Food and Cooking

6420 readers

4 users here now

All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.

Subcommunity of Humanities.

This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.

founded 1 year ago

MODERATORS

[email protected]

Can electric woks produce great stir-fry? (grist.org)

submitted 4 months ago by [email protected] to c/[email protected]

19 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 2 points 4 months ago* (last edited 4 months ago)

The article specifically did ask two other people, who gave more equivocal answers, saying that the flame is part of the answer but that most of it comes from just the high temperature.

Either way, on this particular question, you can visually see the flame ignite the aerosolized droplets. Note that it's not unique to Chinese or wok cooking, as you can see a similar phenomenon with French chefs sauteing mushrooms in butter, where the flame can flare up at the edge of the pan. The taste comes specifically from that flame above the food, not below the pan.