No adapter. We take the burner cap off so the flame is concentrated and can make direct contact with the bottom of the wok. There’s probably a better view of it in one of our other videos. Since the burner cap is off, we have to use a lighter to ignite the flame when we turn on the gas.
Actually, you can see it without the burner cap in this video. 4:39 is the flame on low. The flame was turned up to medium heat before dropping the steak in. The strength of the flame is how the stove came without any adapter or tweaking.
Haha you sous vide with the Joule then sear in a wok just like me! I thought I was alone =) Have you ever heard of the Power Flamer 160 (outdoor wok burner)? If you like to cook in a wok, is life-changing.
Angie used Tasty’s recipe “The best chewy chocolate chip cookies”. She made it 24 hours in advance and we molded it into the cast iron with seran wrap then placed it in the fridge over night. Came out great! Let us know if you try it out.
THOSE steak that is almost 1 inch thick , i prefer to butterfly it . so it .5 inch thick , and pan fried it. alot of places that sell steak , sell very thick cuts. but if u prefer med well inside that more crispy ( butterfly it )
LOL @ Kelly
Mmm everything looks so guuuud and that is a big ass cookie!
Typical Kelly! I think you were in SoCal when we made it, otherwise we would have shared some with you too! Next time 🙂
nice! does your gas have a special adaptor for the wok to blow the fire stronger?
No adapter. We take the burner cap off so the flame is concentrated and can make direct contact with the bottom of the wok. There’s probably a better view of it in one of our other videos. Since the burner cap is off, we have to use a lighter to ignite the flame when we turn on the gas.
Actually, you can see it without the burner cap in this video. 4:39 is the flame on low. The flame was turned up to medium heat before dropping the steak in. The strength of the flame is how the stove came without any adapter or tweaking.
Neat trick I need to try this! 🙏
@@jasonandangie7730
Thanks for the tip on the stove
Haha you sous vide with the Joule then sear in a wok just like me! I thought I was alone =)
Have you ever heard of the Power Flamer 160 (outdoor wok burner)? If you like to cook in a wok, is life-changing.
Need to try this steak in wok at home!!
We highly recommend it!
Yum yum yum!! 😋 Can you share the pizookie recipe please? I think I need to make that. Haha.
Angie used Tasty’s recipe “The best chewy chocolate chip cookies”. She made it 24 hours in advance and we molded it into the cast iron with seran wrap then placed it in the fridge over night. Came out great! Let us know if you try it out.
@@jasonandangie7730 Thank you!! 😊
THOSE steak that is almost 1 inch thick , i prefer to butterfly it . so it .5 inch thick , and pan fried it. alot of places that sell steak , sell very thick cuts. but if u prefer med well inside that more crispy ( butterfly it )
You guys should do a reaction video to the Uncle Roger video reacting egg fried rice! And then make a video about making egg fried rice :)
OMG what happened to following safety precaution guidelines? Make sure you wear your masks!