Don't need, but WANT. Unfortunately there aren't that many induction woks The one I found (European plug /220-230v, 3,5kw) has unfortunately a stainless steel wok. I haven't found one with carbon steel...
@@Icycheeze the white mans wok. also on avg more expensive than woks so why buy something thats more expensive and does the same job worse. a cast iron is good for something like steak where a wok would fail, but for rice you need a large surface area for the rice to lay flat on, your avg cast iron skillet will just be to small and will have a mound of uneven cooked rice instead of a big flat layer of rice. Basically wok = are you cooking a bunch of small things. cast iron = are you cooking one big thing or something like a stew or queso. point and case, cast iron is just mid for stir fry
I am not Chinese, I’m Vietnamese, so maybe I don’t know this EXACT struggle, BUT the amount of good and authentic Vietnamese food I’ve seen banged out on old electric ovens with shitty frying pans makes me feel this in my SOUL. Gatekeepers of anything-but food ESPECIALLY, can GET OUT. 😤
That's because the person making it is SO much more important than what they use to cook. If they're using old equipment that means they know EXACTLY how to use it
In China wok hei is a restaurant thing anyways. They don't care about getting it when cooking at home, just like western home cooks might not care about ultra smooth mashed potatoes or perfectly even cut onions. Folks at Chinese Cooking Demystified has said that it's more important (and feasible) to get the singed flavor from pouring your soy sauce down the sides of the wok, so it has a chance to caramelize a bit. Without a wok I just make a little hole in the middle of the stir fry and pour my soy sauce there and watch it bubble a bit before mixing.
They are basically saying that all Chinese home cooking is deficient because they don't have a restaurant burner. Yeah, I can't make competition smoked brisket on a home gas bbq. But that should not stop you from from cooking for your family.
Sometimes people make me tired 🫠- people cook their food at home with whatever they have, and the food is still damn delicious and good. I would love my very own personal rocket engine to fire up a wok, the years of technique and training to learn how to use it properly and a space to do it in safely, but that's not going to stop me from making fried rice like my mom did in her T-fal non stick electric wok in the 80's 😂
Honestly, as time goes on I have grown to dislike YTers like Uncle Roger (Nigel Ng) and Steven He who perpetuate bad stereotypes about Asian culture. All it does is that it gets the Asian Diaspora laughing at best and the racist non-Asian folks laughing for the wrong reasons.
@@Math.Bandit wow lol. I only watch Nigel for comedy/entertainment but he ain't no chef. Can see why Nigel dislikes Jamie Oliver though. British millennials seem to dislike him too because he took away Turkey Twizzlers. Some Jamaicans dislike Jamie because of Jerk rice. Some Asians dislike Jamie because well... I'm not going to get into that 😂.
Yip, I've stood in front of them and have used them when I went to China as a student during our cooking class. It's kind of scary as the flame gets super hot and intense as well as the wok which is kind of heavy too. When you have to use the wok handle only covered with a tiny rag (they only had wok with those short parallel handles, not that long perpendicular handle) to move everything around in the wok, and your hand is close to that dragon breath, believe me, it's freakin' hot! 😆🔥 (Watch out if you're wearing long sleeves or loose clothes.)
I really needed to hear this encouragement - I think I definitely got discouraged about not being able to achieve wok hei (in an apartment with electric hobs, not even gas) but I won’t let that stop me from (learning about) making good food. 😊
You can achieve wok hei, kind of if you look at ccd video it's really about tiny caramelization. You can also see uncle Roger reviewing a white chef. Just cook smaller amounts and move it around a lot and you get better results. I forgot the video but Jon also talks about how you don't really fill up a wok.
like he mentioned, you can't really achieve wok hei without a jet burner. it only matters for restaurants. So people complaining probably never cooked, which is funny. most Chinese households just use normal burners and don't care about work hei.
You really don’t need wok hei to make tasty food. I recommend you watch some Chinese videos (like actually Chinese) for cooking recipes and such! Many are subtitled and you can then see the type of food home cooks in different parts of China typically make. It helps to add some perspective. American/western Chinese food is very different, and it’s also different from Chinese street food or restaurant food. High heat, intense browning/charring is actually not a very popular flavor, so you can make very delicious Chinese food without a rocket launcher stove (most Chinese people don’t have those!)
@@0AsianForever0 uncle roger is a comedian - maybe he is good at cooking but we really have no idea (and he’s definitely not a chef or food critic/expert). Food is just his comedic niche, so I think it’s good to take his cooking advice with a grain of salt. Making tasty food in a wok is not the same as wok hei. Wok hei is created by using super high heat which cooks the food SUPER fast (like in a minute or so), which also gives a smoky flavor. That’s not possible to achieve on a normal stove, or even a fancy one - you need a Chinese restaurant style set up, which most American Chinese restaurants don’t even have. Chinese households don’t strive to get that flavor, and a lot of people don’t even prefer it. It’s like how restaurants may make mashed potatoes 50% butter, but a lot of normal people prefer something less rich outside of that setting and would never make mashed potatoes like that.
