't let it go too long before adding oil or the pan will get so hot that it will make your cooking oil catch fire once poured & possibly make the rest of your kitchen catch fire! Even if you are using high smoke-point oils, like vegetable, canola or sunflower. Try not to use olive oil. The other thing too is the type of smokey smell & taste you can get & one way is to wipe onion or green onion onto your wok pan as it is getting hot which will char those onions. And of course the technique of tossing your food in the hot wok is how you get a lot more of those smoke particles to stick to all over your food.
@VelpkeTrials
5 ай бұрын
How would you try to do this at home? You need like a 40KW stove which really no one has at home.Therefore It`s not possible to achieve Wok hei at home kitchens anyway. I got a 20kw outdoor Wok stove to try if I can make it happen, but the best result you can get with that is slightly close to the real cantonese Wok Hei flavor I got to try in china.
Wok cooking is a master skill that I have much respect for, to hot, and hard for me.
@lucky889s9
11 ай бұрын
You gotta have biceps muscles doing that
Thank you so much for sharing😋🤗
Chef Chan NEEDS her own show!!
Take note that you do not clean a seasoned wok with soap, just water and scrub (sometimes even just wiping it) is enough
@Superintendent_ChaImers
11 ай бұрын
Or if you do have to use soap for what ever reason, you need to apply another layer of seasoning etc.
Now I want Chinese stir fry. Mission accomplished SCMP! 👍🏽👍🏽🤣🤣
@lucky889s9
11 ай бұрын
My mouth is watering
I'm from Hong Kong and yes, that shop name at 4:40 is intentional, hahah. This is because that combination of characters has no meaning in Chinese or Cantonese, and the chef who speaks on behalf of the shop is also fluent in English. I just never could've imagined someone actually made a shop name out of this pun, and a successful professional one at that.
@viennalx
11 ай бұрын
that’s so clever!!
Wok hei is about achieving a distinct smoky flavor in the dish, without over cooking or burnt taste. Unfortunately no matter how hard you try you'll never get woke hei in home cooking...unless you have an outdoors wok.
@coldsoul333
11 ай бұрын
@Skele-Ton Hammer lol technically yes but your stirfry taste torched and will have off-aromoma.
@fatdoi003
8 ай бұрын
@@coldsoul333 that's why there's an order on putting in ingredients and seasoning...
Asian stir fries, including Indonesia's Nasi goreng or Malaysian Char kuey teow or Singaporean Hor fun are all made using wok and needs to generate enough wok hay to bring that slightly charred taste. Continuously smoking its ingredient with evaporating aromatics - so you don't have to rely too much on sauce / seasoning games. If you don't have rocket motor stove or outdoor kitchen in your house (you can use wood or charcoal-burning stove), in Italian cooking, there is this "drowning" (affogati) technique that could produce similar result with smaller burner - making your vegetable smells olive oil & garlic as if they are cooked in wok. Heat olive oil in a sauce pan, throw in chopped garlic chunks and chili pepper to your preference, heat it until bubbling, throw in the vegetable, and close the lid for 10-15 minutes. Season with salt, that's it!
@renseiryuu
11 ай бұрын
About this "affogati" technique, can you show me some examples? I tried searching it on youtube and google, but couldn't find one (drowned by affogato instead XD)
@dohpe-
11 ай бұрын
It doesn't produce a "similar" result at all. Just someone talking about wok hei that has no idea what it tastes like.
@Deryck206
11 ай бұрын
impossible to achieve wok hei with olive oil thats why no chinese restaurant use olive oil.
@honkitchang1489
11 ай бұрын
Olive oil cannot be used for any sort of high heat cooking due to its low smoke point. You don't know what is wok hei
@heheneji
9 ай бұрын
@@honkitchang1489 wok hei is actually partially smoking the oil itself
I could taste this video! Now I am STARVING... 😂👍🇭🇰
Great explanation i love wok hei keep trying at home
@johnnymah5187
11 ай бұрын
You can't really do it at home because the fire must have a very high temperature unless you are using the Commercial Gas Stove
@classiccasualgaming
11 ай бұрын
@@johnnymah5187 He could do it with a charcoal stove.
