Stir Frying

Stir frying, baking or stir-frying is a omscheppend from Asia-based cooking technique for preparing food in a wok (wadjan or wadjang in Indonesia), in strongly heated oil and on a high heat. The Court is continuously stirred (originally by to shake the wok).

Woks dates back to the environment of the Chinese city of Canton. Centuries ago there were hardly any wood and fire grew resources so scarce. That meant that one was forced to economic cooking. The solution was cut into small pieces and vegetables and meat in a hollow pan, wok over a high heat heat where the dark red was quickly at the same time, all the ingredients to bake. ==Temperature[ Edit] == A characteristic feature of this method is that the temperature remains higher than the boiling temperature of water (depending on the technique between 160 ° c to above the 230 ° c) and the shape of the wok the contact surface large so that the evolved moisture evaporates instantly. Because of this vegetable is concentrated and the taste in dehumidification is the preparation time short, what the typical taste-among other things because of the caramelisation and Maillardreactie.

Another feature of stir-frying is the crackling sound during preparation. That it shows up as on a heated pan a drop of water falls that if a scoop of a dance. This is also an important indication of the temperature because the moisture can evaporate if not directly by, for example, a too low temperature or too big a preparation serving, the crackling sound turns into the sizzling sound of cooking. In this case, the fluid is not fast enough to the Court as a whole by the low temperature and the method of preparation is not stir frying but cooking in a wok.

An important condition to this preparation method is that the time of cooking of all ingredients should be equal. This means that the operations during the mise-en-place must be done in such a way that the size and shape of the product is adapted to the cooking time. ==Oil[ Edit] == Since stir frying a cooking technique is used with a very high temperature, the oil light and have a sufficiently high walm point . Heavier oil such as olive oil (unrefined) with great taste and fragrance, is not usable because of burning these components. Oil with a high walm point, often refined oil such as peanut oil, soybean oil and rice bran oil are great. Corn oil and sunflower oil are also good usable.