Watch that new Hunger movie to realise the greatest heat comes from the head chef. A kitchen is not a democracy but a dictatorship. Ending in if you can't handle the flame then you have only proved you belong in your back street noodle shop!
Yes this is what a typical Chinese food factory looks like. I got a cousin working in one of those and he said his max was 331 fried rice/noodles in one day. They all got very good grips and although look like a semi fat guy with lazy fat bellies, they can stand there like that for more than a soldier could. It’s weird. But especially in mainland China some of the kitchen bosses would sit there monitoring them or thru a camera. Probably allowing about 5 cigarette breaks but I would be tired
Oh, absolutely massive amounts of waste, yes. Only a tiny proportion of that heat is getting into the food. That said, achieving the same effect with electricity (either direct heat or induction) would still take a lot of power delivery, and that room has 10 stations. That may or may not be difficult to achieve, I don't know.
There are induction wok stations. They aren't cheap, but neither are these. They are, however, wildly fast. Not just more efficient, but will get hotter faster than these. But, of course, you have to learn how to use them, just like these, but those cooks would complain for a few weeks while they learned. Also, oil and gas companies try VERY hard to prevent them with a shit ton of propaganda against induction.
exactly. the customers are waiting! and as much as you can try to plead with them "but we saved ten kilowatt hours" if the food doesnt taste good, theyre going somewhere else
To clarify, Asian restaurants like it. It's a specialised skill, dangerous to learn and an expensive kitchen tool. US and EU restaurants prefer a flattop hob or salamander grill from what I can tell.
far fewer dishes in wester cuisine involve tossing a whole lot of ingredients while getting them as hot as possible without burning them. far more filets and sauces.
Actual commercial kitchen supply places. Even a western style range in commercial grade puts out a hell of a lot more heat than a consumer stove. And if you got "new car" levels of money, Vulcan, Wolf or Garland will make a stove with any combination of wok hearths, western fire rings, griddle plates and broilers you want.
Ah, my dear friend: the wok is still valuable without the jet engine. The wok is multi functional: you have even heat at the bottom that fades upwards on a hob. It fries food wonderfully. It's great at steaming things with a couple pairs of chopsticks placed in it and covered. The jet engine makes things nice and even, but the wok alone is still a strong, well rounded tool. Despite not cooking on an engine, I still use a wok all the time for good Asian food on a gas hob
Remember: stir fry is quick. If it takes longer than 10 minutes to cook your dish in the wok, your ingredients will start to get soggy. Fast flash cooking is what it's intended for. I cook pad Thai all the time and it takes about 7 minutes from the first splash of oil in the pan to pour out.
I will take this opportunity to plug Taiwan night markets. Taipei city especially. My personal opinion, and admittedly, I am biased… is that it’s the best food in Asia, does Chinese food better than mainland China, and the night markets are second to none. Happy to help with any questions/ recommendations, etc.
Very nice, I love Tainan. It’s subjective, I lived there for 12 years and been all over the island, but very partial to the northern styles for most things. But it was where I first lived so I’m sure that set the baseline for me. We go back every year, will be going back in Feb. Hope you have a great time!
There is a night market here in Canada, near Vancouver, where you can find a LOT of amazing Asian foods. I have gorged myself there a few times in the past. A true night market in Taiwan would be mind boggling!
NoIWillNotFixYourComputerWhenIComeOverForDinner
She told me to wok this way…
eco79
Is this the wok culture?
MotorcycleMoses
Now that is the definition of line cook
heller8790
Oh yes the fried green plantain. These cooks are not to be messed around with.
walaishy
Looks like Christmas in a Jewish neighborhood.
cardinal29
I've got reservations for Hibachi tomorrow!
snrsquishy101
Just put it in the syringe already doc I'm tired of waiting
guardian19d
The guy closest to us seems to be winning.
