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In article .com>,
wrote:
> Everything I've read in these groups says that to stir fry properly
> requires a wok over blast furnace like heat. I have a round bottom
> traditional cast iron wok which I use with a wok ring (wider side up)
> on an electric stovetop. If I turn the heat to high, the wok starts
> smoking after a few minutes, and when I add some peanut oil, the oil
> smokes. I guess that's pretty hot.
>
> Some recipes suggest turning the heat down if the oil begins to smoke.
> Is that the opinion of the wokkers on the group? Or should we keep the
> blast furnace going which surely leads to smoking oil?
> The food tastes pretty good either way. Opinions?
My father, who grew up in China and taught me to cook Chinese food, said
that the oil beginning to smoke is the sign that it's time to toss in
the food to be cooked. The food will bring the temperature of the oil
back down again. He taught: get the kuo (wok) smoking hot, then add
the peanut oil and get that smoking hot, then add the food to be cooked.
Priscilla
--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal
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