Chef Martin Yan Talks About The Long-lived Wok Black And Noodles In The Climate Crisis | | News | Palo Alto Online

Author: Sarah Hayden / TheSixFifty.com

Upload time: Thursday, November 4, 2021, 5:11 PM Reading time: about 9 minutes

Famous chef, culinary consultant and TV personality Martin Yan highlighted the plant-based dishes and induction cookers used on holiday tables at an event sponsored by the Palo Alto non-profit organization Acterra on November 7, 2021. Courtesy of Yan Can Cook.

I'm waiting for a feature-length biographical movie by legendary chef Martin Yan (filmmaker's friends, pay attention!), but I have been following YouTube clips before making it. Almost as impressive as Yan deboning a chicken in 18 seconds, this particular clip made me sit on the edge of my seat: it is like Chef Yan starting to cook one of his favorite dishes in a wok. The same, not the flame on volcanic gas fuel, but on the induction cooker. "You can get all the responsiveness of gas cooking, but it's better for you and the environment," Yan said to the camera. I want to know-"How is this possible?"

This is the meaning of suspense. I will have to listen to the upcoming cooking demonstration to see what happens next. The trailer will be launched at an event on November 7, which will include Yan of Yan Can Cook and other acclaimed Bay Area food movers and bartenders, including Crystal Wahpepah of Wahpepah's Kitchen, Kenny Annis of Sky Cafe, Shruti Boddu from Shru's Kitchen and Alicia Casas Baker from Jaguar. During the Holiday reFresh event sponsored by the Palo Alto non-profit organization Acterra, which is dedicated to reducing greenhouse gas emissions, they will all showcase some of their favorite plant-based dishes. Several steps include reducing meat production and consumption (eating more plants), and reducing the use of fossil fuels (using renewable resources).

Acterra’s Robbie Brown said in a statement: “Getting people together, especially during holidays, opens up a new conversation about how we provide energy to our bodies every day, and how small incremental changes add up. A greater impact. We hope that our virtual cooking event will show people how fun and creative plant-based cooking is, as well as the benefits of better health and a cleaner environment."

So I want to know, can you get that unique caramel wok effect on the induction cooker? As changes in some local energy regulations came into effect a year ago, requiring all electricity to be used in new buildings, is it feasible and ideal for restaurant owners and home cooks to invest in induction stoves, especially those who traditionally use fuels such as gas or wood People? It is a dream to have the opportunity to discuss these issues with chefs, culinary consultants, food scientists and TV personality Yan.

In more than 40 years of professional career, Yan has established contacts with audiences all over the world. With thousands of episodes of cooking shows, dozens of cookbooks, a series of honors (including James Beard and Emmy Awards) and influential restaurants, he has played a key role in shaping the contemporary culinary world.

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Yan also plays a key role as a public educator. In addition to teaching and consulting in culinary institutions, since 1978, Yan has been the mainstay of the family chef’s living room, “Yan Can Cook”. It first aired in Canada and then aired on PBS in the United States as one of three cooking shows in 1982, showing one of the earliest Asian shows.

To listen to the cooking demonstration, please register at bit.ly/acterra-nov7.

Chef Yan Yan said that appearance, aroma, taste and texture contrast are the four major elements of a good dish. Courtesy of Yan Can Cook.

Peninsula Gourmet: Your work has opened up the world of Chinese cooking for many people, including me. You shape the overall conversation about the culinary arts. I was thinking about the call, "If Yan can cook, so can you". This gives me confidence that I can indeed cook.

Martin Yan: You are too polite... We used to do it on the TV screen. Then later, live events around the world were filmed. But it takes a lot of time. Then you have to conduct on-site reconnaissance, just like a movie. To do such a program requires a lot of money, a lot of time, a lot of headaches, and a lot of logistics.

In the past, I traveled the world and brought the best food, culture, tourism and heritage from all over the world to American audiences. It was the same show broadcast in 60 countries around the world.

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With these (virtual) events, once we record it, we can put it back on various social media platforms.

Now, I just sit in my own comfortable kitchen in the Bay Area (San Mateo), and I can reach people from all over the world.

Foodie: It sounds like the Acterra Holiday reFresh event is one of them. I am particularly interested in the idea of using an induction cooker.

