Hi,



I'm stir frying in a steel wok on an 18,000 btu gas burner, and while this
is low power for Wok cooking, I compensate by cooking smaller batches of
food at a time. I keep the heat on Max during the fry part and lower it a
short while before adding the liquid (soy etc.). The problem I am
encountering is charring.



I add the aromatics to the slightly smoking oil right at the beginning and
fry them for 20 seconds or so, then I add the veges. This is what all
recipes I've seen recommend. However by the time veges are cooked (3 - 4
minutes later) the garlic and ginger are practically transformed into
charcoal. Of course I can add the garlic and ginger later in the process,
but then the oil won't have as much flavor. What do you cooks with 30,000
btu wok burners do to avoid the charring effects of such high heat? I also
notice that my veges sear on the outside, in some cases to the point of
having brown spots, yet still be firm-crisp on the inside. This all tells me
I am cooking at too high a temperature, but I know that Wok cooking calls
for even higher temps then I am using. Any tips or suggestions for how to
sear the food without creating brown spots on veges and make charcoal from
garlic would be highly appreciated.



Thanks.



--Brian

"Brian" > wrote in message
...
> Hi,
>
>
>
> I'm stir frying in a steel wok on an 18,000 btu gas burner, and while this
> is low power for Wok cooking, I compensate by cooking smaller batches of
> food at a time. I keep the heat on Max during the fry part and lower it a
> short while before adding the liquid (soy etc.). The problem I am
> encountering is charring.
>
>
>
> I add the aromatics to the slightly smoking oil right at the beginning and
> fry them for 20 seconds or so, then I add the veges. This is what all
> recipes I've seen recommend. However by the time veges are cooked (3 - 4
> minutes later) the garlic and ginger are practically transformed into
> charcoal. Of course I can add the garlic and ginger later in the process,
> but then the oil won't have as much flavor. What do you cooks with 30,000
> btu wok burners do to avoid the charring effects of such high heat? I also
> notice that my veges sear on the outside, in some cases to the point of
> having brown spots, yet still be firm-crisp on the inside. This all tells
me
> I am cooking at too high a temperature, but I know that Wok cooking calls
> for even higher temps then I am using. Any tips or suggestions for how to
> sear the food without creating brown spots on veges and make charcoal from
> garlic would be highly appreciated.
>
>
>
> Thanks.
>
>
>
> --Brian

It is important to look at the source of the recipe and the instructions.
Remember the 3 to 4 minutes of cooking time is probably for a normal 9300 to
12,000 burner. I would also suggest you may not be moving the food as much
as you should. In the open Chinese kitchens for a normal stir-fry it seems
the food is in constant motion. Also I seem to remember a "water pan" along
side the wok that the cooks use to regulate the heat "after" the food is
added.

Dimitri

"Brian" > wrote in message
...
> Hi,
>
>
>
> I'm stir frying in a steel wok on an 18,000 btu gas burner, and while this
> is low power for Wok cooking, I compensate by cooking smaller batches of
> food at a time. I keep the heat on Max during the fry part and lower it a
> short while before adding the liquid (soy etc.). The problem I am
> encountering is charring.
>
>
>
> I add the aromatics to the slightly smoking oil right at the beginning and
> fry them for 20 seconds or so, then I add the veges. This is what all
> recipes I've seen recommend. However by the time veges are cooked (3 - 4
> minutes later) the garlic and ginger are practically transformed into
> charcoal. Of course I can add the garlic and ginger later in the process,
> but then the oil won't have as much flavor. What do you cooks with 30,000
> btu wok burners do to avoid the charring effects of such high heat? I also
> notice that my veges sear on the outside, in some cases to the point of
> having brown spots, yet still be firm-crisp on the inside. This all tells
me
> I am cooking at too high a temperature, but I know that Wok cooking calls
> for even higher temps then I am using. Any tips or suggestions for how to
> sear the food without creating brown spots on veges and make charcoal from
> garlic would be highly appreciated.
>
>

I have had siilar problems and have not found a cure-all solution. The best
aproach I have found is to regulate the heat and keep things moving. For
example, when I thrown the garlic and ginger into the pan the heat is on low
to medium - plenty hot for this. Then when I add the veggies or meat the
heat goes to high and I stir constantly - this prevents anything from
sitting in one spot for more than a second or so and getting charred.
Experience helps a lot too - stir frying is not as easy as it sounds!


