The secret of perfect stir-fry: Wok Hei. Conversation with a master chef.

[@serenerose8440]

I'm not surprised you're a teacher. Your instructions and anecdotes are very easy to understand!

[@ScaryEnding]

You are the only person on KZbin I have ever watched and will continue to watch that can sit so gracefully and explain without getting me to search for someone more animated. Thank you kind sir I am learning.

[@amritha8893]

Appreciate your sense. Of sharing the knowledge...very well detailed ..thank u Sir ...

[@bonniemechefske3838]

What an enjoyable story. Well told and very informative. Thank you and thank you to "Danny"!

[@violetrodriguez9910]

❤❤❤❤❤❤ you’re awesome i learn so much from watching your videos. sometimes i listen a few times to understand.

[@ibakan]

Good stuff!

[@Nozinbonsai]

In a well seasoned hot steel wok ,drop in shoyu , or light soy sauce and fry it till almost dry ,then vegetables, mix ,oil, mix, thin meat, season, sauce etc. Frying soy sauce makes it magic.

[@keithcook3908]

I greatly appreciate and enjoy your videos

[@mizzb3031]

You are AWESOME!!!!!! I was born in England and raised in Germany. The authenticity of the food that was served at my and my parents friends homes and local ethnic restaurants overseas is so very different from here in the USA. I have been trying to learn/teach myself how to replicate the amazing flavors and authenticity of all of the ingredients individually in each dish that surprisingly complement each other! What an education!! U make this instruction/education so very easy and simple to learn. And I absolutely LOVE your personal stories/experiences concerning your travels and love of Asian food/cooking. Please keep it up! I always look to your channel first and my family and I tastefully benefit from your wise, healthy and so very respectfull approach/appreciation to Asian cuisine that I was raised on and miss wholeheartedly.

[@Silvia..ali158]

Thanks a lot ❤️🙏

[@bighoose]

Thank you for the thorough and insightful knowledge. Much respects from New Zealand!

[@shelleylee8774]

I look forward to future videos on achieving Wok Hei!

[@johnmoore5293]

Like your explanations of why, what the goal is and what happens when you go to far.

[@joefilms2775]

Sir Tak you are a true master

[@aubreysnyder9216]

Your videos are the best! Thank you for helping us all!

[@cgparas1]

You are going to be a You Tube sensation! I know it takes time, please continue to keep going at it. That was the most educational cooking lesson I’ve ever had. So helpful! You are a good man for sharing. Thank you!

[@hischild3759]

I really enjoy his stories. He’s so interesting. I really want to learn to cook this wonderful food. I think I have found one of the best channels.

[@eamonmcmahon6659]

I appreciate that you offer the credit to your mentor, Danny, and that you share this knowledge here. Well done sir.

[@wokwithtak]

My pleasure! I am really not much a cook. I learned most of my cooking from Danny and Marge. I hope that I could do some good for the community by helping people to eat healthy through home cooking. Anyway, I have learned a lot doing this channel!

[@oxigenarian9763]

What an excellent story - your candidness makes me so proud to know you as a fellow American and what this country is really about. Color me "Fan of Tak for Life"!

[@lemonstrudel]

Learned so much! I've heard of wok hei but never understood what it meant and why cooking on a wok would give a more flavourful taste than other methods. Thank you so much for sharing your story. I love your honesty and sense of humour!

[@wokwithtak]

Glad it was helpful! I am still learning everyday!

[@anth115]

You said it took you 20 years to unpack​@@wokwithtak

[@anth115]

​@@wokwithtak in your cooking classes does it take people 20 tears to learn

[@anth115]

​@@wokwithtak years*

[@chrisw3421]

Thank you for also sharing :) Excellent information!

[@rudrabarathan2737]

Brilliant video.

[@JohnDaniel9]

Thank you

[@wokwithtak]

You're welcome

[@UrDoinItWrong]

Tak have you ever thought about getting an outdoor gas wok burner for the full restaurant-style wok setup? I figured it might be the only way I could get TRUE Wok Hei by tilting the Wok enough while sautéing to catch it on fire over the gas flame. Seems like I would need to do it out doors or else fill my kitchen with steam, smoke and oil haha. Love all your videos!!

[@samueldahl4973]

This is a top quality video. Thank you very much.