@johnnymah5187
11 ай бұрын
@@classiccasualgaming If you cooking area is out side your home.
The best way to mimick this at home is with a blow torch, keep it at a medium ish fire, and just hover over the food, just to create a little amount of the charr/burnt looking color. Its the closest u can get to wok hei at home.
Uncle Roger must love this
"holy f_ _k" 😂😂😂😂 honestly...... just funny! nothing else👍👍😀
Whenever I interview candidates, I told them to make fried rice & fried noods, this is the secret
I have lived in Toronto, Canada for over 35 years and have yet eaten a stir fried beef noodle with the so-called Wok Hei. A trip back to HK visiting reminded me exactly what that is !
@andyzhang7890
11 ай бұрын
Lived in Toronto basically my whole life and I love me a restaurant that does its Wok Hei well. The upper Scarborough/Markham region is a gold mine for Cantonese food 🔥🔥🔥 Hoping to visit Hong Kong one day to see how it’s done there 🙏
@willengel2458
11 ай бұрын
there are quite a few restaurants in Chinatown, NYC comparable or better than Hong Kong. it all depends on the head chef or chef they hired, the same goes for roast meats.
@SO-rq3pm
11 ай бұрын
agree. Wok hei in restaurants in Hong Kong are at a distinct level. Those restaurants at Toronto or NYC, despite serving delicious food, their wok hei is literally none.
Thank you for enlightening the people .
I loved this video.Very interesting and informative.
This is what people love to watch top cooking video.
Wok cooking technique is really one of the most fascinating things in Asian cooking for me. Asian chefs normally use the most basic cheap ingredients and seasoning, so that means all the flavor comes from their cooking technique.
@airgunfun4248
11 ай бұрын
No they use fairly complex and expensive seasoning. Brewed, fermented items and msg are not simple or especially cheap.
@papa_pt
11 ай бұрын
this is a wildly oversimplified statement
@sportsonwheelss
11 ай бұрын
@@airgunfun4248 that is correct. They would have cost a fortune if it were made anywhere in the west or Japan.
@fez877
11 ай бұрын
All things equal. You can find super high end Chinese restaurants serving premium ingredients that will cost you a bomb and super low end western food like McDonald’s 😂
@dingfeldersmurfalot4560
11 ай бұрын
Some Chinese sauces take days to prepare.
We Uncle Roger fans know.
@Hollyrking268
11 ай бұрын
Haiyaaa
@itsaUSBline
11 ай бұрын
fuiyooo
@areasevenpro
11 ай бұрын
And knowing is half the battle.
Those who haven't tried authentic wok hei food, gotta try it at least once in their lifetime.
@falsch4761
9 ай бұрын
I eat it everyday. and I hate it so much when I go to America and eat the food there.. Even michelin star food taste blah
It very convenience why you can control the heat with knee while you toss the food I really like this cooking range
@jakklovediablo6293
11 ай бұрын
*while*. youtube dont aloow me to edit commet 😅
I so love Chinese Cuisine
I love wok hei!😂
4:40 This is a must visit restaurant. Best name ever. 😮
Kinda like cooking a prime ribeye steak over a hot charcoal fire vs a gas grill. Open flame wins. I do have a wok but don't have the BTU's to get that certain flavor. The wok does contain my food when tossing my ingredients. :)
Still learning & need more training to handle heavy cast iron wok.
This is the type of content why I watch south china morning post.
Amazing
It is most certainly not just maillard reaction. Maillard reaction occurs when steaks are fried over pans but you don't ever taste "wok hei" (鑊氣) in them.
@daijoubu1986
11 ай бұрын
It is mainly maillard, but imagine every single grain of fried rice being 'seared' to give that light crust, smoky taste whilst keeping inside not overcooked. It's very analogous to a steak seared on a pan, but done on every single component within the wok. That's why it has to be tossed quick and gracefully.
the way she described it makes me wanna see an anime film of a Cantonese chef with all the dramatic and poetic moves she talked about like... wow. SHE needs to be a main character of an anime
@asain3586
10 ай бұрын
There's already an anime of cooking using wok. Its an old anime, forgot the name. Not shokugeki of soma of course.
