Dimitri typed:
> "Brian" > wrote in message
> ...
>> Hi,
>>
>>
>>
>> I'm stir frying in a steel wok on an 18,000 btu gas burner, and while this
>> is low power for Wok cooking, I compensate by cooking smaller batches of
>> food at a time. I keep the heat on Max during the fry part and lower it a
>> short while before adding the liquid (soy etc.). The problem I am
>> encountering is charring.
>>
>>
>>
>> I add the aromatics to the slightly smoking oil right at the beginning and
>> fry them for 20 seconds or so, then I add the veges. This is what all
>> recipes I've seen recommend. However by the time veges are cooked (3 - 4
>> minutes later) the garlic and ginger are practically transformed into
>> charcoal. Of course I can add the garlic and ginger later in the process,
>> but then the oil won't have as much flavor. What do you cooks with 30,000
>> btu wok burners do to avoid the charring effects of such high heat? I also
>> notice that my veges sear on the outside, in some cases to the point of
>> having brown spots, yet still be firm-crisp on the inside. This all tells me
>> I am cooking at too high a temperature, but I know that Wok cooking calls
>> for even higher temps then I am using. Any tips or suggestions for how to
>> sear the food without creating brown spots on veges and make charcoal from
>> garlic would be highly appreciated.
>>
>>
>>
>> Thanks.
>>
>>
>>
>> --Brian
>
> It is important to look at the source of the recipe and the instructions.
> Remember the 3 to 4 minutes of cooking time is probably for a normal 9300 to
> 12,000 burner. I would also suggest you may not be moving the food as much
> as you should. In the open Chinese kitchens for a normal stir-fry it seems
> the food is in constant motion. Also I seem to remember a "water pan" along
> side the wok that the cooks use to regulate the heat "after" the food is
> added.
>
> Dimitri

IIRC, the "water pan usuallly has chicken broth.

BOB