Comments on: Soggy Stir Fry is NOT Gourmet Food http://anythinggoesgourmet.com/485/soggy-stir-fry-is-not-gourmet-food/ Gourmet Gifts and Gourmet Goodies Tue, 20 Dec 2011 16:49:27 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Pam http://anythinggoesgourmet.com/485/soggy-stir-fry-is-not-gourmet-food/comment-page-1/#comment-26 Pam Tue, 27 Oct 2009 13:46:49 +0000 http://anythinggoesgourmet.com/?p=485#comment-26 A woman after my own heart! I LOVE asian food...thai, sushi and chinese my favorites. I dont often cook these at home as it is always better when we go out for it! LOL When in college a group of us used to get together and do a big chinese (woks and stirfry) cookout. We made wontons, soup, eggrolls, stirfrys etc. Those were some good times. A woman after my own heart! I LOVE asian food…thai, sushi and chinese my favorites. I dont often cook these at home as it is always better when we go out for it! LOL

When in college a group of us used to get together and do a big chinese (woks and stirfry) cookout. We made wontons, soup, eggrolls, stirfrys etc. Those were some good times.

]]> By: Pablo Maiorino http://anythinggoesgourmet.com/485/soggy-stir-fry-is-not-gourmet-food/comment-page-1/#comment-25 Pablo Maiorino Sat, 24 Oct 2009 02:53:36 +0000 http://anythinggoesgourmet.com/?p=485#comment-25 Well, I have gas, so I don't have as much of an issue, but the size of the pan will definitely make a difference, A large Wok takes a lot of heat, and dissipates it rapidly. There is no rule that says you have to use a Wok. Sure it makes it easier to contain a large meal, but a smaller Frying pan would probably do nicely. You can use multiple pans for meat and Veggies to keep everyting crispy, then combine in the larger pan at the end. I haven't tried this, since I have gas and get pretty good results with my WOK, but have heard that this technique works fine. Oh yeah, if you use a WOK, lose the ring, but the WOK, right on the burner. A flat bottom WOK, works better for that. Pablo Well, I have gas, so I don’t have as much of an issue, but the size of the pan will definitely make a difference, A large Wok takes a lot of heat, and dissipates it rapidly.
There is no rule that says you have to use a Wok. Sure it makes it easier to contain a large meal, but a smaller Frying pan would probably do nicely. You can use multiple pans for meat and Veggies to keep everyting crispy, then combine in the larger pan at the end. I haven’t tried this, since I have gas and get pretty good results with my WOK, but have heard that this technique works fine. Oh yeah, if you use a WOK, lose the ring, but the WOK, right on the burner. A flat bottom WOK, works better for that.
Pablo

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