The Basics of (Oversize) Stir-Frying — Alton's After-Show
After finishing up his judging duties for tonight's all-new episode of Cutthroat Kitchen, Jet Tila experienced life as a competitor during the After-Show when he was tasked with taking on a sabotage from the shrimp stir-fry test in Round 2. One particularly evilicious sabotage required one chef to cook with a tiny wok and chopsticks while the other was saddled with an oversize pair — and that's what Jet was forced to contend with as well.
As he finagled with the extra-large chopsticks as he chopped his vegetables, the situation appeared to be somewhat under control. But that was quickly lost when he attempted to lift and pour his mise en place setup into the wok. After several dropped bowls, host Alton Brown couldn't help but lend Jet a hand — by covering the camera lens so Jet could cheat the sabotage (or not) and manually add his ingredients to the wok without anyone noticing. "Go ahead and do whatever you need to do," Alton told him, and sure enough, after just a few seconds, the camera returned to a full wok.
Even while Jet worked with this trick equipment, he and Alton were quick to dole out what it takes to make a classic stir-fry. After all, as the world record holder for the largest stir-fry ever made, Jet knows just how to execute it properly. "The wok should give a little smokiness to the dish," he explained, and he and Alton noted the importance of the wok being steel. When it comes to accomplishing the right taste, Alton and Jet note that it's best to deglaze the pan as the stir-fry comes together. "The deglazing is absolutely important because all of that fond that was stuck in there from the ginger, garlic and the shrimp has to come back in," Jet said.
As for what not to do when prepping a stir-fry, "I strongly suggest you don't use these," Alton says of the long chopsticks, "because you will only make a mess."
Click the play button on the video above to hear more from Jet and Alton as they look back on more diabolical sabotages.
Tune in to Cutthroat Kitchen on Sundays at 10|9c.