Re: REC - Chicken Fried Rice

Dog3 said:

The only problem I have is the heat. I tend to heat the wok way too high.

Michael

But Michael - you can't make a wok too hot, that's the idea of it.
Although, I like the shape enough that I have used it as a "pan" on
numerous occasions <G>. I get your point.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

Dog3 said:

Then I'm doing something very wrong. Sometimes the meat sticks if the heat
is too high. The veggies come out fine.

I don't think you're doing anything "wrong" - everybody who uses a wok
eventually settles on what works best for them - and a dozen people
will have a dozen different methods.

I assume you marinate the meat first, and use PLENTY of oil for
cooking the meat. You'll pour it off and start fresh for the
vegetables, if you do things in that order. Remember, cook the meat
in batches (I'm sure you know that) so the heat will stay up - and you
have to start moving the meat around much quicker than you would if
you were searing it in a pan. BTW, I always do the vegs first, set
them aside and then do the meat - sort of the opposite of most wok
recipes. I've found that cooking marinated meat or chicken or
whatever tends to leave a gummy, burnt residue in the wok that
interferes with further stir-frying. I put the burner on HIGH and
move the wok on and off the burner to regulate the heat - if you try
to adjust the burner, you just end up chasing your tail.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

[email hidden] (AlleyGator) wrote in
news:[email hidden]:

Quoted message said:

Dog3 said:

Then I'm doing something very wrong. Sometimes the meat sticks if the
heat is too high. The veggies come out fine.

I don't think you're doing anything "wrong" - everybody who uses a wok
eventually settles on what works best for them - and a dozen people
will have a dozen different methods.

I assume you marinate the meat first, and use PLENTY of oil for
cooking the meat.

Lately I've been using the teflon wok with cooking spray, this may be the
issue. I used to use a lot of sesame or other flavored oils but I try to
reduce the fat in the meal.

Quoted message said:

You'll pour it off and start fresh for the vegetables, if you do things
in that order. Remember, cook the meat
in batches (I'm sure you know that) so the heat will stay up - and you
have to start moving the meat around much quicker than you would if
you were searing it in a pan. BTW, I always do the vegs first, set
them aside and then do the meat - sort of the opposite of most wok
recipes.

I do the meat first. I don't know why, it's just my habit to do so.

Quoted message said:

I've found that cooking marinated meat or chicken or
whatever tends to leave a gummy, burnt residue in the wok that
interferes with further stir-frying.

I'm going to try the veggies first next time. Thank Gawd for baking soda to
get the nasty stuff out of the wok when it's time to clean it.

Quoted message said:

I put the burner on HIGH and
move the wok on and off the burner to regulate the heat - if you try
to adjust the burner, you just end up chasing your tail.

Now this is a good tip. I've always adjusted the burner. I'll have to wok
something up over the weekend.

Michael

Quoted message said:

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

Dog3 said:

I'm going to try the veggies first next time. Thank Gawd for baking soda to
get the nasty stuff out of the wok when it's time to clean it.

There, see? Like I said, everybody has their own method, and you've
just taught a useless old fart like me something new - I never thought
of using BS and I guess it would be a pretty neutral, fine scrubbing
media. I'll try it next time. Although I seriously don't want to
scrub off a few decades of seasoning <G>.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

[email hidden] (AlleyGator) wrote in
news:[email hidden]:

Quoted message said:

Dog3 said:

I'm going to try the veggies first next time. Thank Gawd for baking
soda to get the nasty stuff out of the wok when it's time to clean it.

There, see? Like I said, everybody has their own method, and you've
just taught a useless old fart like me something new - I never thought
of using BS and I guess it would be a pretty neutral, fine scrubbing
media. I'll try it next time. Although I seriously don't want to
scrub off a few decades of seasoning <G>.

Scrub lightly when using it and use a soft cloth. BS is essential IMO 😉

Michael