"wok Hei" is the taste that comes from cooking in a wok. You've probably noticed that food and vegetables cooked in an asian kitchen taste differant. Even if given the recipe you can't quite get the flavor. that particular ingredient is whats called "wok hei" it only comes from a wok
For sure. I've always wanted one and now I'm giving it a try. I realize I can't make the "professional" amount of heat, but I'm going to **** well try.
and not just any wok. a real one. I got to cook on a real wok at culinary school and at a local Vietamese restaurant in New York. they are nothing like our western stoves. Its a big ceramic cylinder with a jet engine sitting in it. It has a central burner and an outer ring burner. the center heats the bottom of the wok and the outer the sides. Once a wok is up to full heat everything has to be added VERY fast, and you have to use your wok tools with precision, otherwise your food will burn.
I've used a wok in a "real wok range," for lack of a better term
Only, once though... and it was at school. I worked in a Chinese restaurant (too bad I've moved or I'd bug him). I've been heating it when trying to get it seasoned, and I'm thinking it will get decently hot. I'm hoping anyway... so keep your negativity elsewhere
Get all your ingredients that you need for your dish right next to you. in arms reach preferably measured out so you can just throw them in the wok. No time to turn around and look. understand? you need to keep you eye on the wok the entire time while your reaching for your mise en place.
even the most trained chinese chefs keep a pitcher of water near them in case things get out of hand, and sometimes you need water if a dish needs to simmer to let flavor incorporate. most wok setups have a water faucet for this very reason. It swings out over the wok and turns on automaticly and turns off when pushed away.
Hmm... didn't think of that. Duly noted. Thanks. *scratches mental note
The trick to wok cooking is you need extreme heat on the wok. thats why those western non-stick "wok" pans will never work. You need hard unpolished iron woks.
It's not nonstick... but it's not iron. It's carbon steel. I don't know how much different that will behave than my cast iron, never used it. My major concern right now it is if I can indeed get enough heat and getting it seasoned.
and to Yakuta... thanks for the reply, adds to list of "possibles to buy"