What is Reddit's opinion of The Wok: Recipes and Techniques?

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Can you tell the difference between the taste of Rice Bran and Vegetable (Rapeseed) Oil?

I've been following a fantastic Wok cookbook a couple of times a week and I've learnt so much from it, one of the major things I haven't tried yet is he says to cook stir fries with Rice Bran or Peanut oil but they're really expensive, like 5x the price of bog standard veg oil at my local supermarket.

If you haven't done tomato & eggs yet, I'd heartily recommend giving that one a try. Stupidly easy to make, but very tasty.
In general, this book is a good resource for both technique and recipes, well worth picking up:
https://www.amazon.com/Wok-Techniques-J-Kenji-López-Alt/dp/0393541215

I think the ethos of the sub recommends that you buy the book. The Wok.

It's obviously pretty specific in its scope, and I don't think I'd call it "professional leaning", but I think it could scale well as it covers techniques in detail, but The Wok by Kenji. Pretty recent book, too.

Maybe get her a book focused on a technique or cuisine she is interested in. For example Kenji Lopez has a new book coming out in early March called "The Wok: Recipes and Techniques" that would be a great gift for a cook: https://www.amazon.com/dp/0393541215/

https://www.amazon.com/Wok-Techniques-J-Kenji-L%C3%B3pez-Alt/dp/0393541215/ref=sr_1_4?crid=BJ2R027AM9ZB&dchild=1&keywords=the+wok%3A+recipes&qid=1635528731&qsid=137-7057026-7533244&sprefix=the+wok+recipes%2Caps%2C108&sr=8-4...

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Amazon has J. Kenji López-Alt: The Wok Recipes and Techniques (Hardcover) for $29.56 - $5.91 coupon on product page = $23.65. Shipping is free.

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Deal link: Amazon

Coupon code: 03935412

Amazon has J. Kenji López-Alt: The Wok Recipes and Techniques (Hardcover) for $29.56 - $5.91 coupon on product page = $23.65. Shipping is free.

Amazon has J. Kenji López-Alt: The Food Lab: Better Home Cooking Through Science (Hardcover) for $27.99 - $5.60 coupon on product page = $22.39. Shipping is free.

Note: Must be logged in to clip coupons; coupons are typically limited to one per account.

Category-wise subreddits:

Discord Server: Instant deal notifications on our Discord Server!

“Wok” by Kenji Lopez Alt is very good and has lots of info and recipes Amazon Book Link

The book "The Wok" by Kenji Lopez-Alt is great for learning some recipes, ingredients to keep on hand, and some wok/frying pan technique. It's a big book, and it's an incredible resource. I checked it out from the library and loved it so much that I bought a copy.

The Kung Pao Chicken recipe at the beginning of the book was a game changer for me.

https://www.amazon.com/Wok-Techniques-J-Kenji-L%C3%B3pez-Alt/dp/0393541215

www.thewoksoflife.com

Chinese Cooking Demystified (YouTube)

The Wok: Recipes and Techniques by J. Kenji López-Alt (Amazon)

The Wok: Recipes and Techniques https://www.amazon.com/dp/0393541215/ref=cm_sw_r_awdo_YB65ZKVTXCFBKNGFG1NT

https://icook.tw/recipes/220725

The recipe is in Chinese, but there are many pictures for reference.

It's probably hard to replicate the dish at home because stove at home is often not hot enough to create 'wok-hei' or the 'charred' effect.

https://edition.cnn.com/travel/article/wok-hei-perfect-fried-rice-hong-kong/index.html

Growing up with Chinese food because of my heritage, I would say the most essential element of Chinese is not the sauce, but the delicate control of heat in cooking, whether is steaming or stir-frying. A slight change in the temperature and cooking time could change a dish tremendously, even with the same ingredients.

https://www.amazon.com/Wok-Techniques-J-Kenji-L%C3%B3pez-Alt/dp/0393541215

I haven't read the book mentioned above, so I can't review it. However, many readers said the book talked about ways to recreate 'wok-hei' at home.

"The Wok"

Amazon link: https://www.amazon.com/Wok-Techniques-J-Kenji-L%C3%B3pez-Alt/dp/0393541215

Yeah sure, I can provide proof and sources. But firstly, I'll recant my "are you on crack" statement, I apologize. I responded harshly and misconstrued your comment. But, I'm not really interested in getting into a verbal altercation on r/chinesecooking, but a rousing discussion on wok cooking does sound interesting. After all, I am sure you can cook stir-fry with a flat bottomed wok on an induction burner, but will it be as good as an open flame counterpart? I don't think so.

First off, and most importantly, cooking with a wok requires near constant movement of the ingredients within. This can reasonably be achieved with a wok stirrer, however, it is far more effective, efficient, and frankly fun to flip ingredients in the wok with the traditional wrist flipping method. Here is a youtube clip that as you can see highlights the movement requirements of cooking in a wok (source). Induction stovetops cease to impart heat without direct and sustained contact with the wok and so with the use of an induction stovetop, moving the wok out of contact with the induction surface will immediately decrease heat transfer. Over the course of a cook, the induction stovetop will not impart the heat necessary for a truly good stir-fry.

My second point has to do with Wok Hei. The Michelin website explains it simplistically, but you can see it in action in the video I linked above. You'll notice when the street food vendor makes the dishes, he throws the food in the wok in such a way that the fire and the food come into close contact (touching actually). Sometimes, like in the picture on the Michelin website, vaporized oil from the wok will ignite momentarily causing caramelization of sugars and Maillard reactions on the food to an even greater degree than the guy in the video. (As a sidebar, this momentary fireball has a similar effect to the Flambe technique in deserts and such). Admittedly, this can be difficult (not impossible though) to achieve with the Iwatani burner I linked. The Wok Hei is a flavor all its own and many Chinese folks judge the quality of a stir fry by the presence or absence of this unique flavor.

We could also get into a discussion on the heat responsiveness of an induction burner which is far slower to a direct natural gas flame. Having a responsive heat source can be a lifesaver when initially learning to use a wok.

Kenji Lopez-Alt wrote an awesome book on wok cooking that is a steal at $30 and will teach you pretty much anything and everything you need to know.

Again sorry for the salt. I just like cooking.

Not out yet, but you may just want to preorder Kenji’s wok book

You won't be able to get this one for Valentine's Day, but Kenji Lopez-Alt is releasing a new book soon and it's all about cooking with a wok. He is an insanely good cookbook author/chef. Stash this one away as a future gift idea!

https://www.amazon.com/Wok-Techniques-J-Kenji-L%C3%B3pez-Alt/dp/0393541215

Comentario inútil porque todavía no salió, pero conociendo a Kenji seguro la rompe: The Wok: Recipes and Techniques