FoodBanter.com - View Single Post - Smoke management (or stir-frying blues)

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.

IMO, smoking is too hot. I get mine hot enough that I wouldn't want
to touch the pan - hold your hand about an inch above it and if you
feel the heat - and it's *hot* - then it's ready. The meat should
immediately sear. Also, cook in small batches or you liberate too
much liquid and the food steams instead of searing.

HTH,
-L.