Fuchsia Dunlop
British writer and the first non-Chinese student to train at the Sichuan Institute of Higher Cuisine.
Speaks to 2 threads
Cited in 4 places
- Fried Rice/ Commentary
Fuchsia Dunlop's recurring position (on her own site and in The Food of Sichuan) is that wok hei is partly a measure of how aggressively you can burn fuel — a UK or US domestic burner is fundamentally underpowered relative to a Chinese restaurant range, and no technique entirely closes that gap. · paraphrased
Fire and heat — fuchsiadunlop.com - Fried Rice/ Counterpoint
Dunlop's pragmatic conclusion: on a domestic stove you will not produce restaurant-grade wok hei. Make peace with a cleaner, drier, less smoky fried rice and stop chasing what the burner cannot give you. · paraphrased
Fire and heat — fuchsiadunlop.com - Fried Rice/ Argument
The wok's sloped sides and thin metal concentrate heat at the bottom where it matters, and the geometry is built for tossing (Dunlop, The Food of Sichuan). · paraphrased
The Pan — argued for "Wok" - Fried Rice/ Argument
On a domestic stove you will not reach the temperatures that produce true wok hei. Aim for clean, dry fried rice and let the rest go (Dunlop). · paraphrased
The Wok Hei Question — argued for "No — Cook Something Else"