ChickenVegetas
God, I'm such a slut for noodles
graehall
Same, especially hokkien, they speak to my fucking soul
Come2Japan
silviotheegreat
A true master
Columbus43219
You know that trope where people get sent to their own private hell? This is mine.
Notthewatdabney
Like a machine.
Rretap
Add copious amounts of oil, salt and MSG and you've created your local Chinese restaurants big seller's.
TeeweeAndSmashboy
Looks more like chao mifen, or hefen.
realtuffschist
This is making me sweat just watching it.
yellwfever
LankyBootyGriswald
ImTheOhMyGuy
This must be in China since none of the cooks are Mexican
sadurdaynight
so he pours hot oil on the ... bean sprouts to warm them but not over-cook them? that's interesting
kickmyballsrealhard
It’s gotta be so hot in there
FuzzyX
Watch that new Hunger movie to realise the greatest heat comes from the head chef. A kitchen is not a democracy but a dictatorship. Ending in if you can't handle the flame then you have only proved you belong in your back street noodle shop!
TheLastBootyBender
Looking at the steam, seems like they've got a good hood system pulling all the heat up and away from them
drafterinchief3
Soul crushing work, but now I’m hungry.
FentuckyCriedKhicken
Yes this is what a typical Chinese food factory looks like. I got a cousin working in one of those and he said his max was 331 fried rice/noodles in one day. They all got very good grips and although look like a semi fat guy with lazy fat bellies, they can stand there like that for more than a soldier could. It’s weird. But especially in mainland China some of the kitchen bosses would sit there monitoring them or thru a camera. Probably allowing about 5 cigarette breaks but I would be tired
AHopelesslyRomanticBOOB
So much oil tho
erikleorga
I'm suddenly hungry, despite having just eaten.
barbarian818
Man those wok hearths must make the kitchen a small glimpse into hell from the heat.
TaintedGENE
PourMeAPuppersPlease
Awesome food, but spelt 'chow mein'
ryansmVillain
In my mouth, after blowing on it
TheFlyingB
Wok the heck is going on here
SonneilIon
snrsquishy101
Can you smell what the wok is cooking
Leninghola
Are you talking to me?
Canigetbannedagain2
(I am Cornholio)
vakler
No way punk
UncleVenoM
Walk on home boy
mikeatike
chackstar
https://www.reddit.com/r/80s/comments/15y5arq/wok_with_yan_did_this_tv_show_reach_you_back_in/?utm_source=share&utm_medium=mweb3x&utm_name=mweb3xcss&utm_term=1&utm_content=share_button
DanimalRC
Yan Can Cook!
DontcallmeLen
Where do you buy those jet engine hobs? 🔥🔥
AllTheGoodOnesWereGone
These look like they're in the 75 KW plus range.
YouMayFindThisMildlyInteresting
They're foot-pedal controlled too, watch his leg.
ILike2TouchButts
I've never seen a foot pedalled one. I've seen the knee levered ones tho.
koops
Step 1. Visit old Soviet Air Force base.
Infinias
Step 2. Go back again and lock for an old rocket, so you can get your noodles back from the moon.
Infinias
*look ... For real. This stupid a.i. enhanced bs keyboard knows everything better
AtlasFoodDeliverySystem
I bought mine from a website in Thailand, if youre interested pm me and ill look for it
AtlasFoodDeliverySystem
/a/bZChQHa
buttcreambandit
My dad and I made something similar to this to brew beer on. It was more jet engine like though
MediocreExtremist
Indeed. I also want one. On the other hand I wonder how energy efficient cooking this way is. Feels like a large energy waste ??
Corrodias
Oh, absolutely massive amounts of waste, yes. Only a tiny proportion of that heat is getting into the food. That said, achieving the same effect with electricity (either direct heat or induction) would still take a lot of power delivery, and that room has 10 stations. That may or may not be difficult to achieve, I don't know.
barbarian818
it's not about energy efficiency, but speed and achieving the desired culinary results.
