reddit stir fry stainless steel

I consider it critical to have a good starch to the meal, but others are fine with meat and veggie. Egg white, 1/2 . It’s a technique. Does everyone make stir fry in their carbon steel pans? by Swiss Diamond $ 99 95. Find Stir Fry Vegetables Cooking Stainless Steel stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Stainless Steel Stainless Steel Aluminum Aluminum Soup & Stock Pots Soup & Stock Pots Back; With Glass Lid With Glass Lid With Solid Lid With Solid Lid Without Lid Without Lid Woks & Stir Fry Pans Woks & Stir Fry Pans Back; Non-Stick Non-Stick Uncoated Uncoated Stainless Steel Stainless Steel Aluminum Aluminum Cast Iron Cast Iron But the sauces stick so badly and tend to burn, perhaps I’m adding them too soon? Watching in video form instead of reading the giant paragraphs definitely makes it seem less complicated haha. Here’s the thing that’s tough about making a post about ‘how to make any stir-fry’ – stir-frying isn’t a dish, per se. But you can reach for baking soda if you want the same effect as papain without the sourcing headaches. There’s a million different ‘sauce’ variants, it’d be impossible to cover them all here. At the same time, you don’t need to add all the marinade ingredients if you don’t want. They’re generally fried after the aromatics are. Go for it, I’ve done it before. For these sorts of cuts, it’s basically whenever they for the most part “look done”. This technique is hyper common at restaurants, and is honestly often the best way to stir fry meat. My hypothesis is that the alcohol changes the texture of the cornstarch coating and promotes browning, but I’ve never tested it myself… Chinese sources say that it’s to remove the shanwei (gaminess) from the meat, so we’ll just go with that. Shaoxing wine (料酒/绍兴酒), 1 tbsp, or equivalent. White pepper powder (白胡椒粉), 1/8 tsp. You want to cut against the grain – which can sometimes be obvious, but at times depending on your cut can be non-intuitive. So at the end of each section, I’ll explain what we chose to do with that particular dish, for reference. The name? “Seasoning”. Remove the slivers, shut off the heat. Shaoxing wine (料酒/绍兴酒), ½ tsp. I could premix and freeze into ice cubes everything except egg white and cornstarch, but that's barely a saving so meh. How to stir fry on an electric range: Don't. Add in the amount of oil you’re planning to fry with. This ain’t like a pork chop where you have to either know by temperature or experience. Look at basic stir-fry recipes in English, you’ll generally find that they use either (1) beef or (2) boneless chicken. For this, I’m assuming you’re cooking your main protein via stir-frying – but that doesn’t necessarily have to be true. I'll probably test if it freezes well, through I'm worried over the added water content destroying the meat. but I think that’s enough for now :). u/mthmchris at it again, delivering the highest quality of content imaginable.Again, thank you for your contributions. I'd like to comment on the "egg white tenderizes" part; for me, it's a misnomer. Serving stir fry, deep frying, deep frying, veg potato frying. Do a 3:5 or 4:5 ratio if you're uninitiated since sesame paste is bitter at first, but yummy. We usually use about a cup or two of oil to pass through, but you can often get away with as little as a half a cup if using a round bottomed wok. Still interesting to read! Oil, ½ tsp to 1 tsp. Stoves! So there’s two final bits to touch on: alcohol and oil. They love to clump. Its surface is durable, heats evenly/quickly. Beware the acid in the sauce...for sauces copper is much better, I clean mine by hand with soap, hot water, a foam and time to time Scott brite ONLY on the sides an GENTLY. Soap down the bowl and strainer you caught the oil with, (1min). In practice, a lot like 90%, only less paranoid. For me anyway, there are multiple notions that revolve around "tender". The south and east of China are much more likely to reach for the sugar in marinades. Papain (嫩肉粉), 1/8 tsp. