Currently I stir fry veggies in a flat non-stick frying pan. It's OK but it doesn't have much volume so I can't cook a large amount of veggies unless I do so in
I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being
I'd like to make this slow-cooked chicken stir fry recipe. It is suggested that it be served with rice. But I know rice itself can be made in a slow-cooker.
I love the sauce you get on that take-out dish, and I want to make it myself. From all the places I've ordered it, it tastes relatively the same, yet several re
I've read in a number of places that instead of doubling a recipe in a wok, just do multiple batches. However, whenever I try to do multiple batches, by the s
Yes, water is boiling at ~100°C (212 F), but boiling point also depends from the pressure. If we could achieve 180°C (350 F) for water, at very high pre
I cook in my teflon wok pans all the time. I recently saw an answer here suggesting to preheat a pan to a high temperature and cook in small batches when prepar
I've always been taught that when frying anything at all, it's of the utmost importance keep the oil below its smoke point. Once the oil starts smoking, I've he
Why does a grilled lamb chop feel more tough compared to say stir fried beef strips or lamb stew?
Forgive me for being a novice. I like having frozen spinach, onions, broccoli, and vegetables since they're convenient and don't spoil. But I only know the prac
I have always loved the smell of frying green onions/scallions but was never able to retain the smell of it when the dish is done cooking. I was in Singapore
After I add oil to pan on cook top and stir fry them, my scallops get brown sear marks. See photos: But when ever I order Jade Scallops (西蘭&#
I stir fry a pound of ground beef on a stove-top pan (made of ceramic titanium) on a daily basis. That is my "cereal" meal. I use a spatula and a second one tha
I'd like to start purchasing more meat from organic farming for my stir-frys, but the price level for high-tier cuts like chicken breast is al
What is the reason for ingredients being added in sequences when stir-frying?
When do you add bok choy when cooking stir fry? Other ingredients are mushrooms, carrots, red peppers, broccoli, green onions. This is my first time cooking st
Goal Cook small strips of chicken for a stir fry, to be added to vegetables and rice later on. Background The grocery store likes to sell packs of chicken breas
Looking at these two recipes: https://omnivorescookbook.com/tofu-and-broccoli/ https://omnivorescookbook.com/ginger-chicken/ they are quite similar but have min
I often cook in bulk and then eat leftovers for several days. One area where I've struggled with this strategy is stir-fries. It seems that even if I get a well
I hear this in cooking videos all the time. Make sure to add ingredient X to prevent ingredient Y from burning. This could probably be applied broadly and the a