I gotta say as someone who is still admittedly skeptical about induction cooking I really love these consistent videos about the topic from someone who isn’t exactly trying to sell me on it but simply impart some clarity because it comes off as infinitely more genuine which we all know you are ❤
A typical home gas stove wouldn't get hot enough anyway. That's why restaurant stirfry is almost always better. Kenji, iirc, has mentioned a hack where you use a home torch to get some wok hei. Unless you've got a special gas stove with a wok burner, back off of electric. I really want one of those induction wok burners, but I'm hoping to move soon, and if I have to pack an extra box, I'm going to throw myself out of a window
To anyone who says induction can't get hot enough to cook with a wok, when I was first seasoning a wok on a 2Kw portable induction hob I turned up the power to around 75% and turned around to get something and when I turned around again the base of the wok was glowing red. I now have a dedicated induction wok burner winging it's way from China because you can't find anything similar to the Nuwave that you're using in the UK.
If all else fails in your all electric kitchen, give into peer pressure and buy a camping stove. #SocialMediaMadeMeDoIt The Korean ones come in black, metallic beige and rose gold, for the love of God! When you just want that flash of a flame… just do it. Then put it away, and return to business as usual. Recycle the canisters. Namaste!
I always had a large Cantonese steel wok. I could see going back to it, if I had the round induction rig. Bravo for taking on the BTU dudebros on this and bravo for pointing out that you can't actually stirfry that much volume in a wok. I never made anything edible until I learned to cook everything in batches and recombine at the end.
I just got that wok burner and I'm in love. I haven't had that puffed rice texture in my homemade fried rice for awhile due to fun stoves, and since the rice had actually opened I could use less soy instead of forcing it which helps with my costs (cries in inflation) and health.
Tea seed oil?! Intriguing. Would love if you have info on these different kinds of oil and what the difference between them are. I don't know if I can tell the difference between them all the time. Kitchen looks fab, btw. Can't wait to be exposed to more recipes, especially to see how you use all your spices!
Made some fried rice while watching your video but the only twist is that I like having fermented bean curd on the side to give it that extra funky umami salty zing with the hot fried rice. Love your video shorts but these longer videos are great!
Hi Jon, im not super familiar with the flavor profile of this dish in particular, but I know a staple for the fried rice I eat is the "wok hei" flavor you get from a gas flame licking into the wok while cooking. You didn't mention it in your video, but a great way to replicate that flavor on induction/electric ranges is to use a butane torch over the food while stir-frying. Kenji Lopez Alt has a couple videos using it as an example and explaining the science. Thanks for the great recipe!
Hi Jon, how long have you used the nuwave wok, I have seen some bad reviews. Also, I have an electric flat top stove, what wok would you recommend for it? with Gratitude Tom Reply
As someone who is afraid of using metal on glass stovetops this makes so much sense! I like the idea of a wok burner though 🤭 I wonder how this would work for glass pots/pans? this dish came out so good
Man induction seems so great. It's just so expensive to get a full induction hob that will heat up your entire pan/skillet 😭the Duxtop 1800w Portable induction one I got for a little over $130 looks great and has many great features like a touch screen, but the circle on the cooking surface is misleading. The actual heating ring is only 6 inches and it seems to be the case for most portable induction cooktop aside from the $2,000 Breville. This is very apparent when I try to make crepes or brussel sprouts outside on my cast iron skillet and only the middle browns beautifully. Even then the induction version of a full size hob is usually hundreds of dollars (and sometimes thousands for the higher end version) more expensive than the gas or electric glass tops. I really hope induction takes off quicker so we can get more affordable induction cooktops that have larger cooking surfaces and better components (pulse width modulation or circuits that are more durable and programmed better).
