Hi, enjoyed your video as always. ** I bought a Mainstays 13.75 inch Carbon Steel Non-stick wok at Walmart for $6.88. It was a nice size and I wanted to try cooking with a wok. It has a pan handle, a helper handle and is 14.17" dia. x 3.78" high. Didn't like the woks non-stick coating. I sanded the coating off with 220 grit sand paper. It was a lot of work but it did finally work well. Then I seasoned the wok and it cooks good.
I have a De Buyer Mineral B carbon steel flat bottom wok (very small bottom) that I use daily and love, but for all the things you mentioned in the last part, I'd use a cast iron pan instead.
Non-stick shouldn't be used for high heat cooking, it destroys the adhesion of the non-stick surface. A round bottom wok is far more likely to be used with a proper heat source.
I am Luis and I write from Spain. I don't understand the "drop count" use of the oil, I don't understand turning the egg to curdle the yolk, I don't understand so much temperature, to the point of "burning" without burning and not sealing the hamburgers. Do I have to go to your kitchen so you can perfect your dishes?
Hello Luis, maybe it was a translation error but there was no counting of drops of oil in this video, Mr. Tak used 1/2 tablespoon of oil for each egg. He flips the eggs to cook the top, which is really common in cuisines everywhere. I didnt see him use too much heat when cooking as he didn't burn the egg, and when he was cooking hamburgers you want the outside to be little burnt as it gives it flavor. Also, the hamburgers he was using were most likely store bought as he probably doesn't cook them often, and store bought raw hamburgers tend to be quite loose anyhow. The last part of your comment came off quite rude in English, but maybe it was simply a translation error or cultural misunderstanding. In any case, hopefully I answered some of your questions :)
I love all your vids. We're eating healthier now and having loads of fun cooking with Tak. Thank you for all your hard work Tak!
Hi, enjoyed your video as always.
** I bought a Mainstays 13.75 inch Carbon Steel Non-stick wok at Walmart for $6.88. It was a nice size and I wanted to try cooking with a wok. It has a pan handle, a helper handle and is 14.17" dia. x 3.78" high. Didn't like the woks non-stick coating. I sanded the coating off with 220 grit sand paper. It was a lot of work but it did finally work well. Then I seasoned the wok and it cooks good.
Excellent demonstration. It was surprising to see that the same amount of oil was sufficient for each pan.
I have a De Buyer Mineral B carbon steel flat bottom wok (very small bottom) that I use daily and love, but for all the things you mentioned in the last part, I'd use a cast iron pan instead.
Thanks a lot for your explanation 🙏🏼
New wok arriving Thursday!
👍👍
Drink everytime he says wok
glug glug glug
Not even halfway through and I’m drunk
"Of the two, previous, EGGSamples :)))"
How wide is the bottom of the Joyce Chen wok?
why is round bottom non-stick wok not available?
Well, once you season it, it should become basically non-stick.
Non-stick shouldn't be used for high heat cooking, it destroys the adhesion of the non-stick surface. A round bottom wok is far more likely to be used with a proper heat source.
I am Luis and I write from Spain. I don't understand the "drop count" use of the oil, I don't understand turning the egg to curdle the yolk, I don't understand so much temperature, to the point of "burning" without burning and not sealing the hamburgers. Do I have to go to your kitchen so you can perfect your dishes?
Hello Luis, maybe it was a translation error but there was no counting of drops of oil in this video, Mr. Tak used 1/2 tablespoon of oil for each egg. He flips the eggs to cook the top, which is really common in cuisines everywhere. I didnt see him use too much heat when cooking as he didn't burn the egg, and when he was cooking hamburgers you want the outside to be little burnt as it gives it flavor. Also, the hamburgers he was using were most likely store bought as he probably doesn't cook them often, and store bought raw hamburgers tend to be quite loose anyhow.
The last part of your comment came off quite rude in English, but maybe it was simply a translation error or cultural misunderstanding. In any case, hopefully I answered some of your questions :)