I just bought this same burner off Amazon and it is a beast! Very well made and the T-handled regulator makes it infinitely adjustable. I have mine adjusted to where the flame is about a half inch on low but when I crank it up it's more than enough heat to smoke the oil in a couple seconds. Nice burner!
It's a beautiful wok and the burner also is making me envious. I moved into an apartment where there's a smoke detector IN THE KITCHEN so I need this kind of outdoor cooking equipment. Looks fun.
I would cook this dish differently. First heat up the wok with a lot of oil (to coat the entire wok) until the oil just starts to smoke, turn off the fire let the oil cool down somewhat, pour out the excess oil, leave just enough to cook, this will temporary season the wok for non-stick cooking. Bring the heat up high to cook just the shrimps to about 80% done then take the shrimps out, next add a little more oil then stir fry the vegetable until 90% done. then add the shrimps back into the wok and add favoring and at this stage cook at max heat to finish off and reduce excess liquid from the vegetable (you might want to flip the wok to mix rather than stir with the ladle).
I just got a huge Cantonese wok and had to season it. I made fried rice as my first dish and it was delicious. Everything cooks so fast you must be ready with all ingredients! Great video
I know this is a very old video but one suggestion is to put the propane tank in a tub with warm water. Because of the higher pressure output the tank will tend to freeze up and it will lose pressure output. Lots of people do that when they use propane for foraging
Looks great and love the sound of the burner (that's what I came here for!) Hope your cooking adventures improved. Hot Tip: Move the wok, not the the stirring utensil!
When I saw the shrimp go in I instinctively though: "he's overcrowding the pan". Well, not with a burner like that you're not, it looked really well fried.
Next time you use your wok Add about half a cup Of OIL Swirl it around the WOK to coat all the sides of the WOK Then pour out the oil Then add oil again into the wok about a few tablespoons And bam your shrimp or pretty much anything you put in the WOK won't stick
I looked into those and went with two crab boiler burners converted over using jet burners...a 100,000 and 200,000 btu on my own designed station both burners operate off a ball valve setup and will get incredibly hot enough to burn food if not careful. Looking at possibly rigging up a linkage system so the valves can be operated by one's leg. It is a hardcore serious setup and even at 1/4 open valve its plenty hot.
Did you ever get your system finished? I was looking into a wok burner with a foot pedal to control the flame, but I don't have experience with cooking systems like this so I couldn't find what I was looking for. I'll try and do some more research.
Hi, Yes, I finally got it working. I wasn’t attaching the connector to the propane tank tight enough. I had to apply an extra pressure to release the valve inside the propane connector.
@@khonman1 thanks for replying !!!! Did you remove the small rubber ring that was on the tip ? I found it worked when I took it off... But not sure if it's safe
The rubber tip is used to prevent the gas from leaking. So it needs to be there. If it’s not working with the tip on that means you did not turn the regulator tight enough. Trust me just a few more turns will work.
the reason your prawns are sticking to the wok is A. you havent seasoned your wok properly and B. You are not meant to put corn starch in your prawns as a marinade. Corn starch and Liquid activates with heat and thickens up which results in it sticking to the Wok. Corn Starch Mix is usually added last to to "thicken the sauce". This is coming from someone who grew up around restaurants all his life
@@rmwtsou And yet almost every Asian cooking channel on TH-cam uses cornstarch in their marinades, lol. I was like "yup, standard Chinese marinade, check!" when you were listing your ingredients. I salute your restraint in answering a lot of these comments. I just got the same burner from Amazon, hoping the weather will cooperate and I can try it out this weekend. BTW- $65 for what looks to be a 14" carbon steel wok may not be the deal of the century but it's well within the going rates on Amazon. I think I paid around $60 for mine, just a plain 14" round bottom pow wok with a helper handle. So it may not be hand hammered by master craftsmen, but you certainly didn't get ripped off and it is a beautiful looking wok too.
The technique of corn starch in the marinade is called velveting, and it is absolutely used many times in a majority of recipes in Chinese cooking. "After a quick brine, the New York Times recommends another step used in Chinese dishes, a technique known as velveting. This consists of marinating the shrimp in a mixture of cornstarch and beaten egg white. The process helps insulate the proteins when cooking, leaving them tender and silky..."
Don’t listen to this guy, I made chicken stir fry literally tonight using corn starch as a marinade. May have gone a little thick on the rice wine and a little thin on the corn starch but corn starch on protein makes it perfectly crispy if you do it right. Although 3 years late, I hope all is well!
@@AnTran-is7su I live in Auckland, New Zealand and bought it at Pan Mechanical & Kitchen Engineering Ltd. A local supplier of appliances and cookware to the Asian market. A google search for Wok or Chimney burner should return local results.
Hi, I wanted to ask you a question! I bought this wok burner, arrived today. I hooked it up to my 20lb propane tank (brand new) and I fired up the wok! Worked perfectly! Then, I did something, all of a sudden, no more gas! I think the regulator that comes with the wok burner is not working, you ever get this problem sir? Nice shrimp btw.
I enjoyed watching this video! I love Asian food and culture and am always looking for new ideas! What is the name of the dish on the right! Thanks for sharing!
Thanks for watching and commenting. The dish on the right was sauteed "garlic chive flower stems" with pork and pressed tofu strips and hot peppers 韭菜花炒豆干肉絲. My wife cooked it. It was delicious. Garlic chive leaves and garlic chive flower stems are very common vegetables sold in Chinese grocery stores (but never in American stores.) They are usually sold in bunches. The garlic chive flower stems is called 韭菜花 in Chinese. You can copy the Chinese name and do a Google image search and it will show you what it looks like. The plain garlic chive leaves 韭菜 are also very common in Asian markets. It is usually cut into segments and sauteed with scrambled eggs (OMG, delicious!) or chopped up and put into meat dumpling or steamed bun fillings. Garlic chive is one of my favorite vegetables. I wonder why it is not on the western menu. Interestingly, because garlic chives are in the onion family (?) and has a mildly pungent but pleasantly garlicky smell, it is not considered a "vegetarian" dish among vegetarian Chinese monks -- it may excite the senses too much and lead to fantasy and debauchery. Ha ha.
