Wok Racing - Can Your Wok Do This?
Wok race or wok racing are terms I can almost guarantee will not be found in any of your stir fry recipe books.
In fact if it were not for the Internet these mysterious terms may have never reached public disclosure.
Not because they represent some the nefarious undertaking but because when you are first exposed to this exercise you might just find it hard to believe without witnessing actual proof.
You're most likely a stir fry fan and more importantly a fan of the traditional wok or you would never have found yourself at this page reading about wok racing.
Your first impression would be to expect some long forgotten Cantonese wok cooking technique.
You would be expecting a description of just what is needed to perform this technique.
Well just so I won't disappoint you let me describe in detail just what you will need to produce this technique.
First make a trip to a traditional Chinese wok store and purchase a hand hammered carbon steel wok about 36 inches in diameter.
Stick with me now you're not going to have to purchase a truck load of vegetables to fill this rather large cumbersome wok.
While at the wok store also purchase four of the largest steel soup ladles you can find.
Now on over to the nearest hardware store.
Let's see.
Yes a role of duct tape.
A couple of pieces of the tubular Styrofoam stuff that people wrap their pipes with.
A good large electric heat gun and some good wax.
We're almost finished.
Just a quick trip to the sports store for a plastic hockey goalies mask and padded clothing.
That should do it.
Now back to the kitchen.
First slit the Styrofoam so that you can place it around the outer edge of the wok.
Then coat the outside with several coatings of wax.
Now this next item will take a little effort.
To do this properly you should travel to Germany.
Yes.
Germany.
The folks who gave us the Oktoberfest have now given us the wok race.
I would think but have no proof that this technique came to mind after a couple of days of enjoying all that good beer and sausage.
Anyway now is the time to put on all that padded clothing and the plastic face mask.
Remember those large soup ladles and the duct tape? Good.
Have someone help you to tape one to each foot and each hand.
Now using the electric heat gun heat the bottom of your wok, climb aboard aim down one of the icy Luge racing courses you find there and you will soon find yourself careening along ia speeds of 60 or more miles per hour.
If you have three friends that have similarly displaced their sanity, the four of you can link your woks together and make the journey as a team.
That's it.
This is walk racing.
Personally I would rather ride a bicycle the wrong way against traffic on a busy freeway during rush hour then try this wok technique.
But since I discovered what wok racing is all about I can't help but find my thoughts stray as I listen to the sizzling smell any tangy aroma of my stir fry.
When I think of how long it took me to master the proper techniques of using and controlling a fully loaded wok over a raging fire I just cannot understand how it is possible to control the 36 inch wok at 60 miles an hour using only soup labels taped to the hands and feet for control.
Be sure to watch a video of the walk racing sport so you can fully understand how the ageless wok traditions have blasted full speed into our modern culture.
In fact if it were not for the Internet these mysterious terms may have never reached public disclosure.
Not because they represent some the nefarious undertaking but because when you are first exposed to this exercise you might just find it hard to believe without witnessing actual proof.
You're most likely a stir fry fan and more importantly a fan of the traditional wok or you would never have found yourself at this page reading about wok racing.
Your first impression would be to expect some long forgotten Cantonese wok cooking technique.
You would be expecting a description of just what is needed to perform this technique.
Well just so I won't disappoint you let me describe in detail just what you will need to produce this technique.
First make a trip to a traditional Chinese wok store and purchase a hand hammered carbon steel wok about 36 inches in diameter.
Stick with me now you're not going to have to purchase a truck load of vegetables to fill this rather large cumbersome wok.
While at the wok store also purchase four of the largest steel soup ladles you can find.
Now on over to the nearest hardware store.
Let's see.
Yes a role of duct tape.
A couple of pieces of the tubular Styrofoam stuff that people wrap their pipes with.
A good large electric heat gun and some good wax.
We're almost finished.
Just a quick trip to the sports store for a plastic hockey goalies mask and padded clothing.
That should do it.
Now back to the kitchen.
First slit the Styrofoam so that you can place it around the outer edge of the wok.
Then coat the outside with several coatings of wax.
Now this next item will take a little effort.
To do this properly you should travel to Germany.
Yes.
Germany.
The folks who gave us the Oktoberfest have now given us the wok race.
I would think but have no proof that this technique came to mind after a couple of days of enjoying all that good beer and sausage.
Anyway now is the time to put on all that padded clothing and the plastic face mask.
Remember those large soup ladles and the duct tape? Good.
Have someone help you to tape one to each foot and each hand.
Now using the electric heat gun heat the bottom of your wok, climb aboard aim down one of the icy Luge racing courses you find there and you will soon find yourself careening along ia speeds of 60 or more miles per hour.
If you have three friends that have similarly displaced their sanity, the four of you can link your woks together and make the journey as a team.
That's it.
This is walk racing.
Personally I would rather ride a bicycle the wrong way against traffic on a busy freeway during rush hour then try this wok technique.
But since I discovered what wok racing is all about I can't help but find my thoughts stray as I listen to the sizzling smell any tangy aroma of my stir fry.
When I think of how long it took me to master the proper techniques of using and controlling a fully loaded wok over a raging fire I just cannot understand how it is possible to control the 36 inch wok at 60 miles an hour using only soup labels taped to the hands and feet for control.
Be sure to watch a video of the walk racing sport so you can fully understand how the ageless wok traditions have blasted full speed into our modern culture.
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