People who bring an insulated water bottle over to your house when you invite them over for dinner.
Seriously? You're going to plunk your big pink water bottle at the table while we serve you dinner instead of drinking out a glass like a normal person?
It's your fault for inviting them.
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Get your pan ripping hot, and undercook everything but the meat. The veggies, put em in in order they need to cook. Onions and carrots first, mushrooms, then only for a minute add your celery, garlic, bok choy ect.
another trick is to put your undercooked veggies in a tupperware with the lid closed. This will finish them while you cook the meat. If you're worried about serving hot food you can add them back at the very very end.
I get best results by cooking your meat to temp first and be sure to get some good color on it. Remove the meat, and then veggies in, in the order of their cook times. Veg is always better a little under, than over. Add all back together and sauce to taste.
Soggy stirfry comes from being lazy and hucking all your vegtables in together and hoping for the best. Frozen veg is also your enemy.
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Sesame has a low smoke point so you just add it for flavour in marinade and the sauce.
Peanut or Canola work for the stir-frying oil. You want high smoke point.
For a Wok you want a Carbon Steal Wok. Non-Stick will emit toxic gases at 500F and you want to be at the smoke point of the oil when you start so 450F ish.
If you get a flat bottom wok you can put on grates, round bottom you need a wok ring. Kenji says Flat Bottom unless you have Restaurant Style burner with 40,000+ BTUs.
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I have a gas stove, do you just put the wok (which I don't own yet) directly on the grates or is there a hotter option. What oil? Obviously not Olive.
This guy actually has the best and most authentic (to western Chinese restaurant style) recipes and great advice for cooking at home when you don't have a jet engine burner for a wok. There's a lot of hidden tips and tricks like how to make the beef tender and how/when to separate the ingredients here.
Another tip is here in this Kenji video where he takes the defuser plate off the gas burner so the gas goes straight up in the center
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As a food court option, Edo is pretty good. That’s the context it should be assessed in - how does it compare to New York Fries, Opa, Subway, A&W, etc. People aren’t planning nights out around a meal at Edo, are they?
I am.
When I fly to Calgary, We’ll be hitting up the Edo in Canmore. My son demands it.
Hello Fresh, you’re inches away from my doorbell. Here’s a novel idea: why not ring it when you make a drop off so the vegetables don’t freeze. We’re home.
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Sesame has a low smoke point so you just add it for flavour in marinade and the sauce.
Peanut or Canola work for the stir-frying oil. You want high smoke point.
For a Wok you want a Carbon Steal Wok. Non-Stick will emit toxic gases at 500F and you want to be at the smoke point of the oil when you start so 450F ish.
If you get a flat bottom wok you can put on grates, round bottom you need a wok ring. Kenji says Flat Bottom unless you have Restaurant Style burner with 40,000+ BTUs.
Sesame has a low smoke point so you just add it for flavour in marinade and the sauce.
Peanut or Canola work for the stir-frying oil. You want high smoke point.
For a Wok you want a Carbon Steal Wok. Non-Stick will emit toxic gases at 500F and you want to be at the smoke point of the oil when you start so 450F ish.
If you get a flat bottom wok you can put on grates, round bottom you need a wok ring. Kenji says Flat Bottom unless you have Restaurant Style burner with 40,000+ BTUs.
Sesame oil works better as a finishing oil so you don't lose the sesame flavour. I also make my own ginger and scallion oil to use for cooking, which again better as a finisher or cooking on lower heat.
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I wouldn't use the good stuff for actual stir-frying, but you can cook things like dumplings with unrefined sesame oil over medium heat. That's good eats.
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I have a gas stove, do you just put the wok (which I don't own yet) directly on the grates or is there a hotter option. What oil? Obviously not Olive.
Best ones:
1) Rice bran oil. Extremely high smoke point, neutral flavour.
2) Corn oil. Things taste better when cooked with this oil. Cheap.
3) Peanut oil. Things taste better when cooked with this oil. Expensive.
4) Soybean oil. Neutral oil, cheap.
Canola oil can get fishy when cooked over high heat.
Check to see if your stove has a wok grate that you can get.
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