We ate at a chinese/thai place the other night,& i noticed that the cook,really turned up the gas,enough for the oil to really catch fire,& the actual cooking time was seconds.Great food.

Is this the prefered method for stirfrys?

& what are the advantages as far as cooking goes?

Yes, that's the whole point about stir-frying..................the food cooks really quickly, nutrients and taste sealed in and less oil needed than standard frying.

However, unless you have a special wok-burner on your stove-top (hob for the UK), you will never get enough heat to achieve perfect stir-frying.

The burners used in Chinese and Thai restaurants and are really big.................and on the streets in BKK, where they either use charcoal or industrial gas-burners they can manage to get really high temps.

Sure makes the food taste better

We ate at a chinese/thai place the other night,& i noticed that the cook,really turned up the gas,enough for the oil to really catch fire,& the actual cooking time was seconds.Great food.

Is this the prefered method for stirfrys?

& what are the advantages as far as cooking goes?

1. The flame makes a good show...impresses the customers.

2. The high flame sears the food...keeps the flavor in...but also sterilizes the food.

3. The food tastes better...it chars the food which gives a special taste....and covers up any spoiled taste if the meat isn't fresh.

4. And it doesn't save on oil...if it all burns up...more oil is needed for the next time.