One thing I absolutely love about Kenji's videos is that he's cooking in just a normal kitchen. So many videos have their kitchens set up like film sets, or have super fancy equipment or other things that the average home cook wouldn't have. Kenji will grab stuff out of a perfectly normal fridge, cook on a perfectly normal stove, and make things that look amazing in a kitchen that just about anybody could have.
@tangpau93
9 ай бұрын
That is one of the many things that's mashed Kenji special.
@theolikesgeography
8 ай бұрын
glazing
@spamcan9208
8 ай бұрын
He's down to earth and it's reflected in the way he cooks. You don't need expensive ingredients and equipment to cook amazing food.
@FutureCommentary1
7 ай бұрын
He seems like someone who actually cooks daily for his family. I get that sense from Ragusea as well. A lot of KZitem cooks seem like they only do it for KZitem - which is fine as well no issue with that. Just very different styles and vibes. But Kenji is more the type of cook I'd like to emulate.
@edwardgiovannelli5191
6 ай бұрын
@@spamcan9208 Its interesting that he used to work for America's Test Kitchen who is ALL about having the prestige pans, and fancy utensils and whatnot, then makes often over-complicated recipes... contrasted with Kenji who uses a normal home kitchen, comparatively simple recipes and makes food that - from my experience - is even better. there's a lesson to be learned in there someplace.
@ToastyCornFlakes
9 ай бұрын
After redoing our kitchen and installing a gas stovetop, my wife bought me a wok in November. For Christmas she bought me your wok cookbook. I don't think I've ever had this much fun cooking. All of the recipes we've tried so far have been absolutely delicious!
@wompus_king
9 ай бұрын
Same boat! So fun !!
@BigBADSTUFF69
9 ай бұрын
That cookbook is the best, an encyclopedia of asian cooking.
@annemarieanderson4824
8 ай бұрын
Kenji I admire how economical you are, using leftovers and planning meals ahead with bits and bobs. I am a housewife and the primary cook for my family, and this is just such a real way of cooking day in and day out. I feel it's a bit of a lost art these days. Or at least it isn't celebrated.
@JD-vn5vw
8 ай бұрын
I recently started making meals for my family after the birth of my child, as my partner is understandably too tired to cook these days. I've found it relatively easy to make tasy meals with the help of KZitem, but I throw away so many leftover ingredients. I hope to someday learn how to plan better and improvise. Major respect to all of those home cooks who manage to use all of their groceries every week.
@annemarieanderson4824
8 ай бұрын
I commend you for making this a goal! Being able to improvise like Kenji and like many experienced home cooks is so overlooked these days! Recipes are great and meal prepping is great but being able to throw together what you have, or substitute with confidence -those skills take time to develop. It takes plenty of trial and error, and just plain old experience. And as far as I'm aware there aren't a lot of cookbooks out there focusing on it. On the old Splendid Table radio show, the host Lynn Rosetto-Casper had a call-in segment where people would tell her 5 ingredients from their fridge and she would come up with dishes to try. It was great and gave me so much inspiration over the years. Anyway, kudos to you for recognizing a skill set you'd like to gain. Keep cooking and using up what you have on hand! May we all cook with the confidence of Kenji. I personally just tried his gas stove hack for the wok last night and was blown away - it worked!! @@JD-vn5vw
@LadyWhiteMage
8 ай бұрын
@@JD-vn5vw Good on you for learning a new skill! Leftovers can be tricky, but a great way to start is the type of thing that is base meals with infinite combinations: the fried rice here is a great example, but also other styles of stir fry, soups, omelets, pastas, etc. Things like that that you can throw in almost any combination of meat and veg an it'll be decent. Most of these are ways to get rid of veggies, which is probably most people's worst difficulty with food waste.
@BatPotatoes
9 ай бұрын
As a lifelong electric stovetop user, watching kenji cut off high heat then immediately place a serving plate on top felt like such a huge flex
@electriclilies2642
9 ай бұрын
You can also do that with induction stovetops!!
@GaussEnthusiast34
9 ай бұрын
@@electriclilies2642Do you do that? I thought the heat from the pot/pan transfers to the stovetop a fair bit, so it would still be hot...
