Interesting article on Serious Eats this week on trying to replicate wok hei with a torch:
This was really well written talking about the possibilities and limitations of recreating wok hei with a torch including ingredients that take to the technique better, vessels to cook with, type of burners tried, etc.
If this is the same guy it appears he’s an alum of both America’s Test Kitchen and the French Culinary Institute where he must’ve run into Dave Arnold, host of Cooking Issues and developer of the Searzall.
This is probably a little inside baseball but I’d be interested to hear thoughts about possible torch taste as Dave Arnold wrote about here:
This is way, way out on a limb but since Arnold’s conclusions (generally) seemed to be that torch taste is a feature of extremely high heat rather than the chemicals that make up torch fuel I would lean towards the idea that “torch hei” wouldn’t have torch taste since high heat combustion is the whole point…?
Either way, looking forward to more article from this Mr. Chin.