Letting the bottom of the Wok rest and slide on the burner shield was "the key" for me! I've been trying to do the toss with the Wok in the air and it just was not working! Thanks Gregory I appreciate it!
I can toss food in the air pretty well with my current fry pan/wok, but it's only 2-3 lbs. But I just bought a carbon steel wok, and it's like 4.5 lbs. Pretty heavy, and that's without any food in there. So I'm assuming my technique will need to change, where I slide the pan like this guy.
I will definitely try sliding the wok on the heat shield versus holding the wok above the three burner contact points and tossing unsupported. I’ve got the commercial grade outdoor propane wok burner and some well-seasoned round bottom Mandarin and Cantonese style woks (and a Peking style 14” wok better suited for tossing in order) which produce excellent wok hei, plus the plastic sheet/cardboard/pressboard oil shielding and rolling cart to give me a backyard pop-up ‘hawker stall/street vendor’ kitchen. Now is the time to learn and hone the wok techniques to take my Asian cooking to the next level. Thanks!
Nice video. How heavy is that wok? I just bought a carbon steel wok, and it's like 4.5 lbs. I can normally toss food in the air pretty well with a lighter pan, but I feel like I'm going to need to adapt to this sliding style. Do you feel like you get pretty good wok hei, where the food kisses the flame?
Hi Greg, I have a 16" Cantonese-style wok with 2 round handles instead of a single long handle. Can you show how to practice tossing a Cantonese style wok? Also, with the constant dragging along the iron bowl shield, does that damage the wok or the iron bowl? I heard somewhere that some Chinese restaurants replace woks every month or so, and I wonder if that has anything to do with the constant dragging along the iron bowl. Thanks for all your helpful videos!
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Letting the bottom of the Wok rest and slide on the burner shield was "the key" for me! I've been trying to do the toss with the Wok in the air and it just was not working! Thanks Gregory I appreciate it!
I can toss food in the air pretty well with my current fry pan/wok, but it's only 2-3 lbs.
But I just bought a carbon steel wok, and it's like 4.5 lbs. Pretty heavy, and that's without any food in there. So I'm assuming my technique will need to change, where I slide the pan like this guy.
I will definitely try sliding the wok on the heat shield versus holding the wok above the three burner contact points and tossing unsupported. I’ve got the commercial grade outdoor propane wok burner and some well-seasoned round bottom Mandarin and Cantonese style woks (and a Peking style 14” wok better suited for tossing in order) which produce excellent wok hei, plus the plastic sheet/cardboard/pressboard oil shielding and rolling cart to give me a backyard pop-up ‘hawker stall/street vendor’ kitchen. Now is the time to learn and hone the wok techniques to take my Asian cooking to the next level. Thanks!
Thank you very much for considering my question and making a video out of it! You are awesome
Thanks for the video, wish there was a bit more explanation
lets talk robert, thewonderwok@comcast.net
@@thewonderwokI work in the Panda Express kitchen and that is what is most difficult for me, thank you!
do it with the spoon too, like they do in wok hei
THANK YOU!
Nice video. How heavy is that wok? I just bought a carbon steel wok, and it's like 4.5 lbs. I can normally toss food in the air pretty well with a lighter pan, but I feel like I'm going to need to adapt to this sliding style. Do you feel like you get pretty good wok hei, where the food kisses the flame?
I'll get back to ya tomorrow evening!
The weight of the wok in this video & what comes in my kits is, 2lbs 9.3oz
Hi Greg, I have a 16" Cantonese-style wok with 2 round handles instead of a single long handle. Can you show how to practice tossing a Cantonese style wok? Also, with the constant dragging along the iron bowl shield, does that damage the wok or the iron bowl? I heard somewhere that some Chinese restaurants replace woks every month or so, and I wonder if that has anything to do with the constant dragging along the iron bowl. Thanks for all your helpful videos!
you have to grab it with a rag bud
Show-off!😂
very nice boss!
Cheers Jeffrey!!!
Nice
Mr Greg, where can I find that burner system? Do you have a link?
thewonderwok.com
But its need time to learn it!!!
No skill.