The wok should always be heated until it just begins to smoke before adding cold oil. De chinezen noemen dit ook wel Wok-Hei (Wok-Hay), wat vrij vertaald de ‘Adem van de Wok’ betekent. Wok / kuo / 鑊 (China), wadjan / wadjang / wajan / penggorengan (Indonesië), Chūkanabe / 中華鍋 (Japan). That elusive, smoky je ne sais quoi emanating from a steaming pile of dry-fried long beans is something many cooks aspire to achieve, but sadly never do. Wat is het? People love to geek out over wok hei. Aluminum will melt at high temperatures, and only iron and steel are suitable for very high heat cooking. Wok is het Kantonese woord voor “kookpot”, 2000 jaar geleden ontworpen om zo snel mogelijk eten te bereiden omdat vuur/brandstof schaars was. The commercial Chinese stoves have a mind-blowing amount of heat coming out of them," explains … So heat source, wok construction (thermal conductance) and choice of cooking oil should be prime considerations in achieving wok hei. "Wok hei and the Maillard reaction require high heat. Practically speaking, most home stoves do not have sufficient BTU output to achieve Wok Hei. If anyone is an authority on wok hei, it’s Yip. Wok hei can only be achieved under conditions of intense heat, at levels that are difficult to achieve without a commercial cooking range. Wok hei is purely about high temperatures and the spatial eveness of the temperature, helped by the shape of the wok, so that all the food is cooked evenly at the same time. ONDERHOUD VAN DE WOK Een goed ingebrande én onderhouden wok zal je leven lang mee gaan. In Chinese, it translates to "wok energy" or, more metaphorically and commonly, "breath of the wok." Wok hei is related to the PowerFlamer’s flame (the temperature), the oil, and the metal (iron or steel or aluminum) of the wok itself. Wok Hei is the "essense" imparted by the wok when stir-frying over very high heat. Never heat up the oil together with the wok or the food will stick and begin to char. Elke keer als je de wok gebruikt, zal de wok zwarter worden en daarmee een betere anti-aanbaklaag krijgen én bovendien een lekkerder aroma krijgen. For those who grew up in a Cantonese family, it is almost impossible to go to a Chinese restaurant without hearing someone – usually older – comment on “gau wok hei” (quite wok hei) or “ng gau wok hei” ( not enough wok hei) when establishing a benchmark on the authenticity of a Chinese restaurant. The characteristic flavor is due to the the Maillard reactions and the charring of the ingredients.