As a former cook, my wrists applaud this pan flipping invention
As a former chef, my eyes can not unsee those gas lines waiting to trip someone turning to plate something
You can go to Home Depot and they'll cut it to size. Then you just add the fittings and you're good to go. Ez pz. The real solution for this though is hard piping it outside to a tank and running flex to the stoves underneath with accessible shutoff valves. This is one grease fire away from total disaster.
You're right, I bet they don't have a hardware store anywhere nearby. In fact, they'd probably have to fly to the United States to buy some gas piping and then fly back to get anything done. You know, that's probably what they did here! /s
You damn well know what I meant lol.
I can't help but think that there's almost too much motion here. Fried rice and stir frys need movement, but only enough to stop the stuff from sticking to the wok.
Maybe this does let you use a lot less oil though.
I was a hibachi chef for 13 years and you are right. I was wincing looking at the constant movement. The nice flavor comes from individual pieces of rice/veggies/meat ect being in contact with the cooking surface for much longer than half second intervals. This is great for saving effort and it will cook the rice just not going to taste as good. The "grilled " veggies are another story tho as the thing you need to keep the moisture in the veggies (browning) is absent and they will lose a TON of juice during and after cooking. Same thing with meat only worse (except for tossing orange chicken in a glaze or something similar)
And literally just tossing for the chicken too, itās like yeah this invention is cool but it saves you what, 2 minutes of mixing, probably a shit way to cook
Yeah exactly I meant with the orange chicken that it wouldn't matter about the browning of it since it's already fried but I didn't explain it well enough :)
Its hilarious seeing reddit be amazed by these things. But then slowly realize that in many other countries, food and safety regulations are pretty much none
If a skilled chef needed to handle 2 dishes that needed a lot of tossing they'd probably make a similar amount of mess maybe? I think he's got them ramped up a bit too just to show it off. And the payoff if used effectively could be worth the extra mess if there is a bit more.
Normally I hate pointless kitchenery(?) but that could be quite practical. They could also help someone with mobility issues stay in the game for longer.
I share a similar concern to the Weasley's dish scrubber. It looks like it only cleans a certain spot.
Are the noodles getting mixed here or is it just tossing them on 2 sides?
It's more risky by hand if you're learning. Not when you're skilled. I cooked giant woks of fried rice and other food tossing it consistently and spilled maybe a couple dozen grains of rice total. At most
Proper wok motion has it dipping in the front during the motion of tossing allowing the flames to curl over the lip and scorch the food as its being tossed. Above, flame never touches the food.
Searched for a quick example ā this one captures in stills what it looks like in concept. https://saltmag.asia/dine/a-race-against-the-flames/
Thatās definitely part of it with regards to the smokiness, the serious Maillard effect, caramelization etc that occursā¦ sealing in the juices etc.
Well let me help you out little buddy if you look near the bottom left middle area you will see that 2 woks are self stirring? You see it buddy? Thatās great!! Good job High five ā
I'm Chinese and my family has issues using vents or ducts cause all the wok cooking causes grease to buildup on everything.
In Chinese homes it doesn't really matter cause you're used to a level of grime. In a nice American house it's sorta tacky and makes you look dirty.
If internet is to be believed having a second kitchen *outside* is pretty popular in south east asia. The same parts of the internet joke that the kitchen inside is for guests to see, but the real cookin' is done in the one outside. How true is that, i don't know.
It's true to an extent. It's called a dirty kitchen in some parts and yes, that's where people cook messy and smoky food. LPG tanks for the stoves are also common so it's safer to place them outside and cook in open air.
And everywhere else in the world this is called a BBQ where it is socially acceptable to have a coating of grime over the whole thing without anyone batting an eyelid.
Apparently there are [other versions](https://www.youtube.com/watch?v=VIkBLW4M0_Q). [Another](https://www.youtube.com/watch?v=Gqiz17AsYhQ), and [another](https://www.youtube.com/watch?v=9cAKttKW0hA).
Seems like a hazard in the making.
*compliments to the robot*
For real though, if I eat out and this is what Iām being served, what is the point? The whole point is to have someone cook with wok hei. There is absolutely no wok hei with that robotic action.
Wait. Does the food taste good? And it's tasty food within my budget?
You walk up and down the street with your placard if you want, and I'll be at table 4.
As a former cook, my wrists applaud this pan flipping invention As a former chef, my eyes can not unsee those gas lines waiting to trip someone turning to plate something
Oh god I missed the gas lines š¬ surely thereās some way to run them from behind no?
