> wrote in message
oups.com...
> Maverick wrote:
>
>>
>> I think your problem is that you are taking too long. When using a
> wok, you
>> want it super hot. But, because of the high temps, you have to have
>> everything lined up and ready to go. Once you start the wok, you are
>
>> committed which means you have to have all your prep work done in
> advance
>> and right there beside the stove.
>>
>> If you get a chance, watch Alton Brown's episode about woks on "Good
> Eats".
>> If you think your electric stove is getting too hot, he's using a
> high
>> powered propane stove deal which is about 10 times the BTU output of
> your
>> stove.
>>
>> My gas stove doesn't get hot enough, IMO, and I have to slow down
> when I use
>> the wok. I'm thinking of using my turkey frying deal (can't remember
> the
>> damn name) the next time I break out the wok.
>>
>> YMMV,
>> Bret
>
> Thanks for the info, I'll keep my eye out on Alton's show. I did have
> all my prep done in advance this time. Last night I learned that
> lesson as I put the garlic and in turned around to finish some prep and
> when I turned back around the garlic was burned.
>
> What you said about Alton using the gas burner make sense and was what
> made me wonder why I thought med-high was the right temp. I looked at
> some gas burners and they were all rated around 100k btu so I figured
> an electric must be much lower and therefore even a setting on high
> shouldn't pose a problem.
>
> The particular recipe I had tonight involved asparagus. I had that
> cooking on med-high for a few minutes when I noticed the oil smoking a
> bit. It seemed like the asparagus wasn't enough mass to absorb the
> heat present so the oil was taking the brunt of the energy. This
> doesn't seem like it would be a problem with meat or bigger veggies. I
> did notice the dish ended up having a pleasant smoky smell, different
> than what burned oil normally tastes like. Maybe peanut oil can take
> the higher heat when it comes to its flavor being affected. As it was
> the asparagus was a bit on the crunchy side for what I prefer so I'm
> wondering how I'll be able to cook it long enough without burning the
> oil/spices. Any ideas om how I could have approached this differently
> or am I just being too cautious again?
>
> Jesse

I'm afraid I can't help you much there. I've never tried asparagus in a
wok. I can tell you that when you use the wok, you start with the items
that take the longest first. Give them a minute or two before adding the
next longest items. I think you get the drift. Most recipes will tell you
the exact order to add the various ingredients.

From everything I read online and in cookbooks, garlic and high temps is
very bad combination. The garlic can go from just right to total garbage in
the blink of an eye. With the wok, I normal add the garlic right after I
add the meat. With that being said, the meat is usually one of the last
ingredients I add since the heartier veggies go first.

Make sense?

Bret



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