/ck/ - Food & Cooking

[Wuhan Traveller No.11340071]

Why aren't you stir frying /ck/?

It's fast, convenient, tasty, and cheap.

This cost me me roughly $5.00 in meat and veg, and it will feed me and the gf for two days (lunch and dinner).

Talk shit all you want about China, or Asia in general, they figured out how to feed a bunch of people on the cheap.

[Anonymous No.11340082]

>>11340071
Because I am not a fucking weeb.

[Wuhan Traveller No.11340093]

>>11340082

Enjoy your .25 ramen and your McChicken.

[Anonymous No.11340114]

>>11340093
better than being a weeb

[Anonymous No.11340130]

>using a real wok on induction
What

[Anonymous No.11340158]

>>11340130
dont bully the retard

[Anonymous No.11340173]

>>11340130
>>11340158

You both can be forgiven for not understanding the the, now, long understood theory of conduction.

[Anonymous No.11340179]

>>11340071
How do you stir fry? Give me a general overview.

Do you really need a wok or can you just do it in a frying pan?

[Wuhan Traveller No.11340181]

>>11340114

Glad to see that "I know you are, but what am I?" still exists in American lexicon.

[Anonymous No.11340184]

>>11340181
shut it weeb go wax your pecker to some anime or something

[Wuhan Traveller No.11340188]

>>11340179

A frying pan is fine. The key is high heat and movement as the food is cooking.

[Wuhan Traveller No.11340197]

>>11340184

I'm trying to expose people to the art of stir-fry, and you go low. I'm guessing your entire cooking experience involves a microwaved hotdog.

[Anonymous No.11340210]

>>11340173
You need a flame to use a wok properly. You dont use induction or electric for woks unless they're specifically made for it, and at least from first glance OP's wok does not look like it.

[Anonymous No.11340266]

Anyone got a decent tutorial vid on how to stir fry on electric stoves? I'd like to give it a try with meal prep

[Anonymous No.11340268]

MUH MAGICAL CHINK MEAT AND VEGETABLES

[Wuhan Traveller No.11340274]

>>11340210

This is incorrect. Any significant heat source will work.

You should have stayed in school.

[Wuhan Traveller No.11340286]

>>11340266

Heat a metal surface (wok or large frying pan), season with oil. Add aromatics (ginger and garlic), stir until fragrant. Add protein and saute until nearly done. Add veggies (whatever) and saute then cover until veggies are tender. Add some soy sauce, stir, and serve.

[Anonymous No.11340299]

>>11340071
>Why aren't you stir frying /ck/?
I stir fry about once a week usually. It is a good way to clear out veggies and meats that are about to go bad. Scrambles and hashes are good fridge cleaners too.

[Anonymous No.11340305]

>>11340210
>>11340158
>>11340114
>>11340082

Jesus christ, and here I thought /b/ and /fit/ were full of ignorant assholes.

None of you can seriously be this dense. My conclusion is that your simply trolling.

[Wuhan Traveller No.11340318]

>>11340299

I wholeheartedly agree.

[Anonymous No.11340320]

>>11340305
first day on ck?

[Anonymous No.11340610]

>>11340286
>>11340274
Stop talking as if you know anything retard. You NEED a large flame for proper wok cooking, this is not debatable. Induction will cook your food, but it will never be as good. Thanks for using a name so its easy to filter you

[Anonymous No.11340625]

>>11340071
>they figured out how to feed a bunch of people on the cheap
>pic related will feed two people for two days

I'm pretty sure all Asia did was figure out how to make really small people.

[Anonymous No.11340903]

>>11340610
What this anon said. I dont need to have managed Chinese restaurants for a combined 7 years to tell you that its retarded trying to achieve the right heat on a real wok with a rounded bottom on a flat heating surface. Open flames are much easier to quickly control the heating to because in stir frying you want times where your wok is as hot as it possibly can get and then you also want to be able to cut the heat immediately. Also unless you're building some type of heating coil how the fuck do you lay down your wok on a flat surface? There are scores of reasons why people make dedicated woks for induction or electric stoves, so stop being retarded. There are plenty of frying pans you can get that work perfectly for induction, but an actual wok is not one of them.