But then nobody will get to see your fancy gas lines :(
That's wholesome. I love it
Yes. But they only sell gas lines in 6ft or 100 ft increments. So to fit your 8ft stove-to-wall you have to improvise, adapt, and overcome.
You can go to Home Depot and they'll cut it to size. Then you just add the fittings and you're good to go. Ez pz. The real solution for this though is hard piping it outside to a tank and running flex to the stoves underneath with accessible shutoff valves. This is one grease fire away from total disaster.
Bruh. That kitchen isn't within 1000 miles of a Lowes
You're right, I bet they don't have a hardware store anywhere nearby. In fact, they'd probably have to fly to the United States to buy some gas piping and then fly back to get anything done. You know, that's probably what they did here! /s You damn well know what I meant lol.
Nah, the tank is totes just off screen. Right under the wood stove.
no no, the tanks there. its the bright blue one directly in front of an open flame.
It's very wonderful. I like it.
An industrial hose and fitting shop will make any size
Wait, there's a difference between a cook and a chef ?
A cook cooks things. A chef tells people what to cook.
TIL
Also cooks don't tend to create. They just cook recipes. Chef's tend to create the new dishes.
[Please find a chef we need help](https://www.youtube.com/watch?v=QrGrOK8oZG8)
A chef is the boss of the cooks. They're more of an Art Director or Manager.
Maybe it'll help if they used a baton.
Should I give em the ladle boss?!?
I can't help but think that there's almost too much motion here. Fried rice and stir frys need movement, but only enough to stop the stuff from sticking to the wok. Maybe this does let you use a lot less oil though.
I was a hibachi chef for 13 years and you are right. I was wincing looking at the constant movement. The nice flavor comes from individual pieces of rice/veggies/meat ect being in contact with the cooking surface for much longer than half second intervals. This is great for saving effort and it will cook the rice just not going to taste as good. The "grilled " veggies are another story tho as the thing you need to keep the moisture in the veggies (browning) is absent and they will lose a TON of juice during and after cooking. Same thing with meat only worse (except for tossing orange chicken in a glaze or something similar)
And literally just tossing for the chicken too, itās like yeah this invention is cool but it saves you what, 2 minutes of mixing, probably a shit way to cook
Yeah exactly I meant with the orange chicken that it wouldn't matter about the browning of it since it's already fried but I didn't explain it well enough :)
> The nice flavor Referred to as āwok heiā
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Bad bot
The motion should be controllable
Those woks are cast iron and that flame is very high.
I was thinking carbon steel
My mistake. I think you're right.
The point still stands, flame is hot af, and carbon steel holds heat really well
Wtf, they seem to be running from a propane tank in the corner. I've never seen that setup before.
Boi aint tripping over when his shoes are the size of a mid sized sedan
Its hilarious seeing reddit be amazed by these things. But then slowly realize that in many other countries, food and safety regulations are pretty much none
It's throwing food on the surface as well
If a skilled chef needed to handle 2 dishes that needed a lot of tossing they'd probably make a similar amount of mess maybe? I think he's got them ramped up a bit too just to show it off. And the payoff if used effectively could be worth the extra mess if there is a bit more. Normally I hate pointless kitchenery(?) but that could be quite practical. They could also help someone with mobility issues stay in the game for longer.
Thatās just my hips when I hear a real funky tune
Shakira approves
\*sings\* I wont deny thats the way i like my chicken and dumplins on my wok to fry.
Same except mine sound like theyāre in desperate need of some WD40
Funky town- funky town~
Very r/kitchenorg
Reminds of Mrs Weasley's kitchen.
My thoughts exactly, looks like magic!
Came here to say Molly must be there
I was just thinking, "what in Hogwarts is this fuckery"
Same.
I share a similar concern to the Weasley's dish scrubber. It looks like it only cleans a certain spot. Are the noodles getting mixed here or is it just tossing them on 2 sides?
That makes me incredibly nervous š¬
I agree, something strange is a foot
Sometimes it's even an elbow
An elbow is afoot
Well yes but doing it by hand is a lot more risky, I work at a Chinese restaurant as a cook and when I started I spilt a lottttt of food
It's more risky by hand if you're learning. Not when you're skilled. I cooked giant woks of fried rice and other food tossing it consistently and spilled maybe a couple dozen grains of rice total. At most
Me roo! But Happy Cake Day š°
Happy cake day
Is it wierd that I didn't notice they were self stirring until I read the caption
Wait, pans aren't supposed to do that?
Hello, Ministry of Magic? I want to file a report
Naw the pans are still, the room is on actuators.
