People also ask
What is the smoky flavor in wok?
The smoky flavour associated with Wok Hei is a result of three different processes: the caramelisation of sugars, the Maillard reaction (in which reducing sugars react with amino acids, creating new flavour compounds) and the smoking of the oil.
How hot temperature can woks get?
SEAR ZONE: The bottom of a wok is the hottest part (it can exceed 750 degrees when set over a conventional gas burner) because it makes direct contact with the heat source. Food that passes through this part of the pan cooks rapidly and acquires flavorful browning.
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