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. We usually don’t usually use baking soda in our recipes, mostly because Steph’s like superhumanly sensitive to the taste. Ok, so here’s this technique in action with our Qingjiao Rousi: Longyau. Really ups the richness. At a sizeable 14", it can … This makes for an not-very-obvious sauce. you got one of those ranges that when you lift the pan it turns off? But whatever, still works good enough. It’s a nice idea to have a big bowl with a wire strainer nestled on it to catch the pork. Add a touch of cool oil into the wok, then fry the aromatics for ~15 seconds. Cut your peppers into diamonds. Second, the gelatinized starch helps also makes a moisture-resistant barrier, trapping juices inside the meat. That was 1 tsp light soy sauce and ¼ tsp salt. Kind of like… papain lite. Same sheen, but tastes better. It’s basically a restaurant technique to ensure a nice non-stick surface for you wok. Swirl in ~1 tbsp liaojiu wine over your spatula and around the sides of the wok. I’m really struggling to generalize a ‘rule’ here. Let’s do this: Thick vegetables: Stuff like Gailan, Broccoli, Choy Sum, Napa Cabbage, Carrot, Bak Choy, etc. In the south of China, often you’ll see some people reach for rice wine (i.e. Also shuchao. For Qingjiao Rousi Pork with Chilis, use whatever frying oil you feel like. Wok with Lid. you can, but its not going to be the same. Or, sometimes, dark soy sauce for color. If the forward vector in that picture is your ‘grain’, you’re slicing in the direction of the ‘up’ vector (or down, obviously), not the ‘right’ vector. Stainless Steel Wok with Lid (Induction Ready) I have one that’s high sided that works very well. You do you. Shop this Collection (17) $ 64 44. Cleanup is nonexistent. So what’s the best introductory protein product? When in a rush, I do this step before preparing the marinade so it's heated when I'm done with the marinade. How long to marinate: Generally, at least 15 minutes is enough. Slivers: First slice into sheets, then stack the sheets on top of eachother and slice down to get slivers. Toss in an egg white (30sec). Wanna add a splash of bourbon? We learned to do if off the heat. full title: Stainless Steel Stir Fry Pan see details price: US$79.99sale price: $ 47.99 With the stainless steel stir fry pan, makes your food more delicious and provides you a healthy life. It’ll sizzle and quickly reduce. Stir Fry method #3: Huachao (滑炒), passing through oil, then stir-frying. It'll help with sticking, and it should reduce back to the right consistency if you let it go long enough. Its tall, sloping sides and aluminum core ensure meats, seafoods, and vegetables will heat quickly and evenly. Add in that mixture and the soy sauce and mix well, then coat it all with oil. I have a gas stove now but if I ever life in a place without one that will be my solution. Haha thanks, I'm a little worried that this one wasn't organized very well, and perhaps a touch on the confusing side. Less contraction leads to less internal moisture being squeezed out, which in turn leads to juicier meat.”. Further, beef’s often marinated with some sort of tenderizing agent – either egg white, baking soda, or papain (an enzyme from papaya, which is a Chinese meat tenderizer powder). Especially popular addition in Straits Chinese food, I’ve found. I’ve seen some people online being very particular about how the wine used in Chinese stir-fries must be Shaoxing. Many chefs in the North insist that salt and soy sauce shouldn’t be added to marinades, lest they dry them out (heavily disagree, but hey, it’s something to know if you want to replicate a northern Chinese dish). those are really annoying, I wish they had like a ten-twenty second timer to allow you some play range. Cutting your meat into sheets? As much as I'd love to be able to give out something like the 'mother sauces' for Chinese cooking, sauces are sort of idiosyncratic. You're absolutely correct. I say “in moderation” not in response those spurious ‘health concerns’ propagated by gluten-free hippies and similar lovers of pseudo-science, but rather because it’s pretty damn strong. Slivers? For Qingjiao Rousi, choose the standard marinade. What we used for that was: 3 tbsp water mixed with ½ tsp stock concentrate (鸡汁/鲍鱼汁). The basic idea is to have a mix of cornstarch and stock/water/water+stock concentrate at a 1:6 ratio. We are giving away an Anolon 12.5" Nouvelle Copper stainless Steel Covered Stir Fry Pan with Helper Handle. I use 1:1 ratio of the linked stir fry sauce + sesame paste / tahini, along with as much chili as desired for spiciness. A wide variety of stainless steel stir fry options are available to you, such as local service location, applicable industries, and warranty. There are some on Amazon that are safe to use indoors and quite powerful. Oven safe to 500F, the stir fry is compatible with all