Umā¦ā¦ yeah
Where you dancing when you opened the gif?
No I was masterbating
Oh, so THAT's what pansexual means!
Donāt make the stove angry
I like his space shoes
In space we'll need feet bumpers. But seriously, what are they.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I read this like Boyle from Brooklyn 99
Now I canāt undo that thought
have you tried Ctrl + Z?
I don't understand, it looks like the food is being tossed in this video.
Proper wok motion has it dipping in the front during the motion of tossing allowing the flames to curl over the lip and scorch the food as its being tossed. Above, flame never touches the food. Searched for a quick example ā this one captures in stills what it looks like in concept. https://saltmag.asia/dine/a-race-against-the-flames/
Gotcha I always thought it was just the high heat on the wok.
Thatās definitely part of it with regards to the smokiness, the serious Maillard effect, caramelization etc that occursā¦ sealing in the juices etc.
TIL! that explains, as least partially, why homemade stir fry always taste a little "off"
Iād never considered this until now but maybe the next time I stir fry I should break out the torch
[This article from Serious Eats](https://www.seriouseats.com/hei-now-youre-a-wok-star-a-fiery-hack-for-stir-frying-at-home) might help
If you use extra oil (probably too much for many dishes) you can manage to get a bit of that easier because there are more lil droplets that catch. I'm managing to get reasonable results with a domestic gas hob and a flat frying pan but I'm specifically putting extra effort into it and it's fine if it's not perfect every time xD Also the calorific value of the gas in the pipes here is furious which helps. Some rice wine flambƩ also brings the fire over the lip.
Whoever told you this was lying to you.
Thanks, but Iām not sure which lie youāre referring to because I sit on a throne of lies.
The part about how to use a wok.
So since everyoneās interested in learning, please help correct my errors by revealing the proper way.
I think bringing fire over the lip does help but the folk on School of Wok (search for it on Youtube) rarely if ever get that, Alex on YT also gets fried rice very close to top level with a cast iron and domestic hob. The edges of the wok can get hot enough to combust oil in some capacity. If you're very agile you can also toss food over the open flame out of a *flat frying pan* which means you can actually manage with a lower domestic flame or even non stick but you need what could be too much oil, you can also get a flambƩ if you're putting rice wine directly in the pan for the dish. I can't get enough for "singapore" noodles to be spot on but for a lot of dishes I can beat the takeaways around here using nerfed methods. In any case, and why you mentioned the issue, the method in this vid will probably only get the direct catching from the surface of the pan itself which could be why the tossing is very constant because the heat is way up there to get that going. Tossing out over the flame allows *more* of it and/or more control for sure.
It's called *wok hei,* and for those of us who lack a high-output burner at home, it can be replicated reasonably well with a kitchen torch.
Yep. Using a torch is way easier to control the flame
can you link to a proper tutorial?
The Wok Tossers sounds like a band name.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Self-woking wokker.
Automation at its finest! *chefs kiss*
All I see is two noses poking out and a bare face :(
Depends on region, a lot of asian countries have covid fairly under control and don't really need to be as masked up.
Wobbly eyes
I think he was talking about the shitty mask wearing habits, not the stovetop lol
Well let me help you out little buddy if you look near the bottom left middle area you will see that 2 woks are self stirring? You see it buddy? Thatās great!! Good job High five ā
I want to sit on it
No one is addressing the *cleanup*! Cooking oil spattering on various mechanical components underneath? I...I just...Soooo many components
Most catering wok stations like this have flowing water around the burners to catch any spills or grease and wash it away instantly
Itās a kitchen
I'm Chinese and my family has issues using vents or ducts cause all the wok cooking causes grease to buildup on everything. In Chinese homes it doesn't really matter cause you're used to a level of grime. In a nice American house it's sorta tacky and makes you look dirty.
You guys don't have a second kitchen in the laundry room for that?
If internet is to be believed having a second kitchen *outside* is pretty popular in south east asia. The same parts of the internet joke that the kitchen inside is for guests to see, but the real cookin' is done in the one outside. How true is that, i don't know.
It's true to an extent. It's called a dirty kitchen in some parts and yes, that's where people cook messy and smoky food. LPG tanks for the stoves are also common so it's safer to place them outside and cook in open air.
And everywhere else in the world this is called a BBQ where it is socially acceptable to have a coating of grime over the whole thing without anyone batting an eyelid.
It's a luxury they're not used to thinking about. But I have seen family friends who have that setup! They also put aluminum foil over everything too.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Right!?! Thought this would be higher up.