An excellent artists can make wonderful artworks with low quality materials (such as Crayola crayons).. BUT... the results will be FAR inferior to that same artists, that has access to Artists-Grade materials + tools (such as artist grade Oil Pastels, over Canvas). Im an actual Artist.. which is how I know this. Im also a Martial artist, wood-worker, and I enjoy cooking. I especially love Wok based meals... and Nothing I tried ever came close.. until I eventually broke down and bought an Outdoor, propane powered, Wok Burner (about 90k BTUs of power). There is no comparison, in what that burner is capable of doing to food. The best electric, or home based gas stove, cant even come close to the same level or Taste and Texture, of a real Wok Burner. Just like you cant expect your home oven cooked meats, ..to taste like Charcoal grilled food. Different tools, for different Jobs.. and thus, Different Results.
Why the hate guys?! This man is wonderful! And he shares so much with everyone. Shame on those who want to make him feel anything but loved and appreciated
Wok hei is great, it adds to the taste, but it is absolutely not necessary when cooking at home. It’s an addition to the dish in its preparation but it is not a necessity. Personally tho I have an outdoor propane burner for my wok that hits 50,000 BTU but it’s honestly a hassle to use it. Gotta bring all my ingredients outside and its kinda short so I either have to sit or put it on top of a table and it’s just more work. I’m definitely thinking of getting one of these induction ones.
Was bummed when our new house had an electric range, but now I'm pretty happy after all the gas info. With that said, our "power boil" burner is hotter than any gas burner I've used, burn shit all the time with it, and I've gotten some delicious wokhei-adjacent flavors with that ludicrous heat mode. So I'm not sold on the actual flame-oil interaction being the sole source of wok hei, I think there's a significant amount of that authentic flavor people miss out on because of little details like underheating the pan or pouring sauces onto the food vs the rim of the wok. I think it plays very well into the American tradition of blaming your shortcomings on an external factor that cannot be fixed 👍
@@exalt. torches aren't expensive. Butane is ideal, but propane or MAPP gas will work just well - butane burns a little cleaner though. The most important thing is the type of torch/torch tip - a broader tip is better as the heat will be less focused.
Watching your videos is actually the reason I wanted to get an induction wok. A gas stove is impractical for my living situation and the induction gives me what I want in the way that I need it. You’re doing good work, please keep it up.
As Uncle Rogers say, cast iron pan is white peoples version of a carbon steel wok. Both can be seasons. And yes it would be a good substitute for a woke. Maybe better cuz it retains more heat
@@jsobrino Not entirely. Most restaurants use either carbon or SS, although SS is rare. Cast iron woks do exist but rarely in restaurant kitchens unless it’s for serving since they can retain heat better.
@@PooMonkeyMan depends on the restaurant. if it’s a chinese or japanese restaurant, the woks are 99% of the time gonna be carbon. if it’s filipino for example, it’ll usually be steel but it’s not called a wok, just has a similar shape.
Lol, I didn't realise wok hei was such a big deal to Americans doing stir fry. In Hong Kong or China we take for granted you can't fully replicate it at home and it's not a big deal, your fried rice will still be good even without wok hei. I've never thought to do a stir fry or fried rice on induction but I'll give it a try. Thanks Chef.
I still don't get what 'wok hei' is. Yes I've googled it, and the 'artistry of char and dancing flames' didn't really clear things up for me. Is it something like a maillard reaction? Is it that nice charred smell? Is it the whole process?
I’d blame the uncle roger craze for this one. I take the kenji Lopez approach where I use a torch as I use my wok if I REALLY want that flavor. But honestly I usually don’t bother as I know it’s gonna be delicious anyways 😁
@@sg-cg6lr Not too cost prohibitive. A regular flat induction stove is like 70 CAD. 170 might not be worth it for someone who doesn't use a wok regularly, but I use it almost daily. So it works out well economically for me.
Keep on doing you and enjoy every moment. Appreciate your helpful content If your able to get your Wok Hei at home more the better however if you can't your food will still taste good.. WokHei is like having a well seasoned cast iron skillet. Think About it...
Induction is just better. It's better for the environment and more efficient. Induction cooks the fastest and safest, but gas lovers refuse to give up their polluting, dangerous, and inefficient cooking method
I'd give mine up in a heartbeat. Just can't afford changing anything. Edited to say I'm so lucky to even have a place to cook (sort of) so many people don't have enough.
ngl i have induction at home, but whenever I'm at work gas is more fun (i maybe am a pyromaniac). Also unless you have a specific induction wok that is round like in the video you can't transfer heat while "flipping" which is handy for faster cooking. but mostly only for restaurants
I remember trying a few really simple fried rice recipes from a fried rice video Lucas Sin made using nothing but a frying pan and what came out of it tasted just as good as any restaurant fried rice.