@Kiba114
9 ай бұрын
we should move away from gas
@luke9822
9 ай бұрын
@@GaussEnthusiast34 I do that all the time. The only heat on the glass surface is from the heat from the pan conducting back on the glass. The glass is never heated from the induction, so it's much cooler than the scorching hot metal grates getting high flame heat. It's cool enough that you can actually cook through silicone pads between the glass surface and the pan, which is what I do to keep my cooktop from getting any scratches. Once I went induction, I never looked back. The only possible thing I ever thought I might be missing was wok cooking, but it seems my logic was faulty because Kenji was having to hack the gas cooktop to do what an induction does by design: just heat the part of the pan that is in contact with the cooktop.
@GaussEnthusiast34
9 ай бұрын
@@luke9822 Nice, thanks for the reply!
@ianglenn2821
9 ай бұрын
I think the flame problem is illustrated well at 4:45, because if you remove the diffuser you're more likely to blow out the flame, and you noticed it right away, but still, that's why it's dangerous.
@kuzz1191
9 ай бұрын
god this was satisfying to watch something about a master of his craft doing a simple recipe.
@koreii_
8 ай бұрын
I literally don't care what Kenji makes at this point. I just want to hear him explain things to me LOL
@kevinwhite6176
9 ай бұрын
I've found recently that the flavor secret for fried rice is just what you did at the end: salt, msg, white pepper. It sounds silly, but I started doing that with my fried rice and it was the thing I was missing all along. I thought the flavoring came from a bunch of soy sauce - no, it's that dry seasoning at the end.
@coreyw5981
9 ай бұрын
Must be in the wok hay! However i did have a very brown version at a restaurant once that i really like but have been unable to recreate with any combination of soy sauce oyster or anything else
@therealMolochko
8 ай бұрын
tried fish sauce? @@coreyw5981
@BreonNagy
9 ай бұрын
My daughter's favorite part of the fried rice is the egg so I always make a 4-egg fried rice.
@jamesp5408
9 ай бұрын
I love how your range has a "giant column of fire" setting for all that wok cooking.
@MyPOVLunch
9 ай бұрын
I can't believe I never thought of this! I'm definitely experimenting with removing the diffuser plate for my wok. You never cease to teach Kenji, thanks!
@genjii931
9 ай бұрын
The first time I saw someone do this, I went to my stove as quickly as I'm able, only to find no joy - a non-removable diffuser.
@MyPOVLunch
9 ай бұрын
Ugh, that stinks! @@genjii931
@engineerncook6138
9 ай бұрын
Diffuser is removable on my 6 year old LG stove, but this trick doesn't work on it. Gas jet is too strong and won't stay lit.
@binaryagenda
8 ай бұрын
Doesn't work with my burner - there is some kind of heat-activated safety valve on the edge of where the diffuser sits, if it doesn't stay hot enough (like if the diffuser is removed) it cuts out.
@MyPOVLunch
8 ай бұрын
That's too bad. I'm curious what peoples stove models are and whether this is only possible on older stoves.@@binaryagenda
@ryandillender6341
4 ай бұрын
As a predominately disorganized person in every way BUT the kitchen I just wanna say I really appreciate the mise en place and the stacking of the dishes as you go. That was probably more satisfying for me than the inevitably delicious meal you prepared, lol.
@bobm1394
13 күн бұрын
Yikes this guy has transformed our food experience! I now am getting wok hei poolside, making killer food and haven't even opened his book yet. I've been cooking 45 years and Kenji has given me the biggest leap up I've ever had since McDonald's in 1978.
@SoupyTurtle
9 ай бұрын
Hope you had a wonderful holidays Kenji! Love what you do! You’re awesome and thanks for leveling up our wok game!
@TheYourfaceable
9 ай бұрын
Kenji just casually having absolutely fabulous nails is fuckin great honestly lmao
@janking2762
8 ай бұрын
???
@alexk6982
9 ай бұрын
For those who have electric stoves that struggle with gettung the results you want: consider getting a butane burner. I got one from Iwatani that I use for certain dishes. (Just make sure your space is WELL VENTILATED, I stir fry with some windows open this way I don't worry about gas and cooking oil smell doesn't linger).
@perotinofhackensack2064
7 ай бұрын
On a related note, I've been daydreaming about cooking outside on a portable electric hotplate we got for trips. Like on my driveway. Bring out all the mis en place on a tray, and boom, no kitchen stove cleanup!