--
Peter Aitken

Remove the crap from my email address before using.

Dimitri typed:
> "Brian" > wrote in message
> ...
>> Hi,
>>
>>
>>
>> I'm stir frying in a steel wok on an 18,000 btu gas burner, and while this
>> is low power for Wok cooking, I compensate by cooking smaller batches of
>> food at a time. I keep the heat on Max during the fry part and lower it a
>> short while before adding the liquid (soy etc.). The problem I am
>> encountering is charring.
>>
>>
>>
>> I add the aromatics to the slightly smoking oil right at the beginning and
>> fry them for 20 seconds or so, then I add the veges. This is what all
>> recipes I've seen recommend. However by the time veges are cooked (3 - 4
>> minutes later) the garlic and ginger are practically transformed into
>> charcoal. Of course I can add the garlic and ginger later in the process,
>> but then the oil won't have as much flavor. What do you cooks with 30,000
>> btu wok burners do to avoid the charring effects of such high heat? I also
>> notice that my veges sear on the outside, in some cases to the point of
>> having brown spots, yet still be firm-crisp on the inside. This all tells me
>> I am cooking at too high a temperature, but I know that Wok cooking calls
>> for even higher temps then I am using. Any tips or suggestions for how to
>> sear the food without creating brown spots on veges and make charcoal from
>> garlic would be highly appreciated.
>>
>>
>>
>> Thanks.
>>
>>
>>
>> --Brian
>
> It is important to look at the source of the recipe and the instructions.
> Remember the 3 to 4 minutes of cooking time is probably for a normal 9300 to
> 12,000 burner. I would also suggest you may not be moving the food as much
> as you should. In the open Chinese kitchens for a normal stir-fry it seems
> the food is in constant motion. Also I seem to remember a "water pan" along
> side the wok that the cooks use to regulate the heat "after" the food is
> added.
>
> Dimitri

IIRC, the "water pan usuallly has chicken broth.

BOB

In article >,
"Brian" > wrote:

> Hi,
>
>
>
> I'm stir frying in a steel wok on an 18,000 btu gas burner, and while this
> is low power for Wok cooking, I compensate by cooking smaller batches of
> food at a time. I keep the heat on Max during the fry part and lower it a
> short while before adding the liquid (soy etc.). The problem I am
> encountering is charring.
>
<snip>

I wonder if the "smaller batches" are the problem. If you dump a lot in
the wok only a small portion will be on the wok surface while the rest
is somewhere up in the pile. I do a lot of flipping of the pile when I
wok and tend not to have the burning / charring problem you describe.

Anyway, that is all I can think of ... so I'll shut up now.

Regards,
Dave

--
Living in the Ozarks. For email, dot edu will do!

On Tue, 18 Nov 2003 08:48:42 -0800, "Brian"
> wrote:

>I'm stir frying in a steel wok on an 18,000 btu gas burner, and while this
>is low power for Wok cooking, I compensate by cooking smaller batches of
>food at a time. I keep the heat on Max during the fry part and lower it a
>short while before adding the liquid (soy etc.). The problem I am
>encountering is charring.
>
>I add the aromatics to the slightly smoking oil right at the beginning and
>fry them for 20 seconds or so, then I add the veges. This is what all
>recipes I've seen recommend. However by the time veges are cooked (3 - 4
>minutes later) the garlic and ginger are practically transformed into
>charcoal.

