Now I Can Stir-Fry ! ( can't spell Wok Hei 鑊氣 though... )
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- Опубліковано 23 чер 2017
- Hacked my portable gas stove into a 22,200 BTU mobile wok range, just to make Greater Food. Easy Recipe included. Video on Make: • Alex's 22,200 BTU Port...
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Alex - Навчання та стиль
you described WOK HEI really well to non Chinese viewers
(approved by a Hong Kong viewer)
Wait, if you're from Hong Kong, doesn't that make you a non-Chinese viewer?
lol
TissuePaperGamer He thinks hongkong people are superior than the Chinese.
That was for @tissuepapergamer
5zeroToys AAA Mainland Chinese people are 95 to 98 percent Han Chinese. Hongkongers like myself are 92 to 95 percent Han Chinese. Most of us are fluent in mandarin. What’s your point?
Yep that was spot on! Literally LOLed
really nice to see people understand the concept of "鑊氣" and try to achieve it by making your own gas stove. Also tried to pronounce it in not just Mandarin but Cantonese.
Wow as a chinese dude i'm quite impressed!! You got all the things right! The high heat, the black char on the spring onions, the basic soy sauce based sauce to deglaze the wok and even researched for what wok hei was!! Good job! Loved this video!!
You're a kitchen astronaut
Brave Heart his studio is the kitchen version of the ISS
He's a Gastronaught :)
See what happens when engineers love food? 🤣🤣🤣
@@ThumpertTheFascistCottontail 😂
I liked how you said 鑊氣 in Cantonese and mandarin :)
Good to see a French man willing to learn Chinese technique lol. Had seen so much vids they talk bullshit with super high ego for thinking they know everything...Any way I ll say nice try but I think the fire is still not powerful enough, but it's not your fault even in Chinese home (myself born and raised in China) it's a problem to have a good burner because they have special requirement to use and it's hard to duplicate at home.
As for the stir fry, for me it looks a little bit too "dry" in the wok. especially when cooking the chicken. This is a different concept to western cooking. When we cook meat especially cooking chicken, we are using a technique called "滑(Hua, slide it)". So you have a good amount of hot oil in the wok, which is almost enough to cover the chicken after slide chicken into wok, but just bit less to deep fry. And you use spatula to move it around at same time shake the pan. So the meat keep moving in the oil and not stick to the wok. Caramelize meat in pan is not as big as western cuisine in China. (I am learning French cuisine right now so I compare techniques) After "Hua" the chicken, you take them out, drain the oil aside, clean the pan (yes clean it, if you have done it correctly it should have no sucs in the wok so you lost no flavour), add oil to wok again just enough to finish the dish. Those oil used for "Hua" chicken can be collected and reuse for lot of times because it only cooked for a short time it won't harm you health.(But be careful if you have any food allergy) And if you cook it everyday it will gain more and more flavour as you cook. . We tends to not give a caramel colour to meat when stir frying. We use the dark sauce to glaze the meat and vege at the end if looking for a caramel colour and soy sauce is usually the colouring agent.
And the starchy water, we call the technique "勾芡(Gou qian)" in Chinese cuisine. It has different ways to use it. But when thickening a stir fry dish as well as shine a dish with glaze as talked above, it will usually apply to the wok as it's own at the end of cooking process. (Depends on dish but I will say most of them) The 2 key points to use this technique are:1) you need some liquid in the wok, can be a added thin sauce, oil, stock, broth, or cooking liquid when apply to soup. 2) It must be apply when the pan is super hot(not smoking but more like a aggressively boiling temperature), and keep stir on heat after applied until thicken. It can be applied bit a time to slowly adjust texture but ideally you should do it only once to keep the dish not over cooked.
Sorry for make a long comment, I am enjoying cooking and sharing/learning new cooking techniques from other cooks so hope you will have a better result after read my comment. And I am always open to learn more techniques from other cuisine : )
Hi thanks for the helpful comment, I always like to learn more about Chinese cooking! Unfortunately I only have an electric stove so I think I can't get the same effect at home.
ChrisFarmer. Standalone wok stove/station connected with a propane tank?
Xu Miao That was so interesting to read!
It really was interesting to read. I think it's awesome to read the feedback of someone who is familiar with the kitchen after having watched Alex come up with how he can do it at home.
