In these challenging times, the need for reliable local reporting has never been greater. Put a value on the impact of our year-round coverage. Help us continue to highlight LA stories, hold the powerful accountable, and amplify community voices. Your support keeps our reporting free for all to use. Stand with us today.If you're enjoying this article, you'll love our daily morning newsletter, How To LA.
In the face of this gastronomic debate, many chefs are asking what an all-electric future will mean for cherished culinary traditions like wok cooking. But the main flavor component flavor of wok hei, López-Alt says, comes from the igniting of aerosolized oil with fire. As chefs toss food up into the flames of a gas stove, tiny droplets of fat suspended in the air catch on fire, dripping back down into the wok to impart a subtle smokiness. “You can’t get that without an actual fire,” he said.
Jon Kung, a Detroit-based chef and TikTok personality who advocates for induction cooking, says that induction stoves designed specifically for woks can help with this issue. Like Yan, he defines wok hei as a “mix of char and caramelization” as a result of the Maillard reaction, requiring high heat rather than flames.
As of now, I can safely say that my induction-versus-flame-fueled wok hei taste test remains inconclusive. And sadly, I don’t have many nearby options to gather more data. Although Yan reported that some hotels in China like the Hilton and Marriott already exclusively use induction woks, commercial induction kitchens are rare in the United States.of restaurants in the U.S. still use gas.
日本 最新ニュース, 日本 見出し
Similar News:他のニュース ソースから収集した、これに似たニュース記事を読むこともできます。
ソース: cleantechnica - 🏆 565. / 51 続きを読む »
ソース: CARmagazine - 🏆 382. / 55 続きを読む »
ソース: cleantechnica - 🏆 565. / 51 続きを読む »