An induction wok is so great. The only other time I can get the heat I need for my wok is with a repurposed outdoor turkey deepfryer carbine stove, so hell yeah I'm glad the tech is there.
True that, I use a non stick then tried a stainless wok the bought a cast iron wok then later a forged thin chinese iron wok. They make the same food but definitely better do it with a chinese wok. Opted for an iron than a carbon steel . I believe after having 4 types of metal make, I will keep them all for different purpose. Jaimie Oliver 😂 non stick, a salad master , a cast iron with enameled coating and lastly an authentic forged wok to use as my daily. As home cook, for fried rice its a no contest. For big occasions I use them all and they come out extra nice show case of collections. Wok is ❤️. Use a butane and does great job better than resto as I can remove MSG not to trigger my migraines.
Love your videos. Questions, What's the name of the flower buds you were chopping up? I would love to make this recipe. I feel like I'm learning something new from each of your videos. ❤
I have the same induction wok burner from NuWave. it puts out probably around 5,000 BTU/hr. it is very weak and unable to produce wok hei with even one portion of food. But wok hei is not a prerequisite for a good stir fry. It is still capable of making great dishes but it will fail to achieve wok hei with any portion size.
I was pretty hyped for cooking with some induction technology but then I read reviews similar to yours. I'm doubting my tilted wok hack would work the same way it would on my gas range but I'm still looking for an upgrade to induction.
Now I just want an induction wok burner because I never knew they existed and I'm tired of using the crappy flat stove burners to fail to achieve the same thing.
I'm Chinese, and both my parents immigrated to Hawaii, and I bang out some great food like fried rice, chow mein or chow fun, stir-fry, etc... I use a good old-fashioned induction stove and let the wok get ripping hot. You can do tips and tricks to mimic the taste of wok hei at home without having to spend money for a gas stove. If I get one day awesome, but a normal induction stove is fine. A home cook doesn't care, but only if it's in a restaurant setting. They care and have the ability to have these powerful gas stoves in their kitchen to get that wok hei. Imagine cooking for hundreds of people in a restaurant, and you can make a dish in minutes with a 100,000 butane gas stove, you can bang out so much quantity but for a regular home cook, you're feeding less people and theirs less expectation. As long as it is delicious, that's all that matters in the end right. Wok hei is great and all, but that's what I'm expecting at restaurants, not at home. If we all cooked like that, Why the fuck are we eating out lmao we keeping the economy moving with restaurants. 😂 My mom always told me that if it was on her, all restaurants would close bc she doesn't eat out at all lol 😂 they would have no business. Some people think they know so much about cooking but they don't even cook. This reminds me about omurice from worth it that became the version of omurice that people expect to eat when regular Japanese people make omurice in a basic and simple way for themselves. The guy is putting on a show and makes a more extravagant version of omurice for $26! I can make an omurice for less than that and feed more people 🙄 even with his recipe. It's butter, chicken pieces, edamame, onion, rice, eggs, salt and pepper and a demi glaze and parsley. Reviews I've seen is the chef is entertaining, but food is subpar and wasn't what they expected. There are so many versions of the same dishes, but when social media is fixated that there is only 1 true way is when I have a problem with it. There are variations on dishes, and their are differences between restaurants and home cooks, making the same dish and respecting all of them. They all have the same elements, but the way they are presented is different.
Just throwing this out there if you have a charcoal chimney to light your coals for a grill (~$20) you can rivet some pan supports to the top and get damn close to the output of a wok burner. Alex French Guy Cooking has a few videos on his
Over cherry red coals at a campfire is my favorite way to make stir-fried rice. Takes longer, generally, but gives you a nice 2 for 1. Fire tending skills and a strong appreciation for modern tech 😂
I have a cheap carbon steel wok and a regular glass cooktop - not even induction. I can get a wok hei when I stir fry, but it's tricky and fickle. I also have a flat-bottomed wok, which helps. I will heat the oil to aggressively smoking, and then start to swirl the hot oil around the pan for a good 3-5 minutes to get the sides as hot as I possibly can from the oil, and then I remove any excess oil. If I don't remove the excess oil, I don't get any wok hei. Then I let the bottom get screaming goddamn hot again. The whole goal, in my mind here, is to get as much heat energy into the steel as possible. Then if i'm making a basic fried rice, the onion and garlic go in, for a little longer than I usually see cooks do with a more traditional wok setup. Then I will push that stuff up the side to lower heat so it doesn't carbonize. Then I sit there for a minute until it starts smoking again. Then the egg goes in, and I cook that as fast as possible, then it goes up the side or remove it. If I have a meat, that will go before the egg usually. Then in goes the rice/noodle and sesame oil. I wait 30s. Then in goes soy or fish sauce and other seasonings. I wait 30s. I don't keep it moving. THEN I start to break stuff up and incorporate other ingredients. I have no idea how other people do it. This is just what's worked for me as a home cook with a cheap wok and a basic glass cooktop. The wok hei probably isn't as much or as good as on a real setup, but it's there, and I personally feel like what I make at home is as good as I get in a restaurant (Except I like extra garlic and onion), and I'm really critical of my own cooking.
