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.
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.
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. ❤
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.
Greetings from México and congratulations for your channel, I'm constanly trying to learn about wok food preparation. I have a doubt about the thermical shock when the wok steel is too hot and then with the contact with cold water... ...does it could damage the tempered of the carbon steel or it's safe for the steel, could it weak it or not? Thank you for all the knowledge You could bring for everyone who loves woks .
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
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:)
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.
@@KhoanVong interesting video. I love my wok I bought unused at a yard sale for $2.00 US in the late 1980s
Thanks kindly for the straightforward instructions and explanation. Cheers from across the pond in Canada 🇨🇦
Glad it was helpful!
Once a year i sandblast the underside 👌Great tip Khoan.
Thanks 👍
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.
Thanks Khoan , very helpful as always😊
My pleasure!
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.
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 ua-cam.com/video/PYDrEoV7RS8/v-deo.html
Always look forward to your videos, thank you!
Glad you like them!
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!
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!
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.
Greetings from México and congratulations for your channel, I'm constanly trying to learn about wok food preparation.
I have a doubt about the thermical shock when the wok steel is too hot and then with the contact with cold water... ...does it could damage the tempered of the carbon steel or it's safe for the steel, could it weak it or not?
Thank you for all the knowledge You could bring for everyone who loves woks .
Great suggestion!
Fascinating! One question, what are your gloves made of, surely not plastic or rubber?
Itr's professional rubber gloves from Makro:)
Thanks a lot khoan, perfect
Always welcome
Thank you for that great tip.
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!
👍💜👍💜. Have a great Christmas👍👍👍👍
Thanks.
Kohan quick question which is the best rice to buy for making fried rice plz
Long grain rice is usually best for fried rice.
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.
Which wok is in centre and made of what metal?
They're all carbon steel woks
You know Khoan means business when he pulls his sleeves up :D I might need to re-season mine at some point 👍
yeah:)
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:)
you have a supremely interesting accent to me, an american-- gonna reseason my wok!
I am from Hull, U.K.
Knowing my luck if I managed to get anywhere near that heat the handle would fall off ☹
:)
How can we do this with out a Jet engine?
use you gas burner at home ua-cam.com/video/yceEu-09cbU/v-deo.html
@@KhoanVong Thank you. Here we have an electric range