Yan: For everyone, including this G-20 summit, one of the most important issues is global warming and climate change. The traditional cooking method was wood in the early days, then charcoal and legumes and coal. Then it was electricity. But all of these require the use of fossil fuels to generate electricity.

On the other hand, induction helps to alleviate some of these problems, because you achieve zero emissions and very little energy waste. Because the induction burner has a magnetic field, it only heats up where it touches, and it’s cool around it-so you don’t waste energy.

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When you use firewood, when you use gas, a lot of radiant heat, you use a lot of energy.

About eight to ten years ago, I worked with an induction cooker manufacturer. Now, when you go to all the cruise ships, you go to all the five-star hotels, they all have an induction. This is nothing new, it has been around for a long time.

But the problem is that sometimes induction burners are more expensive, so it has never been so popular. Today, most housing (and building) projects are starting induction burners. They are all induction cookers. The government is doing this, because the world is paying attention to global warming and climate change.

Foodie: I remember hearing about this about a year ago, especially in the San Gabriel Valley near Los Angeles. For restaurants, it sounds a bit worrying, whether it’s to get stir-fried dishes and a really hot stove to get texture and taste, as well as the cost of conversion, especially for smaller restaurants. How do you consider balancing all these concerns?

Yan: First of all, I think this is a misunderstanding. Many people resisted. With a gas burner, you can see the flame. Noise can be heard when cooking. With the induction burner, you can neither hear nor see. Psychologically and psychologically, you might say, "Hey, this is not heating." But theoretically, scientifically, and technically, induction burners are not only efficient and energy-saving, but also much more powerful than many people think.

This is why in Hong Kong and China, they have developed a circular wok induction device. In the past, all induction cookers were pans, but now they have developed a concave bow shaped induction cooker so you can put a wok on it. It is much faster than gas and electric heating. Many people do not realize this.

The only problem is that aluminum is not suitable for induction cookers, but all pots and pans on the market are suitable for induction cookers.

Foodie: The first part of this question actually comes from my mom, so thank you, she will be happy to hear this.

"Induction burners are not only efficient and energy-saving, they are also much more powerful than many people think."

Yan: Of course. Tell your mother to try to heat the same amount of water. Use induction cooker and gas stove to turn it up. She will be impressed, because using the induction burner, the heat is instant.

Foodie: For home cooks or restaurants considering switching, do you have any skills to offset the cost? Is this an upfront investment?

Yan: In the short term, induction cookers are much more expensive. But in the long run, if you believe that your business is a long-term business, rather than a year or two, then you can save a lot of energy. This means your gas and electricity bills are much less.

Not only that, the heat in the kitchen, you will not waste so much energy, because you don't have to turn on a huge fan and air conditioner.

All in all, this is a cleaner energy and more controllable.

But of course, the disadvantage is the high cost for smaller companies. It may be a bit burdensome for the initial investment. I know this is true.

Foodie: Is there any way to adjust your cooking skills?

Yan: You just need to get used to it. Let me give you an example: in the past, in burners, they used wood chips to heat, and you had to constantly add wood to balance it. You keep adjusting because it is inconsistent.

Then (it is) gas. But natural gas, it is a natural resource, so eventually it will be exhausted and disappear.

So, for the future, this is why you have renewable energy. An induction burner, you only need electricity. This can be generated by wind energy or solar energy. So this is why I personally think that renewable energy is the future and induction cooking is part of the equation.

Martin Yan, the chef of Yan Can Cook, puts a rainbow of vegetables on the noodle pancakes as part of Acterra's Holiday reFresh program. Courtesy of Yan Can Cook.

Gourmet: Is there a place for traditional methods like cooking with wood and meat? I thought of the Chinese character "home" (?). Its center is a pig. I think it is the center of many family life.

Yan: Part of the solution is to reduce meat consumption...As the population explodes, arable land decreases. You drove around (Highway) 101, you drove around (Interstate Highway) 5, you drove at 99 or 80... I went to the University of California, Davis, and I remember everything was farmland. Now you look around, there are many tall buildings, many development projects, and many houses.

Ultimately you have to find a way to do this. The world is changing, and we must adapt to it.

Speaking of plant-based products-Asians have been practicing for a long time, because meat is very precious in many parts of the world.

