Just to clarify, the woks to be seasoned would be made of carbon steel or cast iron right? I figure something advertised as "nonstick" or stainless steel can't/shouldn't be seasoned.
They misunderstood what "breath of wok" means. It refers to the combustion of oil with flame, creating a smoky flavor. They don't demonstrate that at all in this video.
I like Chris but a lot of these recipes on milk street are obscure and are hard to make due to foreign ingredients. That’s a 180 from where he came from where the recipes were easy and plausible
You guys should have more views this is great stuff!
Finally, I learned how to season a wok. Thank you, Christopher.
Love the stir fry recipes. Thank you.
All looks fantastic!
Just to clarify, the woks to be seasoned would be made of carbon steel or cast iron right? I figure something advertised as "nonstick" or stainless steel can't/shouldn't be seasoned.
Came here to ask the same question
Nice dishes...thank you 🤗👍
What is a good "neutral oil"? I wish they had specified which one.
What kind of wok do you use? I've not seen one like yours before.
They misunderstood what "breath of wok" means. It refers to the combustion of oil with flame, creating a smoky flavor. They don't demonstrate that at all in this video.
MATTHEW CARD IS BACK
I've thrown out three Woks!! I can't season them, everything sticks or burns. Tried Teflon, carbon steel, cheap, expensive. I'm done with them!
Followed shaken beef recipe exactly; inedible b/c too salty.
I like Chris but a lot of these recipes on milk street are obscure and are hard to make due to foreign ingredients. That’s a 180 from where he came from where the recipes were easy and plausible
What's hard to find here?
for stir fry the meat is to thick.
Why did they start making the women wear clown makeup?