Strategicgnomer
There are induction wok stations. They aren't cheap, but neither are these. They are, however, wildly fast. Not just more efficient, but will get hotter faster than these. But, of course, you have to learn how to use them, just like these, but those cooks would complain for a few weeks while they learned. Also, oil and gas companies try VERY hard to prevent them with a shit ton of propaganda against induction.
pennyeater
exactly. the customers are waiting! and as much as you can try to plead with them "but we saved ten kilowatt hours" if the food doesnt taste good, theyre going somewhere else
mrose50
Yeah but it's super quick which is why restaurant's often like it.
mrose50
To clarify, Asian restaurants like it. It's a specialised skill, dangerous to learn and an expensive kitchen tool. US and EU restaurants prefer a flattop hob or salamander grill from what I can tell.
pennyeater
far fewer dishes in wester cuisine involve tossing a whole lot of ingredients while getting them as hot as possible without burning them. far more filets and sauces.
barbarian818
Actual commercial kitchen supply places. Even a western style range in commercial grade puts out a hell of a lot more heat than a consumer stove. And if you got "new car" levels of money, Vulcan, Wolf or Garland will make a stove with any combination of wok hearths, western fire rings, griddle plates and broilers you want.
Malcondrion
I told my wife when I’ll never get a corvette for a mid-life crisis but when we remodeled I did get a Wolf range to support my cooking addiction.
samwyze
So you lied to her. At least your Wolf won't rot away in the garage.
BurnieCinders
It's a wok burner, the plug into BBQ gas bottles. You can get domestic ones. Use them outside, it's smoky.
namuami
That is not very good wok flipping...
ME2BNS12
I've seen them for outdoor turkey cooking as well. I have one that I adapted for getting my brewing keg ready for making wort
Jexban
There are induction woks.
idontlikepickingusername
Hai yeah
81licks
Truly, I don’t know why I even try to stir fry anything. I have a great wok, but without a jet engine it’s worthless.
PandAnomoly
Ah, my dear friend: the wok is still valuable without the jet engine. The wok is multi functional: you have even heat at the bottom that fades upwards on a hob. It fries food wonderfully. It's great at steaming things with a couple pairs of chopsticks placed in it and covered. The jet engine makes things nice and even, but the wok alone is still a strong, well rounded tool. Despite not cooking on an engine, I still use a wok all the time for good Asian food on a gas hob
81licks
Thank you for the support and kindness, it’s greatly appreciated. I shall indeed continue to wok forward and fry, fry again.
PandAnomoly
Remember: stir fry is quick. If it takes longer than 10 minutes to cook your dish in the wok, your ingredients will start to get soggy. Fast flash cooking is what it's intended for. I cook pad Thai all the time and it takes about 7 minutes from the first splash of oil in the pan to pour out.
Travelcedric
I need to go on a year long eating tour of Asia, just to go to all of these wonderful looking restaurants and try all of the amazing foods.
katemads
I’ll go with!
crapolacoaster
By the second week it will be just different variations of eggs. rice and noodles.
sangman
Bet, after a couple weeks in Southeast Asia my European ass was just craving a regular ol' potato
Streiquer
I will take this opportunity to plug Taiwan night markets. Taipei city especially. My personal opinion, and admittedly, I am biased… is that it’s the best food in Asia, does Chinese food better than mainland China, and the night markets are second to none. Happy to help with any questions/ recommendations, etc.
KingSwing
Just went earlier this year with my wife and her family. Fat boy heaven.
MangoisaFatPootinsBiiitch
I just arrived last night to Tainan, some say even better than Taipei
Streiquer
Very nice, I love Tainan. It’s subjective, I lived there for 12 years and been all over the island, but very partial to the northern styles for most things. But it was where I first lived so I’m sure that set the baseline for me. We go back every year, will be going back in Feb. Hope you have a great time!
Travelcedric
There is a night market here in Canada, near Vancouver, where you can find a LOT of amazing Asian foods. I have gorged myself there a few times in the past. A true night market in Taiwan would be mind boggling!