Personally...I eat a lot of vegetables. In the whole meal, meat is basically used as a seasoning ingredient to impart texture and flavor.

Even now, when I go to the steakhouse, my wife and I always order a small steak, which we share. I have never finished 12 ounces.

Foodie: When my grandma first came from Guangdong, she didn't eat beef at all, until the neighbor in Wyoming said, "This is American food, you must eat it." So she would buy a steak for the whole family and cut it. Chop and serve with their vegetables and rice.

Yan: In Chinese cooking, there are celery, Chinese cabbage, and gailan-all of which contain a lot of nutrients, trace minerals and fiber.

You go to many restaurants, and vegetables are your partner. They are not the main players, they are supporting actors. You ordered a steak, maybe you chose a side dish...but it was overcooked.

'Personally...I eat a lot of vegetables. In the whole meal, meat is basically used as a seasoning ingredient to impart texture and flavor.

But in a good Chinese dish, in a good Asian dish, there are four elements: one is appearance. If you cook vegetables to death, you will lose color, texture, and nutrients. They look dead. The color (should) be vibrant. The second is aroma. Stir-frying uses high temperature for a short time, very very fast. They will not destroy too much nutrition. Then you will smell the fragrance-wok hey-wok scent.

Then, the taste. When you cook vegetables and meat together, the umami taste will penetrate into the vegetables and season them.

Then, the texture contrast. When you bite something, you must have texture.

So its appearance, aroma, taste and texture contrast.

Foodie: Can you use an induction cooker to get all of these?

Yan: You can use an induction cooker to get all of these. You can throw things like on a gas burner or electric burner. (During induction,) You lift it up and it is disconnected, so it is very energy-saving. But once you put it back, BOOM-it's hot and bubbling again. It boils again.

Foodie: What dishes will you prepare for this event?

Yan: I'm making stir-fried noodles with vegetable mushrooms and assorted vegetables, with fried noodles.

I want to tell people that this is symbolic. Whenever you celebrate something, you always serve the top note. Noodles are very long, so it is a symbol of longevity and longevity-so we have to promote the longevity of the earth. We want to promote the longevity of mankind, mankind-so that we will not become extinct and will not deplete natural resources.

This is also a celebration of life. This is why noodles are always served at weddings, anniversaries and birthday parties.

It is a symbol of longevity, longevity and endurance.

Learn more about food news. Follow Peninsula Gourmet @peninsulafoodist on Instagram and subscribe to the newsletter to learn about the latest openings and closures, find out what foodies are excited about, read exclusive interviews and learn about trends affecting local restaurants.

TheSixFifty.com is a sister publication of Palo Alto Online, covering what to eat, what to watch and what to do in Silicon Valley.

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Author: Sara Hayden / TheSixFifty.com