Use larger pieces of aromatics and fry slighty, then remove them
optionally adding them back in later. This flavors the oil but
prevents those smaller bits from always sinking to the hottest point
in the wok and burning.

As for your other problem - and as other people noted - keep things
moving.

-sw

Thanks for all the good suggestions. I wasn't constantly stirring, nor
starting with a lower temp - I'll do that now. If I still get charring of
the aromatics I may try putting them in a steel mesh tea ball and pulling it
after they brown. After all, experimenting is (usually) one of the joys of
cooking.

--brian



"Brian" > wrote in message
...
> Hi,
>
>
>
> I'm stir frying in a steel wok on an 18,000 btu gas burner, and while this
> is low power for Wok cooking, I compensate by cooking smaller batches of
> food at a time. I keep the heat on Max during the fry part and lower it a
> short while before adding the liquid (soy etc.). The problem I am
> encountering is charring.
>
>
>
> I add the aromatics to the slightly smoking oil right at the beginning and
> fry them for 20 seconds or so, then I add the veges. This is what all
> recipes I've seen recommend. However by the time veges are cooked (3 - 4
> minutes later) the garlic and ginger are practically transformed into
> charcoal. Of course I can add the garlic and ginger later in the process,
> but then the oil won't have as much flavor. What do you cooks with 30,000
> btu wok burners do to avoid the charring effects of such high heat? I also
> notice that my veges sear on the outside, in some cases to the point of
> having brown spots, yet still be firm-crisp on the inside. This all tells
me
> I am cooking at too high a temperature, but I know that Wok cooking calls
> for even higher temps then I am using. Any tips or suggestions for how to
> sear the food without creating brown spots on veges and make charcoal from
> garlic would be highly appreciated.
>
>
>
> Thanks.
>
>
>
> --Brian
>
>
>

<snip> a charring problem.
I would heat the oil, get it flavoured with the ginger and garlic, and then
sweep them out. You can add them back at the end.
blacksalt

Brian wrote:
>
> Thanks for all the good suggestions. I wasn't constantly stirring, nor
> starting with a lower temp - I'll do that now. If I still get charring of
> the aromatics I may try putting them in a steel mesh tea ball and pulling it
> after they brown. After all, experimenting is (usually) one of the joys of
> cooking.
>
> --brian
>

You can also play with flavored oils... :-)
These make nice Christmas gifts!

Find a nice bottle and fill it with aromatics such as fresh shredded
ginger, slivered garlic, some whole fresh herbs (which also makes the
gift decorative), use your imagination.

Fill the bottle with extra virgin olive oil and tie a ribbon around the
top. This is best prepared at least 3 months before christmas (or before
use if you are using it yourself) to give the herbs and flavorings time
to infuse the oil.

You can make flavored vinigar for salads and fish the same way. I'd add
a good Balsamic.

We have some of those itty bitty wild texas chile's growing in the yard
and those make a great additive.

K.
--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

Katra > wrote in message >...
> Brian wrote:
> >
> > Thanks for all the good suggestions. I wasn't constantly stirring, nor
> > starting with a lower temp - I'll do that now. If I still get charring of
> > the aromatics I may try putting them in a steel mesh tea ball and pulling it
> > after they brown. After all, experimenting is (usually) one of the joys of
> > cooking.
> >
> > --brian
> >
>
> You can also play with flavored oils... :-)
> These make nice Christmas gifts!
>
> Find a nice bottle and fill it with aromatics such as fresh shredded
> ginger, slivered garlic, some whole fresh herbs (which also makes the
> gift decorative), use your imagination.
>
> Fill the bottle with extra virgin olive oil and tie a ribbon around the
> top. This is best prepared at least 3 months before christmas (or before
> use if you are using it yourself) to give the herbs and flavorings time
> to infuse the oil.
>
> You can make flavored vinigar for salads and fish the same way. I'd add
> a good Balsamic.
>
> We have some of those itty bitty wild texas chile's growing in the yard
> and those make a great additive.
>
> K.

