For as long as I can remember, I’ve been obsessed with that smokey, charred flavor often only obtained at Chinese restaurants.
Has anyone else achieved this at home, or am I crazy for even trying?
I recently bought a seafood boil kit and had the idea to use the 100k btu burner that came with the rig to imitate an industrial burner for stir frying.
After a few trial runs with my carbon steel wok, I feel like I’m so close to getting wok hei that I can literally smell it (but can’t taste it). I believe I’m running into two distinct issues.
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The wok may be too heavy. I can take it off heat to toss with two hands, but I ideally would like to keep one hand available to use my wok tools. I think some sort of ring attachment may help resolve this so I can more easily slide the wok back and forth.
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I have blue flame. Most videos I’ve seen of industrial burners have yellow flame that licks up the sides of the wok and closer to the food. While getting extremely high temps, it appears to be concentrating the flame to the bottom of the wok instead of up the sides and closer to the food.
Any advice from those that have achieved this at home or restaurant would be so much appreciated.
Equipment: Outdoor burner: https://a.co/d/80bEg3K Wok: https://a.co/d/epIioFV
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