Uploaded: Thursday, November 4, 2021 at 5:11 PM I am waiting for the full-length biographical film of legendary chef Martin Yan (filmmaker friends, please pay attention!) YouTube editing. Almost as impressive as Yan deboning a chicken in 18 seconds, this particular clip made me sit on the edge of my seat: it’s like Chef Yan starting to cook one of his favorite dishes in a wok. The same, not the flame on volcanic gas fuel, but on the induction cooker. "You can get all the responsiveness of gas cooking, but it's better for you and the environment," Yan said to the camera. I want to know-"How is this possible?" This is the meaning of suspense. I will have to listen to the upcoming cooking demonstration to see what happens next. This trailer will be launched at the November 7 event, which includes Yan Can Cook's Yan and other critically acclaimed Bay Area food movers and vibrators, including Crystal Wahpepah from Wahpepah's Kitchen, Kenny Annis from Sky Cafe, and Shru's Shruti Boddu from Kitchen and Alicia Casas Baker from Jaguar. During the Holiday reFresh event sponsored by the Palo Alto non-profit organization Acterra, which is dedicated to reducing greenhouse gas emissions, they will all showcase some of their favorite plant-based dishes. Several steps include reducing meat production and consumption (eating more plants), and reducing the use of fossil fuels (using renewable resources). Acterra’s Robbie Brown said in a statement: “Getting people together, especially during holidays, opens up a new conversation about how we provide energy to our bodies every day, and how small incremental changes add up. A greater impact. We hope that our virtual cooking event will show people how fun and creative plant-based cooking is, as well as the benefits of better health and a cleaner environment.” So I want to know, can you Can you get that unique caramel wok effect on the induction cooker? As changes in some local energy regulations came into effect a year ago, requiring all electricity to be used in new buildings, is it feasible and ideal for restaurant owners and home cooks to invest in induction stoves, especially those who traditionally use fuels such as gas or wood People? It is a dream to have the opportunity to discuss these issues with chefs, culinary consultants, food scientists and TV personality Yan. In more than 40 years of professional career, Yan has established contacts with audiences all over the world. With thousands of episodes of cooking shows, dozens of cookbooks, a series of honors (including James Beard and Emmy Awards) and influential restaurants, he has played a key role in shaping the contemporary culinary world. Yan also plays a key role as a public educator. In addition to teaching and consulting in culinary institutions, since 1978, Yan has been the mainstay of the family chef’s living room, “Yan Can Cook”. It first aired in Canada and then aired on PBS in the United States as one of three cooking shows in 1982, showing one of the earliest Asian shows. To listen to the cooking demonstration, please register at bit.ly/acterra-nov7. Peninsula Gourmet: Your work has opened up the world of Chinese cooking for many people, including me. You shape the overall conversation about the culinary arts. I was thinking about the call, "If Yan can cook, so can you". This gives me confidence that I can indeed cook. Martin Yan: You are too polite... We used to do it on the TV screen. Then later, live events around the world were filmed. But it takes a lot of time. Then you have to conduct on-site reconnaissance, just like a movie. To do such a program requires a lot of money, a lot of time, a lot of headaches, and a lot of logistics. In the past, I traveled the world and brought the best food, culture, tourism and heritage from all over the world to American audiences. It was the same show broadcast in 60 countries around the world. With these (virtual) events, once we record it, we can put it back on various social media platforms. Now, I just sit in my own comfortable kitchen in the Bay Area (San Mateo), and I can reach people from all over the world. Foodie: It sounds like the Acterra Holiday reFresh event is one of them. I am particularly interested in the idea of using an induction cooker. Yan: For everyone, including this G-20 summit, one of the most important issues is global warming and climate change. The traditional cooking method was wood in the early days, then charcoal and legumes and coal. Then it was electricity. But all of these require the use of fossil fuels to generate electricity. On the other hand, induction helps to alleviate some of these problems, because you achieve zero emissions and very little energy waste. Because the induction burner has a magnetic field, it only heats up where it touches, and it’s cool around it-so you don’t waste energy. When you use firewood, when you use gas, a lot of radiant heat, you use a lot of energy. About eight to ten years ago, I worked with an induction cooker manufacturer. Now, when you go to all the cruise ships, you go to all the five-star hotels, they all have an induction. This is nothing new, it has been around for a long time. But the problem is that sometimes induction burners are more expensive, so it has never been so popular. Today, most housing (and building) projects are starting induction burners. They are all induction cookers. The government is doing this, because the world is paying attention to global warming and climate change. Foodie: I remember hearing about this about a year ago, especially in the San Gabriel Valley near Los Angeles. For restaurants, it sounds a bit worrying, whether it’s to get stir-fried dishes and a really hot stove to get texture and taste, as well as the cost of conversion, especially for smaller restaurants. How do you consider balancing all these concerns? Yan: First of all, I think this is a misunderstanding. Many people resisted. With a gas burner, you can see the flame. Noise can be heard when cooking. With the induction burner, you can neither hear nor see. Psychologically and psychologically, you might say, "Hey, this is not