3 ms·

Happy to read this, I’ve been considering this exact arrangement lately. A bunch of things I’ve read say you need 15,000 if you want to get that carmilization o

Happy to read this, I’ve been considering this exact arrangement lately. A bunch of things I’ve read say you need 15,000 if you want to get that carmilization on your stir fry’s. I’m also very inspired by this video [1] which shows what appears to be a jet engine under a wok used by a master chef. [1] https://youtu.be/Zj8D5Z5S1D8 https://youtu.be/Zj8D5Z5S1D8

twawaaay 4y ago
You can get more powerful burner but you can also reduce your portions. I have a carbon steel wok on a typical (here) gas burner (~7k BTU). I can make single portion on it. It requires moving the food around the wok surface constantly to parts that had some time to get hot. Forget about throwing more than one portion into it, it will just start to boil. So the only time I get to use it is when my family is away or when I want to make something for myself at an odd hour but pretty much useless for a meal for my family.
graycat 4y ago
Yes, amazing. The restaurant looks REALLY nice. Singapore is starting to look really nice -- maybe I should visit? Sure, the chef is amazing. I'm surprised his wok does not have a long handle. So, he uses a towel as a pot holder when he holds the small handle on his wok. No joke he has a lot of heat. At one point he even has some of the oil in his wok flaming a little! He seems to have his wok heat source going 100% all the time. So, to pay for the fuel he cooks really fast, lots of dishes per hour, and has a cheap fuel source? Also, he needs to have some good exhaust air flow for his kitchen or soon will also cook everyone in the kitchen and restaurant! For his heat source, looks like he has repurposed an old GE J79 jet engine, e.g., as used in https://en.wikipedia.org/wiki/Convair_B-58_Hustler https://en.wikipedia.org/wiki/Convair_B-58_Hustler

3 ms·

Happy to read this, I’ve been considering this exact arrangement lately. A bunch of things I’ve read say you need 15,000 if you want to get that carmilization o

by flycaliguy 4y ago

twawaaay 4y ago
You can get more powerful burner but you can also reduce your portions. I have a carbon steel wok on a typical (here) gas burner (~7k BTU). I can make single portion on it. It requires moving the food around the wok surface constantly to parts that had some time to get hot. Forget about throwing more than one portion into it, it will just start to boil. So the only time I get to use it is when my family is away or when I want to make something for myself at an odd hour but pretty much useless for a meal for my family.
graycat 4y ago
Yes, amazing. The restaurant looks REALLY nice. Singapore is starting to look really nice -- maybe I should visit? Sure, the chef is amazing. I'm surprised his wok does not have a long handle. So, he uses a towel as a pot holder when he holds the small handle on his wok. No joke he has a lot of heat. At one point he even has some of the oil in his wok flaming a little! He seems to have his wok heat source going 100% all the time. So, to pay for the fuel he cooks really fast, lots of dishes per hour, and has a cheap fuel source? Also, he needs to have some good exhaust air flow for his kitchen or soon will also cook everyone in the kitchen and restaurant! For his heat source, looks like he has repurposed an old GE J79 jet engine, e.g., as used in https://en.wikipedia.org/wiki/Convair_B-58_Hustler https://en.wikipedia.org/wiki/Convair_B-58_Hustler