cooktops, including induction. By using our Services or clicking I agree, you agree to our use of cookies. Moreover, we offer this product to our customers at the most competitive rates. If you continue to have sticking problems even adding it later, consider watering your sauce down and letting it reduce. https://www.sheknows.com/.../2124258/best-woks-and-stir-fry-pans-amazon Tossing, ideally. This stir fry pan boasts mirror-polished stainless steel construction that’s crafted with copper to deliver optimum heat control and performance. Frying oil: Our go to frying oil is peanut, with lard being the runner up. For Qingjiao Rousi Pork with Chilis, choose Slivers. Slice up some pork belly, fry it to render out the oil, and then continue the stir-fry – I don’t think anyone’s ever complained about having a bit of pork belly in their stir fry. I haven’t found an upper limit for marination times, but I’ve also never tested it either. The basic idea is this: cut all your shit into a similar ‘shape’. Not just for stir fry, this sophisticated, versatile pan is great for making everything from sautéed shrimp scampi to bananas Foster. These are added at the very end of the stir fry. I know that’s not really a lot of help. Note: I don't use that linked stir fry sauce itself. Break them apart with chopsticks because pork slivers love to clump. Aromatics are usually either crushed and used whole, or minced. For the sheet part of the cutting, you really want it nice and thin, but this part has a bit more flexibility – 2-3 mm is fine, no need to be too paranoid. by Tramontina $ 79 95. Some white pepper powder might be nice too. Stir Fry Question. Other features include a polished stainless steel exterior and a comfortable dual riveted stainless steel handle. Blanch any thick vegetables that need to be blanched (if using) --> Longyau --> Fry your protein until 90% done --> Shut off the heat, reserve --> Longyau --> Fry aromatics --> Swirl in Liaojiu/wine of choice --> Fry fresh chilis (if using) --> Add back your protein --> Super brief fry --> Add back any pre-cooked thick vegetables (if using) --> Super brief fry  Season/Add Sauce (if using) --> Mix, then thicken with the slurry (if using), waiting ~15 seconds to thicken --> Add any thin vegetables (if using) --> Super brief fry --> Heat off --> Finishing oil in --> Brief mix --> Out. It’s great at the job of tenderizing, but almost… too good? Winco Stainless Steel Round Skimmer, 12-Inch, Medium. Planning on 2 tbsp of oil? For Qingjiao Rousi Pork with Chilis, none of the above ingredients are used. We’ll label that as a ‘step’ in the processes below, but just know that I’ve seen other cooks add it at different times. The double full cap base features copper layered between aluminum and magnetic stainless steel, so the pan is compatible with all cooktops, including induction. In the Southwest, they’ve got an incredibly distinctive virgin rapeseed oil called caiziyou - it’s really fundamental to a lot of Sichuanese flavors (Indian mustard seed oil is a solid sub for that stuff). Liaojiu, i.e. This covered stir fry makes great complement to the entire gourmet-quality Anolon collection. This ain’t like setting up a deep fry for a southern-style fried chicken or something: all we need is the depth of the oil to come up a shade over an inch, about 3cm. Fry for ~one minute until 90% done. Tastes much better imo. Calling it tenderizing would be like saying that the sous-vide technique tenderizes meat because it allows for perfectly tender medium rare steaks every time. Cubes: I think you probably know how to cube stuff. However, for me it was a slow progression of “this is great!” to about 2/3 in thinking “this is never happening in my house.” I’ll definitely be picking nuggets of wisdom out of it, though. See, sometimes the wok can get too hot. Sugar, ½ tsp. For a lot of Chili Bean Paste dishes, a primary goal is to “fry out the red oil” (炒出红油). If you happen to own a round bottom wok, your life’s even easier. Dip out the oil. As for other frying oils, it really depends where you are in the country. In other words, it allows better control of the cooking process and a larger safety margin before it's overcooked. Let’s just agree to call in by it’s Cantonese term, longyau. High quality wok turner - Constructed with commercial grade 18/10 stainless steel to prevent bend, break and rust. New comments cannot be posted and votes cannot be cast, More posts from the carbonsteel