Also, I had always wondered about the caramelizing. I always do it, just because I like it and I kind of miss it in chinese restaurants here to be honest, but I never had the guts to ask about it. I'm not sure if I would prefer it if I actually was in China though. The taste of the food depends for a great deal on little things that you can't really control, like air humidity and smell of the region. Every region has it's own climate and flora and fauna and that affects how things taste, but the air you breathe while eating also affects it. Fish is a good example. The same kind of fish will taste different when it comes from a different sea, but the air you breathe also changes the taste and for reasons like that, you can't always expect the same recipe to work everywhere. Sometimes it tastes even better and sometimes it's just awful and you have to change things to make it good again. So I wonder, is it really just because I love caramelized food so much, or maybe it's also because it works better here. I guess there's only one way to find out. I have to plan holiday :)
I love this comment because even as a Chinese person having grown up in a Chinese household, I learned from it! I now understand names and technicality of a lot of the methods/techniques I’ve seen my grandmother and mother do countless times.
I think Alex was maybe lacking in the technique of flipping the food inside the wok. Like you said, you cannot let the food sit and burn in the high heat, you need to keep it moving! It is best to use a scooping motion, where you use the spatula to ‘scoop’ the food and ‘flip’ the food in the air towards the centre/middle of the wok. And you make a lot of these movements very quickly while moving and you will cook your food evenly and not have anything sticking to the sides!
You are hilarious and so fun to watch....you do not take yourself or food so seriously.......not all of us want to be or can be 4 stars chefs.....but still want to enjoy cooking good food with limited resources ...your videos entertain.....😊 thank you........fun, enjoyable, entertains while instructive .
+Heather Burrell So much love in one comment :)
this little scientific/engineering touches that Alex puts in his videos is what make his content really special and different from everyone. big fan here !
I tried your stir fry "tips" today making "stir fry" (broccoli, what I think are carrot juliennes and red bell pepper dice), and it came up 100% better than whatever I was doing before! Honestly, you are the best
honestly, that stove is really an art. even most chinese (or descent) people won't even try to replicate profesional chinese cuisine burner with its super intense flame.
Anyway as home cooks, cooking in batch is always a great idea in stir fry, also in chinese cuisine cornstarch slurry is NOT ONLY used in thickning the sauce but also in "velveting" the protein (e.g. par-deep-frying a protein coated in cornstarch slurry).
Wow! As a Chinese I can never fully explain what is 鑊氣, but I know you achieved it when I see your flame and smoke and heard the sound!
It's 3h00 in the morning, I'm hungry and I'm thinking about how to explain to my flatmate that I need a tiny jet engine in the kitchen :D. You got the message across, I'd say 👍
Omg a wok series with different combinations or vegetables, proteins and sauces would be so cool... it's such a simple dish but with so many creative possibilities!! Awesome video 😍😍
This man will blow up his home for quality stir fry.... He does quality work, hitting that like
Tbh it almost blew up...
The thing I love about stir fries is that you can make them out of just about anything you have on hand. Thanks for the video Alex!
I feel so bad Alex! I've been watching your videos for so long now and I realised I've never subscribed to your channel! You have opened my eyes to so many different foods and the cultures/traditions behind them! I've tried so many of your recipes and I have never been let down (unless it was my fault)!!! Thank you so much for the amazing content and keep it up!! Enjoy the new sub!
OMG that's quite professional understanding of Chinese cooking! I'm a Chinese and I love cooking. I can tell that you really love cooking! And so do I ! I started watching your videos from the "sourdough starters" ones. I'll upload my recipes in the future!
Alex you're fantastic! Great vid 👍🏻😄🙌🏼
I love you too/two
Is it okay for me to comment on this?
My wife is always complaining that our fire is not big enough. Truly inspiring, great job.
Geeeezzzzzz... Every time I watch this Guy I get hungry and want to modify my kitchen! I Love It!
Wow - someone who truly understands wok hei and Chinese cooking. Instant subscribe.
I love this channel. I cooked every meal every day at home so it's nice to try new techniques and recipes.
Oh Alex this video is perfect. 锅气is the essence of a stir fry dish.
one of the best food channels on youtube.
That’s why I love you, you’re totally out of control and reckless. A unique Frenchman cooking recklessly YES.
Best video on wok hei on youtube. Alex you are brilliant!!
hats off to you, frenchman that mastering the core of chinese cuisine. I have nothing but respect!
Hello Alex! So glad that you've made a video about 鑊氣, which is rarely known for many people but so important to every stir-fried dish. It's all about how you control the temperature of the wok and the oil.
For example, veggies stir-fried and done in low heat (which is quite common in many countries) would never maximise the results. Especially when you add some alcohol in, a high heat would induce the most aromatic flavour of every ingredient. A wok is also necessary as the shape actually prevents the ingredients get burnt while tossing continuously on a high heat.
