chinese fried rice

Flavoured rice with seafood

Category:

Howto & Style

Tags:

• food
• fried
• rice
• chinese
• recipe
• chef
• peter
• pang

[210482fmj]

i was wondering if you could tell me about how the ventilation systems work for high powered wok cookers. Do they work by forced air intake from a fresh air vent which sucks outside air into the kitchen and also another fan extracing a certain amount of air outside. i was wondering about having this done at home? assumign you had room for the size of these systems are you limited by the size of the kitchen regalrd how much air is extracted and intaken in and out of the building?

[peter691107]

@210482fmj

1.The usual design is, turbine type fan is connected to cooking hood(aluminium ducting) to extract air out of the building. ( with the exhaust air outlet extruded a bit further out by an aluminium ducting) 2.Another ducting ( 'L' shape pointing downards,next to or under the exhaust outlet ) for fresh air intake is chanelled through to the area above the cooking place.( directly above your head )

[peter691107]

@210482fmj

3.When you on the exhaust fan to start cooking,air is sucked out from the cooker hood and at the same time,the same amount of fresh air is replaced through the fresh air ducting.This will ensure you have fresh air to breath while standing at the stove as the fresh air is just above your head.(the fresh air inlet outside of the building should be 'L' shape facing downward,so not to sucked in the exhaust air)

[dizzyboy1972]

hi in you video you say add salt , something else cant here what you said , then pepper , just want to know what something else was

[peter691107]

@dizzyboy1972

a bit of sugar

[1982FMJ]

i have just bought a 9kw wok burner and when i put the oil into a pan it is splaterring like oil would do when dropletts of water are in the wok but the wok is perfectly dry. I am using vegetable oil. Could it be because i am using vegetable oil and not peanut oil or does oil splatter when on powerful wok burners as its the first time ive used a powerful burner.

[peter691107]

@1982FMJ

You have pre heat the wok too long. try heating the oil in the wok while it is still cold and bring up the temperature.

Splashes occur when when pre heat the empty wok too long as an invisible layer of hot air pushes up above the wok surface.Just like if you heat a wok too long, any dropplets of water will flow on top of the work and spins around.

[210482fmj]

I have noticed that asian chefs use oil from a container and put it into the wok then pour it back into the oil container and constantly reuse it. On some dishes the chefs swirl the oil round the pan and pour it back in to the container where as some dishes they just pour a bit of oil into the pan and keep it in without empying it back into the oil container. WHat is this for? ALso how often do they change this reused oil and i have seen it becomes discoloured? IS it safe

[MrAudiopain]

awesome video, love your wok flipping skills.

and god damn, thats a lot of fried rice!

[nghnino]

hmm not bad

[elephantcup]

Important to note that the rice used is cooked and cooled, not fresh, hot, moist rice from the rice cooker. If you try to use fresh moist rice it will stick to the wok and become mush.

Fried rice is the equivalent of French toast in western cooking- you use up yesterday's stale bread by soaking it in beaten egg and pan frying it, you don't use fresh moist bread to make French toast.

The reason that fried rice exists at Chinese restaurants is to use up yesterday's leftover rice from the fridge.