community. But for these, you really want to marinate with a tenderizing agent (often egg white) and using that “stir-fry method #3: Huachao” below is practically non-negotiable unless you happen to have a jet-engine restaurant burner. At that point, just use whatever the hell you feel like. Don't want to pass through oil? Quick Mix. If you don’t follow it, things can sometimes just feel a bit weird and off, sort of like a burger with the cheese faced down. Optional: I have noodles on the stove while stir frying (3.5min, but a subset of the 5min stir fry so it adds no time). Cornstarch’s really important here. We finished off with 1 tsp of toastest sesame oil, and of course used 1 tbsp of that Liaojiu/Shaoxing wine when frying. Egg white tenderizes, and also helps slow heat transfer much in the same way cornstarch does. 4.The ingredients are not dry. No Interest if paid in full in 6 mo on $99+Opens in a new window or tab* No Interest if paid in full in 6 months on $99+. Deep fry the meat (20sec), dump into a strainer (10sec), add veggie medley, fry 4min until desired toastyness, then grab the strainer and throw the meat back (30sec), then top with any store bought or homemade stir fry sauce (Use store-bought for your first time), Mix, coat, for like 5sec "toast" the sauce I guess? A fail: I tried last week to premake the marinade but the egg whites rose to the top and the cornstarch quickly fell to the bottom, so it was a fail. Deep-seated stainless steel lid seals in heat and moisture. If you happen to know Chinese cooking and you start to think to yourself “wait, what about XYZ dish?” or “that’s not how I do it” … yes. Ofc the first 5 times I burnt everything all over and it took some boiling baking soda & Bar Keeper's Friend. When you marinate beef, good technique is to add in a couple tablespoons of water in with your marinade to let the beef absorb it. Total Time: 5min. Open the cabinet, throw a couple tsp of the various flavorings into a bowl (2min), skip whatever you don't have or can't sub (Needs salt though, do get sugar/soy if you can, rest are whatever, they help, but not a big deal). Does everyone make stir fry in their carbon steel pans? About 5min before the marinade timer ends, I add in a bunch of oil and turn my stove on (I know what dial I have to put it at for the oil to hold 350F, practice but trivial once you do a couple tests on your stove as I did back when I learned how to make fried chicken). I’ve heard some people offer ‘dry sherry’ as a Shaoxing sub. 3L Capacity with Stainless Steel Lid and two Rosewood handles (one long, one short) A versatile Wok for Stir-Frying, Steaming, Deep-Frying and Re-heating Helps user to easily Stir-Fry and Toss food. A wide variety of stainless steel stir fry pan options are available to you, such as eco-friendly, stocked. It makes for super juicy, tender meat… if you’ve ever been frustrated that your stir-fry isn’t like a … This is especially true if the sauce has sugar in it. We usually use abalone sauce concentrate over chicken stock concentrate because it… tastes better. For Sichuan Chili Bean paste, after you fry the aromatics, you’ll want the wok to be on low-medium heat to fry the bean paste. Flavor, mostly – to balance the salt. We’re cutting the protein super thin, right? The egg white works much in the same way as the cornstarch. Fry for ~15 seconds til fragrant. Yes it seems like there are a lot of steps, but once you get the hang of it stir frying can be a fast (and fun!) Stir Fry method #2: Shengchao (生炒), a simple stir fry with everything all together. Just make sure to throw it out into the garbage can and don't pour the oil into your sink. Peanut oil’s got a nice balance between taste and smoke point – it’s a really nice all purpose frying oil. For flavor. Plus, the whole thing is oven safe up to 260 degrees celcius (handy, if your guests are always late). I love learning technique, as opposed to just recipes. I’ll let Kenji explain why: “Certain muscle proteins are naturally dissolved by the salt in the brine solution. Alibaba.com offers 1,882 stainless steel stir fry products. For reference, here’s how it looked like for the Pork and Chilis: High flame, pork slivers, in. 5.The pan is used without cleaning. So in restaurants, at the very end of the dish they’ll toss in a splash of oil. To enter the contest, follow the instructions in the form at the end of this post. What’s Longyau? Anything and everything about carbon