WHAT IS ‘WOK-HEI’?
'Wok-hei' is the flavour of burnt oil in your food, achieved by letting your food get caught by the fire for a brief moment.
It can be quite dangerous to do this in a home cooking hob because of the danger of your cooker hood catching fire especially if yr cooker hood is the old type that uses a gauze filter.
But you can still achieve it safely by using a smaller n shallow cooking utensil (like a frying pan) and turning on the fire to the maximum to let it come up to the edge of your utensil and then letting the fire get caught into yr food.
An alternative way to achieving the 'wok-hei' flavour in your quick/flash stirfrying food is to use a cast-iron wok. They retain heat well and maintains the required high temperature to quickly stirfry your food in just seconds, mainly in Cantonese style cooking.
Best trying this outside your kitchen for safety.
1 comment:
how do you create the wok hei effect? can you use other types of wok for it other than carbon steel wok?
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