@flapdrol
7 ай бұрын
@@perotinofhackensack2064 Now you just gotta clean your driveway. Smart.
@johncspine2787
7 ай бұрын
WokMon makes a steel “concentrator” for your gas range that works pretty well. Taking off the round iron slab can sometimes cause the flame to suddenly go out in addition to incomplete combustion, and also with stir fry you run the danger of dropping food into the tube supplying gas to the burner..using a smaller burner can help bring the flame closer to the center too.
@polythewicked
9 ай бұрын
I took a play from your stir fried greens recipe that uses a blowtorch to char them a little and used a blow torch to char my fried rice in an attempt to mimic wok hei. Turned out pretty well!
@Erika-gm2tf
7 ай бұрын
I LOVE that you use EVERYTHING, even the chewed up dumpling innards that the kids left behind! So satisfying to find a good use for everything.
@supertak50
9 ай бұрын
My go-to fried rice comprises 3 bowls of jasmine rice, 3 eggs, and 3 scallions thinly sliced. The eggs go in first and puff up. Before they brown, the rice goes into the wok. I use the ladle to press the rice into the egg and break up the clumps. A dash of Chinese wine. around the hot sides of the wok. The scallions go in and then salt, white pepper, Chinese chicken bouillon powder (chicken-flavored MSG) and a touch of white sugar to bring it all into balance.
@constantinedinocopses6806
9 ай бұрын
Hi Kenji, I am so grateful for all your kind teaching. I made that prime rib roast like on your video for our xmas dinner (and your mashed potatoes) but did the low and slow on the green egg and then blasted it in the oven before serving--absolutely delicious! Whipping creme fraiche is such a genius idea. Also, I used my wok last night and cooked from your book, I was noticing how my flame wasn't hitting the center of the wok last night. Your trick of taking off the top is also so helpful. Cheers and Happy New Year!
@AJisdabombsauce
9 ай бұрын
the absolute goat of easy, to the point videos on very simple, yet amazingly decious cooking tutorials!
@thomaspirc65
9 ай бұрын
I had never thought about the diffuser trick before, and this is your second video I've seen that features it. I will have to see if my stove is compatible. Usually those only get removed for a deep cleaning of the stove top. Also, I love the various seasoning wells you have at the ready! Thanks for all the wisdom!
@kickartist1
9 ай бұрын
It was so fun to watch you use that wok burner trick on your stove. I saw that in an earlier video of yours but I was afraid to try it. I think I am ready to give it a shot now. I've loved watching you cook for years.
@thejamescorwin
6 күн бұрын
If anyone finds the burner won't stay lit doing this trick like mine, place a metal washer over the hole to reduce the size of the hole. Works super well.
@johnny.decimal
Ай бұрын
I have The Wok constantly there for reference and we refer to you as Lord Kenji. You do great work, and you have transformed my cooking. No kidding. We love you in this house. Thanks man. xo
@deBrawnyo
9 ай бұрын
"if you're making this just for a couple of a people it's gonna take less time" wait, what do you mean couple of people? That plate alone is one serving for me
@aristidesalt9268
9 ай бұрын
amen
@margieseeley3893
Ай бұрын
Thanks for the inspiration. I had a just a few shrimp to make dinner for two.Great video! I followed your method and it was the best I ever made.
@Dragantraces
9 ай бұрын
I've seldom had the opportunity to cook on a gas range (as opposed to a camp stove), so am very intrigued by the idea of removing the diffuser plate. Very clever! As and the way you handle the wok is incredibly elegant.
@jcarmano
8 ай бұрын
Thanks for the incredible advice and information. I bought your book and am extremely impressed with the way you break down information and sprinkle in comedic lines! The book itself feels like it will last generations just like a wok.. thanks again!
@nubwaxer1
9 ай бұрын
I've made fried rice 3 times and it's turned out just fine - day old long grain rice, parboiled frozen mixed vegetables, cooked cut up pork chop, SPAM or chicke, a liyyle soy sauce, not too much oil.