You may also want to check out "yellow Chinese chives" 韭黃, also a common beloved Chinese vegetable. It is just regular Chinese garlic chives grown without exposure to sunlight (covered), so it doesn't get the chlorophyll green. It is pale yellow in color has a more delicate taste than the green variety. You can make so many tasty Chinese dishes with it.
Thank you, so much! I shop for vegetables at our local Asian store now! I'll look for it there or at the farmers market! Looks yummy! I also sent your video to my brother. His wife is Chinese and I know that she would love your outdoor wok burner set up! I found the seller you mentioned on Ebay! Yay! Thanks again!
One of the elements of good Chinese restaurant cooking is the addition of the smoky flavor from the high heat cooking. Did you find that this cool little set up added that high heat smoky taste?
re. I live in the UK so can't purchase one of these. Plan is to build something similar. Please could you tell me what the overall diameter of the ring is? Thanks.
@truth seeker1 if you're buying a wok just for this burner definitely go round bottom. If you have a gas stove in your kitchen you can use it there also, but you may need a wok ring depending on the grates over your burner. If you have an electric stove you may want to consider a flat bottom, or one of each, lol.
Can you link the burner or it's name? I have a hand forged Carbon Steel wok and need a decent burner like this as I can't find anything powerful enough!!
@@virangabogahalanda2372 looking for a nice powerful gas stove which work with natural gas .. need in europe . In europe gas stove are not powerful which are made for homes .. cooking result are very bad with those low power gas stove ..😑😑😑😔😔😔 no taste nothing ..
@@jonnie2bad I checked my eBay record. I bought this burner from tri228 from eBay in August for just $110, I just checked the same item on eBay and it is $900 now!!! What the hell? That's shameful profiteering!
@@jonnie2bad Actually, I bought the one you see in this video in July 2018 for $99. Then I bought another one for my daughter in August for $110. Same seller tri228. Now it is $900! That's ridiculous. I wouldn't pay more than $150 for these. Look elsewhere.
Yes, I opened the valve on the propane tank. I even swapped to a different tank but no luck. Both of the propane tanks are from Walmart and the brand is Blue Rhino. Do you know if the connection on the tanks is standard?
@@khonman1 Don't know. If it connects with the tank then it should work. Do you feel gas coming out when you turn the valves on? If you don't then 1. your tank is empty or 2. the connection is not open. K Make sure you read the manual.
The tank has gas because if I connect it to my grill it turns. It did not comes with the manual. I tried to contact the seller but I haven’t heard from him yet. Do you mind sending me a picture of the connector? My email is khonman@gmail.com. Thanks.
@@khonman1 did you figure it out. I got mines today and I couldn't get it to light up too. Full gas and no stinky smell coming out . That means the gas isn't getting to the hosing
Woks that i've used (carbon steel type, not non-stick) all have a thin layer of oil to protect it from rusting. It's best to scrub it off and or burn it off and wash it thoroughly before seasoning.
how much does the pot weight? I'm going back to China this month, and thinking about bring one back after watching the show you probably watched as well lol
Do you fear that by not having the burner in a stand, that one day when you’re tossing food around in the wok, that the burner accidentally falls to one side burning everything it touches (including you) ?? That heat is awesome yet scary at the same time.
@@RexyFan @3:30 it looks like there is at least one hole that could be used to bolt the burner down. It was my concern about the stability of the burner too.
Price is correct that fake hand hammered wok. Season steps are incorrect! Should burn the wok entirely from dark grey to brown to light grey... then air cool the wok for 2 minutes and apply thin oil 1 time. Only dry oil with medium heat. You better redo your wok. Here is the review copied from Amazon. Excellent traditional carbon steel wok. BUT -- and I emphasize this -- it MUST be properly tempered before use. None of the TH-cam videos or comments I have seen understand this process, and you probably will not either. So read on. This process of preparing the wok is NOT really a "seasoning" -- that implies some sort of cooking process. What is need is very high temperature tempering of the bare steel surface. This is metallurgy, not cooking! It is an ancient process used on steel to "blue" it. It is the same process used on old steel swords and gun barrels, to give them a protective non-rusting black-blue coating. Let me explain the "bluing process" you need to perform on your new wok. Carbon steel is chemically very reactive. It rusts -- it reacts with oxygen and forms red iron oxide, Fe2O3, when exposed to oxygen, such as the oxygen in H20 water. Rusting, or red iron oxide, will form quickly on naked steel that is not properly prepared. The naked iron is also reactive with food moisture, and food will stick to it. BUT black iron oxide, formed on a steel surface that has been heated to HIGH temperatures, is less reactive, more stable, and adheres extremely well with oils. When well-oiled, the oil incorporates in the black iron oxide surface on the steel; this provides a non-reactive coating that protects the steel. So what you need to do is BLUE the steel -- heat it to a very high temperature, and let the surface steel oxidize to black iron, Fe3O4, also called magnetite. Again this is not cooking. This is metallurgy!! Let me repeat: If clean carbon steel is heated to above 550 degrees F. it reacts with the oxygen in the air, and the surface steel will oxidize to black iron oxide, Fe3O4. This black surface gives the steel a beautiful black-blue to aqua-blue patina. This blued steel, or black iron oxide surface, adheres quickly to oils. When coated with oil, the oiled blued steel is very rust resistant, it is also a non-stick surface for cooking. And it has been used by blacksmiths (and Chinese cooks) for millennia to treat steel surfaces. The instructions that come with the wok tell you what to do. Do it. But they are brief. Here are the details. FIRST STEP, you must clean the steel. It comes covered with oils to prevent rusting. You MUST strip all this oil off, to expose the bare steel surface. As instructed, use a scouring pad and go at it with detergent. Plan on working 30 minutes at this. Scrub, and rinse. Scrub and rinse. Take a white paper towel and rub the surface dry. If you are