J. Kenny Lopez has a great method of using a blowtorch in your other hand as you stir to get the effect. But you don’t need any of that for it to be good food!
i do stir fry all the time on a wok on a gas hob, i also do in in a small non-stick pan on eletric hob. both taste great and i doubt the limiting factor is pan or heat source.
I just switched to an induction range and honestly I love it, everything good about gas but better, it’s a lot stronger too imo. I used to always be frustrated with gas being on the weak side, also not everyone lives in an area where gas stoves are a big thing. I’d have to pay thousands to get a gas line in my house.
Just let people make food! If they're not trying to become Chinese iron chef who cares? That'd be like me losing my damn mind every time someone froze pierogi!
Hell, you don't even need a wok to make a great stir fry or fried rice.
Don't need, but WANT.
Unfortunately there aren't that many induction woks
The one I found (European plug /220-230v, 3,5kw) has unfortunately a stainless steel wok. I haven't found one with carbon steel...
Facts. I just use whatever pan is both clean and big enough for the amount I want to make.
No you definitely do
Cast iron your welcome
@@Icycheeze the white mans wok. also on avg more expensive than woks so why buy something thats more expensive and does the same job worse.
a cast iron is good for something like steak where a wok would fail, but for rice you need a large surface area for the rice to lay flat on, your avg cast iron skillet will just be to small and will have a mound of uneven cooked rice instead of a big flat layer of rice.
Basically
wok = are you cooking a bunch of small things.
cast iron = are you cooking one big thing or something like a stew or queso.
point and case, cast iron is just mid for stir fry
I am not Chinese, I’m Vietnamese, so maybe I don’t know this EXACT struggle, BUT the amount of good and authentic Vietnamese food I’ve seen banged out on old electric ovens with shitty frying pans makes me feel this in my SOUL. Gatekeepers of anything-but food ESPECIALLY, can GET OUT. 😤
Blow torch directly on the food. That's how u get wok hey.
@@karlkarlng no
@@chefr6210 Yes, if you don’t have a restaurant burner it’s a good substitute and achieves the same chemical process: singing the oil
Facts
That's because the person making it is SO much more important than what they use to cook. If they're using old equipment that means they know EXACTLY how to use it
In China wok hei is a restaurant thing anyways. They don't care about getting it when cooking at home, just like western home cooks might not care about ultra smooth mashed potatoes or perfectly even cut onions. Folks at Chinese Cooking Demystified has said that it's more important (and feasible) to get the singed flavor from pouring your soy sauce down the sides of the wok, so it has a chance to caramelize a bit. Without a wok I just make a little hole in the middle of the stir fry and pour my soy sauce there and watch it bubble a bit before mixing.
Love CCD and they’re totally right
Thanks for the tip! I don't have a wok or a burner that gets super hot. So this helps
@@jonkung please can we have an Amazon affiliate link to your wok induction burner?
They are basically saying that all Chinese home cooking is deficient because they don't have a restaurant burner. Yeah, I can't make competition smoked brisket on a home gas bbq. But that should not stop you from from cooking for your family.
I for one cannot serve my potatoes until they are perfectly smooth 😂 I can't stand even a lump in them
People watch uncle Roger once and think they know Asian cuisine
Not true
Asian cuisine wasn't even invented when those videos were made.
@@ekkthree maybe you live in America
@@ivanft9194 I don't think you got their comment...
😂😂😂😂
fr
I love the hxh OST in the background. It brings me joy
damn you're right i didnt hear it at first
You can smile again
No wonder that sounded so familiar
That song is so happy and so sad at the same time.
Yass, I was like waiitt is that hxh op
Hunter x hunter as background music💗
The taste is immaculate with this one
Fr
@@jonkung for sure one of the best OPs in history
Came here to say the same thing ❤️
Sometimes people make me tired 🫠- people cook their food at home with whatever they have, and the food is still damn delicious and good. I would love my very own personal rocket engine to fire up a wok, the years of technique and training to learn how to use it properly and a space to do it in safely, but that's not going to stop me from making fried rice like my mom did in her T-fal non stick electric wok in the 80's 😂
But Uncle Roger said 'Where your wok hei??' I blame him
Honestly, as time goes on I have grown to dislike YTers like Uncle Roger (Nigel Ng) and Steven He who perpetuate bad stereotypes about Asian culture.
