moogrum: Taste the sauce! I always have soy sauce, rice vinegar, hoisin, honey, sambal oelek, fish sauce, and sesame oil on hand. You can use any or all of them, just taste it and adjust. Corn starch helps the sauce stick.
ahab: Pad Thai is probably my favorite thing I've ever made in my wok.Recipe[farm6.staticflickr.com image 640x512]
MIAppologia: Shut up. I'm not allowed to eat anything today. Having to get surgery sucks. :(
AJisaff: Euta should live by your words... you are wise!
Ceteris Paribus says: Stir fry is about to be made illegal.
AJisaff: Ceteris Paribus says: Stir fry is about to be made illegal.I... I don't think it's made in pressure cookers...
msupf: Best stir fry tip I ever got:use a deep fryer burner setup.Normal stove top burners just cannot put out enough BTU's to get the wok hot enough. Ever since I started using an outdoor burner setup, the recipes cook up much better.
Eutamias21: It always takes longer than I want it too because of the prep and never tastes as good as restaurant versions because MSG and oil and other sorcery.
RexTalionis: Eutamias21: It always takes longer than I want it too because of the prep and never tastes as good as restaurant versions because MSG and oil and other sorcery.I don't get why people complain about MSG. It's a naturally occurring compound in a lot of foods people eat and is the compound that directly stimulates the tastebuds that tastes "savory" flavors.And there is no evidence to support the supposition that MSG creates reactions like asthma, migraines or any other alleged effects.http://jn.nutrition.org/content/130/4/1058S.full
FunkOut: msupf: Best stir fry tip I ever got:use a deep fryer burner setup.Normal stove top burners just cannot put out enough BTU's to get the wok hot enough. Ever since I started using an outdoor burner setup, the recipes cook up much better.When I get rich, I'm buying the sweetest looking gas range I can get.
OregonVet: I have one similar to this, made in Michigan:
OregonVet: msupf: Best stir fry tip I ever got:use a deep fryer burner setup.Normal stove top burners just cannot put out enough BTU's to get the wok hot enough. Ever since I started using an outdoor burner setup, the recipes cook up much better.I have one similar to this, made in Michigan:http://images.netshops.com/mgen/digimarc.ms?img=master:EO023.jpg&h=4 00 &w=400[images.netshops.com image 400x400]The grate reverses for normal pots and the legs go lower for a lobster boil. It's friken awesome. Very high BTU.
RexTalionis: Some tips for stir fry:1) Flavor your oil before you fry:The problem with flavorless stir fry is easy to fix when you are cooking with the wok. Instead of just tossing vegetable and meat into the oil and start frying, try giving the oil flavor first. Before you start to fry, cut up half a stalk of scallions into small pieces. If you don't have scallions, you can make do with finely diced onions.When you put your oil into your wok, heat your wok until the oil starts to pop. Then throw in your scallions or onions and let it deep fry for a few seconds before you put your vegetables or meat in. It will allow the oil to take on a savory oniony taste which will make your stir fry taste way better.2) Instant marination of meat.Are your stir fried meats tough and overcooked? Do an instant marinate instead to keep it tender and moist. Cut your meat into small pieces - cubes or slices. Then, mix up corn starch, a beaten egg and a marinade of your choice (usually soy sauce is fine). Cover your meet with this mixture.When you are ready to cook your meat (cook the meat before you put in the vegetables, the vegetables will overcook if you do it the other way around) - throw the meat in. The corn starch will make the marinade stick to the meat, while the egg will instantly cook, sealing in the marinade with the meat, preventing it from drying out too quickly.
I_Am_Weasel: One of the keys to being a good stir-fry wizard is having a supple wrist.
dittybopper: Fark Food Thread: Are you a stir-fry wizard?Yes. Here are my tips:1. stand like a statue.2. Become part of the karahi.3. Feel all your ingredients4. Keep utensils clean5. Cook by intuition.6. don't let ingredients 'fall'.And most important of all:7. have a supple wrist.
RexTalionis: The key to stir fry is that it's not meant to cook for a long time. If you can't get it into the wok and out on a plate in 5 minutes, you're usually doing something wrong.
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