How to cook multiple batches in a wok without things burning
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 second batch things are starting to get smokey and by the thrid I've set off the fire alarm.
I typically cook something with an egg which seems extra difficult on multiple batches, but I feel like I have this issue even when I don't use egg.
Just scraping the sides does not seem to be enough. I tried wiping down the sides with an oiled paper towel, but it just burned. Am I supposed to completely turn off the burner and wash the wok between batches? Should I just avoid egg and other things which are difficult if doing multiple batches? Will things just get easier the more 'seasoned' my wok gets? Am I not using enough oil?
Does anyone have any tricks for cooking multiple batches in a wok?
Best Answer
I admit that I've spent too much time in Panda Express... but you can see their kitchens from the line and how they batch their food - often switching from a main dish to fried rice (with egg) and back to a stir fry and the solution they use is to quickly rinse out the wok with warm water and scrub it lightly with a brush before dumping it and reheating the pan for the next dish.
This is easy for them since they have sinks under their woks to catch the rinse water but you can do it at home, too. This is the process recommended here
Wok cooking is done in many small batches to keep the temperature of the wok from dropping drastically when adding a lot of cold or room temperature ingredients therefore it is often necessary to clean the wok in between batches. Use warm water and a brush to rinse out the wok, discard the water and dry the wok over fire until it just barely starts to smoke before adding oil to cook the next batch.
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Quick Answer about "How to cook multiple batches in a wok without things burning"
Remember to keep the wok nice and hot and cook over high temperature so that it cooks evenly and quickly, with quick stirring, rather than letting it rest long enough to burn/create a sticky base. Make sure your food is not wet as well. This will help the wok maintain a high temperature and cook your food quickly.How do you not burn food in a wok?
Heat all areas of the wok completely, turning and tilting it as you go, then set it aside to cool. Give it another wash, then put it back over a medium heat to dry. Once it's completely dry, add a dash of vegetable oil and lower the heat.Can you make everything in a wok?
Can you cook everything in a wok? A wok's large surface area and its ability to quickly flash cook food at high temperatures, does make it the perfect utensil for stir-fries. The thing is, though, wok recipes can be so much more than this! We'll even go as far as to say that you can cook everything in a wok (almost!).Why do they burn a wok before use?
Why Season a Wok? Seasoning your cast iron or carbon steel wok creates a patina. A seasoned wok will help infuse flavors into the dishes cooked inside, as well as provide a smooth non-stick surface. Without first seasoning your wok, any foods cooked inside will likely stick and won't have lots of flavor.Why is it important to cook the meat in batches rather than cooking it all at once if you were making a stir fry using meat?
Cook and stir until the meat is cooked through. (If necessary, cook the meat in batches to prevent overcrowding. If the pan is too full, the meat will water out and steam instead of fry.)Three core stir-frying techniques (feat. J Kenji Lopez-Alt)
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Answer 2
I'm not sure re: your level of experience, so I'll stick with some basics which may help.
My hunch is that you'd be right on two counts: namely the amount of oil and if the wok is adequately seasoned. I'm assuming your wok is iron since you're speaking about seasoning. Similar to cast iron skillets/pans, adequate seasoning will help create a non-stick coating, but if you're washing your wok between uses, my sense is that it's not getting a chance to develop that seasoning. If you want your wok to be seasoned, you may be best off to go out of your way to specifically season it a few times before cooking on it as it's hard to get a seasoning going without a few starter coats, especially if you're cooking something that can strip away seasoning (e.g., acidic foods) or using utensils that are not seasoning friendly (e.g., typical metal wok utensils).
As for the oil, make sure you add it to the wok and allow it to heat up before adding your food. Remember to keep the wok nice and hot and cook over high temperature so that it cooks evenly and quickly, with quick stirring, rather than letting it rest long enough to burn/create a sticky base. Make sure your food is not wet as well. This will help the wok maintain a high temperature and cook your food quickly. If you add oil while the food is already in the pan, you're unlikely to get the oil evenly over your food and whatever excess won't get under the food to create a barrier from sticking either.
Some things also just burn easier, especially without oil. E.g., when using freshly prepared rice versus leftover rice; certain sauces, etc.
Hope this helps.
Answer 3
Much like what Catija said above at the Chinese restaurant that I work at and others like Panda Express we keep a large can or small tub or hot water near and ladle some in and rub it quickly under high heat with steel wool pushed around by the ladle and pour out the waste.
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