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> Who cooks everything north of 400F? Depends on the cuisine. If I'm wok frying something as hot as possible is a good starting point! Also if I'm going to th
by devbent 3y ago
> Who cooks everything north of 400F?
Depends on the cuisine. If I'm wok frying something as hot as possible is a good starting point!
Also if I'm going to throw 2lb of protein on a pan I need it as hot as I can get it so the temp doesn't drop down to nothing after the meat is added.
- bsder 3y agoWon't you be using peanut or soybean oil for a wok? And "wok hei" relies on explicitly igniting the oil to burn it, which renders the whole discussion moot. If I'm trying to keep a pan hot in the face of 2 pounds of cold, watery protein, I either need something like a mass of cast iron, an induction system or a gallon of oil.