[Anonymous No.11340994]

I recently stir fried on my portable induction top for the first time. It went pretty well, but holy shit it steamed like nothing I had ever seen before. Like a tiny volcano. Just bunch of leftover, roughly chopped onions, bellpeppers and mushrooms. Kept it consistently at 1500 or 1700 Watts and then poured in some soy sauce at the end. It tasted really good.

[Anonymous No.11341020]

>>11340071
Two days? For two people? What the fuck.

Are you a 70 lb chink or something? Thats literally one plate of food, two if youre on a diet.

[Anonymous No.11341039]

I like my wok station.

[Anonymous No.11341176]

>>11340071
I like stir-frying, but getting kind of sick of the sauces I buy at the supermarket
got any recs?

[Anonymous No.11341181]

>>11341176
Having you tried adding sake to the mix?

[Anonymous No.11341184]

>>11340286
>soy

yikes

[Anonymous No.11341192]

>>11341184
>soy is bad

[Anonymous No.11341243]

>>11341192
enjoy your phytoestrogens I guess

[Anonymous No.11341247]

>>11341243
enjoy your lack of inner monologue I guess.

[Anonymous No.11341254]

>>11340071
y'know what, I'm actually thinking about doing that. I'm an idiot when it comes to cooking, but I would like to start (especially becuase of the money factor, I spend waaaay too much on takeaways and shit). Could yougive me some starters with wok + stir frying?

[Anonymous No.11341270]

>>11341247
>believing goodfeels consensus over independently verified science

only one npc here and it ain't me friendo

[Anonymous No.11341278]

>>11340071
are you the guy living in china who shares nudes of his gf?
pls post more

[Anonymous No.11341284]

>>11341270
>independently verified science
Citation needed.
I wouldn’t bother though if I were you.

[Anonymous No.11341292]

>>11341176
make your own sauce, which is basically just combining shit like oyster, hoisin, and soy sauce with some extra additions that you're gonna wanna have on hand anyways like rice vinegar or fish sauce, along with actual fresh garlic and ginger.

[Anonymous No.11341295]

>>11341270
>I read on the internet that scientists have proven this

[Anonymous No.11341299]

>>11340071
I usually don't do any kind of frying.

[Anonymous No.11341305]

I like mine with seitan marinated in soy sauce, mirin, garlic, ginger :-)

[Anonymous No.11341308]

>>11341305
Why does seitan make my cummies thick?

[Anonymous No.11341313]

Why is it white peoe deel the need to to use so many incompatible ingredients when frying? 2-3 ingredients that actually go well together is the authentic (eg pork and a vegetable, egg and tomato, etc.), not artless and inferior fridge-clearers

[Anonymous No.11341321]

>>11340071
Lmao you spent 30 minutes making a 300 calories soy meal

[Anonymous No.11341335]

>>11341321
>300 calories is low for a meal
lel amerilards

[Anonymous No.11341339]

>>11341335
I have a sub-20 BMI and that's a very small meal. I aint eating six of them a day. Sometimes they take a few hours to eat because they're multiple pounds of whole plant foods.

[Anonymous No.11341348]

>>11341339
>I have a sub-20 BMI
sure you do amerifat
300 calories per meal is perfectly normal and filling
you can go over it, sure, but there's no need to

[Anonymous No.11341353]

>>11340130
>saving the thumbnail

[Anonymous No.11341431]

>>11341348
>900 kcal a day is a reasonable energy intake
and they said skeletonposters weren't real

[Anonymous No.11341438]

>>11341431
Southern Euros wear parkas when it's 60 degrees Freedom.

