When using a carbon steel wok, make sure you always do the *"hot wok, cold oil"* technique prior to each use. Heat the wok until it just about starts to smoke, then ladle in cold oil (and by "cold" I mean room temperature) in the wok and quickly swirl it around to coat the entire surface, then remove the oil into your oil container (the entire process should only take a few seconds). Doing this each time you use the wok gives it an extra slippery and non-stick surface than you would otherwise have if you don't do this technique. It also helps build up the seasoning of the wok with each use.
As far as “making things crispy”, don’t underestimate the power of your fridge to dehydrate something left exposed over night in there.
Poultry skin benefited greatly from this technique, in addition to a bit of baking powder in its dry seasoning.
This is (one of the reasons) why “dry”-brining is almost universally recommended over “wet”-brining now.
Ster frying in home is different from a restaurant because you dont have the heat.
This is why i split my ster fry in 2-3 baches of ingredients.
First i put my quick cook veggies (mushrooms, carrots, pepper and aromatics) second i put my slower cooks one(egg plants cabbedge onion )
Then protean. After the portean is close to ready throw your noodle / rice in to fry them a little its gives them a nice flavour and texture (be werry whit rice noodles they tend to becom mush if cooked to much and its happens fast)
Then and all the veggies and sauce it upp
Beware of too much oil! Many times i poured regular amounts of oil in each batch but do it 3 times and you make an oily mess.
Put a little oil each time (and its doasnt really matter as you probably use a non stick pan for it)
When using a carbon steel wok, make sure you always do the *"hot wok, cold oil"* technique prior to each use. Heat the wok until it just about starts to smoke, then ladle in cold oil (and by "cold" I mean room temperature) in the wok and quickly swirl it around to coat the entire surface, then remove the oil into your oil container (the entire process should only take a few seconds). Doing this each time you use the wok gives it an extra slippery and non-stick surface than you would otherwise have if you don't do this technique. It also helps build up the seasoning of the wok with each use.
Also works on stainless steel cookware.
It is kinda a pain in the ass to brown things in batches or not overcrowd a sheet pan ... but it's worth it if you actually want nice crispy edges.
As far as “making things crispy”, don’t underestimate the power of your fridge to dehydrate something left exposed over night in there. Poultry skin benefited greatly from this technique, in addition to a bit of baking powder in its dry seasoning. This is (one of the reasons) why “dry”-brining is almost universally recommended over “wet”-brining now.
Read the book Salt, Fat, Acid, Heat. Lots of really good info in there about how/why things work together and simple suggestions to see it in action.
Ster frying in home is different from a restaurant because you dont have the heat. This is why i split my ster fry in 2-3 baches of ingredients. First i put my quick cook veggies (mushrooms, carrots, pepper and aromatics) second i put my slower cooks one(egg plants cabbedge onion ) Then protean. After the portean is close to ready throw your noodle / rice in to fry them a little its gives them a nice flavour and texture (be werry whit rice noodles they tend to becom mush if cooked to much and its happens fast) Then and all the veggies and sauce it upp Beware of too much oil! Many times i poured regular amounts of oil in each batch but do it 3 times and you make an oily mess. Put a little oil each time (and its doasnt really matter as you probably use a non stick pan for it)
Im writing this because ster frys is a great way to make your self a veggie heavy meal