Search Results for: Water not containing sweetening matter
in stir-fry ingredients boils out and evaporates during cooking, vigorous stirring or tossing causes oil in the pan to mix with water vapor, producing a cloud of fine oil droplets. those droplets can ignite if they come into contact with, say, a screaming hot column of air, or, even, a direct flame.
i decided to put it to the test. test : vegetables i started with the simplest stir fry i could think of: yu choy. yu choy is a dark and leafy green, prevalent in chinese cooking. it also has plenty of water content and cooks in a flash, making it an ideal benchmark ingredient for my tests. first, i...
https://www.seriouseats.com/2020/02/hei-now-youre-a-wok-star-a-fiery-hack-for-stir-frying-at-home.html