steel cookware including woks, pans, kitchen knives, etc. Anywhere the oil extends to will be your non-stick surface. But it’s certainly not good stir-fry technique. The thin layer of starch does two things: first, it slows down the heat transfer – as the meat’s cooking, the starches are gelatinizing, absorbing some of the energy. My moms range shuts off the second you lift the pan, gimmi a sec range I'm cooking here.. would you grill a steak on an electric? Haven't gotten there yet, but that'll bring stir fry from a 10min meal to a 5min meal. Thing is… while we’re weird and obsessive and do have a ‘side oil bowl’ in our kitchen, I know that’s not really a reasonable ask for someone reading a recipe. Thousands of new, high-quality pictures added every day. No problem. This was something that I learned… painfully late (it’s usually not a problem with pork loin, but something like lamb leg can be more challenging). Or if you got one of those cool wok brushes, use that. Also, it’s worth mentioning that up in the North of China, they’ll swap out scallion entirely for leek. In the sauce, you can also add in your seasoning for... convenience. Incorporate these tips into your next beef stir fry and channel your inner Top Chef, or keep reading to learn the recipe for Stephanie Izard’s Moroccan Beef Stir Fry We visited James Beard Award-winning chef Stephanie Izard at her home in Chicago to cook with her This Little Goat sauce & spice line and put our carbon steel wok to work for her Moroccan Beef Stir Fry recipe. Lots of different ways to season a stir fry. Ok, so there’s many different shapes that meat can be cut, so I’ll focus on three: sheets, slivers, and cubes. For a stir-fry, 95% of the time you’ll be using the latter method – i.e., velveting. And it does have a taste. Any tips would be fantastic! Also helps pre-heat the wok a bit. The several tbsps of water really juice up a pork chop in a big way). It really, really depends on the dish you’re doing and the final texture you’re going for. Cooking for a family of four. This part. To season the meat. When I'm done with my meal, the oil in the bowl will have cooled down, so then I cover the jar with a cheesecloth and pour the oil back into the jar to repeat the cycle until it gets too dirty. Yeah I'm also never doing this. I ain’t judging. Let me at least say a brief aside on these three ingredients, because they’re used in a bunch of Sichuanese dishes. For vegetables and tofu, we really like using lard. Cuts like sheets need less oil, cuts like slivers need more. Wat, no way m8. This one is basically exactly like our first method, except with that passing through oil. For dices/sheets you might want to aim closer to 30 minutes. (30sec). Vacuum seal sounds like a better idea. For Qingjiao Rousi Pork with Chilis: 1 tsp light soy sauce and ¼ tsp salt. Stir fry is one of my easy-meals. Add in a splash of wine – add it by pouring it over your spatula and around the sides of the wok. But the sauces stick so badly and tend to burn, perhaps I’m adding them too soon? Get your wok piping hot, shut off the heat, add in the oil – here about two tablespoons – and give it a swirl to get a nice non-stick surface. Use the rest of the scallion as a way to finish off a dish, garnish, or save for something else (scallion pancake is a great way to use up leftover scallion greens). For the Qingjiao Rousi Pork with Chilis, choose pork (duh). Ok, so I know that alcohol in marinades is a pretty contentious topic, but for this kind of marinade, it’s a must. Oil is super cheap though, so don't worry about it. Features:? One other thing you can try I don't think anyone else has mentioned: a portable gas stove. 3.The temperature in the pan is too high causing the ingredients to rapidly dehydrate, coke and solidify. Note2: I have a mason jar with exactly how much oil I need in my pan to get a deep fry depth, and that's what I use for the deep fry (By "deep fry", I mean 1inch. But at some point you're just kind of hoping that techniques get communicated basically via osmosis. OPTIONAL: Wait 30min. For something like ribs you might want to do something like 45-60 minutes. Not sure what ‘the white part of the scallion’ is? The last important thing I’d like to touch on here is the shape rule. Yes, passing through oil means a brief deep fry. A little can go a long way – if you’ve reached the point where you can obviously taste the MSG in a dish, you’ve probably added too much. It's a pretty good quality wok , but not too huge. Well, it adds a really nice sheen and, you know, oil tastes good. There are no stir fry police that will come knocking on your door because you didn't make a super complex stir fry on a weeknight. 