still getting black staining on the paper towel, then scrub some more. You want NAKED steel, without any oil residue on it. If there is oil on it, the oxygen cannot reach the surface when it is heated and oxidize the surface steel to black iron oxide, the beautiful blue magnetite surface you want. SECOND step is heating to HIGH temperature. The instructions say put the wok on high heat until the steel turns BLUE. Few people understand what that means. It means REALLY heat the steel, really really really heat the steel -- all of it, all of the wok. This requires a very hot gas flame. Use a 12,000 to 15,000 BTU (or higher) burner to do this. A BBQ is not hot enough, your oven is not hot enough. This is big flame on bare steel hot. Most modern stoves have at least one big high output burner. On my stove, I can take off the top diffuser plate from the big burner and and get a single huge gas jet -- this is what I use both for the bluing and for wok cooking. So get going. You might want to wear some heavy gloves while doing this. This is blacksmith work, not cooking. Keep animals and children away. If you touch that hot steel, it will not just burn you, it will brand you. Over a 15,000 BTU jet flame, it took my about 30 to 45 minutes to totally blue the entire wok. Turn the heat on high. Put the wok on the hot flame, and wait. And wait. And wait. You must heat the steel to over 550 F. (around 300 C.) before the steel will begin oxidizing properly. First you will see orange yellow steel, then suddenly it will start to look "blue." That blue is the black iron oxide surface forming -- the black iron on top of the silvery steel underneath gives a bluish color. If you have properly cleaned the wok, there will be very little to NO smoke. Smoking indicates you did not properly clean off the oils, which are burning and smoking, and probably contaminating your steel surface. If you are getting lots of smoke, STOP. Go back to step one and get the steel cleaned of oils. Now watch the blue surface expand. Carefully turn the wok over the hottest portion of the flame, move the wok very slowly so the blue transformation moves all the way to the edge. Slowly, very slowly, move up and down and around over the fire, working outward from the hottest blue edge, from center to top, expanding the blue area. When you are done, the ENTIRE surface of the wok should be beautiful blue steel. This is the the black iron oxide coat to the steel called "bluing." If there are orange or yellow-orange areas on the wok, then you did not fully heat and transform them. Heat them again until they turn blue. Okay, blacksmith work done. The factory could do this I suppose, but none do. Chinese cooks know how to do it on a hot fire -- and a wok lasts a lifetime, so one only needs to do it once in a life! STEP THREE. We are following the instructions that came with the wok. I am just explaining. Let the wok cool. If you put oil on that 550 degree F. steel, you will have a kitchen of smoke! When it cools quite a bit, put it back on medium flame. Now oil it, following instructions. This part may cause some smoke. It you are getting lots of smoke, turn the heat down. Use a high-temperature tolerant cooking oil, like Safflower oil, refined Light Olive Oil (NOT regular olive oil), or Peanut oil. Canola oil also works, but I hate the smell of hot Canola oil. The black iron oxide surface you have created on your "blued" carbon steel wok loves oil. It combines with oil quickly, it hugs and bonds with oil. And when coated with oil, it is a surface that is both non-stick, and non-reactive to rusting. Look at the color! It will be shimmering with an agua-blue hue, not a really black color. Cool the wok a bit. Turn it over. Look at that beautiful blue-black surface of magnetite you have created by proper tempering. It will be darker and thicker on the outside surface, which got hotter. Coat the outside with a thin coat of oil. Marvel at the pretty color. Coat it with more oil occasionally. There you have it. Your are now ready to use the wok. It is properly tempered, blued; you have created a traditional non-rusting, and non-sticking surface. Traditionally, now start the wok by cooking onions and ginger. This "seasons" the surface. This is the only part of the process properly called "seasoning a wok"! Attached are a few photos. In the first one, I added a faded blue sink cloth to help show the color. Notice the aqua-blue hue of the metal? This is blued steel color. (I have cooked a few dishes in this pan, so there is some brown oil gunk at the bottom.) At the top of wok, by the handle rivets, you will see an area that is orangish to silver -- well, that is an area I did not get properly blued. It was hard to get that area hot enough. So it goes, the job was less than perfect. But you should not have many areas like this on your perfectly blued steel wok. The second photo shows the outside surface, and its beautiful blue-black iron oxide surface. This is what you are shooting to obtain in this process. The third photo shows my stove burner on high flame, with the top diffusion plate remove. This gives a real jet flame, and I use it this way for wok cooking. I used this flame for the bluing process. Is that safe, you ask? Well, so far, both I and the stove are doing well, thank you. But I can offer no further guarantees. I added a photo of the wok on the jet gas flame, with the diffuser plater removed. Believe me, it is perfect for wok cooking. Addendum: Someone asked me about the handle wrap. I added another photo. The lower metal section of the handle gets very hot while cooking, and it is easy to slide your hand on to it. Ouch. I do what our cook in Taiwan did when I was a kid fifty years ago. I wrap it tightly with cotton fabric. Take an old t-shirt, cut a three inch wide and fairly long piece. Wrap the metal very tightly with several wraps of the cotton strip. Then put on a wrap of old-fashion friction tape over that to hold the wrap tight. Tuck the top and bottom ends of the cotton under the wrap. Coat the friction tape with some corn starch or flour to take away its sticky surface. This lasts a long time, and is easy to redo if needed. How to maintain: Simple. Never use abrasives (like a steel scrub) on the surface; doing so will remove the finish. Never use a detergent on the pan; doing so will remove the oil finish on the bluing, and detergent may contaminate the oil coating. One can usually clean the surface with very hot water and a kitchen dish brush. It really is a non-stick surface, when properly prepared and used. After washing, dry well and wipe a few drops of cooking oil over the inside and outside. And of course, don't store it in a wet place.