About oh yeah cuz if you didn't Uncle Rodger come after your ass LOL love the channel brother I value all the tips and information that's a really cool walk I didn't even know that stuff existed I'm getting a walk soon stoked about that
Quick tip at the restaurant i work at we have gas burners and use woks but well flip the grates upside down for the woks so they can get closer to the fire. Do the same at my apt any gas stove just flip the grate covering the fire and youll get much better direct heat🙏🏾
Good thing about any non non-stick pan (carbon steel, cast iron, and stainless steel) is that you can always start over again no matter how messed up it is. Rust, burnt food, burnt grease, etc. can all be restored either physically or chemically. Non non-stick pans are not beginner friendly for sure, but once you get how to get food from sticking to the pan with controlling the temperature of oil, they becomes your life-long best friend. Plus, they are free of carcinogens. One thing to note is that acidity stripes out seasoning from carbon steel and cast iron. I cook acidic stuff like tomato-based food in stainless steel. Among the non non-stick pans, stainless is the hardest to use in my opinion for seasoning is impossible with it. Carbon steel is the easiest and my favorite because of the precision temperature control and relatively light weight compared to cast iron, so I can toss.
When oil is heated up to the smoking point, molecular structure changes and becomes unstable, which is unhealthy to consume. That's the theory. But some people including me still use it. Most definitely restaurants reuse it, though I don't know what they reuse it for. I don't work in a restaurant. It's hard to do Chinese high heat cooking without seeing a bit of smoke. If you see tons of smoke, then it's too hot.
Can I use dashi stock instead of chicken stock to make the rice? Because I tried it a few days ago but somehow there are lots of brown burn marks in my rice cooker afterwards. Or perhaps do I need to season my rice cooker with oil too beforehand? Thanks in advance!
I was **just** wondering about the strength of specialized induction wok burners, and voila you sneak a little induction propaganda into a great recipe for garlic fried rice, I love it. My clapped-out gas cooktop has got to go, ASAP. It's worth throwing a little extra shade at home gas cooktops as wok burners, because the vast majority don't actually have a strong enough flame to do true stir-fry wok cooking (there's tons of vids out there on how to "hack" your gas stove to get it to spit enough fire for this purpose - no thanks). Love what you do to normalize a gas-free kitchen!
I gotta say as someone who is still admittedly skeptical about induction cooking I really love these consistent videos about the topic from someone who isn’t exactly trying to sell me on it but simply impart some clarity because it comes off as infinitely more genuine which we all know you are ❤
😊right!?! I love him for that
Uncle Roger, you know what to do. Make him an uncle ❤️
Question, are you based in NYC? Always thought you were but saw a video where you were in another state like Texas.
@@rlmackiehe is in Detroit
@@jonkung no you’re probably right 😂
He would not approve of salt. MSG only.
He is a uncle regardless.
A typical home gas stove wouldn't get hot enough anyway. That's why restaurant stirfry is almost always better. Kenji, iirc, has mentioned a hack where you use a home torch to get some wok hei. Unless you've got a special gas stove with a wok burner, back off of electric.
I really want one of those induction wok burners, but I'm hoping to move soon, and if I have to pack an extra box, I'm going to throw myself out of a window
@@jonkung - Can't wait to get that notification!
To anyone who says induction can't get hot enough to cook with a wok, when I was first seasoning a wok on a 2Kw portable induction hob I turned up the power to around 75% and turned around to get something and when I turned around again the base of the wok was glowing red. I now have a dedicated induction wok burner winging it's way from China because you can't find anything similar to the Nuwave that you're using in the UK.
They are so surprisingly powerful
Oh man, I made the mistake of watching this while slightly hungry on the way home.
Now I'm actively desperate for fried rice. DAMN that looks good!
I really appreciate you Jon! ❤You and your content are one of my safe zone at the end of a chaotic/busy day!
If all else fails in your all electric kitchen, give into peer pressure and buy a camping stove. #SocialMediaMadeMeDoIt The Korean ones come in black, metallic beige and rose gold, for the love of God! When you just want that flash of a flame… just do it. Then put it away, and return to business as usual. Recycle the canisters. Namaste!
I always had a large Cantonese steel wok. I could see going back to it, if I had the round induction rig. Bravo for taking on the BTU dudebros on this and bravo for pointing out that you can't actually stirfry that much volume in a wok. I never made anything edible until I learned to cook everything in batches and recombine at the end.
I just got that wok burner and I'm in love. I haven't had that puffed rice texture in my homemade fried rice for awhile due to fun stoves, and since the rice had actually opened I could use less soy instead of forcing it which helps with my costs (cries in inflation) and health.
