Yes, you are right. Flat carbon steel frying pans are better for sauteing stuff on lower heatf for longer. Wok is mainly for fast and high heat stir fry cooking like a Chinese restaurant. They can cook a dish in three to five minutes.
I find some cooking techniques are better in a flat frying pan than a wok. Sauteing potatoes in butter for example where you have large amount to cook and all of the food need to contact the pan surface without the need to stir fry. I'm not saying you could not use a wok to do this but it would involve more work as you woudl have ot keep stiring it and potatoes need a longer slow heat. Are flat carbon steel frying pans better for sauteing stuff on lower heatf for longer
Thanks for the video. However I've always wondered, Isn't it very difficult for a Chinese chef to have the patience going from a 150K BTU jet burner at the restaurant to the 8K home burner? Almost reminds me of the NASCAR driver's comments about finishing a 180 mph race and then trying to drive away from the track at 60 mph, going crazy.
Kenny, are you going to demonstrate how to make different Chinese take-out dishes. If so.. I have a request. I'm south of Boston and we have a few dishes here that i havent found in other parts of the country. The First is. Beef Mushroom Chow Yoke. and the 2nd is. Lobster Sauce but i believe is it made with pork in a dark sauce. Could you do a couple videos showing how I could make these at home.. Oh and i have a wok that has 100K btu's so the heat isnt a factor.
You only need to season the wok with a little oil the first time. Then wash it lightly with a little gentle detergent every time after you use it. Try not to scrub it hard then wipe it dry with a towel. Happy woking!
Yes, you are absolutely right. That is why I mentioned that it will take a little longer to cook at home with a low BTU burner. Thank you for your comment. Happy woking!
I agree a 14" wok is good for home usage:). I think its fully achieveable to make successful wok meals on low BTU burners. But the essence is to heat the pan longer. My wok is literally smoking when I add vegetables. I also caramelize meat before flipping over.
Just bought my first wok today waiting for it to arrive in the mail, Thank you for posting stuff like this....It to helps me learn a new cooking method!! Chinese cuisine is my favorite....I just don't know how to do it! LOL! But I am going to learn!
Yes, you are right. Flat carbon steel frying pans are better for sauteing stuff on lower heatf for longer. Wok is mainly for fast and high heat stir fry cooking like a Chinese restaurant. They can cook a dish in three to five minutes.
kchin5162 2 days ago
I find some cooking techniques are better in a flat frying pan than a wok. Sauteing potatoes in butter for example where you have large amount to cook and all of the food need to contact the pan surface without the need to stir fry. I'm not saying you could not use a wok to do this but it would involve more work as you woudl have ot keep stiring it and potatoes need a longer slow heat. Are flat carbon steel frying pans better for sauteing stuff on lower heatf for longer
210482fmj 3 days ago
Thanks for the video. However I've always wondered, Isn't it very difficult for a Chinese chef to have the patience going from a 150K BTU jet burner at the restaurant to the 8K home burner? Almost reminds me of the NASCAR driver's comments about finishing a 180 mph race and then trying to drive away from the track at 60 mph, going crazy.
Chingstrom 2 weeks ago
Kenny, are you going to demonstrate how to make different Chinese take-out dishes. If so.. I have a request. I'm south of Boston and we have a few dishes here that i havent found in other parts of the country. The First is. Beef Mushroom Chow Yoke. and the 2nd is. Lobster Sauce but i believe is it made with pork in a dark sauce. Could you do a couple videos showing how I could make these at home.. Oh and i have a wok that has 100K btu's so the heat isnt a factor.
Thanks in Advance
David
davidedgerly 2 months ago
You only need to season the wok with a little oil the first time. Then wash it lightly with a little gentle detergent every time after you use it. Try not to scrub it hard then wipe it dry with a towel. Happy woking!
kchin5162 5 months ago
do you have to season your wok before cooking every time?
hoaithanh80 5 months ago
Nice video, too bad the video is focused on the oil though!
Menshin 5 months ago
Thank you so much for your comment. Happy woking!
kchin5162 6 months ago
I appreciate you taking the time to make this helpful video ;)
anotheraoluser 6 months ago
Yes, you are absolutely right. That is why I mentioned that it will take a little longer to cook at home with a low BTU burner. Thank you for your comment. Happy woking!
kchin5162 6 months ago
I agree a 14" wok is good for home usage:). I think its fully achieveable to make successful wok meals on low BTU burners. But the essence is to heat the pan longer. My wok is literally smoking when I add vegetables. I also caramelize meat before flipping over.
MrQuagmire26 6 months ago
Just bought my first wok today waiting for it to arrive in the mail, Thank you for posting stuff like this....It to helps me learn a new cooking method!! Chinese cuisine is my favorite....I just don't know how to do it! LOL! But I am going to learn!
Vlasicpicklebird 7 months ago
Thank you for sharing these techniques!
jcootch 10 months ago