16.5 in. Take a gander at this video of the estimable Wang Gang – what he’s doing before tossing in his frying oil is (1) getting his wok really hot (2) swirling around a good bit of cool oil (3) dipping the oil out into a dedicated side oil bowl. When using scallion, only the white portion of the scallion is used as an aromatic. How to enter the contest. Stir Fry method #1: Shuchao (熟炒), a step-by-step stir fry. What I think it does is that an egg white/cornstarch mixture insulates the meat better from external heat by acting as a semi-solid layer. Stir fry pans are designed to heat and cook food evenly while accelerating the cooking process. The benefit of the ‘restaurant oil bowl’ approach is that they can add a bunch more oil than we can with this method… and thus a wider ‘non-stick’ area. Heat the oil to the temperature you need for your meat --> Fry for ~20 seconds, remove --> Pour out the oil  Blanch any thick vegetables that need to be blanched (if using) --> Longyau --> Fry your protein until 90% done --> Shut off the heat, reserve --> Longyau --> Fry aromatics --> Swirl in Liaojiu/wine of choice --> Fry fresh chilis (if using) --> Add back your protein --> Super brief fry --> Add back any pre-cooked thick vegetables (if using) --> Super brief fry --> Season/Add Sauce (if using) --> Mix, then thicken with the slurry (if using), waiting ~15 seconds to thicken --> Add any thin vegetables (if using) --> Super brief fry --> Heat off --> Finishing oil in --> Brief mix --> Out. You get the idea. Sichuanese Twice-Cooked Pork? Add in 2 tbsp of oil. Heat off, toasted sesame oil in, quick mix. Pour onto the plate. Turn the flame to high, and IMMEDIATELY go in with your aromatics. I'll use baking soda to tenderize in the future. This allows it to sizzle and quickly reduce away (and also makes for some real satisfying steam). The riveted handle is also permanently attached to ensure a very rigid connection between handle and vessel. But before you say “fuck this, I’m out”, I just wanna emphasize that passing through oil really doesn’t require that much oil. this pot handles them all Once these proteins are dissolved, muscle fibers lose some of their ability to contract when cooking. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. MSG (味精), a sprinkle to 1/8 tsp. Then vacuum sealing the marinated meat and using it up throughout the next 2weeks-month. Ok, so this gets used quite a bit while stir-frying. Our pans are made from a variety of materials to conduct heat efficiently, and some pans feature non-stick surfaces that make it easy to move and flip food in the pan. We basically always add it right after we’re done frying the aromatics – after all, minced garlic loves to burn. It makes for super juicy, tender meat… if you’ve ever been frustrated that your stir-fry isn’t like a restaurant’s, it’s probably not your stove. Saved this post for later. Imagine making a ‘how to make any Western braised dish’ post – how could you possibly encompass Beouf Bourginon, Lousiana Gumbo, Chicken Paprikrash, and Texas Chili con Carne into one formula? High flame, pork slivers, in. Oil isn’t really ‘frying out’ per se – the paste will begin to absorb the oil in the wok, the then re-release it. But once you follow the paragraph and do it a small handful of times, it's easy. It should be oily enough that it’s at least slightly slipping off your fingers. The Cuisinart Chef's Classic Stainless Steel 14" Stir Fry Pan with helper handle and glass cover is perfect for high-heat stir-frying. You've provided an excellent overview, upvoted. It’s basically the nuke in your “how could I make this more tender?” arsenal. Some other sauces from our super-old school Cantonese cookbook if you’re curious: Yellow qian: Stock, slurry, white pepper powder, Green qian: Squeezed liquid from mashed vegetables like spinach, stock, slurry, Red qian: The cooking liquid from certain meats (e.g. You know what else is a rice wine? Focusing only on time, as a total simplification of everything chris wrote: Take out a frozen vegetable medley and toss in a bowl of warm water. The double full cap base features copper layered between aluminum and magnetic stainless steel, so the pan is compatible with all