Why you NEED to re-season your wok!
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- เผยแพร่เมื่อ 14 ธ.ค. 2023
- Why you need to re-season your wok!
What is wok hei? In direct Cantonese translation, it means “wok air” wok as in 锅 (guo), the equipment used in a Chinese kitchen for cooking stir fry. Air as in 气 (qi), the gas state. Wok hei has a kind smoky and charred taste and flavour and yet not burnt. It’s when your taste buds can’t work out which of the 6 taste senses it falls into and it’s want more to fulfil its curiosity.
To get wok hei from stir fry, the dishes are cooked in super high heat quickly. The power output from a home cooking stove is incomparable to that of a commercial cooking equipment in a restaurant, therefore it is more difficult to get the same level of wok hei in your stir fry at home. However there are a few tricks you can employ to achieve ultimate wok hei in your stir fry at home. One of them is to ensure your wok has the ability to absorb maximum heat available. A regularly used wok has a lot of soot and black stuff sticking to the underneath of the wok. The wok bowl itself has a black coating which you guys calls it “seasoned”. The presence of these coatings impede the wok’s ability to absorbed heat. Therefore it is important to re-season your wok every now and again to burn off any coating to leave the wok in a pure metal state.
A clean wok heats up faster and retain heat better to give your wok a slight edge when it comes to wok hei cooking!
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Thank you for that great tip.
Brilliant tutorial khoan. I didn't realise that you had to scrub the outside of the wok aswell. Thanks again 😊
yes. you want the wok to be pure metal so it absorbed heat more efficiently.
Always look forward to your videos, thank you!
Glad you like them!
Thanks a lot khoan, perfect
Always welcome
Wow, this is absolutely incredible - some of the best content out there. Please keep making videos it’s truly fascinating watching your skill and knowledge
Wow, thank you!
Once a year i sandblast the underside 👌Great tip Khoan.
Thanks 👍
Thanks kindly for the straightforward instructions and explanation. Cheers from across the pond in Canada 🇨🇦
Glad it was helpful!
Thanks for this video Khoan! Looking forward to more of your videos. Please do updated videos of chicken balls and the older videos!
will do I did chicken ball in January th-cam.com/video/PYDrEoV7RS8/w-d-xo.html
Thanks!
Thank you
Khoan Vong we appreciate your time and skill to post what you do very grateful!!!!
Thank you mark. Appreciate the A$2.00:)
you're welcome.
I had a favorite restaurant in Salt Lake City who had chefs that I'm sure attained wok hei with the chow fun noodles. Lightly charred with a smoky and amazing profile. I know it was special then but I had no idea what caused it. I learned about it later. Now I live somewhere where I can't get the noodles like that and I really miss it so bad.
Beef ho fun noodles is famous for it's super wok hei. I have a video of this dish on my channel. However I am planning to do an update version soon.
@@KhoanVong beef ho fun with good wok hei is to die for.
Thank you for posting this. I was wondering how to go about seasoning the wok again. I've noticed that it had slightly changed color and a little rust.
Glad it was helpful!
👍💜👍💜. Have a great Christmas👍👍👍👍
Thanks.
You know Khoan means business when he pulls his sleeves up :D I might need to re-season mine at some point 👍
yeah:)
you have a supremely interesting accent to me, an american-- gonna reseason my wok!
I am from Hull, U.K.
Fascinating! One question, what are your gloves made of, surely not plastic or rubber?
Itr's professional rubber gloves from Makro:)
Super video. Merry xmas to you and your family, I hope you are really busy over the festive period and enjoy your time off for Chinese New Year when it comes. ❤
Thank you! You too!
Kohan quick question which is the best rice to buy for making fried rice plz
Long grain rice is usually best for fried rice.
Hi Khoan , nice to see you back again.
Can you advise on seasoning a wok on a electric cooker , i have a flat bottom on mine and its not getting the right seasoning on it . Thanks
I've got an electric hop and I've purchased one of those outdoor camping stoves to do the job. Takes longer than the jet oven that khoan used and do it outdoor.
electric cooker is a bit difficult, you cannot get the direct heat into them.
May I ask what brand of wine you use, mine looks darker and reddish in colour?
The brand I use is not available to the public. If you use shao xing that is a good wine for cooking.
Knowing my luck if I managed to get anywhere near that heat the handle would fall off ☹
:)
Where did you get that scour pad thing with a wooden handle?
I really need something like that
Try your local Chinese supermarket.
I have plenty of the wooden handle. It's a wok brush, when they are wore I took the stubbs out and drill a hole in them. Fixed the metal scourer when some bolts. If you are around Hull and pop in I could give you a couple:)
How can we do this with out a Jet engine?
use you gas burner at home th-cam.com/video/yceEu-09cbU/w-d-xo.html
@@KhoanVong Thank you. Here we have an electric range