heating." But theoretically, scientifically, and technically, induction burners are not only efficient and energy-saving, but also much more powerful than many people think. This is why in Hong Kong and China, they have developed a circular wok induction device. In the past, all induction cookers were pans, but now they have developed a concave bow shaped induction cooker so you can put a wok on it. It is much faster than gas and electric heating. Many people do not realize this. The only problem is that aluminum is not suitable for induction cookers, but all pots and pans on the market are suitable for induction cookers. Foodie: The first part of this question actually comes from my mom, so thank you, she will be happy to hear this. Yan: Of course. Tell your mother to try to heat the same amount of water. Use induction cooker and gas stove to turn it up. She will be impressed, because using the induction burner, the heat is instant. Foodie: For home cooks or restaurants considering switching, do you have any skills to offset the cost? Is this an upfront investment? Yan: In the short term, induction cookers are much more expensive. But in the long run, if you believe that your business is a long-term business, rather than a year or two, then you can save a lot of energy. This means your gas and electricity bills are much less. Not only that, the heat in the kitchen, you will not waste so much energy, because you don't have to turn on a huge fan and air conditioner. All in all, this is a cleaner energy and more controllable. But of course, the disadvantage is the high cost for smaller companies. It may be a bit burdensome for the initial investment. I know this is true. Foodie: Is there any way to adjust your cooking skills? Yan: You just need to get used to it. Let me give you an example: in the past, in burners, they used wood chips to heat, and you had to constantly add wood to balance it. You keep adjusting because it is inconsistent. Then (it is) gas. But natural gas, it is a natural resource, so eventually it will be exhausted and disappear. So, for the future, this is why you have renewable energy. An induction burner, you only need electricity. This can be produced by wind energy or solar energy. So this is why I personally think that renewable energy is the future and induction cooking is part of the equation. Gourmet: Is there a place for traditional methods like cooking with wood and meat? I thought of the Chinese character "home" (?). Its center is a pig. I think it is the center of many family life. Yan: Part of the solution is to reduce meat consumption...As the population explodes, arable land decreases. You drove around (Highway) 101, you drove around (Interstate Highway) 5, you drove at 99 or 80... I went to the University of California, Davis, and I remember everything was farmland. Now you look around, there are many tall buildings, many development projects, and many houses. Ultimately you have to find a way to do this. The world is changing, and we must adapt to it. Speaking of plant-based products-Asians have been practicing for a long time, because meat is very precious in many parts of the world. Personally...I eat a lot of vegetables. In the whole meal, meat is basically used as a seasoning ingredient to impart texture and flavor. Even now, when I go to the steakhouse, my wife and I always order a small steak, which we share. I have never finished 12 ounces. Foodie: When my grandma first came from Guangdong, she didn't eat beef at all, until the neighbor in Wyoming said, "This is American food, you must eat it." So she would buy a steak for the whole family and cut it. Chop and serve with their vegetables and rice. Yan: In Chinese cooking, there are celery, Chinese cabbage, and gailan-all of which contain a lot of nutrients, trace minerals and fiber. You go to many restaurants, and vegetables are your partner. They are not the main players, they are supporting actors. You ordered a steak, maybe you chose a side dish...but it was overcooked. But in a good Chinese dish, in a good Asian dish, there are four elements: one is appearance. If you cook vegetables to death, you will lose color, texture, and nutrients. They look dead. The color (should) be vibrant. The second is aroma. Stir-frying uses high temperature for a short time, very very fast. They will not destroy too much nutrition. Then you will smell the fragrance-wok hey-wok scent. Then, the taste. When you cook vegetables and meat together, the umami taste will penetrate into the vegetables and season them. Then, the texture contrast. When you bite something, you must have texture. So its appearance, aroma, taste and texture contrast. Foodie: Can you use an induction cooker to get all of these? Yan: You can use an induction cooker to get all of these. You can throw things like on a gas burner or electric burner. (During induction,) You lift it up and it is disconnected, so it is very energy-saving. But once you put it back, BOOM-it's hot and bubbling again. It boils again. Foodie: What dishes will you prepare for this event? Yan: I'm making stir-fried noodles with vegetable mushrooms and assorted vegetables, with fried noodles. I want to tell people that this is symbolic. Whenever you celebrate something, you always serve up the top note. Noodles are very long, so it is a symbol of longevity and longevity-so we have to promote the longevity of the earth. We want to promote the longevity of mankind, mankind-so that we will not become extinct and will not deplete natural resources. This is also a celebration of life. This is why noodles are always served at weddings, anniversaries and birthday parties. It is a symbol of longevity, longevity and endurance. Learn more about food news. Follow Peninsula Gourmet @peninsulafoodist on Instagram and subscribe to the newsletter to learn about the latest openings and closures, find out what foodies are excited about to eat, read exclusive interviews and learn about trends affecting local restaurants. TheSixFifty.com is a sister publication of Palo Alto Online, covering what to eat, what to watch and what to do in Silicon Valley.