In article >,
"Brian" > wrote:

> 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.
>
<snip>

I wonder if the "smaller batches" are the problem. If you dump a lot in
the wok only a small portion will be on the wok surface while the rest
is somewhere up in the pile. I do a lot of flipping of the pile when I
wok and tend not to have the burning / charring problem you describe.

Anyway, that is all I can think of ... so I'll shut up now.

Regards,
Dave

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