Oooh! Oooh! Me first!!!

BOTULISM - no garlic oil, not this way.

Greg Zywicki

Greg Zywicki wrote:

> Oooh! Oooh! Me first!!!
>
> BOTULISM - no garlic oil, not this way.

Tsk. You *always* have to be first. Bet you fought over the
window seat as a kid. Some people.

nancy

Greg Zywicki wrote:
>
> Katra > wrote in message >...
> > Brian wrote:
> > >
> > > Thanks for all the good suggestions. I wasn't constantly stirring, nor
> > > starting with a lower temp - I'll do that now. If I still get charring of
> > > the aromatics I may try putting them in a steel mesh tea ball and pulling it
> > > after they brown. After all, experimenting is (usually) one of the joys of
> > > cooking.
> > >
> > > --brian
> > >
> >
> > You can also play with flavored oils... :-)
> > These make nice Christmas gifts!
> >
> > Find a nice bottle and fill it with aromatics such as fresh shredded
> > ginger, slivered garlic, some whole fresh herbs (which also makes the
> > gift decorative), use your imagination.
> >
> > Fill the bottle with extra virgin olive oil and tie a ribbon around the
> > top. This is best prepared at least 3 months before christmas (or before
> > use if you are using it yourself) to give the herbs and flavorings time
> > to infuse the oil.
> >
> > You can make flavored vinigar for salads and fish the same way. I'd add
> > a good Balsamic.
> >
> > We have some of those itty bitty wild texas chile's growing in the yard
> > and those make a great additive.
> >
> > K.
>
> Oooh! Oooh! Me first!!!
>
> BOTULISM - no garlic oil, not this way.
>
> Greg Zywicki

<frown> Been doing this for awhile, never had a problem...

Forgot to mention, do this in the refrigerator.....

One nice thing about Clostridium botulinum. It is a gas producer
since it is an anaerobe, so if you ever get bulging caps, or bulging
cans, toss them.

K.


--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

In article >,
says...
>Oooh! Oooh! Me first!!!
>
>BOTULISM - no garlic oil, not this way.
>
LOL! I was just typing out a similar reply, when I decided to read
through the rest of the thread to see if it had been pointed out already.
As "they" say, timing is everything!
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

To reply, remove the SPAM BLOCK

>"Brian" > wrote

>> I'm stir frying in a steel wok on an 18,000 btu gas burner, and while this
>> is low power for Wok cooking...

<snip>

Idle curiousity. What's this about super-hot burners and nuclear BTUs
with regard to Chinese stir fry? Correct me if I'm wrong (hah!), but
isn't the origin of this kind of cooking supposed to have been a way
to use minimal fuel for cooking, and often done over a small charcoal
fire/brazier of some sort? I've seen TV programs and movies that
showed Chinese cooking in China done in a small boat with a little
charcoal fire in a pot. Sure looked like stir-fry to me.

"Katra" > wrote in message
...

> You can also play with flavored oils... :-)
> These make nice Christmas gifts!
>
> Find a nice bottle and fill it with aromatics such as fresh shredded
> ginger, slivered garlic, some whole fresh herbs (which also makes the
> gift decorative), use your imagination.
>

<Snip>

What you are suggesting is very dangerous.

Please read :
http://wellness.ucdavis.edu/safety_i....html#botulism

Dimitri

Dimitri wrote:
>
> "Katra" > wrote in message
> ...
>
> > You can also play with flavored oils... :-)
> > These make nice Christmas gifts!
> >
> > Find a nice bottle and fill it with aromatics such as fresh shredded
> > ginger, slivered garlic, some whole fresh herbs (which also makes the
> > gift decorative), use your imagination.
> >
>
> <Snip>
>
> What you are suggesting is very dangerous.
>
> Please read :
> http://wellness.ucdavis.edu/safety_i....html#botulism
>
> Dimitri


Ok, so I consider myelf re-educated. :-)

I DO see this stuff for sale tho' at Central Market???

