{"id":1088,"date":"2024-01-15T08:37:11","date_gmt":"2024-01-15T08:37:11","guid":{"rendered":"https:\/\/aiecasia.org\/?page_id=1088"},"modified":"2024-01-15T09:59:16","modified_gmt":"2024-01-15T09:59:16","slug":"food_detail_8","status":"publish","type":"page","link":"https:\/\/aiecasia.org\/?page_id=1088","title":{"rendered":"FOOD_DETAIL_8"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\">FOOD<\/a><\/div>\n\n\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\"><strong><strong>JUNE 27, 2023<\/strong><\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Some Asian Chefs Worry Gas-Stove Bans Will Limit Their Home Cooking<\/h2>\n\n\n\n<ul>\n<li>Induction and electric ranges can only deliver intense heat to smaller portions of food.<\/li>\n\n\n\n<li>ISAAC PHAN NAY<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"432\" src=\"https:\/\/aiecasia.org\/wp-content\/uploads\/2024\/01\/clem-onojeghuo-r8lDTtSWGUc-unsplash-1.webp\" alt=\"\" class=\"wp-image-1129\" style=\"width:760px;height:auto\" srcset=\"https:\/\/aiecasia.org\/wp-content\/uploads\/2024\/01\/clem-onojeghuo-r8lDTtSWGUc-unsplash-1.webp 768w, https:\/\/aiecasia.org\/wp-content\/uploads\/2024\/01\/clem-onojeghuo-r8lDTtSWGUc-unsplash-1-300x169.webp 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><figcaption class=\"wp-element-caption\"><strong>Clem Onojeghuo\/Unsplash<\/strong><\/figcaption><\/figure><\/div>\n\n\n<p><strong>One sunny Saturday morning<\/strong>&nbsp;in Newmarket, Ontario, about an hour\u2019s drive north of Toronto, a wok of pork bones and water slowly rises to a boil on the shiny black range of Rebecca Cui\u2019s electric stovetop.<\/p>\n\n\n\n<p>When the water boils, Cui moves the blanched bones to her electric pressure cooker, which she fills with fresh water and sets it to simmer. It\u2019s not how her mother would have made bone broth, but Cui says it\u2019s the best she can do with her wok and electric range. Cui, who learned to cook on an open flame in northern China, longs for a gas range that would let her cook how her family has for generations.<\/p>\n\n\n\n<p>North American cities are starting to veer away from gas appliances in an effort to reduce greenhouse gas emissions, which cause global warming and have been linked to\u00a0health risks. Gas-burning appliances often burn methane, a powerful greenhouse gas with about four times the global warming potential of carbon dioxide.<\/p>\n\n\n\n<p>According to Natural Resources Canada, gas ranges in homes across Canada emitted about 370,000 metric tons of carbon dioxide equivalent in 2020. That\u2019s equal to the emissions from burning 2,000 railcars worth of coal,\u00a0according to the United States Environmental Protection Agency. This does not account for the methane gas emissions that have been\u00a0found to unintentionally leak\u00a0out of ranges. Emissions from gas ranges account for about 0.6 percent of the total emissions from Canadian homes that year\u2014in contrast, space heating accounted for about 64 percent of residential emissions.<\/p>\n\n\n\n<p>Gas ranges also release nitrogen oxides, such as nitrogen dioxide, which\u00a0have been linked\u00a0to triggering asthma.<\/p>\n\n\n\n<p>Nonetheless, efforts to ban gas stoves are being met with fierce pushback from many corners, including some Asian cooking aficionados. Vancouver had plans to ban natural gas hookups in new buildings, however, the city council\u00a0rejected\u00a0the motion on\u00a0May 31.<\/p>\n\n\n\n<p>Vancouver Mayor Ken Sim noted the motion might stop people of Asian descent from cooking culturally appropriate foods at home.\u201cMy mom\u2019s dishes are my favorite, but I cannot mimic them very well\u2026I have an electric stove, so it\u2019s a different condition\u2014the flavor will be different.\u201d<\/p>\n\n\n\n<p>\u201cTaking away the ability of individuals of certain cultural groups to perform one of the most basic functions\u2014making their own culturally appropriate foods\u2014to me doesn\u2019t really sit very well,\u201d Sim said. \u201cIf the only option for people of Chinese descent or South Asian descent or Asian descent is to enjoy their food at a restaurant, as opposed to their own home, I find it incredibly problematic.\u201d<\/p>\n\n\n\n<p>Montr\u00e9al\u2019s commission on water, environment, sustainable development, and large parks\u00a0recommended the city ban installation\u00a0of new gas-burning appliances. In April,\u00a0the municipality of Laval, Quebec, said it was drafting a bylaw against the installation of new gas appliances.<\/p>\n\n\n\n<p>Across the border, Seattle, Berkeley, and New York City have\u00a0started to eliminate\u00a0gas hookups in new developments. However, a federal appeals court\u00a0overturned Berkeley\u2019s ban\u00a0on gas appliances in new construction and the US House of Representatives moved to\u00a0stop regulation against gas stoves\u00a0as a hazardous product.