All it does is that it gets the Asian Diaspora laughing at best and the racist non-Asian folks laughing for the wrong reasons.
Where your wok Jamie. WHERE YOUR WOK???
Please don’t tell me that people really watch him to learn cooking skills?
@@JDH3666 I've had people reply to me that Uncle Roger is a "professional chef"
@@Math.Bandit wow lol. I only watch Nigel for comedy/entertainment but he ain't no chef.
Can see why Nigel dislikes Jamie Oliver though. British millennials seem to dislike him too because he took away Turkey Twizzlers. Some Jamaicans dislike Jamie because of Jerk rice. Some Asians dislike Jamie because well... I'm not going to get into that 😂.
Those people complaining would chit their pants if they stood in front of a wok that achieves dragon breath.
Yip, I've stood in front of them and have used them when I went to China as a student during our cooking class. It's kind of scary as the flame gets super hot and intense as well as the wok which is kind of heavy too. When you have to use the wok handle only covered with a tiny rag (they only had wok with those short parallel handles, not that long perpendicular handle) to move everything around in the wok, and your hand is close to that dragon breath, believe me, it's freakin' hot! 😆🔥 (Watch out if you're wearing long sleeves or loose clothes.)
Lol, working "regular" saute was dangerous enough.
I still hate chicken livers. Explosive little bastards!
🤣🤣🤣
I really needed to hear this encouragement - I think I definitely got discouraged about not being able to achieve wok hei (in an apartment with electric hobs, not even gas) but I won’t let that stop me from (learning about) making good food. 😊
You can achieve wok hei, kind of if you look at ccd video it's really about tiny caramelization. You can also see uncle Roger reviewing a white chef. Just cook smaller amounts and move it around a lot and you get better results.
I forgot the video but Jon also talks about how you don't really fill up a wok.
@@0AsianForever0 thanks! I will check those out 😊
like he mentioned, you can't really achieve wok hei without a jet burner. it only matters for restaurants. So people complaining probably never cooked, which is funny. most Chinese households just use normal burners and don't care about work hei.
You really don’t need wok hei to make tasty food. I recommend you watch some Chinese videos (like actually Chinese) for cooking recipes and such! Many are subtitled and you can then see the type of food home cooks in different parts of China typically make. It helps to add some perspective. American/western Chinese food is very different, and it’s also different from Chinese street food or restaurant food. High heat, intense browning/charring is actually not a very popular flavor, so you can make very delicious Chinese food without a rocket launcher stove (most Chinese people don’t have those!)
@@0AsianForever0 uncle roger is a comedian - maybe he is good at cooking but we really have no idea (and he’s definitely not a chef or food critic/expert). Food is just his comedic niche, so I think it’s good to take his cooking advice with a grain of salt. Making tasty food in a wok is not the same as wok hei. Wok hei is created by using super high heat which cooks the food SUPER fast (like in a minute or so), which also gives a smoky flavor. That’s not possible to achieve on a normal stove, or even a fancy one - you need a Chinese restaurant style set up, which most American Chinese restaurants don’t even have. Chinese households don’t strive to get that flavor, and a lot of people don’t even prefer it. It’s like how restaurants may make mashed potatoes 50% butter, but a lot of normal people prefer something less rich outside of that setting and would never make mashed potatoes like that.
You can *SMIIIIIILE AGAAIIIIIIINNN!!!!!!!!*
You can *FLYYYYY AWAAAAAYYYY!!!!!!!!*
Came to sing this in the comments
_The older I get, the more I understand that is all about the artist, not the tool they use._
An excellent artists can make wonderful artworks with low quality materials (such as Crayola crayons).. BUT... the results will be FAR inferior to that same artists, that has access to Artists-Grade materials + tools (such as artist grade Oil Pastels, over Canvas).
Im an actual Artist.. which is how I know this. Im also a Martial artist, wood-worker, and I enjoy cooking.
I especially love Wok based meals... and Nothing I tried ever came close.. until I eventually broke down and bought an Outdoor, propane powered, Wok Burner (about 90k BTUs of power). There is no comparison, in what that burner is capable of doing to food. The best electric, or home based gas stove, cant even come close to the same level or Taste and Texture, of a real Wok Burner.
Just like you cant expect your home oven cooked meats, ..to taste like Charcoal grilled food. Different tools, for different Jobs.. and thus, Different Results.
You're the breath of fresh air we need
I blame uncle Roger for perpetuating that gate keeping ngl.
