The Recipe with Kenji and Deb
The Science of Stir-Fry with J. Kenji López-Alt [Milk Street Radio]
Dec 30, 2024
J. Kenji López-Alt, a culinary expert and author known for his work at Serious Eats, dives into the world of stir-frying. He shares the fascinating history and evolution of woks, alongside practical tips to achieve restaurant-quality stir-fries at home. Discover the concept of 'wok hey' and why motion is key for flavor enhancement. Kenji also explores unconventional wok techniques, like toasting salt for added smokiness, while advocating for the fusion of science and joy in cooking.
22:48
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Quick takeaways
- The wok's evolution from drying grains to modern carbon steel cooking reflects its significant role in Asian culinary practices.
- Mastering the art of stir frying involves specific techniques, like tossing and maintaining movement, to achieve restaurant-quality results at home.
Deep dives
The Versatility of the Wok
The wok has a rich history, initially serving as a vessel for drying grains rather than cooking. Over time, with advancements in materials like cast iron and carbon steel, its versatility increased dramatically, enabling various cooking techniques such as frying and steaming. The podcast emphasizes that modern woks are predominantly made from carbon steel, which allows for effective stir frying due to its lighter weight and non-brittle nature. Understanding the evolution of the wok highlights its crucial role in Asian cooking traditions and its adaptability in contemporary kitchens.
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