How do you do it to make it safe then?

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

Dimitri wrote:
> "Katra" > wrote in message
> ...
>
>
>>You can also play with flavored oils... :-)
>>These make nice Christmas gifts!
>>
>>Find a nice bottle and fill it with aromatics such as fresh shredded
>>ginger, slivered garlic, some whole fresh herbs (which also makes the
>>gift decorative), use your imagination.
>>
>
>
> <Snip>
>
> What you are suggesting is very dangerous.
>
> Please read :
> http://wellness.ucdavis.edu/safety_i....html#botulism
>
> Dimitri
>
>

Best thing is to infuse an oil and use it right away.

I've always taken a couple of crushed garlic cloves and dumped them in
some EVOO. I let them sit for an hour, then I use it for salads, et cetera.

If anything, oils that have been left at slightly higher than room
temperature (most kitchens,) will get rancid over time.

Richard

--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991

Nancy Young > wrote in message >...
> Greg Zywicki wrote:
>
> > Oooh! Oooh! Me first!!!
> >
> > BOTULISM - no garlic oil, not this way.
>
> Tsk. You *always* have to be first. Bet you fought over the
> window seat as a kid. Some people.
>
> nancy

I was the youngest of three. I always rode the hump (late 70's early
80's compacts.) Teaches you to get there first.

Greg Zywicki

"Katra" > wrote in message
...
>
>
> Dimitri wrote:
> >
> > "Katra" > wrote in message
> > ...
> >
> > > You can also play with flavored oils... :-)
> > > These make nice Christmas gifts!
> > >
> > > Find a nice bottle and fill it with aromatics such as fresh shredded
> > > ginger, slivered garlic, some whole fresh herbs (which also makes the
> > > gift decorative), use your imagination.
> > >
> >
> > <Snip>
> >
> > What you are suggesting is very dangerous.
> >
> > Please read :
> >
http://wellness.ucdavis.edu/safety_i....html#botulism
> >
> > Dimitri
>
>
> Ok, so I consider myelf re-educated. :-)
>
> I DO see this stuff for sale tho' at Central Market???
>
> How do you do it to make it safe then?
>
> K.

I knew you were going to ask. There is a recipe, the garlic is heated in
the oil under precise conditions and temperatures for quite a while. I used
to be able to find the recipe but I've lost the URL.

I'll continue to try.

Dimitri

"Dimitri" > wrote in message
om...
>
> "Katra" > wrote in message
> ...
> >
> >
> > Dimitri wrote:
> > >
> > > "Katra" > wrote in message
> > > ...
> > >
> > > > You can also play with flavored oils... :-)
> > > > These make nice Christmas gifts!
> > > >
> > > > Find a nice bottle and fill it with aromatics such as fresh shredded
> > > > ginger, slivered garlic, some whole fresh herbs (which also makes
the
> > > > gift decorative), use your imagination.
> > > >
> > >
> > > <Snip>
> > >
> > > What you are suggesting is very dangerous.
> > >
> > > Please read :
> > >
>
http://wellness.ucdavis.edu/safety_i....html#botulism
> > >
> > > Dimitri
> >
> >
> > Ok, so I consider myelf re-educated. :-)
> >
> > I DO see this stuff for sale tho' at Central Market???
> >
> > How do you do it to make it safe then?
> >
> > K.
>
> I knew you were going to ask. There is a recipe, the garlic is heated in
> the oil under precise conditions and temperatures for quite a while. I
used
> to be able to find the recipe but I've lost the URL.
>
> I'll continue to try.
>
> Dimitri

Here you go:
http://216.239.57.104/search?q=cache...hl=en&ie=UTF-8

or google "infusing oils"

Dimitri

(Greg Zywicki) writes:
>
>I was the youngest of three. I always rode the hump (late 70's early
>80's compacts.)