Looks yummy! Making me hungry. You always have creative dishes.
Why the hate guys?! This man is wonderful! And he shares so much with everyone. Shame on those who want to make him feel anything but loved and appreciated
Wok hei is great, it adds to the taste, but it is absolutely not necessary when cooking at home. It’s an addition to the dish in its preparation but it is not a necessity. Personally tho I have an outdoor propane burner for my wok that hits 50,000 BTU but it’s honestly a hassle to use it. Gotta bring all my ingredients outside and its kinda short so I either have to sit or put it on top of a table and it’s just more work. I’m definitely thinking of getting one of these induction ones.
Induction is underrated on how powerful it is. It doesn’t seem as strong because it is so focused. The hard part is finding a compatible burner
This is giving me "car bros when they see an electric car" vibe
Was bummed when our new house had an electric range, but now I'm pretty happy after all the gas info.
With that said, our "power boil" burner is hotter than any gas burner I've used, burn shit all the time with it, and I've gotten some delicious wokhei-adjacent flavors with that ludicrous heat mode. So I'm not sold on the actual flame-oil interaction being the sole source of wok hei, I think there's a significant amount of that authentic flavor people miss out on because of little details like underheating the pan or pouring sauces onto the food vs the rim of the wok.
I think it plays very well into the American tradition of blaming your shortcomings on an external factor that cannot be fixed 👍
You could try Kenji’s trick where he uses a butane torch
I use a welders torch
@@jonkung lol that seems like it would be 10x as effective but also 10x as pricey
@@exalt. torches aren't expensive. Butane is ideal, but propane or MAPP gas will work just well - butane burns a little cleaner though.
The most important thing is the type of torch/torch tip - a broader tip is better as the heat will be less focused.
I was hoping someone would mention this! I will take wok advice from Kenji vs. Uncle Roger every time.
Hunter Hunter piano going off
This is so true ❤
The master has spoken
Thanks for encouraging people to cook.
Man, thanks for this.
Always felt weirdly bad about using a wok on my shitty electric burner, like I was failing the pan. This helps
Watching your videos is actually the reason I wanted to get an induction wok. A gas stove is impractical for my living situation and the induction gives me what I want in the way that I need it. You’re doing good work, please keep it up.
I have several induction burners. my carbon steel wok plloves all of them.
You can get a similar flavor by using a well seasoned cast iron pan right? At least it seems like you could to me.
Smoked soy sauce would work too
woks are carbon steel, it’s very similar to cast iron so it would still work
As Uncle Rogers say, cast iron pan is white peoples version of a carbon steel wok. Both can be seasons. And yes it would be a good substitute for a woke. Maybe better cuz it retains more heat
@@jsobrino Not entirely. Most restaurants use either carbon or SS, although SS is rare. Cast iron woks do exist but rarely in restaurant kitchens unless it’s for serving since they can retain heat better.
@@PooMonkeyMan depends on the restaurant. if it’s a chinese or japanese restaurant, the woks are 99% of the time gonna be carbon. if it’s filipino for example, it’ll usually be steel but it’s not called a wok, just has a similar shape.
broooo departure music box version in the background got me feeling things while you talk about a damn walk burner
Lol, I didn't realise wok hei was such a big deal to Americans doing stir fry. In Hong Kong or China we take for granted you can't fully replicate it at home and it's not a big deal, your fried rice will still be good even without wok hei.
I've never thought to do a stir fry or fried rice on induction but I'll give it a try. Thanks Chef.
That hunter x hunter theme got me humming along. ❤ Chef Jon
Another common Jon W
I like the hunter hunter song in the background it's really cute
Needed to be said. People have been tripping about gas stoves for too long and the fumes are getting to their heads I swear.
I still don't get what 'wok hei' is. Yes I've googled it, and the 'artistry of char and dancing flames' didn't really clear things up for me. Is it something like a maillard reaction? Is it that nice charred smell? Is it the whole process?
I thought i was the only one who had to google it and still find the term pretty obscure 😂
Awee im in love with that egg!! ❤❤❤
I love induction cooking and I love your love of induction cooking ❤
What is wok hei
A name for the flavor that comes from combination of focused heat and char from exposure to flame that you get from restaurant quality wok cooking.
@@jonkung thanks
Yeah it's like how burger king "flame broils" their meat... Sort of
I’d blame the uncle roger craze for this one. I take the kenji Lopez approach where I use a torch as I use my wok if I REALLY want that flavor. But honestly I usually don’t bother as I know it’s gonna be delicious anyways 😁
Now I need to research how to get a 150K BTU stove in my house now. 😅
Got myself a 100K BTU burner last week 🙌
Love the HxH background music!
Always want an induction wok burner. Lucas Sin also says don't bother with wok hei at home lol
Love that guy!