@brianmozer3112
9 ай бұрын
I always add ginger and garlic to oil before frying the rice
@cellobarney
9 ай бұрын
Ok, so I think I need to cut out 1/2 the oil. I made three batches last night (cheated with a torch for some wok hei), but as delicious as it was (used soy, fish, and oyster sauces), it left a big oily residue on everyone’s plate. Yours looks so healthy! Love the cornstarch tip!
@almostremembered
9 ай бұрын
Yep, now next time and forever more you know! Happy frying!
@Luke.Cooking
9 ай бұрын
If u find the results too oily suggest adding more eggs to absorb it.
@swollpenispok8172
9 ай бұрын
Pretty sure your burner isn't hot enough if there is an oily residue. Try let the wok pre heat a little more.
@greenfrog42
9 ай бұрын
Wok Mon is finally delivering their product. I got mine a couple months ago, and it is a game changer for wok cooking on my Wolf range. The kit included not just the flame concentrator, but also a wok ring that is designed to clip securely to the burner grate. Now my wok heats up really quickly and in the center.
@tucker2074
28 күн бұрын
Thankyou
@leileleileleile
9 ай бұрын
I’d watch you cook just about anything, Kenji. Such a delight! Also watching this video I can’t help but assume you have a powerful exhaust fan over your stove.
@David49305
9 ай бұрын
By far, my favorite cooking channel. I made your carnitas recipe and it turned out amazing! I will be making it many times again!
@gitakiss5801
9 ай бұрын
We have The Wok and I just got my husband The Food Lab. 2024 will be a year of epic meals
@justinrill2483
6 ай бұрын
i love Kenji
@Vileplumeful
9 ай бұрын
as a child I also much preferred the dumpling skins to the fillings 😂
@AlfieAlmeda
9 ай бұрын
I've been using pretty much this exact same recipe for my late night fried rice cravings for 20 years. Nice and simple
@mrentity2210
8 ай бұрын
I've always been quite keenly interested in the fact that almost no native Chinese person in China or recent Chinese immigrant in Canada that I've asked has ever known about "wok hei", and if they did, they didn't seem to care about it. I think the only person that ever knew and acknowledged it was a professional Chinese chef, and even she didn't seem to put a huge amount of emphasis on the idea. It is so very interesting that one of the features Western cooks value so highly about Chinese cooking seems to be something the Chinese people as a whole are unaware of and mostly couldn't replicate at home even if they wanted to since they mostly use tiny two-burner stoves whose main purpose is to save fuel.
@janking2762
8 ай бұрын
I’d like to hear more about this. I’ll ask my Chinese American friends🎉and recent immigrants in meantime.
@dougww1ectebow
9 ай бұрын
Something so simple that I haven't been doing right. Thanks for the tips here, can't wait to try again.
@bstrac77
9 ай бұрын
Looks great. Thanks Kenji!
@janking2762
8 ай бұрын
Get an induction range and a flat bottomed wok and go for it! But watch the cooking very carefully because it might cook much faster than with gas.
@CallMeShuri
8 ай бұрын
This method is Shuri-approved! All it took was one attempt and I had an amazing restaurant-style fried rice bursting with more flavor than my whole city could shake a stick at. Makes for a great fridge-cleaner too. And very doable using an electric wok. The curse in disguise is that I now consider my fried rice to be better than my mother's fried rice. She won't be happy to hear _that_ one. 🙃
@LanceCSTCuddy
9 ай бұрын
Costco rotisserie chicken is magical for fried rice. Cheap as could be, and easy to cut up for whatever you like.
@kodlee_indoors
9 ай бұрын
This is such a core memory unlocked thing for me. So many nights of costco rotisserie chicken fried rice growing up xD
@LanceCSTCuddy
9 ай бұрын
@@kodlee_indoors there are so many worse meals to have on repeat!
@PReissable
7 ай бұрын
I have been making Lucas Sin’s golden fried rice for years - I’ve made this twice now and it’s our current preferred method!
@dosetti
7 ай бұрын
Talking about fast food! Seems like everybody has their own way to do fried rice. No matter how one does it, it still tastes good.
@JarredBournigal
9 ай бұрын
I just got a new wok for Christmas and this is perfect timing! I made some stir fry and fried rice, but I had always seasoned with Soy Sauce. I was thinking it was too much when the stir fry I made also had a soy sauce base. I will have to try seasoning like you did! Time to get some new white pepper.