I'm from Hong Kong and this is quite accurate to what we do here! We also marinate our pork a bit before stir frying with soy sauce, chinese cooking wine and a tiny bit of sugar. (You could do this right before cooking or marinate it and use it in a couple of days) Right before actually stir frying the ingredients, some people would also add a bit of cornstarch to the meat, in the marinade. (Around one teaspoon for the amount of chicken Alex had in the video) It's not like coating it with flour and then frying it but it just helps a bit with making the meat crispy ad brown. :)
Alex, you were almost a Chinese chef. 22200 BTU was good but three times more is better. I use a 75000 BTU outdoor burner and a 14" Japanese made 1mm thin round bottom wok to do my "woking". To get that unmistakable Chinese restaurant wok hei favor you do need lots of fire power and a very thin metal carbon steel wok. Master the technics of flipping the wok to mix and turn the food. You want the food to be cooked at super high temperature at a very short time. The superheated oil vaporized up and catches the flame momentarily to create that big ball of fire that instills burnt, smoky, caramelized favor onto the food. That was how I did that as a chef in a very busy Chinese restaurant.
2:34 the third attempt is the most accurate in cantonese ;)
+PerryF96121 I KNEW IT ! ( not )
As a Cantonese, I am amazed by how you deliver 鑊氣 informative and close to my culture! Thanks :]
Your creativity is out of this world, big thumbs up!
Saw your video on Make, now I'm here. Thank you very much!
so astonished how this man does not have a larger following, he's like Alton Brown but on a completely other level!
Alex, I am a fan. I love your speech, your energy and your attention to detail! I want to do more Wok cooking with my Wok over LP gas grill (Weber brand). You are inspiring me!
You're presenting food videos like no other. You're just amazing. I can't believe it all happened because you didn't want to do house work and chose kitchen work and cooking.
+ghaida h Hahaha but it did ! Crazy where life takes you huh ?? :) ( 's been a while and yet here you are with your lovely comments :) )
I love your gas-stove-mod video on make: and came here to find a great recipe and wok tutorial that is informative even to a wok freak like me.
subbed!
+Daniel Mores Welcome Daniel :)
Huo qi (mandarin) or wok hei (cantonese) is literally another element of taste that I can never quite describe to my non-Asian friends and you've summed it up so so well!! My uncle is a Cantonese cuisine chef and I used to think he was a mad scientist magician every time he tossed the wok because of all the flames ahahaha. Glad I'm not the only one!
I work as a chef in a french kitchen and have the exact same problem. I can execute the technique perfectly but can never describe the flavour it gives.
All of the cooking channels on UA-cam none compare to the crazy Backyard scientist way that Alex does his cooking. I love this stuff man!
Stir frying is a very efficient and great way to cook food. That stir fry looks amazing. You have made a great stove. It works quite well.
as a engineer i love the making aspect of your videos but i also love the fun the cooking ....also helps that your a crazy french guy haha
Wow, you hacked your portable stove, what a beast! I love this channel!
Damn this French guy can cook
too adorable! love this video. quite charming and very informative.
I always love your experiments!!!! Parts I always wanted to have or to do!!
so enlightening. such a free mind. just love it.
Your voice makes this the best. I wish I had the tools and ingredients to make this stuff
I stir fry Kung pao dishes, chicken, prawns, etc. simple recipe for instance of prawns, spring onion, dried chilis, mushrooms and a green veg, usually zucchini (courgette) plus wok roasted peanuts and fresh coriander topping. I do this out of doors on one of those propane burners used for frying a turkey. Has to be several hundred 1,000 BTU. To become "wok-kissed". The food must be fully engulfed in flames during the cooking process. I like the engineering you bring to everyday cooking. Excellent!
Alex’s subscription base explodes with an additional 1.3 billion...
I applaud your efforts on cooking!
Thanks for all the good videos!❤
Thanks a lot Alex! Now I know how to prooper cook and fry meat. I love how creative you are and doing engineering stuff
Superb! I accidentally threw in the sweet pepper, and the skin, when charred, gave a powerful smoky flavour that (unexpectedly) increased the enjoyness!!!
For health and weight management, I've been making loads of stir-fry. I fry with grape seed oil as well as some toasted sesame oil in a wok on the stove.
My favorite ingredients are chicken, brown onion, mini bell peppers, and broccoli (which soaks up sauce nicely). Garnished with green onion and whatever I'm in the mood for.