Yum, but how much is that Induction Wok burner?
Under 200 and 170 when it’s on sale and it comes with a wok.
I got mine for 170 CAD during the sale.
So... Cost prohibitive is what you're saying
@@sg-cg6lr Not too cost prohibitive. A regular flat induction stove is like 70 CAD. 170 might not be worth it for someone who doesn't use a wok regularly, but I use it almost daily. So it works out well economically for me.
My first job was front-of-house at a mom-n-pop, take out only Chinese place. Those burners were awe-inspiring!
Keep on doing you and enjoy every moment.
Appreciate your helpful content
If your able to get your Wok Hei at home more the better however if you can't your food will still taste good..
WokHei is like having a well seasoned cast iron skillet.
Think About it...
Induction is just better. It's better for the environment and more efficient. Induction cooks the fastest and safest, but gas lovers refuse to give up their polluting, dangerous, and inefficient cooking method
I'd give mine up in a heartbeat. Just can't afford changing anything. Edited to say I'm so lucky to even have a place to cook (sort of) so many people don't have enough.
ngl i have induction at home, but whenever I'm at work gas is more fun (i maybe am a pyromaniac). Also unless you have a specific induction wok that is round like in the video you can't transfer heat while "flipping" which is handy for faster cooking. but mostly only for restaurants
@@hantu7380 yeh, restaurant only. rounded woks at home is pointless on gas or induction.
How do I know this isn’t secretly a Nuwave ad?
I didn’t say it was Nuwave 😌
@@jonkung “secretly a Nuwave ad”
im really learning a lot about induction cooking from u thank u
Wok hei my ass. I'm cooking at my very cheap pan
Great that background track. HxH!
Amen and thank you!
Heat is heat.
Induction.... AWESOME 👍👍👍👍👍👍👍
I remember trying a few really simple fried rice recipes from a fried rice video Lucas Sin made using nothing but a frying pan and what came out of it tasted just as good as any restaurant fried rice.
Love the music choice
An induction wok is so great. The only other time I can get the heat I need for my wok is with a repurposed outdoor turkey deepfryer carbine stove, so hell yeah I'm glad the tech is there.
True that, I use a non stick then tried a stainless wok the bought a cast iron wok then later a forged thin chinese iron wok. They make the same food but definitely better do it with a chinese wok. Opted for an iron than a carbon steel . I believe after having 4 types of metal make, I will keep them all for different purpose. Jaimie Oliver 😂 non stick, a salad master , a cast iron with enameled coating and lastly an authentic forged wok to use as my daily. As home cook, for fried rice its a no contest. For big occasions I use them all and they come out extra nice show case of collections. Wok is ❤️. Use a butane and does great job better than resto as I can remove MSG not to trigger my migraines.
Departure playing in the background. Someone has great taste.
Wüa-keee... So smooth.
Love the hunter hunter background tunes 👍👍
It's about quality ingredients h skill over one small optional technique.
Love your videos. Questions, What's the name of the flower buds you were chopping up? I would love to make this recipe. I feel like I'm learning something new from each of your videos. ❤
I have the same induction wok burner from NuWave. it puts out probably around 5,000 BTU/hr. it is very weak and unable to produce wok hei with even one portion of food. But wok hei is not a prerequisite for a good stir fry. It is still capable of making great dishes but it will fail to achieve wok hei with any portion size.
I was pretty hyped for cooking with some induction technology but then I read reviews similar to yours.
I'm doubting my tilted wok hack would work the same way it would on my gas range but I'm still looking for an upgrade to induction.
Now I just want an induction wok burner because I never knew they existed and I'm tired of using the crappy flat stove burners to fail to achieve the same thing.
I love the HxH theme song in the background!
I'm Chinese, and both my parents immigrated to Hawaii, and I bang out some great food like fried rice, chow mein or chow fun, stir-fry, etc... I use a good old-fashioned induction stove and let the wok get ripping hot. You can do tips and tricks to mimic the taste of wok hei at home without having to spend money for a gas stove. If I get one day awesome, but a normal induction stove is fine. A home cook doesn't care, but only if it's in a restaurant setting. They care and have the ability to have these powerful gas stoves in their kitchen to get that wok hei. Imagine cooking for hundreds of people in a restaurant, and you can make a dish in minutes with a 100,000 butane gas stove, you can bang out so much quantity but for a regular home cook, you're feeding less people and theirs less expectation. As long as it is delicious, that's all that matters in the end right. Wok hei is great and all, but that's what I'm expecting at restaurants, not at home.
If we all cooked like that, Why the fuck are we eating out lmao we keeping the economy moving with restaurants. 😂 My mom always told me that if it was on her, all restaurants would close bc she doesn't eat out at all lol 😂 they would have no business. Some people think they know so much about cooking but they don't even cook.
