*  Exported from  MasterCook  *
 
                    HOW TO STIR FRY -  *P COOKING CLASS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   ~----------WOK AROUND THE
   CLOCK------------------------------------- Spr
   spatulas toss food high into the air above the pot.
   Tie a tea towel around your head and make noises like
   a samurai warrior. You'll have your family or friends
   laughing hysterically, but chances are you won't be
   cooking effectively. Speed and control are the keys to
   a successful stir-fry. The ancient Chinese invented
   stir-frying as one of their more than 50 methods of
   food preparation. However, many recipes now use the
   technique for many non-Asian dishes. It’s quick,
   requires little fat, and leaves food with a toothsome
   texture we enjoy today. While it’s possible to adapt
   many recipes to stir-frying, oil rather than butter
   should be used. Dairy solids in butter burn at a very
   low temperature--about 250F--so it can only be added
   as a flavoring agent once food is cooked. Oil, on the
   other hand, doesn't begin to smoke until more than 400
   degrees, so it’s a better choice. Another key
   principle: Never place too much food in a wok or
   skillet at a time. Food must be able to be seared all
   over, without steaming from being buried under a layer
   of food. Stir-frying itself is a very quick process,
   so the food must be sitting in bowls or dishes placed
   within arm’s reach, ready to be cooked. Cut all the
   pieces the same size, have your seasonings at hand,
   and make sure that any partial cooking of
   vegetables--such as blanching broccoli or carrots--is
   complete. If your grocery store has a salad bar, it
   can save a lot of preparation time. Go through the
   salad bar and measure out just the ingredients needed
   for a recipe. Place the wok or skillet over a high
   flame, and heat it very hot. Listen for the sound of
   sizzles. If a few drops of water evaporate
   immediately, the pan is ready. Add the required amount
   of oil to the pan, and swirl it around gently to coat
   all sides. At this point, it’s time to add the food,
   and keep it moving in the pan. If stir-frying in a
   wok, use a wire mesh spoon designed for the job. If
   stir- frying in a skillet, use a spoon that will reach
   to all places on the bottom, and with which you can
   keep food moving. It’s important to add ingredients in
   the order given, and stir constantly. In some recipes,
   liquid is added and the pan is covered for a brief
   time. In other recipes, it’s fry and eat. Whatever the
   method--wok or skillet--you can stir-fry dinner in
   less time than it takes to watch a commercial on the
   evening news.
  
 
 
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