The Recipe with Kenji and Deb The Science of Stir-Fry with J. Kenji López-Alt [Milk Street Radio]
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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.
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Wok Versatility in Taipei
- Christopher Kimball recalls observing a chef in Taipei skillfully using a wok for multiple cooking methods.
- This sparked his fascination with the wok's versatility as the ultimate cooking vessel.
Wok's Initial Purpose
- Originally, woks were not for cooking, but for drying grains, made of stone or clay.
- Metal woks enabled searing and frying, with modern carbon steel woks being lighter and more versatile.
Home Wok Cooking
- Many home cooks worldwide use woks without high-BTU burners like restaurants.
- Restaurant-style wok cooking, like Cantonese dishes, differs from home cooking.