I have a carbon steel wok, but I did not do this properly when I got it and now it is fairly sticky, after months of semi regular use. Is it possible to do this process now, or do I need to buy a new wok?
Good job on getting the burner and the wok! The wok ring is 90 degree off from the switch though. You get to rotate the wok ring until the flame deflector is inline with the switch.
I just bought this same burner off Amazon and it is a beast! Very well made and the T-handled regulator makes it infinitely adjustable. I have mine adjusted to where the flame is about a half inch on low but when I crank it up it's more than enough heat to smoke the oil in a couple seconds. Nice burner!
Do you have the name or link?
I can't find it on Amazon is there a link for the products?
It's a beautiful wok and the burner also is making me envious. I moved into an apartment where there's a smoke detector IN THE KITCHEN so I need this kind of outdoor cooking equipment. Looks fun.
I would cook this dish differently. First heat up the wok with a lot of oil (to coat the entire wok) until the oil just starts to smoke, turn off the fire let the oil cool down somewhat, pour out the excess oil, leave just enough to cook, this will temporary season the wok for non-stick cooking. Bring the heat up high to cook just the shrimps to about 80% done then take the shrimps out, next add a little more oil then stir fry the vegetable until 90% done. then add the shrimps back into the wok and add favoring and at this stage cook at max heat to finish off and reduce excess liquid from the vegetable (you might want to flip the wok to mix rather than stir with the ladle).
This was very educating to me , That burner sounded like a fighter jet engine and the wok looked very nice too, as well as the food , Thank You.
Very powerful burner. Thanks for watching.
@@rmwtsou i wish you have the links to wok and the burner. looking to buy both items.
That would be crazy if it was made like that
This is something I am looking for ! Thanks for your presentation!
I just got a huge Cantonese wok and had to season it. I made fried rice as my first dish and it was delicious. Everything cooks so fast you must be ready with all ingredients! Great video
Nice! Woks are great. Thanks for watching.
Congratulations on your score looking forward to seeing more videos from you
I know this is a very old video but one suggestion is to put the propane tank in a tub with warm water. Because of the higher pressure output the tank will tend to freeze up and it will lose pressure output. Lots of people do that when they use propane for foraging
Great idea! Yes, this video is old but not that old that I don't read the comments. Thanks!
Nice, I just learned how to season a wok. Very close to how I season my cast iron griddle. You learn something new everyday.
hockey playah I have many cast iron pans, too. I love them.
Looks great and love the sound of the burner (that's what I came here for!)
Hope your cooking adventures improved. Hot Tip: Move the wok, not the the stirring utensil!
Thanks for the advice!
When I saw the shrimp go in I instinctively though: "he's overcrowding the pan".
Well, not with a burner like that you're not, it looked really well fried.
Can you include some info about the burner? Where can one get it from? Thanks.
Noooo
I have a 100k propane burner for my turkey fryer. Think I need a wok ring, and am set. Only downside is we are getting snow tonight lol.
How often do you have to refill the tank and how often do you use it? I’m considering buying this stove!
Why do you have to heat it up so much in the beginning before adding the oil? Is this a one time thing you do for new woks?
Yes, to burn off any residue and to season it. This is a must for new woks.
@@rmwtsou don't burn off, scrub off or you will be eating machine oil and varnish residue and burn that shit into your pan
My wok burner I got from Amazon: ARC USA, super burner, $61.99. ARC has great customer service
感谢楼主视频，我也打算搞一套这种炉子了。提醒一下，楼主您的铁锅不是章丘铁锅，按章丘铁锅自己的说法，章丘铁锅是手工锤打的，表面都是锤痕，这个锅的表面显然没有锤痕，所以不是章丘铁锅。章丘铁锅在amazon上的价格都要超过$150，我不建议买章丘铁锅，那个价格纯粹是交智商税，性能上不比普通铁锅高，如果不是更差的话，毕竟手工锤打的铁锅薄厚均匀性，跟工业制造没法比。历史上，章丘只出过大葱，从来没出过铁锅。
說是章丘鐵鍋, 不過我想一定是贋品, 還是蠻好使的
中國的營銷其實蠻厲害的
I bought this wok with the flat bottom from anazon. I love it💯 nice video
You are not ready for food network but , your food is, looks delicious
Beautiful back yard view.
I agree. Where is it? Southern California?
It really was breath Taking
Hi, is it safe to sand the wok down. I messed up on seasoning it property Mine is also hand hammerd.
How high is your wok ? Looks like you have a low stand with 2 concrete slabs.
Where did you order the wok from? Trying to find similar.
Hey how were you able to fit that regulator into our North America propane tank? Doesnt fit properly.
It takes practice.. you want to keep that food flipping constantly 😊
I’m gonna need your help with this I have the same one but everytime I turn the propane on nothing comes out
Next time you use your wok
Add about half a cup
Of OIL
Swirl it around the WOK to coat all the sides of the WOK
Then pour out the oil
Then add oil again into the wok about a few tablespoons
And bam your shrimp or pretty much anything you put in the WOK won't stick
I looked into those and went with two crab boiler burners converted over using jet burners...a 100,000 and 200,000 btu on my own designed station both burners operate off a ball valve setup and will get incredibly hot enough to burn food if not careful. Looking at possibly rigging up a linkage system so the valves can be operated by one's leg. It is a hardcore serious setup and even at 1/4 open valve its plenty hot.