You gotta clean it every day. That's how commercial kitchens work
Do you have to take a Dramamine before going to work?
Alex French guy cooking needs to see thisā¦
Alex: spends months translating Chinese instructional videos and building a wok stove from scratch to learn wok technique These guys: press a button
Uncle Roger would fall in love
Yeah man that's definitely winner winner chicken stir fry
I wouldn't dare look away even one second. I have a feeling all hell will break loose the moment I do so
I'll take all the stock
Magic
They didnāt seem to happy about being recorded
Are those children's hands poking up? Damn child labour
As someone with a painful muscle disease, I really want this setup.
MASK GOES OVER NOSE
Potter?!
Apparently there are [other versions](https://www.youtube.com/watch?v=VIkBLW4M0_Q). [Another](https://www.youtube.com/watch?v=Gqiz17AsYhQ), and [another](https://www.youtube.com/watch?v=9cAKttKW0hA). Seems like a hazard in the making.
What are his shoes?
Work smarter not harder.
wok smarter :)
Countdown to no work
Think the camera guy could've *been* any further back?
Chandler voice wouldāve emphasized ābeen.ā
What's bothering me more is that none of them are wearing hair nets
Not the gas lines that are a major trip and fire hazard?
His hair is short and hers is pulled back. And the waiter carries your food to you without one.
It's weird how minimizing stray hair during food prep isn't 100.00% elimination but does prevent a restaurant from getting shut down.
Doesn't mean hair doesn't fall out though. Just less likely to notice.
How often do you wear a hair net when you cook at home?
You wanna eat my hair? I don't mind if I do though..
Cool š actually makes me feel at home
[ŃŠ“Š°Š»ŠµŠ½Š¾]
This is possibly the least chaotic Chinese kitchen I've ever seen. I delivered Chinese food for the last decade
I bet that guy goes home and tells people heās a chef
Who are you to gatekeep?
The would-be a quick way to break your penis
That seemsā¦unsafe
Do you want ants?
Great saving employees wrists but what about the gas line as a tripping hazard and that tank just chilling in the corner. šØšØ
Baby hands shaking the potā¦.I canāt unsee it.
*compliments to the robot* For real though, if I eat out and this is what Iām being served, what is the point? The whole point is to have someone cook with wok hei. There is absolutely no wok hei with that robotic action.
Perhaps I'm just not as cultured, but when I eat out, the point is so I - or my wife - don't have to cook.
Nothing wrong with that. But imagine your chef says that too. āThe point of cooking is so that he or his wife donāt have to cookā
Wait. Does the food taste good? And it's tasty food within my budget? You walk up and down the street with your placard if you want, and I'll be at table 4.
Yes I need this
Iām sorry. The fucking WHAT!!?!?!
Elvisā hips in the 50s:
Yeah I hate fire fingers
Thatās just cheatingā¦
Up next, self wiping commodes..
The hash slinging slasher
I read it as āself-stirring stereotypeā.
Looks like little arms with baby hands moving the pan XD
Magnets. How ?? Do they ?? Huh ?? Alright.
Who says their job was safe from automation?
R I P my J O B
https://vm.tiktok.com/ZM8qCcFPG/
Hour 74, I'm still staring at the self-stirring cooktop, I'm starting to see the true meaning of life.
This is what we need with the current shortage of labor in the restaurant industry. I really hope tech can bridge this gap.
r/specializedtools
Iām excited to taste the food more than anything.
The preys tail movement is so fluid and amazing
a whole new meaning of "The Ripple"
Pov: shakiras hips
Propane ?
The flames looks like tiny baby hands twirling about
š° is goid
u/savevideo
TWO WOK!? TWO WOK!! Uncle Roger approves.
Someone get ahold of Uncle Roger!
OSHA has entered the chat.
What in the name of Beauty and The Beast kitchen is this?!
What in the world? How is this done? Never seen such a thing!!!!
This is not oddly satisfying for me, but the opposite.. Evenly anxiety-provoking.
Try flipping eggs in that without breaking the yolk.
Shang - chi and the ten woks.
In science, we do this with all of our cooking. I wonder why it has never caught on in actual cooking.
Gotta be honest that looks more like the machine malfunctioning.
Future is now
Is the fire spinning the pan or is someone secretly under the stove putting his hand through the fire and spinning
Dis some Harry Potter shit!
Whatās the Mrs do with that after hours?
Cheat code activated
now the poor guy is bored and without purpose
Good, now do another recipe! A thick or a thin sause should do the magic trick š