@mytubebetty
9 ай бұрын
My mom did the same with minimal seasoning... no soy or oyster sauce. She let the ingredients shine on their own too!
@KenH-dq4qg
8 ай бұрын
I LOVE YOU, KENJI! FRIED RICE IS MY FAVORITE! THANK YOU SO MUCH FOR THIS VIDEO!!!
@kyleclerc8099
9 ай бұрын
Thanks for the collab with Earlywood on the wok spatula. I got one for Christmas and it is a wonderful piece.
@-ripinpieces-8409
8 ай бұрын
While I love asian cusine and especially Fried Rice, I switched back from Wok to non stick. The amount of oil you need is just insane. I don't use that much oil in a whole month.
@katydidiy
9 ай бұрын
Hey Kenji! When I have the rice and but am a bit short on the veg, my fried rice gets a good amount of well drained sauerkraut. The tartness goes away, leaving a yummy bit of bulk. I'm also a fan of using bacon in my fried rice if I have no other leftover protein.
@oe3phen
9 ай бұрын
chopped up hot dog lol :)
@LCGarrett21
8 ай бұрын
Kimchi!
@janking2762
8 ай бұрын
Seriously fusion( Chinese and Eastern Europe) food!
@aparnaldo
21 күн бұрын
I like the one painted thumb most! Thank you for this. Gotta try it. What brand of wok is that?
@Sinsanities
9 ай бұрын
man, I'm now hungry and fried rice at 9pm sure sound good
@csimeone1802
9 ай бұрын
How many people had to rewind to make sure he turned the burner off before putting the plate on the burner? I know I did😂 whew! Continuous great content Kenji.
@JeremyGabbard
9 ай бұрын
I didn't even know it was safe to put the plate on the burner after turning it off! I winced when I saw him set that down.
@heitildeg
9 ай бұрын
Always thought soy sauce was needed in fried rice, never made it without it. Guess that's up next with some MSG I bought recently :D
@JohnKooz
8 ай бұрын
"Wok-e Smokiness" - Classic Kenji! Great cooking video, Kenji! That fried rice looks very tasty indeed!
@Mercutio01
9 ай бұрын
Just enough for one person.
@Chewie316
9 ай бұрын
Ok, I guess I’m gonna sound weird but what kind of stove do you have that allows you to take off the diffuser to get a jet like flame? If I did that to mine I’d die of gas exposure.
@sbhopper8511
8 ай бұрын
Looks fantastic.
@TheGrrf
9 ай бұрын
Definitely gonna try this!
@walterw2
9 ай бұрын
oh wow! i recently came into a cheap carbon steel wok and don't really know how to use it yet but i was eyeing the metal cover thing on my gas stove burner and thinking how if i just slid it off i'd have that single jet of flame right in the center, but i wasn't sure if that was completely insane or not; now i know!
@alexk6982
9 ай бұрын
It may or may not work depending on the stove. On the inexpensive gas stove in my old apt the flame just went out and it was just gas.
@bubrub23
9 ай бұрын
I missed him turning off the stove and was wondering why he put the plate on the giant pyro column 😂
@lumare
9 ай бұрын
I live in a place that has actually banned gas stoves in new house builds and is only allowing people to install induction cooktops in new houses being built...do you have anything on how to regulate heat in a wok on an induction top?
@TamarLitvot
9 ай бұрын
Also, while I loved cooking on a gas stove, when we downsized into a small home, we decided not to replace the old really terrible electric stove with gas because of the environmental issues. So we have an induction cooktop and I too would like to know more about using it with a wok. One thing I can warn you about -- don't put carbon steel on an induction and start with high heat. You'll warp the pan. (ask me how I know 😉). Start somewhat low, then gradually increase over a couple of minutes.
@borlumi4664
8 ай бұрын
Awesome video, as always. I will try cooking after removing my diffuser plate as soon as possible. It didn't even look all that unsafe!
@jperin001
9 ай бұрын
Great way to use up leftovers and veggies that are a couple days away from the garbage can.
@Marshmallowskies689
2 ай бұрын
Wheres the shrimp???
@One-simple-dimple
9 ай бұрын
Hi Kenji! Could you do a fish stir fry? The restaurant does such a good job, but I have a hard time at home
@TimeLapsePlants
9 ай бұрын
17 seconds on those eggs. amazing.