Did you ever get your system finished? I was looking into a wok burner with a foot pedal to control the flame, but I don't have experience with cooking systems like this so I couldn't find what I was looking for. I'll try and do some more research.
Did you get the restaurant wok hei taste?
Yes.
burner from Taiwan. wok from West Taiwan. very nice.
Hi! Could you send me the more information where you purchased your wok burner,could't find anywhere on the web.Thanks
Me too
6KG $200 high pressure burner 30cm width far better than the one in video🖤🖤🖤 www.ebay.com/itm/164183199664
Try this.
www.tigerchef.com/thunder-group--irfs003-5a-fast-stove-with-copper-nozzle-78800-btu.html
What is the propane consumption/efficiency like on this ?
That is my question as well
To get a rough idea, convert BTU to MJ/hr, then assume one litre of LP gas gives 25MJ.
Thank you sharing. Appreciate it. I will try and copy your suggestions
Where did you buy the wok?
Amazon.
It looks amazing man! I love Your vid! Thanks.
Thanks for watching!
how do you clean after
How do I send you my pictures of my new setup
Woks. The one thing where 'Made in China' can actually be a selling point!
Teas too
You do know most of the iPhone's are made in china..... And Samsung factory too
@@FL-gg4dq yes but that isn't a selling point for electronics is it. You dont buy them because they are made in china
I had trouble adapting the regulator . In Canada it seems there's a safety mechanism . How did you attach the regulator valve to the propane tank???
Hi,
Yes, I finally got it working. I wasn’t attaching the connector to the propane tank tight enough. I had to apply an extra pressure to release the valve inside the propane connector.
@@khonman1 thanks for replying !!!! Did you remove the small rubber ring that was on the tip ? I found it worked when I took it off... But not sure if it's safe
The rubber tip is used to prevent the gas from leaking. So it needs to be there. If it’s not working with the tip on that means you did not turn the regulator tight enough. Trust me just a few more turns will work.
@@khonman1 cheers my friend
the reason your prawns are sticking to the wok is A. you havent seasoned your wok properly and B. You are not meant to put corn starch in your prawns as a marinade. Corn starch and Liquid activates with heat and thickens up which results in it sticking to the Wok. Corn Starch Mix is usually added last to to "thicken the sauce". This is coming from someone who grew up around restaurants all his life
Thanks for the advice! Obviously I have a lot to learn in this field.
@@rmwtsou And yet almost every Asian cooking channel on TH-cam uses cornstarch in their marinades, lol. I was like "yup, standard Chinese marinade, check!" when you were listing your ingredients. I salute your restraint in answering a lot of these comments.
I just got the same burner from Amazon, hoping the weather will cooperate and I can try it out this weekend. BTW- $65 for what looks to be a 14" carbon steel wok may not be the deal of the century but it's well within the going rates on Amazon. I think I paid around $60 for mine, just a plain 14" round bottom pow wok with a helper handle. So it may not be hand hammered by master craftsmen, but you certainly didn't get ripped off and it is a beautiful looking wok too.
The technique of corn starch in the marinade is called velveting, and it is absolutely used many times in a majority of recipes in Chinese cooking.
"After a quick brine, the New York Times recommends another step used in Chinese dishes, a technique known as velveting. This consists of marinating the shrimp in a mixture of cornstarch and beaten egg white. The process helps insulate the proteins when cooking, leaving them tender and silky..."
@robbyjaj < < < Armchair critic:)
Don’t listen to this guy, I made chicken stir fry literally tonight using corn starch as a marinade. May have gone a little thick on the rice wine and a little thin on the corn starch but corn starch on protein makes it perfectly crispy if you do it right. Although 3 years late, I hope all is well!
I purchased one of these setups in 2012.
I know have 3 and rarely cook indoors.
@peter kotara where y buy it
@@AnTran-is7su I live in Auckland, New Zealand and bought it at Pan Mechanical & Kitchen Engineering Ltd. A local supplier of appliances and cookware to the Asian market. A google search for Wok or Chimney burner should return local results.
@@AnTran-is7su www.tigerchef.com/thunder-group--irfs003-5a-fast-stove-with-copper-nozzle-78800-btu.html
Hi, I wanted to ask you a question! I bought this wok burner, arrived today. I hooked it up to my 20lb propane tank (brand new) and I fired up the wok! Worked perfectly! Then, I did something, all of a sudden, no more gas! I think the regulator that comes with the wok burner is not working, you ever get this problem sir? Nice shrimp btw.
Gee, I don't know. Never had that problem. Just need to check that all valves are open and there is enough propane in the tank.
I THINK YOU OPEN YOUR VALVE TOO QUICKTRY UN_INSTALLING IT FROM YOUR TANK AND PUT IT BACK AGAIN AND OPEN SLOWLYTHAT MIGHT WORK
胆量有加。
I enjoyed watching this video! I love Asian food and culture and am always looking for new ideas! What is the name of the dish on the right! Thanks for sharing!
Thanks for watching and commenting. The dish on the right was sauteed "garlic chive flower stems" with pork and pressed tofu strips and hot peppers 韭菜花炒豆干肉絲. My wife cooked it. It was delicious. Garlic chive leaves and garlic chive flower stems are very common vegetables sold in Chinese grocery stores (but never in American stores.) They are usually sold in bunches. The garlic chive flower stems is called 韭菜花 in Chinese. You can copy the Chinese name and do a Google image search and it will show you what it looks like. The plain garlic chive leaves 韭菜 are also very common in Asian markets. It is usually cut into segments and sauteed with scrambled eggs (OMG, delicious!) or chopped up and put into meat dumpling or steamed bun fillings. Garlic chive is one of my favorite vegetables. I wonder why it is not on the western menu. Interestingly, because garlic chives are in the onion family (?) and has a mildly pungent but pleasantly garlicky smell, it is not considered a "vegetarian" dish among vegetarian Chinese monks -- it may excite the senses too much and lead to fantasy and debauchery. Ha ha.
