Why do you toss fried rice?
Online Answer
In Chinese restaurants, chefs use their woks to toss fried rice as it cooks. As part of their training, they are taught to toss the rice in a certain way—this allows for cooking at very high temperatures without caramelizing and burning.
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In Chinese restaurants, chefs use their woks to toss fried rice as it cooks. As part of their training, they are taught to toss the rice in a certain way—this allows for cooking at very high temperatures without caramelizing and burning.
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They broke down each of these 0.32-second cycles into four distinct phases composed of two oscillating motions: a translational motion, in which the wok moves toward and away from the chef, and a rotational or "seesaw" motion, in which the wok is tilted backward and forward. ...
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As we have found, wok tossing requires the chef to move the wok as heavy as 2 kg or more at the frequency of 3 Hz. That's 0.3 seconds per cycle. I hope our knowledge of physics behind wok tossing can help to reduce the load from the chefs. One way to do it is by designing the assistive robotic device..
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Holding the handle of the pan, lift the pan about 3 inches above the flame. Tilt the pan slightly toward you and flick your wrist in an upward motion while pulling your arm backward to toss the ingredients to the opposite side of the pan. This gently propels the ingredients into the air and back into the pan..
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To mix the ingredients of a food dish, such as salads and pasta, by using a light lift and drop method. The food is turned over and mixed together enabling sauces and food items to be seasoned with the flavors of each item..
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