[@wokwithtak]

Glad you liked it!

[@Aviator168]

Hey, just found this video. You are wok hei man on the internet. So the equipment required is to get the wok to high temperature and be able to maintain it. This is difficult to do in the everyday home cooking stoves.

[@raphaelerfe4076]

Thanks Tak! Even before I've cooked with woks my intuition was to always try to caramelize and slightly char most of the dishes I made, but it wasn't until your videos about the Maillard reaction that I understood the reason the food tasted better when cooked that way!

[@wokwithtak]

Thank you for your comments. Wok hei was a mystery for many years to me. It was the conversation with Danny really helps me to understand. I posted another video on how to achieve wok hei in home kitchen. Please take a look if you have chance. kzbin.info/www/bejne/epnIn3qnZ9SHepo

[@COOKPOINT85]

Best video thank you for sharing From italy

[@wokwithtak]

Glad you enjoyed it!

[@emmad4tennis695]

Hi Tak, can wok hei be achieved with a stainless steel wok? I'm struggling to decide to buy a carbon steel or stainless steel wok.

[@abdmanafali2975]

whaaaat? you are an Immunology Professor? My favourite subject in Med School. :D

[@amritha8893]

🙏👍

[@kiu8179]

Hello thanks for you videos. I was looking for the answer about the amount of heat needed for WOK stir-frying, seems like we dont need 100K+ btu burners. Does anyone tast the flavors on both: home burner and high BTU burner? Can you indentify both flavors, are they the same or one tast better(worth buying )? very sry for my english

[@frilink]

Is it a possible to get "wok hei" using a stainless steel pan?

[@epitoky]

Hi there! Thank you very much for your friendly and informative videos! I don’t eat anything of animals, and I am wondering what your experience is in using your techniques with plant-based meats. I very much love preparing animal-free dishes that have the same flavors and textures that some people who still eat animals want to continue to enjoy. Have you experimented with this endeavor yet?

[@danfattor5124]

iu😅😅OP😅😊699i89 up i0 iui t68 quit t😊u

[@Icarus931]

Glad you called it Tebet and not China

[@Silvia..ali158]

I love Chinese 🇩🇪but when I cook ,taste like 🇩🇪😵‍💫🙏🤷😂

[@jamesjackson7752]

I cook simple things in my wok.

[@Nozinbonsai]

I have rocks smarter than me in my garden.

[@rickclark1372]

Dear Tak, as someone who seeks scientific explanations, I believe you would enjoy the book "On Food and Cooking" by Harold McGee. This book has become the de facto "bible" for knowledge-seekers about how food and cooking really works.

[@ColocasiaCorm]

430F is way too high for caramelization

[@TheSpeedyGonzi]

no

[@roclaroc]

Love how pationate you are about the tools you use for cooking...

[@humphriesrobbie1390]

dooped

[@wokwithtak]

I am probably fooled, and I would definitely like to learn more. Could you share with me any insights that you might have or refer me to any information sources? Thank you!

[@Nozinbonsai]

Be fair. Explain what you mean.

[@knifesharpeningnorway]

Its all about the heat the heat and more heat. You need a screaming hot wok to get that little charred flavor and truely caramelize the meat and vegetables.

[@squintygreeneyes]

trying to find that balance of high heat and keeping the pan non-stick. carbon steel seems well seasoned but soon as the temperature gets real high, food starts sticking/clumping and burning and it becomes a battle. wonder if there is any videos covering this topic or what i would search for on youtube specifically covering this 🤔

[@knifesharpeningnorway]

@@squintygreeneyes the fiskars norden thermium is the best ive tried its nonstick and ovensafe up to 240 celsius and non toxic non plastic non teflon etc its a mineral treatment instead i love their 28cm frying pan the 28cm wok is a little small but works very good too. Would love if they had a wok in say 32cm

[@squintygreeneyes]

knife sharpening norway i’ll stick with my carbon steal pans (no pun intended) lol

[@knifesharpeningnorway]

@@squintygreeneyes yeah i said the samme until i tried em they are stainless steel with out any toxic crap. Im now selling my de buyer and other carbon pans 😉

[@ameasureofpipps]

Thank you @Wok with Tak

[@wokwithtak]

Thanks!