You may also want to check out "yellow Chinese chives" 韭黃, also a common beloved Chinese vegetable. It is just regular Chinese garlic chives grown without exposure to sunlight (covered), so it doesn't get the chlorophyll green. It is pale yellow in color has a more delicate taste than the green variety. You can make so many tasty Chinese dishes with it.
Thank you, so much! I shop for vegetables at our local Asian store now! I'll look for it there or at the farmers market! Looks yummy! I also sent your video to my brother. His wife is Chinese and I know that she would love your outdoor wok burner set up! I found the seller you mentioned on Ebay! Yay! Thanks again!
Looks like my Yosukata wok. Wood handle , welded at the end and two screws into the wood to secure it
Totally looks fun to cook on tho. better than a butane burner you cant really ease up with one of those they are fragile.
what's the burner called? Does it come with the part that the wok sits in?
How long did you have it before it broke down?
What brand is your cooker? I’m in Melbourne and i’d love that one
It doesn't have a name. It is just called 1000,000 btu burner from Taiwan.
I’m in Victoria and looking to buy one too. Did you buy one?I’ve found it on Amazon.
Thanks for sharing! this video helped. Unfortunately the other commenters are all experts 🤣😂 I forgot the popcorn!
Ha ha. Thanks for your kind comment and thanks for watching.
Nice million dollar house in SoCal!!
Bonjour ou est ce que le pe acheté
Do you have the link?
Where we can buy this Wok in USA?
Hi, do you have a link to the product on Ebay?
Sorry, not anymore. You just have to search and buy what you can.
One of the elements of good Chinese restaurant cooking is the addition of the smoky flavor from the high heat cooking. Did you find that this cool little set up added that high heat smoky taste?
Nice job. Looks delicious.
how do u make it so strong the fire, mine is so weakkk
I have the same pattern of plates. They were my grandma's.
I’m not a wok chef either, but I enjoy it.
Can u use regular lpg gas?
I thought that's what it is!
@@rmwtsou thanks for responding
Do u no of any that uses normal lpg cooking gas?
@@danielsayers3572 I am sure it will work, probably originally made for it.
That shrimp looks soooo good!
re. I live in the UK so can't purchase one of these. Plan is to build something similar. Please could you tell me what the overall diameter of the ring is? Thanks.
I live in the UK as well and looked at loads of these but they are about £89 and the postage is £96 ?????
Can you share the links to the wok and burner you bought?
Has anyone found a stand that will work with this burner?
can i have a link to buy the burner
Looks good mate would love one as a back up..Really impressive..
Thanks for watching!
Could you please share the diameter of the bottom ring of this device? thx
Can i use a flat bottom wok with this same burner? or does this need a round bottom? which would you recommend round or flat bottom wok
A flat bottom wok is called a skillet my friend. A traditionalist Chinese chef will always choose a round bottom wok.
@@rmwtsou thank you :)
@truth seeker1 if you're buying a wok just for this burner definitely go round bottom. If you have a gas stove in your kitchen you can use it there also, but you may need a wok ring depending on the grates over your burner. If you have an electric stove you may want to consider a flat bottom, or one of each, lol.
is that hacienda heights?
No, Palos Verdes.
where do you live?? its gorgeous
Southern CA.
@@rmwtsou could you tell me where you buy it
@@AnTran-is7su eBay. Forgot the seller. Don't know if it is available now. You can check.
@@AnTran-is7su This looks like it
www.tigerchef.com/thunder-group--irfs003-5a-fast-stove-with-copper-nozzle-78800-btu.html
Can you link the burner or it's name? I have a hand forged Carbon Steel wok and need a decent burner like this as I can't find anything powerful enough!!
6KG $200 high pressure burner 30cm width far better than the one in video🖤🖤🖤 www.ebay.com/itm/164183199664
@@virangabogahalanda2372 They don't ship to Australia unfortunately!!
Just message and ask for a quotation.. search ebay there are many sellers who would ship there
@@virangabogahalanda2372 Thanks for your help, I very much appreciate it!!
Where did you get the burner and thnx
Bought it on eBay.
He is true asian, at 8:20 my man is cooking with sandals.
Ha ha. sandals at home. Why not?
Dnt have this type of stove for natural gas line ? Pipe line ? Where can i find ?
Normal high pressure stoves are made for LP Gas only
@@virangabogahalanda2372 looking for a nice powerful gas stove which work with natural gas .. need in europe . In europe gas stove are not powerful which are made for homes .. cooking result are very bad with those low power gas stove ..😑😑😑😔😔😔 no taste nothing ..
What is the Brand Name and Model of the BURNER ? Buy from WHERE ????
No brand name or model. Made in Taiwan, 100,000 BTU burner. Bought from seller tri228 on eBay.
@@rmwtsou 900 bucks damn I want this thing so bad
@@jonnie2bad 900 bucks? No, it was never that expensive. It was only a hundred or so bucks as I remember.
@@jonnie2bad I checked my eBay record. I bought this burner from tri228 from eBay in August for just $110, I just checked the same item on eBay and it is $900 now!!! What the hell? That's shameful profiteering!
@@jonnie2bad Actually, I bought the one you see in this video in July 2018 for $99. Then I bought another one for my daughter in August for $110. Same seller tri228. Now it is $900! That's ridiculous. I wouldn't pay more than $150 for these. Look elsewhere.
Thanks for the video!
I ordered the exact make and model. I connected to a propane tank. Turned the gas on but I couldn’t get it to lit up. Any ideas?
Did you open the valve on your propane tank too?
Yes, I opened the valve on the propane tank. I even swapped to a different tank but no luck. Both of the propane tanks are from Walmart and the brand is Blue Rhino. Do you know if the connection on the tanks is standard?