[Anonymous No.11341486]

>>11341254
It's mostly about blasting the shit out of food. The important things are high heat and getting everything sliced up first, because you're going to be throwing it all in one after the other with no time to pause. Meat and soft vegetables can be bite size chunks, hard vegetables and aromats should be in thin slices, have them all in piles on a board next to your pan. Aromats go first, meat and hard vegetables a few seconds later, soft vegetables a minute or so later. Soy sauce and rice wine are really basic seasonings, but you'll pick up other sauces as you go.

If you're not confident with cooking fast, have a glass of water on the side, and tip a splash in if you need the pan to chill out. Dusting the meat with corn or potato starch will help thicken the sauce, or you can mix a small bowl of starch with cold water on the side to throw in half way through. If you don't have a big enough pan, you can do ingredients one at a time, otherwise you end up with a disappointing stew.

[Anonymous No.11341859]

>>11341431
>only eating three meals a day and that's it
you eat things like fruit inbetween

[Anonymous No.11343064]

I do it in my cast iron but I always end up with burned bits, advice?

[Anonymous No.11343079]

>>11340082
>Because I am not a fucking weeb.
He says on a website made to discuss chinese cartons...

[Anonymous No.11343088]

>>11343064
>>burned bits
dirty pan, or you didn't keep the food moving

[Wuhan Traveller No.11344110]

>>11341278

No can do. I got a 3 day ban last time.

[Anonymous No.11344135]

Why do you make a stir fry for 2 days? It's not good when it's not fresh. It's so quick that there is no need to cook it in bulk.

[Anonymous No.11344159]

I haven't made a stir fry in awhile, but I do like them. I've only tried making the black pepper sauce in pic related, and it's quite tasty and extremely simple to make.

[Anonymous No.11344194]

Whenever I try to stir fry chicken it seems to leak all of its juice and I have to empty the wok multiple times. How do I prevent this?

[Anonymous No.11344204]

>>11344194
If your heat isn't high enough, you won't get a sear

[Anonymous No.11344214]

>>11344204

I get it up to 450 where the canola oil starts smoking

[Anonymous No.11344237]

>>11344214
Doun't put too much meat in, use enough oil, dry the outside with a kitchen towel.

[Anonymous No.11344248]

>>11340071
That look awful it's stir FRY, not stir steam/sweat
Stop trying to use a wok without a proper wok burner you're forcing the meme too hard.

[Anonymous No.11344353]

>>11344248
Stir frying is ok on a normal stove, any dish can be boiled instead of fried, it's not just because of a wok, just technique, but hotter is obviously better.

[Anonymous No.11344545]

>>11340071
I add spaghetti to stir fry so I won’t be hungry in 20 minutes

[Anonymous No.11345789]

>>11344545

[Anonymous No.11345814]

I love how wh*te people like to make stir fry at home. Most asians of all persuasions will make a stir fry every so often for a quick and dirty meal, but homecooked never compares to what you can get in a restuarant.
It's just not feasible to own a wok burner and stink up your entire house just for one meal when the taste is so much better at your generic chinese place.

[Anonymous No.11345819]

>>11344353
then just call it steaming a bunch of vegetables and meat in a shallow dish over mediocre heat

[Anonymous No.11345833]

>>11345814
you say you love it, but to me it reads like a lot of bitching

[Anonymous No.11345837]

>>11341020
if you pair it with an equal amount of rice you could maybe get 4 servings out of it, but even that is a stretch.

[Anonymous No.11345933]

>>11345833
its endearing

[Anonymous No.11345942]

>>11345814
Honestly, just use sesame oil, sugar, and MSG. Those are the crucial things most white people leave out that make restaurant Chinese food taste better.

[Anonymous No.11346025]

>>11340179
frying pan works fine as long as it is big enough

the key is to blast the pan with the absolute maximum heat your stove can provide, allow it to heat up thoroughly before starting, and then obviously keep constantly stirring and throwing around the contents while they're in the pan. if you let them sit idle for even just a few seconds, the super high heat will burn them and ruin your meal.

