uptou Posted March 26, 2008 Share Posted March 26, 2008 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? Link to comment Share on other sites More sharing options...
crowbait Posted March 27, 2008 Share Posted March 27, 2008 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. Link to comment Share on other sites More sharing options...
pampal Posted March 27, 2008 Share Posted March 27, 2008 Sure makes the food taste better Link to comment Share on other sites More sharing options...
IMA_FARANG Posted March 29, 2008 Share Posted March 29, 2008 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. Link to comment Share on other sites More sharing options...
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