Short Wave Wok This Way: A Science Cooking Show
Jun 13, 2022
J. Kenji López-Alt, a chef and cookbook author known for his science-based approach to cooking, dives into the wonders of the wok. He shares insights on how to choose and season this versatile pan, highlighting its unique shape for high-heat cooking. Kenji explains the various temperature zones within the wok that enhance flavor and efficiency, and he discusses his techniques for mastering recipes like Mapo Tofu. Tune in for a blend of culinary science and personal anecdotes that make cooking both enjoyable and educational!
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Wok Shape
- A wok's shape maximizes surface area, promoting quick evaporation.
- This creates dry heat, essential for stir-frying and concentrating flavors.
Wok Heat Zones
- Woks have varying temperature zones due to their shape.
- This allows cooks to keep different ingredients at ideal temperatures simultaneously.
Carbon Steel Woks
- Carbon steel woks have high heat capacity, storing and releasing heat efficiently.
- This allows for quick temperature adjustments needed in various cooking styles.
