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A fire on February 15, 2010 caused most of the roof to collapse. [6] The fire did not cause any injuries reported to authorities. [7] Authorities determined the incident was caused by a wok that caught fire. [3] The restaurant re-opened on April 16, 2011. [3] The business has since been passed down to Mai's daughter Anna. [1] Phin Nguyen died ...
"Wok hei" (simplified Chinese: 镬气; traditional Chinese: 鑊氣; pinyin: huò qì; Jyutping: wok 6 hei 3) literally, the "breath of the wok", is the distinct charred, smoky flavor resulting from stir-frying foods over an open flame in Cantonese cuisine. [16]
Flambéing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500 °C), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.
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Cauldron – a large metal pot for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger. Chafing dish and stand, circa 1895, [16] Victoria and Albert Museum, London. Ding – prehistoric and ancient Chinese cauldrons, standing upon legs with a lid and two facing handles.
Each of the portion is made by order. The kerak telor vendor puts a small amount of ketan (English: sticky rice) on a small wok pan and heats it on the charcoal fire. Then, he adds an egg (chicken or duck, but duck eggs are considered more delicious [2]) and some spices and mixes them all. The dish is fried on a wok without any cooking oil, so ...
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To impart wok hei the traditional way, the food is cooked in a seasoned wok over a high flame while being stirred and tossed quickly. [20] The distinct taste of wok hei is partially imbued into the metal of the wok itself from previous cooking sessions and brought out again when cooking over high heat.