What You Need to Know
Thermal degradation of carbohydrates (caramelization) and amino acid reactions (Maillard) occur above 150°C, producing 2-acetyl-1-pyrroline and other heterocyclic compounds. Wok hei specifically involves brief exposure to flame temperatures exceeding 300°C.
The technique transforms leftover rice into a dish with smoky depth, while preventing mushiness through rapid water evaporation.
Key Parameters
Temperature
300°C
250°C - 350°C
Time
90 seconds
30 seconds - 2 minutes
Equipment
Carbon steel wokHigh-BTU burner (15,000+ BTU)Wok spatula
Steps
- 1.
Nasi Goreng Kampung (Rural Java): Develops crust on rice (kerak)
The Science
Primary Reaction
Pyrolysis