@@khonman1 Don't know. If it connects with the tank then it should work. Do you feel gas coming out when you turn the valves on? If you don't then 1. your tank is empty or 2. the connection is not open. K Make sure you read the manual.
The tank has gas because if I connect it to my grill it turns. It did not comes with the manual. I tried to contact the seller but I haven’t heard from him yet. Do you mind sending me a picture of the connector? My email is khonman@gmail.com. Thanks.
@@khonman1 did you figure it out. I got mines today and I couldn't get it to light up too. Full gas and no stinky smell coming out . That means the gas isn't getting to the hosing
Thanks for showing this. I've been looking at these on eBay but I couldn't tell if they are free standing.
Just curious why do you have to burn your wok before using it
So to season it to make it less sticking.
Woks that i've used (carbon steel type, not non-stick) all have a thin layer of oil to protect it from rusting. It's best to scrub it off and or burn it off and wash it thoroughly before seasoning.
Can u buy the whole thing in amazon?
Not that I know of.
Has anyone convert this to use with Natural gas?
Great video, you should change the title to "how to season a wok!" :)
how much does the pot weight? I'm going back to China this month, and thinking about bring one back after watching the show you probably watched as well lol
Bot heavy, perhaps 1.5 to 2 lbs.
Did you get wok hei?
Absolutely!
I only made fried rice and didnt get hei. I had a big wok so I need a smaller wok to pow wok.
Hi, can u share the name of your burner?
No brand name, just some generic Taiwan manufacturer name. Box long gone.
That is awesome :-)
whats the size of your wok
Do you fear that by not having the burner in a stand, that one day when you’re tossing food around in the wok, that the burner accidentally falls to one side burning everything it touches (including you) ??
That heat is awesome yet scary at the same time.
That would not be a pretty sight for sure.
@@rmwtsou
I guess the question is...
How stable is this burner?
@@RexyFan @3:30 it looks like there is at least one hole that could be used to bolt the burner down. It was my concern about the stability of the burner too.
@@dennis1954
Yeah good pick up.
Thanks.
you have it assembled wrong. The side that has the riser on it should be towards the user to protect your hands from the searing heat.
Price is correct that fake hand hammered wok.
Season steps are incorrect! Should burn the wok entirely from dark grey to brown to light grey... then air cool the wok for 2 minutes and apply thin oil 1 time. Only dry oil with medium heat.
You better redo your wok. Here is the review copied from Amazon.
Excellent traditional carbon steel wok. BUT -- and I emphasize this -- it MUST be properly tempered before use. None of the TH-cam videos or comments I have seen understand this process, and you probably will not either. So read on.
This process of preparing the wok is NOT really a "seasoning" -- that implies some sort of cooking process. What is need is very high temperature tempering of the bare steel surface. This is metallurgy, not cooking! It is an ancient process used on steel to "blue" it. It is the same process used on old steel swords and gun barrels, to give them a protective non-rusting black-blue coating. Let me explain the "bluing process" you need to perform on your new wok.
Carbon steel is chemically very reactive. It rusts -- it reacts with oxygen and forms red iron oxide, Fe2O3, when exposed to oxygen, such as the oxygen in H20 water. Rusting, or red iron oxide, will form quickly on naked steel that is not properly prepared. The naked iron is also reactive with food moisture, and food will stick to it. BUT black iron oxide, formed on a steel surface that has been heated to HIGH temperatures, is less reactive, more stable, and adheres extremely well with oils. When well-oiled, the oil incorporates in the black iron oxide surface on the steel; this provides a non-reactive coating that protects the steel.
So what you need to do is BLUE the steel -- heat it to a very high temperature, and let the surface steel oxidize to black iron, Fe3O4, also called magnetite. Again this is not cooking. This is metallurgy!!
Let me repeat: If clean carbon steel is heated to above 550 degrees F. it reacts with the oxygen in the air, and the surface steel will oxidize to black iron oxide, Fe3O4. This black surface gives the steel a beautiful black-blue to aqua-blue patina. This blued steel, or black iron oxide surface, adheres quickly to oils. When coated with oil, the oiled blued steel is very rust resistant, it is also a non-stick surface for cooking. And it has been used by blacksmiths (and Chinese cooks) for millennia to treat steel surfaces.
The instructions that come with the wok tell you what to do. Do it. But they are brief. Here are the details.
FIRST STEP, you must clean the steel. It comes covered with oils to prevent rusting. You MUST strip all this oil off, to expose the bare steel surface. As instructed, use a scouring pad and go at it with detergent. Plan on working 30 minutes at this. Scrub, and rinse. Scrub and rinse. Take a white paper towel and rub the surface dry. If you are still getting black staining on the paper towel, then scrub some more. You want NAKED steel, without any oil residue on it. If there is oil on it, the oxygen cannot reach the surface when it is heated and oxidize the surface steel to black iron oxide, the beautiful blue magnetite surface you want.
SECOND step is heating to HIGH temperature. The instructions say put the wok on high heat until the steel turns BLUE. Few people understand what that means. It means REALLY heat the steel, really really really heat the steel -- all of it, all of the wok.
This requires a very hot gas flame. Use a 12,000 to 15,000 BTU (or higher) burner to do this. A BBQ is not hot enough, your oven is not hot enough. This is big flame on bare steel hot. Most modern stoves have at least one big high output burner. On my stove, I can take off the top diffuser plate from the big burner and and get a single huge gas jet -- this is what I use both for the bluing and for wok cooking. So get going. You might want to wear some heavy gloves while doing this. This is blacksmith work, not cooking. Keep animals and children away. If you touch that hot steel, it will not just burn you, it will brand you. Over a 15,000 BTU jet flame, it took my about 30 to 45 minutes to totally blue the entire wok.