My go-to sauce is complex, savory, sweet-hot, and balanced with acidity. Massaman Thai curry paste, soy sauce, 50/50 sriracha + maple syrup, and rice vinegar for acid. I sprinkle in granulated garlic as the last component before it leaves the wok.
YUM! Stir fry was one of the first things I learned to cook as a kid transitioning from baking only. My favorite thing to add, when I've got it, is a little tamarind!
Wow it’s Becky! didn’t expect to see u here!
Wow it’s Becky! didn’t expect to see u here!
Boi, if it’s stupid but it works, it aint stupid Be proud of your creation man. You both entertain us and teach us. Love your vids ❤️
Alex, the line is drawn when you convert your stove into a freaking jet.. 🤣🤣🤣🤣🤣
But great work and I love your humour. A big fan
Combustion is the key.
In my opinion the breath of wok is in fact a hint of barbeque that is created when the mist of sauce is briefly combusted over the fire when you flip the wok. The mist is generated using the fast boiling of sauce on the side of the wok, which is very hot thanks to its curved shape.
So it is necessary to use a proper wok, high heat with flame, and flipping technique.
as a chinese im glad to see western chefs also learn about chinese cooking and learning it well!!!
OMG! Alex you are a genius! I need 2 of those nozzle concentrators!!
As a Chinese, I can tell this is really authentic. Well done.
Excellent stuff!
I have to tell you, it was SO HARD to get a proper flavor from an at-home stir-fry or fried rice .... that is until I watched this video. That whole "wok hei" thing makes ALL THE DIFFERENCE!
It doesn't really matter how you season whatever you're cooking or what it is you're making, if you fail to do this bit on very high heat and get the char/smokiness, it'll never taste right.
Since I watched this video, I've done fried rice 3 or 4 times and I'm sure I'll almost never go to the Chinese restaurant again because I am able to mimic the flavor at home.
This is a 5-star video, no doubt.
I'm no chef, but I love to cook, and I tend to excel in 2 area's steaks and pasta. Im Puerto Rican and we have a dish called Pastélon. Its a lasagna which we take out the noodles and replace the noodles with sweet plantains. If you haven't tried it Alex, I highly recommend it. Literally, blew my mind the first time I tried it, the whole idea, the combination of flavors, for just a moment when I took the first bite, I felt out of place in the universe.
I'm chinese and I'm super impressed about you knowing 鑊氣!!!!
Brilliant! I love your videos
Finally what I’ve been waiting for. The only thing I really cook 😂
Thank you for introducing wok hei to me, keep up the good work.
Hi Alex! It's super cool that you are actually trying to do wok hei, I don't see that very often in the video from European chef (yes, you are already a chef in my mind :). Just would like to provide you one topic if you want to explore further: It's a common practice for chef from China to first heat the wok, add a good amount of oil into the wok to glide through the inner surface of the wok,, then pour the oil out (滑锅). Only afterwards will they add the oil for frying and then the ingredients. It is said that 滑锅 helps the ingredient not stick on the wok, and create temperature gradient when you add the new oil for frying in. However I haven't really seen more detailed explanation on that.
Wow! I would never have thought of doing that with a portable gas burner.
Chinese is my favorite cuisine and I cook it quite often. I have a flat bottom wok that I use on an induction burner. It works well.
Love the fire extinguisher on the floor right close. Good Vid thumbs up
Mate!!!! Love it. Thinking outside the box. I can't believe I've made 2 comments to your clips..
alex, try deep frying your chicken first before stir frying (we also deep fry or blanching in oil our vegies before stir frying), and add a little bit of sugar to your sauce, it would improve the taste!
+Nathaniel Lu Is that a common thing ?
Nathaniel Lu I haven't seen Chinese cooks blanch in oil. I have seen them blanch vegetables in water first.
Yes, a little sugar enhances the favor in a subtle way.
Yes, they call it 走油 (jau yau). Literally translates into "run oil". It's a really quick pre-cook process to get the meat to half cooked, then finish off with the final high heat stir fry when everything is mixed together.
The meat is even more tender this way because the water on the surface evaporates in an instant, unlike the slight steam that comes off slowly from the sides when you shallow fry, and the meat is sealed from all direction at the same time. Also, some says the deep frying imparts a subtle charred aroma onto the food, I can't normally taste it tho, may be it adds to the wok hei. For fish stir fries, this is actually a vital process, because the quick deep frying firms up the fish meat so that it doesn't break when you do the stir fry. I don't know too much about using this for veggies tho.
