An easy at-home technique to give your stir-fry that elusive smoky flavor.
I found that heat control was a little trickier with a Western carbon steel skillet, and that vegetables were browning a bit faster than in a wok by the time I got to torching. The wok has several benefits over a carbon steel skillet: the differing temperature zones—the screaming hot bottom, the cooler sides; more rapid heat gain; more space to stir; and, finally, cooking with a wokVerdict: Seek out a seasoned carbon-steel flat-bottomed wok or slope-sided skillet.
Second, there’s flame size, which roughly correlates to how much fuel you’re letting out of the canister. Combustion requires both oxygen and fuel. For air-only blowtorches like the ones I used, oxygen comes from the surrounding air through small intakes in the burner tube***, and only at a certain rate. If you open the valve all the way, you’ll get a big flame, but you’ll also probably see an orange or yellow flame.
I know, I lied to you. You can clearly see a jet of yellow fire in the pictures. Doesn’t yellow mean soot, and doesn’t soot mean foul flavor? Not in this case. That yellow flame you’re seeing is most likely the combustion of oil vapor—unrelated to the combustion of propane or butane fuel from your blowtorch. If you’ve ever seen a grease fire or left oil heating in a skillet so long that it self-ignites , you will have seen it burn yellow to orange.
Österreich Neuesten Nachrichten, Österreich Schlagzeilen
Similar News:Sie können auch ähnliche Nachrichten wie diese lesen, die wir aus anderen Nachrichtenquellen gesammelt haben.
Fried Rice With Chinese Sausage, Cabbage, and Torch Hei RecipeMake good fried rice great with a simple wok hei hack.
Weiterlesen »
Cha Kreung Satch Moan (Cambodian Lemongrass Chicken Stir-Fry) RecipeSalty, sweet, pungent, and slightly spicy, this chicken stir-fry makes a great introduction to Cambodian food.
Weiterlesen »
Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry) RecipeUnlike most other curries, which are served with plenty of liquid—be it coconut milk or broth—phat phrik khing is served dry, its intensely flavored curry paste coating each morsel of food. It can be made with any number of vegetables or meat, but I particularly love the common combination of long beans and tofu.
Weiterlesen »
Paula Patton Is Unbothered by Fried Chicken Recipe CriticismThe actress isn't letting some light roasting change the way she makes her mother's fried chicken.
Weiterlesen »
How to Cut Beef For Stir Fries | Knife SkillsThe goal with any stir-fry is to cut the food into bite-size pieces that will cook rapidly and remain tender. This means that more than almost any other cooking method, cutting the meat against the grain into the right shape is absolutely essential. This video will show you how it's done.
Weiterlesen »