Adam Preble wrote:
> TheAlligator wrote:
> > I hope you don't mind me posting this same thing twice, but the
other
> > one is buried deep in another thread. I realized I haven't offered
> > much in the way of food topics, and seem to have started to lapse
into
> > my old habit of annoying some people. So here goes.
>
> ...
>
> I was curious how hot you keep your work. I'm up to medium, but it
> sounds like I'm supposed to go all the way up to high. Does
everything
> have to be precooked ahead of time? It seems that at a high
> temperature, nothing that's fresh will cook at all. So I am starting
to
> presume a true stir-fry is the final mixing step for a bunch of
> different, cooked foods. Am I correct?

Check the thread I started called "How hot is too hot for a wok" (or
something similar.) We talked all about it there. And no the food
should not be pre cooked.