All Questions
13 questions
19
votes
4
answers
4k
views
How to evenly mix stir fried vegetables with noodles?
Gather round, fellow cooks, while we attempt to solve a mystery together.
Tis the mystery of the slippery noodle and uneven stir fry, a true mind boggler for all ages!
Behold the conundrum:
Whenever I ...
- 319
23
votes
2
answers
9k
views
How do HK restaurants keep wok-fried scallops white, with no visible sear marks?
After I add oil to pan on cook top and stir fry them, my scallops get brown sear marks. See photos:
But when ever I order Jade Scallops (西蘭花炒帶子 in Chinese) in HK restaurants, their scallops stay ...
user24882
4
votes
2
answers
5k
views
How do I make sure I don't overheat my teflon pan?
I cook in my teflon wok pans all the time. I recently saw an answer here suggesting to preheat a pan to a high temperature and cook in small batches when preparing stir-fry food. I would like to try ...
- 434
3
votes
4
answers
2k
views
How to cook multiple batches in a wok without things burning
I've read in a number of places that instead of doubling a recipe in a wok, just do multiple batches.
However, whenever I try to do multiple batches, by the second batch things are starting to get ...
- 133
4
votes
3
answers
1k
views
Should I get a thin, flat bottomed wok to stir fry large amounts of veggies on an electric stove?
Currently I stir fry veggies in a flat non-stick frying pan. It's OK but it doesn't have much volume so I can't cook a large amount of veggies unless I do so in batches, which I don't want to because ...
- 437
4
votes
2
answers
4k
views
What gas output required for home stir frying?
I love stir fries, but I've never been happy with the result from using my 2400w electric nonstick wok.
I've bought a nice heavy steel one and know I need a gas burner but not sure of the output I ...
- 143
4
votes
2
answers
4k
views
Wok patina; when to redo seasoning?
This is a new carbon steel wok, seasoned on a gas stove with oil and had one stir fry made in it:
I've seen other posts where advice was given to let the scratches repair themselves over the many ...
- 151
2
votes
4
answers
4k
views
I followed the instructions, but my food still stuck to the wok
I bought a very expensive Stainless Steel Baccarat Wok only last week. I followed instructions as told by the shop assistant (to wipe with a small amount of oil before I started to cook), but when I ...
- 21
1
vote
1
answer
532
views
Help finding information on Marble coated woks
I've been looking for a wok and was considering a carbon steel wok, but from my research, it seems that carbon steel woks, even if they have a flat bottom, may warp slightly from the heat and not ...
- 125
9
votes
1
answer
524
views
Why do some recipes require or insist on the use of a wok over the use of a skillet / pan?
I have an electric stove. Many of the recipes from my Asian cuisine book call for a Wok to be used rather than a typical flat based pan. Why is there so much stress on the type of pan when the purpose ...
- 807
5
votes
4
answers
1k
views
How to cook using a wok
I've heard that using a wok helps ensure not only perfectly cooked meats and vegetables, it also just makes food taste better. I've purchased a new wok and am looking forward to putting it to use. As ...
Tim R
14
votes
4
answers
14k
views
Suitable oil for woking?
I know some oil is not suitable for woking. Like sunflower oil and olive oil?
What oil is best suitable for woking and which oil is not suitable?
- 537
19
votes
6
answers
117k
views
What's the best order to add ingredients to a Stir Fry?
I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being unused before it expires)
I tend to ...
- 547