"J Krugman" > wrote in message
...
> In > (-L.)
writes:
>
> >Your heat was too high.
>
> Is there a fool-proof trick to know what to set the flame at, and
> when to throw in the meat, tofu, etc.? I've read that one should
> heat the oil until it "just barely begins to smoke...--only a light
> haze is necessary". I don't know what the author of these instructions
> means by a "light haze", but still this procedure sounds like a
> recipe for a lot of smoke.
>
> Thanks!
>
> -Jill
>
There's nothing fool-proof in cooking, and no "tricks." Do not expect to get
stir fry right on the first, second, or even 10th try. The best thing would
be to watch a friend do it - someone who is experienced. There are a lot of
small, subtle things that are easy enough to learn but cannot be expressed
well in words. Get a wok, too - it makes things a lot easier. Get a round
bottomed one of you have a gas stove and a flat-bottomed if you have
electric. In the latter case set the wok directly on the element. Get a
traditional thin steel wok, not non-stick.
Then, set aside a half hour and do some experimenting. Put a TB of oil in
the wok and turn the heat to high. Swirl it around and watch it closely for
signs of smoking. You can also do this with one or two cubes of food in the
pan - zucchini for example. As the pan heats and the food starts to sizzle
you'll get a feel for the oil temperature. Don;t give up - it's a great way
to cook but takes a little time to master.
--
Peter Aitken
Remove the crap from my email address before using.