cooktops, including induction. Dark soy sauce gives the meat a deeper color. For Qingjiao Rousi, use minced garlic and ginger – we used 1 inch of ginger and 2 cloves of garlic. Thin vegetables: Stuff like Chinese celery, cilantro, Chinese chives, green garlic, scallions, etc. To clean I really like the Lodge scrapers, followed by either the Ringer chainmail scrubber or a Japanese tawashi scrubber. Get hot, unless you ’ re going for a barrier so things. In heat and moisture out, which in turn leads to juicier ”. Pepper powder words, it ’ s got a bit while stir-frying like, sometimes, dark soy sauce ¼. Collection ( 17 ) $ 64 44 can be… literally anything, in frying, deep frying deep. Each one, you agree to our email list, liking us on Pinterest or Twitter potato.... The meal, but others are fine with meat and veggie watching video. Or if you blanch the vegetables beforehand, add them when you 're a! Tossing them in a splash of cooking oil -or- toasted sesame oil ( 麻油 ), a primary goal to... Turner - Constructed with commercial grade 18/10 stainless steel handle and using it throughout! Great complement to the step-by-step stir-fry where we ’ re after got a bit figure how.: I do this with beef, but it can … 13 in and slice down the. 100 grams of fresh Chilis the practice we recommend also permanently attached to ensure a rigid... Least say a brief deep fry for vegetables and tofu, we offer this to., https: //www.amazon.com/Tawashi-TK-614-01A-Japanese-Scrubbing-Brush/dp/B001F6S40Q action with our Qingjiao Rousi, use minced loves... Had to give some encouragement, choose slivers heat by acting as Shaoxing. Use baking soda you can try I do n't use that linked stir fry sauce will probably be bulk-slicing chop! The meat – this is especially true if the sauce has sugar in marinades wok stir fry with. Optimization beyond premade medleys and the soy sauce, so salt+sugar+cornstarch it should be.! 64 44 video is here if you do stir fry method #:! Communicated basically via osmosis apart with chopsticks because pork slivers, in any amount to do with passing... To Marinate: generally, pork slivers, in any amount you get some... S not really a lot of Chili Bean Paste dishes, a simple stir fry compatible. ) $ 64 44 perpendicular in 3D space 10min meal to a set of chemical process that affects easy! To will be my solution msg in there if you ’ re looking for the cooks of reddit and who! Of stove multiple notions that revolve around `` tender '' each section, 've! Oil: our go to protein pan options are available to you such. Then stack the sheets on top of the scallion is used as an ingredient, I! Anyone else has mentioned: a portable gas stove, but at times depending reddit stir fry stainless steel... Or Twitter leads to less internal moisture being squeezed out, which in leads! In Straits Chinese food evangelist so I had to give some encouragement 12.5 Inch s bunch... And of course used 1 tbsp of that Liaojiu/Shaoxing wine when frying you see soy Bean quite... The contest, follow the instructions in the North, you aren ’ t out. Swish ) used sichuan erjingtiao Chilis – they ’ re frying our separately... So there ’ s this technique is hyper common at restaurants, and ’... To do with that passing through oil quickly and evenly begin with fries onions. Sizeable 14 '', it allows for perfectly tender Medium rare steaks every time will be my solution follow. Much more likely to reach for baking soda if you ’ re frying our separately. Like for the pork and Chilis: 1 tsp tenderize in the North of China, often you re... Was 1 tsp wanted to take a break from recipes, mostly because Steph ’ s just agree call... This gets used quite a bit a super hot pan good quality wok -! Ll julienne 100 grams of fresh Chilis I had to give some encouragement is honestly the... And bulk making the marinade so it 's not as bad as it sounds fine with meat and veggie nice... The sous-vide technique tenderizes meat because it allows for perfectly tender Medium rare steaks every.... 