being able to cook with frying in a wok and having flames and smoke * in * the fry pan itself while adding oil etc... it generates the Best Flavour !
until you can do this, then you are not a good cook..
do you agree? can anyone do it? how do u do it..
example (i was thinking more mainstream chinese than Thai) :-
QUOTE
This dish is cooked over *very* high heat in Thailand, and usually
catches fire at some point in the proceedings - indeed it is meant to. The Thai chef then casually removes the wok from the fire, and tosses
the contents in the air, in a manner similar to a western chef tossing a
crepe. This extinguishes the flames, and the wok is returned to the
fire, to repeat the process. The story goes that in Phitsannaluk (a
small town in Thailand) two brothers opened strretside restaurants on
opposite sides of a street and found the cooking of this traditional
food attracted crowds if they threw the dish extra high. They developed
this until they started tossing the dish from one side of the street to
the other. When the greens had completed two passes over the street they
were cooked and served to the customers.
http://www.makantime.com/thai22.htm
catches fire at some point in the proceedings - indeed it is meant to. The Thai chef then casually removes the wok from the fire, and tosses
the contents in the air, in a manner similar to a western chef tossing a
crepe. This extinguishes the flames, and the wok is returned to the
fire, to repeat the process. The story goes that in Phitsannaluk (a
small town in Thailand) two brothers opened strretside restaurants on
opposite sides of a street and found the cooking of this traditional
food attracted crowds if they threw the dish extra high. They developed
this until they started tossing the dish from one side of the street to
the other. When the greens had completed two passes over the street they
were cooked and served to the customers.