@Cory_
9 ай бұрын
That gigantic column of fire is terrifying, I don't have the guts to try this.
@WTFisTingispingis
8 ай бұрын
You couldnt stop me from stealing a shovelful of that.
@feiryfella
9 ай бұрын
Loving the nail varnish!
@edmundoco9237
9 ай бұрын
🤞🏽 it's not toxic polish...
@kathyhorne556
9 ай бұрын
🤐
@mesiroy1234
4 ай бұрын
The only ched i would take fried rice advice from
@Janet-q3f
9 ай бұрын
Look into an American made stove or just the cook top called the BLUE STAR. Unbelievable BTU's. I take the burner top off and my round bottom wok fits right in. Does not move. I have the high end stove. All I can say is unbelievable cooking capabilities with the BLUE STAR.
@daphneyu9004
Ай бұрын
And it’s super durable
@BabaYaga0451
9 ай бұрын
Hawaiian restaurants should watch this. Most fried rice from Hawaiian places add too much soy sauce or oyster sauce, thus making it too mushy. They tend to throw all the ingredients at once on the griddle, and it honestly tastes more like mixing all the ingredients in a bowl and microwaving it.
@leslieharris9088
8 ай бұрын
It's so interesting that MSG is making a comeback. In the 50's we always called it an MSG headache after eating in Chinese restaurants in L.A. They all seemed to stop using it at the same time. BTW Is it possible to create a Wonton soup base with easier ingredients ... Pigs trotters aren't easily available, even in L.A.
@SamSam-qm1li
9 ай бұрын
Thanks chef
@rhkean
9 ай бұрын
Amazing use of left overs!!!
@Spungizzle
9 ай бұрын
Posted 13 seconds ago?! Never been this early! :D Happy new years!
@kylesala6507
9 ай бұрын
For those of us with induction (or electric) stoves, what is the best method to try and create a stir fry? Yes an outdoor wok burner is an option, but maybe only for 6 months a year. But for some people that may not be an option at all, so what’s the next best thing?
@AlkonKomm
9 ай бұрын
im the complete opposite of kenji, I love fried rice with a ton of seasoning, particularly indonesian style, with plenty of kecap manis and sambal
@Dalamain
9 ай бұрын
Same brother .... singapore fried rice is my fav!
@Cynsham
9 ай бұрын
taste is up to the individual, whichever way you like it is the way you should eat it! 😊
@hankchinaski1962
9 ай бұрын
And a touch of chilli oil😋
@randynguyen6402
7 ай бұрын
noticed you lost quite abit of weight since some of your previous videos. Awesome progress kenji, thanks for the great content as always
@zennok
9 ай бұрын
*me watching this as I'm eating an egg fried rice filled with chinese leftovers........and bacon*
@cookiedawg6977
7 ай бұрын
Not sure if I’ve heard you talk about it before, what do you think about the US Govt moving away from gas ranges in homes?
@JKenjiLopezAlt
7 ай бұрын
Seems like a good idea.
@cookiedawg6977
7 ай бұрын
@@JKenjiLopezAlt Hey thanks for replying! Wasn’t expecting that on a month old video. Do you plan to switch to electric eventually?
@JKenjiLopezAlt
7 ай бұрын
If I redo my kitchen I’d switch to induction.
@cookiedawg6977
7 ай бұрын
@@JKenjiLopezAlt thanks for weighing in. It’s always inspiring when people are willing to make changes that benefit the world even when it means making sacrifices to things you enjoy
@graefx
9 ай бұрын
I've never heard something as unhinged as eating just the skin off dumplings. Kids are wild.
@albertcumin
9 ай бұрын
What's the oil in the pan?
@jj3665
7 ай бұрын
Anything with a high smoke point, so rapeseed (what he often uses), canola, etc.
@cydereal
9 ай бұрын
i got your wok book for christmas and am excited to cook!! happy holidays :)
@PassiveAgressive319
7 ай бұрын
Luckily watching this knowing that I have some homemade tasty FR in my fridge. I’m off to get some😅😅😅
@armadillerff
9 ай бұрын
It must have been providence I’ve been putting off making my house fried rice until tonight…
@szde
9 ай бұрын
This isn't Fried Rice! It's Fried NICE. Because it is very nice!