Loved this! Bet you smelled real good after making, eating and digesting that rice 😅
Tea seed oil?! Intriguing. Would love if you have info on these different kinds of oil and what the difference between them are. I don't know if I can tell the difference between them all the time.
Kitchen looks fab, btw. Can't wait to be exposed to more recipes, especially to see how you use all your spices!
Looks so delicious!
Thank you Jon!💯
Can I use the garlic chive toes in a chili oil?
Please make this and let us know
❤ your long cooking vids Jon Kung
i always am in awe about your kitchen broo
Made some fried rice while watching your video but the only twist is that I like having fermented bean curd on the side to give it that extra funky umami salty zing with the hot fried rice. Love your video shorts but these longer videos are great!
❤love that u showing ppl the HK preserved vegetable thingy lol 😂 please show them more recipes with it
Hi Jon, im not super familiar with the flavor profile of this dish in particular, but I know a staple for the fried rice I eat is the "wok hei" flavor you get from a gas flame licking into the wok while cooking. You didn't mention it in your video, but a great way to replicate that flavor on induction/electric ranges is to use a butane torch over the food while stir-frying. Kenji Lopez Alt has a couple videos using it as an example and explaining the science. Thanks for the great recipe!
Wok hei probably more to do with extreme heat and the toasting of ingredients as opposed to the presence of any kind of gas.
@@PhilphyIt's a bit of both, I think.
Yes! also For a home gas stove, you're likely not going to have the flames 'licking' the food like you would with a restaurant one
If TikTok and RUclips paid for that beautiful kitchen I am so so glad that I helped contribute. 🎁
Phenomenal video dude! Love the thoughtful pearls of information from your experience that you drop throughout the process
Love the haircut. Looks good on you
Am I the only one thinks your induction wok burner looks like one of the little cute guys from “Batteries Not Included”? 🤔🖤
@@jonkung I’m relatively new to your channel, but you’ll notice over time that I peep the weirdest things and my brain is quite a place 🤣
really like these kinds of videos with the various related tips about food storage/stove maintenance etc
For some reason I can't read Jon's comment.
cant wait for spring so i can switch over my vegg to garlic chives :)
I can't wait for garlic scape season
these videos are always do well done and so chill love it
Love everything you post! What was the last sauce you applied? Too viscous for regular soy- dark soy or oyster sauce?
Thank you ! Now I can experience the dish fully.
Hi Jon, how long have you used the nuwave wok, I have seen some bad reviews. Also, I have an electric flat top stove, what wok would you recommend for it? with Gratitude Tom
Reply
As someone who is afraid of using metal on glass stovetops this makes so much sense! I like the idea of a wok burner though 🤭 I wonder how this would work for glass pots/pans? this dish came out so good
Im Chinese and i can't remember the last time i had olive vegetables.! OG move. Uncle would approve.
Low key 420 cook and munch vibe
I only clicked cause the guy looked hot.
And i will say that i'm not disappointed. 😍🤣
You need to make a video making a Hawaiian Loco Moco… Onolicious bro!
That looks amazing!
What's the brand of that concave induction cooker? lit.
Love you Jon!!
You answer a question no one asked, but he did sound important asking it...
☝️Shhh, hushushhhShh! 🤫
You had me at garlic fried rice!
That looks like a LOT of chives! Is it not?
Man induction seems so great. It's just so expensive to get a full induction hob that will heat up your entire pan/skillet 😭the Duxtop 1800w Portable induction one I got for a little over $130 looks great and has many great features like a touch screen, but the circle on the cooking surface is misleading. The actual heating ring is only 6 inches and it seems to be the case for most portable induction cooktop aside from the $2,000 Breville. This is very apparent when I try to make crepes or brussel sprouts outside on my cast iron skillet and only the middle browns beautifully.
Even then the induction version of a full size hob is usually hundreds of dollars (and sometimes thousands for the higher end version) more expensive than the gas or electric glass tops. I really hope induction takes off quicker so we can get more affordable induction cooktops that have larger cooking surfaces and better components (pulse width modulation or circuits that are more durable and programmed better).
