Stir fry practice, practice, practice!!!!!!
said...
> On Jan 18, 7:53 pm, Andy > wrote:
>> Dimitri said...
>>
>> > You're going to need more than a gas stove - that's a professional Wok
>> > Stove probably about 30K to 45K BTU'S and he's deliberately slow for
the
>> > camera. You should watch the cooking line at a good Chinese place some
>> > time.
>>
>> > Dimitri
>>
>> Dimitri,
>>
>> I don't doubt you in the least!
>
> Well, I did two stir fries on my portable gas stove yesterday, a beef
> and broccoli one and a chicken and zucchini and pepper one, and they
> both turned out great, IIDSSM.
>
> I realized that I have always followed the advice that every cookbook
> gives you about stir-frying: Don't overload the wok. Work in batches
> if need be to prevent steaming the food when you really want to stir-
> fry it.
>
> And that's what I did. And I guess, have always done, having started
> out following recipes obviously made for home cooks (with ordinary
> stove burners) that say, "Working in batches, ...". If I worked in a
> restaurant, I'd want a larger burner, but for home cookin', the
> portable one did a bang-up job.
>
> YMMV.
>
> --
> Silvar Beitel
YAY!!!
[applause]
Andy
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