This reminds me about omurice from worth it that became the version of omurice that people expect to eat when regular Japanese people make omurice in a basic and simple way for themselves. The guy is putting on a show and makes a more extravagant version of omurice for $26! I can make an omurice for less than that and feed more people 🙄 even with his recipe. It's butter, chicken pieces, edamame, onion, rice, eggs, salt and pepper and a demi glaze and parsley. Reviews I've seen is the chef is entertaining, but food is subpar and wasn't what they expected. There are so many versions of the same dishes, but when social media is fixated that there is only 1 true way is when I have a problem with it. There are variations on dishes, and their are differences between restaurants and home cooks, making the same dish and respecting all of them. They all have the same elements, but the way they are presented is different.
Just throwing this out there if you have a charcoal chimney to light your coals for a grill (~$20) you can rivet some pan supports to the top and get damn close to the output of a wok burner. Alex French Guy Cooking has a few videos on his
Honestly I am happy to use my normal induction stove top with normal pan to make any stir fry or fried rice. People just use what you have!
Lol, Then there's me 😅 over here woking over a camp fire like, Hei! Hei! Hei!
I haven't heard you say food slaps in a long time. I'm proud of you.
remember kids food Smacks
Food still slaps in Detroit. If I’m ever in Oakland I’ll consider minding my language.
That's amazing information...
I didn't even know they made induction wok plates... awesomeness
You can flyyyy! 🎶
I love those chive flowers. Gotta be my favorite vegetable of all time
This came at the perfect time as in soon moving into a house with induction rather than the gas I'm used to
Love this
Bravo!
Over cherry red coals at a campfire is my favorite way to make stir-fried rice. Takes longer, generally, but gives you a nice 2 for 1. Fire tending skills and a strong appreciation for modern tech 😂
I have a cheap carbon steel wok and a regular glass cooktop - not even induction.
I can get a wok hei when I stir fry, but it's tricky and fickle.
I also have a flat-bottomed wok, which helps. I will heat the oil to aggressively smoking, and then start to swirl the hot oil around the pan for a good 3-5 minutes to get the sides as hot as I possibly can from the oil, and then I remove any excess oil.
If I don't remove the excess oil, I don't get any wok hei.
Then I let the bottom get screaming goddamn hot again. The whole goal, in my mind here, is to get as much heat energy into the steel as possible.
Then if i'm making a basic fried rice, the onion and garlic go in, for a little longer than I usually see cooks do with a more traditional wok setup. Then I will push that stuff up the side to lower heat so it doesn't carbonize.
Then I sit there for a minute until it starts smoking again. Then the egg goes in, and I cook that as fast as possible, then it goes up the side or remove it. If I have a meat, that will go before the egg usually.
Then in goes the rice/noodle and sesame oil. I wait 30s. Then in goes soy or fish sauce and other seasonings. I wait 30s. I don't keep it moving. THEN I start to break stuff up and incorporate other ingredients.
I have no idea how other people do it. This is just what's worked for me as a home cook with a cheap wok and a basic glass cooktop. The wok hei probably isn't as much or as good as on a real setup, but it's there, and I personally feel like what I make at home is as good as I get in a restaurant (Except I like extra garlic and onion), and I'm really critical of my own cooking.
i’m here for the cooking controversy i didn’t even know existed
I like the background music ☺️
Go at it with a torch or Searzall…boom u got Walk Hey!
I didn't know that such a thing existed before today. 😮 The more you know!
I’m glad for your kind words and how are you displayed doing all of that great job
THANK YOU CHEF!!
J. Kenny Lopez has a great method of using a blowtorch in your other hand as you stir to get the effect. But you don’t need any of that for it to be good food!
i do stir fry all the time on a wok on a gas hob, i also do in in a small non-stick pan on eletric hob. both taste great and i doubt the limiting factor is pan or heat source.
My bother!! This shit is amazing, thank you for the info, which one do you recommend for a starter?
I love the Nuwave wok
wok hei??????? off to google i go
Loving your sass
Yeah ❤❤❤🎉🎉🎉🎉❤❤❤
That calming HxH music in the background was nice
I just switched to an induction range and honestly I love it, everything good about gas but better, it’s a lot stronger too imo. I used to always be frustrated with gas being on the weak side, also not everyone lives in an area where gas stoves are a big thing. I’d have to pay thousands to get a gas line in my house.
AMEN!!!
Induction is infinitely superior
I love your induction wok and found and put into my cart I am going to buy.
Hell yeah love that olive paste
I have that wok. Freaking love it.
Just let people make food! If they're not trying to become Chinese iron chef who cares?
That'd be like me losing my damn mind every time someone froze pierogi!
That lofi hunterXhunter. I hear you!