@Dei_Chi
10 ай бұрын
Cooking Master Boy
Wok breathing 2nd form: Wok Clash - **beheads and cooks all vegetables**
Best cookware in the kitchen by far
The lady chef speaks excellent English!
@paulgeorge9228
11 ай бұрын
shes,the interviewer i think, not a chef
Wok Hei for life 😋🔥🔥🔥
@erroreliminator2.076
11 ай бұрын
wok hei yes, black micro carbon everywhere no.
Now I am craving a beef chow fun. The wok hei elevates the noodles in a smoky slightly charred taste. Wok hei is where it's at! 👍
I wonder if the chefs can get the wok-hei with the induction stove in our home's kitchen.
@MrWillypanda88
11 ай бұрын
I think Cooking with Lau's channel answered this years ago. Quite simply, they can't, they need very high heat, delivered very quickly.
@feizai245
11 ай бұрын
@@petervan7372 8:50 The chef clearly said it can be done with home small gas stove. But I only have induction stove, so I want to know if induction stove can also do that given the fact that induction stoves have no fire and the cooking apparatus are made of different materials.
@everythingsalright1121
11 ай бұрын
@@feizai245 id be very dubious of an induction stove giving you the sheer temperatures you need
@shaozhihao
11 ай бұрын
事实上有商用电磁炉和对应的炒锅。它们的功率甚至高达5000w。 这种电磁炉还有特制的外形以贴合炒锅,好便于颠勺。 中国已经已经有非常多餐厅使用商用电磁炉来替代气炉。
@feizai245
11 ай бұрын
@@shaozhihao 5000w电炉.家庭电力拉的起吗?
Amazing chef!
4:37 best restaurant name ever
Spat out my food at 4:41 😂
wok and oils also give aroma when near boilling point
So a gentle touch of violent heat
you know the thing gets serius when they put a friggin' rocket engine in the kichen lol
I love my CS wok and pan.
That restaurant name is brilliant 😅
wok are very durable cookware.
this is now going to be my de facto reference/explanation video whenever someone asks me what wok hei is :)
The best restaurant name ever - Holly Fck.
Wok is so fkin universal... i have 3 at home myself
Learned something new
then our moms hit us with the "yeet hay"
Isn't high temperature deplete nutrients in meat and vegetables? Just asking, with love from Alaska.
@AshoreToo
11 ай бұрын
Modern food is so abundant and nutritious that losing a small portion in high heat is ok.
@lucky889s9
11 ай бұрын
No, it's like flash heat. Just like you don't lose any when flash freezing
@LeftyAmigo
11 ай бұрын
Here in California, just about every food I prepare and eat is lightly grilled for a few minutes in the oven which kills the germs/bacteria and also keeps the maximum amount of nutrition in food.
The Legend of Fried Rice, Breath of the Wok
This is inspiring.
Wok hei is not just the Maillard reaction... If it is, all browned meats would produce that distinct smokey flavor...especially steaks...that's a bad explanation.. wok hei would also be present in stir-fried green veg and the maillard reaction there is much lower due to lower sugar levels.. Explanation is incomplete...more research pls
@daijoubu1986
11 ай бұрын
It is the maillard reaction at its root chemistry reaction, but applied differently. The idea is to apply quick high heat onto surface of the food, without overcooking the inside. The challenge for wok hey is to do it for every single component within the wok. For fried rice that means every single grain of rice, which is why those that mastered wok hey skill has the ability to toss every single rice evenly and have each grain semi charred.
Respect!!!✊🏿🤟🏿
Wok hei is the CHI released by a chef master!
@paulgeorge9228
11 ай бұрын
actually likely a couple hundred years ago when qigong was quite common
Great video!
Someday❤
Most important thing to remember about wok hei is no, you cannot create it in your home kitchen. Your burners need to be at least 10 times hotter to even begin to be considered enough for wok hei.
@sleepyearth
9 ай бұрын
That's why at the end, the chef said you can only get a little bit of wok hei at home unlike the commercial entities.
I LOVE ME SOME WOK HAY !