CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
I've been talking about using one of my jet cookers for doing stir-fry because our electric stove burners just can't heat the wok high enough. Yesterday I gave it a whirl. After adjusting the flame under the wok, mainly by lowering it to the point that left me with some arm hair, I finally got it right. I was totally surprised by how low the flame needed to be. I'm used to the blast furnace required to bring my crawfish pot to a rolling boil. Glad I had every ingredient at hand and in order of need. The stir-fry process went so fast, it was almost like it didn't happen!