Turn the heat on high. Put the wok on the hot flame, and wait. And wait. And wait. You must heat the steel to over 550 F. (around 300 C.) before the steel will begin oxidizing properly. First you will see orange yellow steel, then suddenly it will start to look "blue." That blue is the black iron oxide surface forming -- the black iron on top of the silvery steel underneath gives a bluish color. If you have properly cleaned the wok, there will be very little to NO smoke. Smoking indicates you did not properly clean off the oils, which are burning and smoking, and probably contaminating your steel surface. If you are getting lots of smoke, STOP. Go back to step one and get the steel cleaned of oils.
Now watch the blue surface expand. Carefully turn the wok over the hottest portion of the flame, move the wok very slowly so the blue transformation moves all the way to the edge. Slowly, very slowly, move up and down and around over the fire, working outward from the hottest blue edge, from center to top, expanding the blue area. When you are done, the ENTIRE surface of the wok should be beautiful blue steel. This is the the black iron oxide coat to the steel called "bluing." If there are orange or yellow-orange areas on the wok, then you did not fully heat and transform them. Heat them again until they turn blue.
Okay, blacksmith work done. The factory could do this I suppose, but none do. Chinese cooks know how to do it on a hot fire -- and a wok lasts a lifetime, so one only needs to do it once in a life!
STEP THREE. We are following the instructions that came with the wok. I am just explaining. Let the wok cool. If you put oil on that 550 degree F. steel, you will have a kitchen of smoke! When it cools quite a bit, put it back on medium flame. Now oil it, following instructions. This part may cause some smoke. It you are getting lots of smoke, turn the heat down. Use a high-temperature tolerant cooking oil, like Safflower oil, refined Light Olive Oil (NOT regular olive oil), or Peanut oil. Canola oil also works, but I hate the smell of hot Canola oil.
The black iron oxide surface you have created on your "blued" carbon steel wok loves oil. It combines with oil quickly, it hugs and bonds with oil. And when coated with oil, it is a surface that is both non-stick, and non-reactive to rusting. Look at the color! It will be shimmering with an agua-blue hue, not a really black color.
Cool the wok a bit. Turn it over. Look at that beautiful blue-black surface of magnetite you have created by proper tempering. It will be darker and thicker on the outside surface, which got hotter. Coat the outside with a thin coat of oil. Marvel at the pretty color. Coat it with more oil occasionally.
There you have it. Your are now ready to use the wok. It is properly tempered, blued; you have created a traditional non-rusting, and non-sticking surface. Traditionally, now start the wok by cooking onions and ginger. This "seasons" the surface. This is the only part of the process properly called "seasoning a wok"!
Attached are a few photos. In the first one, I added a faded blue sink cloth to help show the color. Notice the aqua-blue hue of the metal? This is blued steel color. (I have cooked a few dishes in this pan, so there is some brown oil gunk at the bottom.) At the top of wok, by the handle rivets, you will see an area that is orangish to silver -- well, that is an area I did not get properly blued. It was hard to get that area hot enough. So it goes, the job was less than perfect. But you should not have many areas like this on your perfectly blued steel wok.
The second photo shows the outside surface, and its beautiful blue-black iron oxide surface. This is what you are shooting to obtain in this process.
The third photo shows my stove burner on high flame, with the top diffusion plate remove. This gives a real jet flame, and I use it this way for wok cooking. I used this flame for the bluing process. Is that safe, you ask? Well, so far, both I and the stove are doing well, thank you. But I can offer no further guarantees. I added a photo of the wok on the jet gas flame, with the diffuser plater removed. Believe me, it is perfect for wok cooking.
Addendum: Someone asked me about the handle wrap. I added another photo. The lower metal section of the handle gets very hot while cooking, and it is easy to slide your hand on to it. Ouch. I do what our cook in Taiwan did when I was a kid fifty years ago. I wrap it tightly with cotton fabric. Take an old t-shirt, cut a three inch wide and fairly long piece. Wrap the metal very tightly with several wraps of the cotton strip. Then put on a wrap of old-fashion friction tape over that to hold the wrap tight. Tuck the top and bottom ends of the cotton under the wrap. Coat the friction tape with some corn starch or flour to take away its sticky surface. This lasts a long time, and is easy to redo if needed.
How to maintain: Simple. Never use abrasives (like a steel scrub) on the surface; doing so will remove the finish. Never use a detergent on the pan; doing so will remove the oil finish on the bluing, and detergent may contaminate the oil coating. One can usually clean the surface with very hot water and a kitchen dish brush. It really is a non-stick surface, when properly prepared and used. After washing, dry well and wipe a few drops of cooking oil over the inside and outside. And of course, don't store it in a wet place.
Damn!
I have a carbon steel wok, but I did not do this properly when I got it and now it is fairly sticky, after months of semi regular use. Is it possible to do this process now, or do I need to buy a new wok?
need a job? lol
Hey you could make a video how to season a wok :)
Wow, someone knows what they are talking about. Rare.
Is that a hose clamp on the line 🔥🤦🏿♂️ 😭😭😭😭😭😭 be careful ma man 🚀 😂😂😂😂
What's wrong with a hose clamp?
Just saying I never seen it on a griddle 😂 🤦🏿♂️🔥
Esta buenísimo como para preparar un buen lomo salta’o bien Peruano!!!😋
Good job on getting the burner and the wok! The wok ring is 90 degree off from the switch though. You get to rotate the wok ring until the flame deflector is inline with the switch.
Thanks for the suggestion.
2:25 if you have captions on lol
lol
You need to bring the cooking surface higher to a standing level. Right now, you're crouching down. Not good for your back.
Thanks!
You know they make woks from the lids of 55 gallon drums carrying diesel.
Bruh that Makena ?
😊 I trust your accent
Ha ha!
do you also do backyard bbq cookouts?