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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. [2] Constant contact with the heat source is crucial as the addition of new ingredients and each toss of the wok inevitably cools the wok down; therefore, cooking over flame is preferred.
A food truck is a large motorized vehicle (such as a van or multi-stop truck) or trailer equipped to store, transport, cook, prepare, serve and/or sell food. [1] [2]Some food trucks, such as ice cream trucks, sell frozen or prepackaged food, but many have on-board kitchens and prepare food from scratch, or they reheat food that was previously prepared in a brick and mortar commercial kitchen.
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.
The Jon Favreau movie Chef (2014) was loosely inspired by Choi and the food truck movement. Choi worked as a technical advisor to Favreau on cooking and restaurant scenes and appears in the end credits. In addition to touring all of Choi's restaurants, Favreau attended a French culinary school and trained in several of Choi's kitchens. [24]
Wok with Yan is a Chinese cuisine cooking show starring Stephen Yan. [1] The show was first produced in Vancouver, British Columbia by CTV affiliate BCTV as a weekly show, Yan's Woking, for two seasons before moving to CBC in 1980 as a daily show, [2] Wok With Yan [3] The show was also sold into syndication, [4] with new episodes being produced until 1995.
Kogi Korean BBQ is a fleet of five fusion food trucks in Los Angeles famous both for their combination of Korean with Mexican food and also for their reliance on Internet technology, especially Twitter and YouTube, to spread information about their offerings and locations. [1]
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Hot sand frying is a common cooking technique for street-side food vendors in China and India to cook chestnuts and peanuts. A large wok is filled with sand, which turns black from accumulating carbonized particles from the food items being fried, and heated to high temperature.