Calling all chefs
I may know my way around the kitchen, but by no means do I consider myself a "chef". So, I turn to my blog audience (if there still is one) to solve this dilemma:
I like to stir fry. I also liked to add minced garlic. I have heard that you should add it when the oil is hot, before anything else goes in (save for onions). The problem is, the garlic burns within seconds, and turns black.
Looking forward to some good advice!
4 Comments
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The wok should be heated to a high temperature first, then pour a small amount of cooking oil down the side of the wok (a traditional expression in China regarding this is called "hot wok, cold oil"), followed by dry seasonings like garlic, ginger, etc, then at the first moment the seasonings can be smelled, you add the rest stuff, i hope this helps.
Huh, I didn't know about putting in the oil once the wok got hot. I just put it in, turn on the stove, and wait for it to heat up. Thanks!
I don't think you need a flaming hot wok to stir fry. If the garlic burns so quickly, I'd imagine the other ingredients would too.
When you use a wok, Dan's comment is spot on, when cooking American food, be careful with the oil on a hot pan and garlic next up. Pop zing, oil burns when i can't increase temperature gradually by sliding down the wok sides and garlic burns, burnt garlic is awful on the pallet.
A hot wok should never smoke, keep them hot but keep it moving!
You still have an audience! I lost your feed when you left wordpress but Bloglines found you for me!