Do You have ENOUGH HEAT for STIR-FRYING? Is Your Stove Hot Enough?

[@whynottalklikeapirat]

Maillard was clever to insert himself into an everyday activity that everyone does … 😄 everytime you fry something its like “hey remember me? Maillard? Want my reaction?”

[@truesimplicity]

Excellent advice, this was a concern of mine. Thank you for your channel.

[@susbites]

these solutions are so thoughtful! thank you

[@samiarti]

In other words, to cook properly with a wok you need a very high powered burner, but if you have a lot of patience a normal burner will do.

[@MarySchiros]

Excellent advice for stir frying. Thank you.

[@warwickdennis4114]

Your advice is very much welcome and appreciated, I was having over crowding problem in my wok, Thank You

[@jaydeebishop2345]

Working on it every day. Good advice Tak!

[@GrAsSMoPer]

Yes that’s very true to not over crowd otherwise it will boil rather than stir stir to get that Smokey flavor

[@PE9A3p4hUfwv]

I'm glad I found this. Interesting stuff.

[@i_n_c_r_y_p_t_o]

This is very helpful, thank you!

[@williamj3843]

Thank you. I'm thinking that using a non-contact thermometer to my kitchen will help with managing my wok cooking temperature as well as other tasks.

[@howardhardy1992]

I just got my first WOK even though I have wanted one for many years. Then I found your channel and am enjoying the helpful videos. I exclusively cook with gas and have burners that are 9000, 15,000, 30,000 and 100,000 BTUs. Made your recipe for steak and fried potatoes as the first cook in the wok and it came out exceptional. Cutting the steak into pieces and being able to sear all sides was awesome. I have often fried venison and elk in very small pieces that I use as an appetizer but had never thought about doing it with a nice steak for a full meal. Well, that has al changed now

[@markhaugland4620]

thank you for the information.

[@guytori9330]

Thank you for this video, very informative and helpful

[@chazlewis8114]

This is really valuable information! Thanks for making this vid. :)

[@TheQuietRiot]

Thank you so much. In another video I watched, it said to hear the wok to very hot (beyond the smoke point of the oil), then add the oil and immediately add the veg/protein so as to prevent the oil from smoking..would be great to have your thoughts on this approach

[@simplyemily8251]

Thank you for this. It made me to give wok king a go now I know at home working is fine

[@cillaloves2fish688]

Thx Tak!

[@wokthedragon]

Even though I have very high heat wok burners I feel like I'm learning a lot from your approach of helping people with average home burners. My ability to control the range of heat needed for various ingredients is improving. I do enjoy having the heat available from the high heat wok burners. I feel like it is simpler to prepare many dishes with the high heat because I don't have to think much about quantity or wetness. Fried rice dishes are especially nice. I have fried it dried overnight to freshly cooked and rinsed or not rinsed. I don't think there's any need for you to demonstrate high heat cooking because it is such an easy thing to learn if some people want to invest in a burner. Besides they will now probably have to cook outside. 🙂

[@chihai_tran]

May I ask you what burner you reccomend?

[@wokthedragon]

@@chihai_tran Actually I made my own burners. It was a hobby thing. Not as easy as I thought it would be. I learned a lot though. I have 2 burners on a wagon. I aquired 2 Green Egg large lower tubs that I built the burners into. The tubs were warranty returns that the dealer let me have. I call it The Green Dragon Wagon.

[@luftbilderhd]

Regarding getting food as dry as possible: What is the best way to dry food (i.e. vegetables) before stir-frying, after it has been blanched or steamed?

[@wokwithtak]

Good question, something that I have never done before to stir-fry food ingredients after steaming or blanching, as in my case, I do not want to cause a lot spattering in the hot cooking oil when there are a lot of moisture in association with the food ingredients that I don't know a good way to dry them, and if I want to add them to a stir-fry dish, such as some stir-fry chicken or shrimp, I wound add them to the wok after the stir-frying and mix everything together in assembling the final dish. I know that this might not be the answer that you are looking for.

[@luftbilderhd]

Thanks a lot for your reply! You’re right, that in an ordinary home kitchen this additional step with pre-blanching or pre-steaming makes things more complicated. In professional wok cuisines I see chefs blanching vegetables for 20 to 30 seconds in order to get more colour to the vegetables and then throwing it into the wok for stir-frying immediately. In my case I have an automatic stir-fryer. I can throw the ingredients in and close the lid (if I want to) and let the appliance keep on stirring. Thus the kitchen keeps clean. ;-) But for Wok Hei it should be of course as dry as possible. That’s the reason for my question. If there is enough time during cooking process maybe a salad spinner for use as a centrifuge would do the drying process. I will have to give this a try… If you are efficiency chasing, after flavor chasing, you should give an automatic stir-fryer a try. After using a regular wok over many years in home cooking I am very happy with this device. This could be your FEAST cooking system! ;-)

[@solomonwhitewing8163]

I keep burning with my oil choices. I tried chorizo and Korean sausage with no problems. Just made tocino and fried spring roll but we’re burnt did not taste good.

[@ClaymoreGamez]

See you tomorrow Tak :)

[@ukbulldog2024]

YOU ARE JOKING. This is a fake Video. Go do your research and the ight power heat burner. Build an outside wok fire hit or cook outdoor. High Smoking Oils needs to rise as your cook.