Chronic hemorrhoids... hehe, no wonder you're a grouch.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

> (Greg Zywicki) writes:
>
>>I was the youngest of three. I always rode the hump (late 70's early
>>80's compacts.)
>
>
> Chronic hemorrhoids... hehe, no wonder you're a grouch.


Your mother was too busy f**k**g the family dog and didn't teach you the
ass from the mouth.

paul > wrote in message >.. .
> PENMART01 wrote:
>
> > (Greg Zywicki) writes:
> >
> >>I was the youngest of three. I always rode the hump (late 70's early
> >>80's compacts.)
> >
> >
> > Chronic hemorrhoids... hehe, no wonder you're a grouch.
>
>
> Your mother was too busy f**k**g the family dog and didn't teach you the
> ass from the mouth.

This is completely disgusting....

Sheldon's grammar is much better than that, troll.

Come back when your game's ready. And bring your name.

Greg Zywicki

paul > wrote in message >.. .
> PENMART01 wrote:
>
> > (Greg Zywicki) writes:
> >
> >>I was the youngest of three. I always rode the hump (late 70's early
> >>80's compacts.)
> >
> >
> > Chronic hemorrhoids... hehe, no wonder you're a grouch.
>
>
> Your mother was too busy f**k**g the family dog and didn't teach you the
> ass from the mouth.

I just realised my mistake, Paul...

I misread Sheldon's part of the chain. Sorry, Sheldon. Didn't mean
to missatribute.

A grouch? I guess so. At least a netgrouch. I'm willing to bet I'm
not the only one suffering from a higher than normal level of
quasi-political angst. I bet it has something to do with the ramp-up
of Democratic campaigning; they're stirring the pot to get support,
and the nation is heating up. It's getting close to time for a media
fast.

Greg Zywicki
Really, I'm very happy in real life.

> From the history of chinese cooking:
>
> http://www.yutopian.com/cooking/history/
>
> Evolution of Cooking Equipment:
>
> The Stove- A stove is essential to any kitchen. Chinese invented the stove
> thousands of years ago. The concept behind an ancient Chinese stove is very
> similar to that of a modern one, except it was powered by burning wood and
> branches instead of gas and electricity. The following figures show the
> evolution of stove in history.
>
> Dimitri

From my reading the most common fuel was dung, which does not burn very
hot. The design of the wok and the "stove" that it sat in concentrated the
heat in a very small area.
--
JakeInHartsel

On Tue, 18 Nov 2003 14:38:37 -0800, Brian wrote:
>>
>> I add the aromatics to the slightly smoking oil right at the beginning and
>> fry them for 20 seconds or so, then I add the veges. This is what all
>> recipes I've seen recommend. However by the time veges are cooked (3 - 4
>> minutes later) the garlic and ginger are practically transformed into
>> charcoal. Of course I can add the garlic and ginger later in the process,
>> but then the oil won't have as much flavor. What do you cooks with 30,000
>> btu wok burners do to avoid the charring effects of such high heat? I also
>> notice that my veges sear on the outside, in some cases to the point of
>> having brown spots, yet still be firm-crisp on the inside. This all tells
> me
>> I am cooking at too high a temperature, but I know that Wok cooking calls
>> for even higher temps then I am using. Any tips or suggestions for how to
>> sear the food without creating brown spots on veges and make charcoal from
>> garlic would be highly appreciated.
>>
>>
>>
>> Thanks.
>>
>>
>>
>> --Brian
>>
Start with the wok hot. Fry the vegies and arromatics, keeping them moving
almost constantly, when nearly done,then remove them, rarely more than a 1
or 2 minutes. Wipe out the wok, add more oil, put in the meat or seafood
and cook it, moving it constantly, until rearly done, typically 1 or 2
minutes. Add the vegtables, cooked earlier, and any sauce, and thickening
and cook till thick a minute or so.



--
JakeInHartsel