@bobbylove-od4dr
9 ай бұрын
in malaysia we call ...nasi goreng cina
@paulf0x
7 ай бұрын
Love your videos. What is that lighter you are using to ignite the burner? The electronic ignition on my stove died a week ago and I like how compact the one you use is.
@robertkaspert4092
9 ай бұрын
Another excellent video thank you. I like a lot of eggs in my fried rice
@XBluDiamondX
9 ай бұрын
I need to try my hand at making fried rice one of these days. I need practice doing the food tossing in the pan technique. The few times I tried it never went to plan.
@genjii931
9 ай бұрын
Plans never survive first contact with the enemy. :)
@ThoughtFission
9 ай бұрын
Any way to do this on an induction stove top? I bought a decent flat bottom wok but it truly s_cks! Please help!
@jj3665
7 ай бұрын
He talks about this in The Wok! You have to be very disciplined with your batches.
@johnsanchez9580
9 ай бұрын
man i swear i could eat that whole thing myself
@obilbok
9 ай бұрын
Hello, and thank you for your videos (and you books !) that have been so helpful over the years. You're the one who convinced me to buy and use a wok. But I have a question that still bothers me : why do everybody say that a properly seasoned wok is essentially non-stick, but always cook with so much oil ? I mean, any pan in the world is non-stick when you put your eggs in a pool of hot oil, right ? Isn't the point of non-stick pans to reduce the amount of fat necessary for cooking ? Or am I missing something ? (Btw, I do understand that the oil in the wok also serves for that unique wok taste, my question is really about the supposedly non-stick properties of the wok). Thanks again !
@conalfisher765
9 ай бұрын
If you try and cook eggs in a stainless steel pan or an aluminum pan, they'll stick no matter how much oil you put in them (unless you're literally deep-frying them). With carbon steel and cast iron, once layers of seasoning are built up it will be somewhat nonstick even without that much oil. Not as nonstick as a teflon pan, but enough to get the job done. You don't have to add as much oil as Kenji does above where he's frying most of his ingredients individually if you're cooking for just yourself; if you want to reduce the amount of oil used you can just add oil at the beginning and then throw each ingredient in once the others are done, without needing to remove any. But when doing a lot of food like he's doing here (multiple servings), you can't really get each ingredient cooked "properly" with that method on a home stove, you'll crowd the wok and it'll all cook relatively slowly. So each ingredient needs to be par-cooked individually and combined at the end. If you're wondering why people don't just use teflon woks for their stir frying, the main issues are that teflon will break down at high temperatures, losing its nonstick properties along with being potentially carcinogenic (the released airborne chemicals will also kill any pet birds you happen to own), and that most teflon cookware is aluminium based, and it won't be able to stay as hot as heavier materials like cast iron and carbon steel. You can make fried rice in a teflon pan, you just won't be able to get it hot enough to achieve that "smokey" wok flavour. You'll essentially have to sauté everything, which is certainly a valid way of making food, it's just limiting.
@JKenjiLopezAlt
9 ай бұрын
Anybody who says a carbon steel pan and especially a wok is “nonstick” is either lying or doesn’t know what nonstick actually means. What is true is that if you properly preheat your wok and use the right amount of oil, nothing should stick to it.
@00trustno1
9 ай бұрын
@@conalfisher765 You absolutely can and I do cook eggs in a stainless steel pan without them sticking. You just have to let the pan heat enough (if when you drop a drop of water on the pan it starts dancing and hovering instead of splashing is a good indicator) before adding a bit of oil, let the oil heat for a few seconds and then drop your eggs in there. Tbh it's actually the exact same technique as cooking with cast iron or carbon steel...
@conalfisher765
9 ай бұрын
@@00trustno1 Yes you're completely right, I didn't make my point clearly, my mistake. What I meant is that for something like a stir fry where it's being done at max heat, things will stick and burn, so for a wok it really isn't an ideal material. Eggs were a bad example since you can obviously just do them at a moderate heat with oil and good technique. That being said, stainless steel is definitely "stickier" than carbon steel or cast iron at an equivalent temperature, but yeah, they're definitely usable if you know your cookware. And as @JKenjiLopezAlt says (that I failed to mention), preheating your wok is an incredibly important factor when preventing sticking.
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