<\/p>\n\n\n\n<p>Cui says bylaws against gas appliances would stop her from getting the equipment she needs to cook culturally relevant food.<\/p>\n\n\n\n<p>\u201cMy mom\u2019s dishes are my favorite, but I cannot mimic them very well because I use different materials here,\u201d Cui said. \u201cHere I have an electric stove, so it\u2019s a different condition\u2014the flavor will be different.\u201d<\/p>\n\n\n\n<p>Cui grew up in the Heilongjiang province of China in a home with a big brick coal-burning stove. With a proper wok on an open flame, Cui\u2019s mother could feed a family of five. Cui said she can only make enough food for her family of three using her electric wok, which only delivers heat to the bottom of the pan\u2014not its sides.<\/p>\n\n\n\n<p>In its base, she would cook stir-fries, stews, and soups. Above the main dish, along the wok\u2019s searing sides, her mother would stick savory flatbreads made of cornmeal. Below the wok, Cui\u2019s mother would place a rugged stone pot on the stove\u2019s coals to boil a side dish.<\/p>\n\n\n\n<p>Barry Tsang, an instructor of Asian culinary arts at Vancouver Community College, said although Asian cooking often uses gas stoves, he is not sure the gas makes a difference to the flavor. Instead, Tsang said induction stoves distribute heat differently.Tsang said today\u2019s induction stovetops can\u2019t heat woks large enough to cook for more than two or three people.<\/p>\n\n\n\n<p>Stir-fries require meat and vegetables to be tossed around in a piping-hot wok, which would burn the food unless constantly in motion. The technique needs the entire wok to have constant heat.<\/p>\n\n\n\n<p>\u201cThe fire grabs the whole wok and makes the food an average heat,\u201d Cui said. But while a gas stove keeps a pan hot, when a chef flicks it to toss food, induction and electric stoves stop heating the pans as soon as they are raised off the element.<\/p>\n\n\n\n<p>Induction and electric ranges, Tsang said, can only deliver intense heat to smaller portions of food. While similar or greater temperatures might be achieved, Tsang said today\u2019s induction stovetops can\u2019t heat woks large enough to cook for more than two or three people.<\/p>\n\n\n\n<p>The heat required for stir-fried dishes, and the smoky flavor known as wok hei, probably isn\u2019t happening on a traditional gas range. It can only be achieved with industrial-sized gas burners, Tsang said.<\/p>\n\n\n\n<p>\u201cIt doesn\u2019t matter if you use a gas stove or induction or electric at home,\u201d Tsang said. \u201cYou won\u2019t get the same outcome as (at a restaurant).\u201d<\/p>\n\n\n\n<p>Cui said she wished she could create the same smoky flavor at home as she could with an open fire. While she said she wouldn\u2019t spring for an expensive upgrade to a gas range any time soon, Cui said she would keep an eye out for one next time she moved.<\/p>\n\n\n\n<p>\u201cWe should have the choice,\u201d Cui said. \u201cIn your own unit or in your own house, you should have what you prefer\u2026I think that\u2019s fair.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Some Asian Chefs Worry Gas-Stove Bans Will Limit Their Home Cooking One sunny Saturday morning&nbsp;in Newmarket, Ontario, about an hour\u2019s drive north of Toronto, a wok of pork bones and water slowly rises to a boil on the shiny black range of Rebecca Cui\u2019s electric stovetop. When the water boils, Cui moves the blanched bones&hellip;&nbsp;<a href=\"https:\/\/aiecasia.org\/?page_id=1088\" class=\"\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">FOOD_DETAIL_8<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":370,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"on","_themeisle_gutenberg_block_has_review":false,"_ti_tpc_template_sync":false,"_ti_tpc_template_id":"","footnotes":""},"_links":{"self":[{"href":"https:\/\/aiecasia.org\/index.php?rest_route=\/wp\/v2\/pages\/1088"}],"collection":[{"href":"https:\/\/aiecasia.org\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/aiecasia.org\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/aiecasia.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aiecasia.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1088"}],"version-history":[{"count":2,"href":"https:\/\/aiecasia.org\/index.php?rest_route=\/wp\/v2\/pages\/1088\/revisions"}],"predecessor-version":[{"id":1132,"href":"https:\/\/aiecasia.org\/index.php?rest_route=\/wp\/v2\/pages\/1088\/revisions\/1132"}],"up":[{"embeddable":true,"href":"https:\/\/aiecasia.org\/index.php?rest_route=\/wp\/v2\/pages\/370"}],"wp:attachment":[{"href":"https:\/\/aiecasia.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}