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Quick takeaways
- Wok-hay is created through intense heat, quickly evaporating moisture and caramelizing fat, resulting in a unique charred flavor.
- Achieving Wok-hay requires high heat, skilled technique, and proper equipment like a carbon steel or cast iron wok.
Deep dives
What is Wok-hay and how is it created?
Wok-hay is created when food is cooked under intense heat, causing moisture to evaporate quickly and fat to caramelize, resulting in a unique charred crust and flavor. This process, known as the Maillard reaction, occurs when high heat transforms carbohydrates and proteins, creating new flavors and aromas. Achieving Wok-hay requires high heat and skilled technique that Cantonese chefs spend years mastering.
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