It's not so common in home cooking, as it's not too healthy, and what to do with a large wok of oil afterwards. So the way you did in the video is very much authentic. Another trick to add some more wok hei is to wait for the wok to get even hotter beforehand to compensate for the loss of temperature when the food hits the wok (notice in that clip you used how much smoke was coming off the wok before the food hits it), but that way, you'd have to keep up with the constant tossing, or else the food will get burnt. Chinese cooks literally break their backs with all the constant wok tossing everyday.
Anyway, I'm sure you can ask more about it at your favourite local chinese food place ;)
it is common in chinese restaurants. also, you can add a few drops of sesame oil after stir frying to finish the dish :) great video btw!
some ppl might disagree, but what i learned from mummy (we are cantonese) is that every stir-fry sauce, even if meant to be savoury, must contain a little sugar. sugar give body to the taste, brings together the salty/alcoholic/umami flavours, and helps to counter the bitter grassy taste of dark green leafy vegetables. without sugar, the sauce just tastes thin.
amazing!! you got the point precisely! Wok Hei! i want to resolve not enough wok hei here! I love your solution! seriously!!
looks so good
Bravo Alex SUPERBE vidéo, et "12 points" pour cette magnifique invention !!!!!
Super cool!
Great job on delivering wok hey!
Great job Alex. Your videos are always fun and informative. I don't have a wok or a flame thrower. So I use a cooking torch first to get the burn and stir fry it later. Pretty close to the real chinese cooking. Especially for fried rice.
That was so cool!!!
Alex is so clever! In and out of the kitchen! Goodjob :D
I have this nice heavy stainless steel wok, but my electric range doesn't cut it. But a 100,000 BTU turkey fryer burner seems to be the secret. I'm getting better at it, and am just about ready to set the food on fire. Its fun to do it outside where a mess, smoke and flames aren't a concern. I'm considering building it into a brick shelter a little larger than it to shield it from the wind, and give a higher platform to work with
You are crazy bro! Love your channel!!!
DAMN THAT STIRFRY LOOKS AMAZING🤤❤️
Thanks for the ideas. I built my own wok stand and flame deflector based on some of your ideas 😉
Love it! I was thinking why doesn’t a company make a high BTU butane can stove by using two cans sourcing a single burner with one port directly below the center of the wok and an outer ring of three or four ports aimed roughly off center? Great technique, by the way! I purchased a commercial grade outdoor propane wok burner and some well seasoned woks that produces excellent wok hei with the attendant oil droplet auto ignition and flames licking up around the rim of the wok, though the cold oil drizzled and swirled around the hot wok will occasionally auto ignite. A small drizzle of water down the hot wok sidewall near the end of cooking also transfers more wok hei to the food as it steams and deglazes the wok. A little baking soda added to the marinade with a bit of drizzled water to distribute helps to tenderize the meat by lessening the contracting of the muscle fibers. A nice marinade/sauce I learned and tweaked is 1/2 tsp sesame oil, 1-1/2 tsp Taiwanese black rice vinegar, 2 tsp shaoxing cooking wine, 1 tsp dark soy sauce, 2 tsp superior light soy sauce and 4 tsp oyster sauce, plus a little optional chili paste like Indonesian/Malaysian sambal or Sichuan style doubanjiang fermented broad bean paste. When stir frying noodles, pre-sear them in the wok to add a little wok hei then set aside and re-add atop a wok-scrambled egg. Fry some shrimp heads with some extra oil, and save this fat/flavor-infused oil for stir frying sliced onions, noodles or rice, sliced cabbage and the wok-scrambled eggs. Cheers!
Salut Alex,
Super video, j'adore ton style et ton énergie.
Bonne continuation!
In the US, eastman outdoor sells the Kahuna outdoor burner, which puts out 55,000 BTU. I have one and it sounds like a jet engine. Not quite as hot as professional chinese wok burner, but plenty to get super hot.
Amazing project and effort brother. Hope to make my own portable burner down the road!
i have a stove like that but i can’t buy the gas for it where i live sadly. i got it and a wok after you inspired me to make stir fires along with many other foods ❤️
lovin' the boosted stove
That was a beautiful stirfry!
Man you're genius. Thnax so much
Love your wok machine! Haha i love to have that as well! It makes so much differences!
Alex you macgyver so much in your kitchen. teach me your ways Senpai!
Congratulations to hit Make: more of this please :-)
@ALEX, Thank you for the informative video and the link to your MAKE video! QUESTION ABOUT YOUR REPAIRED SKILLET: Do you have a video about how you drilled holes and then you screws to fix the crack? If not, then what info can you provide?