aem said...

> Andy wrote:
>> Do I need a flat bottomed wok or what? How hot does a wok need to get
>> to do stir-frying?
>>
> In "The Breath of A Wok" Grace Young recommends a flat bottomed wok
> placed directly on the coil, without a ring. Having more surface in
> contact with the burner, the wok will get hotter than a round bottomed
> one, and high heat is essential for the typical stirfry recipe.
>
> When I cooked on an electric stove, I placed the wok on the largest
> coil and turned it to High. Then I waited until the burner was red
> hot. Then I tested by placing the palm of my hand two or three inches
> from the bottom of the wok, wanting it to feel hot. Then as wisps of
> smoke began to appear from the wok I swirled in a little oil. Brief
> pause of a few seconds, then the food. Or part of the food, if the
> full amount would drop the temperature of the wok too much.
>
> You have to keep the heat up throughout the stirfrying (for most
> recipes). A good rule of thumb is, if you can't hear it sizzling and
> popping it's not hot enough.
>
> Final tip for now -- books have been written about stirfrying -- when
> you put meat in, place it all around the surface of the wok in a
> single layer and let it alone for 30 to 60 seconds before you begin
> stirring or tossing. This helps it get the first layer of searing and
> avoids overcrowding the wok. -aem


aem,

Thanks, I imagined it's a bit like deep frying where the more you add the
faster the temp drops and then fails to cook correctly.

Much appreciated.

All the best,

Andy