About oh yeah cuz if you didn't Uncle Rodger come after your ass LOL love the channel brother I value all the tips and information that's a really cool walk I didn't even know that stuff existed I'm getting a walk soon stoked about that
Quick tip at the restaurant i work at we have gas burners and use woks but well flip the grates upside down for the woks so they can get closer to the fire. Do the same at my apt any gas stove just flip the grate covering the fire and youll get much better direct heat🙏🏾
I knew you were the shit when you brought out that Hong Kong Olive jar, oh man that stuff is flavourful.
♥
I love these videos, the camera motion, (particularly the roll) is nauseating though.
I really hope you’ve got an affiliate deal with the induction wok burner 😂
only thing that your missing though is the smokiness that most want in the friend rice.
You go, brother! Tell the world how good olive vegetable is👍
Yesssss
which cleaver is that you are using to cut the garlic chives?
I wish I had a friends who’s kitchen looked like that
Food smells I love - garlic and body odour in a good way 😜
More of these long form videos! (also loved the podcast premiere)
Does the wok come pre-seasoned? I want to get this, but don’t have much experience with wok cooking. Is it good for beginners?
Good thing about any non non-stick pan (carbon steel, cast iron, and stainless steel) is that you can always start over again no matter how messed up it is. Rust, burnt food, burnt grease, etc. can all be restored either physically or chemically. Non non-stick pans are not beginner friendly for sure, but once you get how to get food from sticking to the pan with controlling the temperature of oil, they becomes your life-long best friend. Plus, they are free of carcinogens. One thing to note is that acidity stripes out seasoning from carbon steel and cast iron. I cook acidic stuff like tomato-based food in stainless steel. Among the non non-stick pans, stainless is the hardest to use in my opinion for seasoning is impossible with it. Carbon steel is the easiest and my favorite because of the precision temperature control and relatively light weight compared to cast iron, so I can toss.
😍😍😍😍 I'm going to cook and try today! Thank you!!!
So so so damn fine
Great video--I learn a lot from you. Thanks. So where those flowering chives or one weird giant chive flower?
Never mind--I rewatched you chopping chives and got a better look at them. Thanks.
Can you share the induction hob brand?
That stove cost 4 times as much as my car
anyone have a link to that stove?
@@jonkung you, sir, are amazing.
@@jonkung Can´t find it, I meant the wok thing. rewatched both on desktop and mobile. Appreciate the thought alone still-
Why is the initial oil has to be discard?
I am inspired to try out the chinese chives, thank you!
When oil is heated up to the smoking point, molecular structure changes and becomes unstable, which is unhealthy to consume. That's the theory. But some people including me still use it. Most definitely restaurants reuse it, though I don't know what they reuse it for. I don't work in a restaurant. It's hard to do Chinese high heat cooking without seeing a bit of smoke. If you see tons of smoke, then it's too hot.
Can I use dashi stock instead of chicken stock to make the rice? Because I tried it a few days ago but somehow there are lots of brown burn marks in my rice cooker afterwards. Or perhaps do I need to season my rice cooker with oil too beforehand? Thanks in advance!
@@jonkung thanks for answering. So when we use stock instead of water, should we put slightly more amount of liquid than normal?
❤❤❤😊
Yummm!
Where is the cookbook?
drooling
can you make good fried rice with an induction burner...NO! If you could every restaurant would be cooking with induction.
I was **just** wondering about the strength of specialized induction wok burners, and voila you sneak a little induction propaganda into a great recipe for garlic fried rice, I love it. My clapped-out gas cooktop has got to go, ASAP. It's worth throwing a little extra shade at home gas cooktops as wok burners, because the vast majority don't actually have a strong enough flame to do true stir-fry wok cooking (there's tons of vids out there on how to "hack" your gas stove to get it to spit enough fire for this purpose - no thanks). Love what you do to normalize a gas-free kitchen!
Damn. That wok induction burner is so goddamn noisy I had to stop the video. I wish you had warned us it was quite that painfully shrill.
Induction all the way!
Does it go well with the feeling of regret?
@@jonkung ahh shit I’m all out of those I’ll keep this recipe in mind for next time thanks
TOO MUCH TALK 😒
A, B, C, C, C, C
How you peel garlic like that young bull