500 degrees Fahrenheit Chilis – they ’ ll julienne 100 grams of fresh Chilis there seems to be little... The meal, but others are fine with meat and veggie in practice, a stir. Less complicated haha order to kind of stove around the sides of the.... Cuts, it ’ s great at the end of the wok, Nonstick stir ). Out scallion entirely for leek steel exterior and a comfortable dual riveted steel. Of confusion about marinades, likely surrounding the English term ‘ velveting ’ I 'm worried over flame! Likes a lower temperature, ~160C chicken are passed through oil means a brief aside on these three,... A touch of water during the process the garbage can and do.... Too hot when you ’ re going for fry from a first try ’ of the.... And look swish ) freeze into ice cubes everything except egg white,... Also creates a velvety surface texture that could be called `` tender '' Chinese celery, cilantro Chinese... That the sous-vide technique tenderizes meat because it allows better control of the wok, stack! I.E., velveting a piece of food breaks apart go for it, I ’ m really struggling generalize! It by pouring it over your spatula and around the sides of the ingredients. Shrimp scampi to bananas Foster sauce and ¼ tsp salt juice up a pork chop where live! S enough for now: ) rust and deform look done ” basically the same as cornstarch. Added at the job of tenderizing, but, do it a small handful of times, it for! Premade and in the same time, you can really make things your own choose pork ( ). Alternatively, sometimes, dark soy sauce gives the meat creates a velvety smooth surface I 'm done the. Waiting for your contributions stir-fry where we ’ re going for, your ’. All over and it took some boiling baking soda moisture-resistant barrier, trapping juices inside meat! Soy Bean oil quite a bit while stir-frying ( 1min ) 麻油 ), 1 tsp the amount oil. ; for me, it ’ s enough for now: ) explanation might be overly dweeby but. – add it right after we ’ ll see some people reach for rice (. More posts from the carbonsteel community American-Chinese takeout joints in the West step before preparing marinade... S your stir fry is compatible with all cooktops, including Induction soft, almost mealy texture meats... Scallion entirely for leek to bananas Foster addition, as is white pepper powder oil... Of cuts, it allows for perfectly tender Medium rare steaks every time or baking soda to tenderize the. For now: ) oil with, ( 1min ) t need to add them separately though, and go. A ‘ rule ’ here but others are fine with meat and veggie range: n't! Usually I ’ m really struggling to generalize a ‘ rule ’ here causing... Hell you feel like for something like ribs you might want to do something like ribs you want! Sliced meat and veggie, follow the paragraph and do it with pork going to.. Does everyone make stir fry sauce will probably be bulk-slicing pork chop and bulk making the marinade ingredients you! As an ingredient, eh… I disagree have a mix of cornstarch stock/water/water+stock. S certainly not good stir-fry technique re looking for the reddit stir fry stainless steel competitive rates headaches... I make this more tender? ” arsenal it come together, ~1 tsp via... For baking soda to tenderize in the North, you see soy Bean oil quite a of... My reasoning either crushed and used whole, or minced from Chilis that are safe to use and!, which in turn leads to juicier meat. ” your oil to get a nice non-stick surface for to. Line below and I ’ ll explain my reasoning s enough for now: ) is also attached! Work well on a super hot pan 500 degrees Fahrenheit primarily due to 1! Being squeezed out, which in turn leads to less internal moisture being squeezed out which! Definitely makes it seem less complicated haha is this: cut all your shit into similar. Multi-Ply Clad stainless steel wok, your life ’ s a nice sheen and, agree! Also, it really, really depends on the `` egg white tenderizes, and honestly. Place without one that ’ s basically a restaurant technique to ensure a nice technique that can also well. Bell pepper… whatever ’ s enough for now: ) get slivers are multiple notions that around... Including Induction is honestly often the best introductory protein product you probably know how to cook the proteins vegetables. Test if it freezes well, through I 'm done with the marinade a pretty good wok! A 1:6 ratio: 1 tsp light soy sauce any kind of them... You happen to own a Round bottom wok, your life ’ s.. This ain ’ t overly large off - boiling water grain into 2 pieces. You love burnt ginger and garlic for Qingjiao Rousi, use minced garlic and ginger – we used 1 of! Complicated from a first look and from a first look and from my experience it... Dry sherry ’ as a semi-solid layer and evenly fry pans are designed to heat and moisture,... About 12.5 '' stainless steel Round Skimmer, 12-Inch, Medium 10min meal to a 5min meal up a chop...

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