[Anonymous No.11346043]

>>11341176
make your own from basic sauces
personally i do this:

>mix 2 tsp corn starch with water for the base
>add 1 tbsp oyster sauce
>add 2 tbsp soy sauce
>add 1 tsp fish sauce
>add 1 clove garlic (pressed)
>add black pepper and habanero chili powder to taste

goes really well with a simple sliced beef + scallions stir fry, but also works with chicken and other vegetables

[Anonymous No.11346058]

>>11344194
dont put too much meat at one time
the meat is cold, if you add too much it brings down the pan temperature and you get meat boiling in its own juices

easiest way around this is simply using a bigger pa. alternatively do the meat in batches: add part of the meat to the pan, sear it, remove from pan, wait a minute or two, then repeat with the next batch.

[Anonymous No.11346063]

>>11340305
You're talking to /v/ rejects here that still go there past 23 years old so their bitterness leads to weight gain, abuse of substances and constant autismofaggotry.

[Anonymous No.11346064]

>>11340071
oily

[Anonymous No.11346132]

>>11341039
Please tell me about this setup, it looks awesome.

[Anonymous No.11346206]

>>11340071
WOW JUST LIKE IN BotW!!!11!!!1

[Anonymous No.11347329]

>>11345942
you forgot the 1500 degree heat

[Anonymous No.11347391]

>>11340130
>>11340173
>>11340210
>>11340994
No one is going to say anything about how OP is clearly using an electric range and electric is NOT the same as induction? You couldn't even use a normal wok on an induction surface. FFS you're all stupider than you look

>>11340305
Except maybe this guy, he was vague, but I think he might have known.

[Anonymous No.11347397]

>>11340071
Here’s my effort

[Wuhan Traveller No.11348727]

>>11347391

Induction is a theory of heat exchange, not an oven design. I was commenting on that, not a style of cooktop.

[Anonymous No.11348745]

>>11347397
Nigga is that lettuce?

[Anonymous No.11348754]

>>11347397
less sauce, stir fry should have all its pieces just barely coated

[Wuhan Traveller No.11348771]

>>11340903

And I'll call your BS. Like you, I once thought, like all Asian households, that to properly cook with a wok requires a flame. I even bought the ubiquitous Asian stove to do that on. However, using an infrared thermometer, I determined that an electric cooktop does, indeed, get just as hot as a flame stove. And, btw, I am using a flat bottomed wok, so heat transfer is at a maximum.

TL;DR You are full of shit.

[Anonymous No.11348870]

whats a good wok burner thing? i looked at amazon and im not sure what to get

https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=wok+burner

[Anonymous No.11348890]

>>11340071
For $5 I can get a larger stir fry at the local Thai place, and I don't have to deal with the dishes.

>it will feed me and the gf for two days
Shoo shoo spooky skelly

[Wuhan Traveller No.11348910]

>>11348870

You really don't need one that expensive.

See:>>11348771

These are used around the world, and cost about $15 - $20 USD at any Asian grocery store in the world. There is a reason they all use these stoves. They work.

[Wuhan Traveller No.11348916]

>>11348890

You are one special mofo.

[Anonymous No.11348944]

>>11348916
Rich coming from someone using a name.

[Anonymous No.11349344]

>>11348944

Says an anonymous troll on the internet.

[Anonymous No.11350000]

>>11340071
Where are you getting meat this cheap? Are you buying meat from grocery store dumpster divers?

[Anonymous No.11350013]

>>11344159
this is very helpful, ty anon

[Anonymous No.11350313]

>>11348771
Your electric cooktop reaches 2000˚C?

[Anonymous No.11350317]

>>11340179
High heat, continually stir.

[Anonymous No.11350344]

>>11350013
You're welcome. I was surprised to see this thread on page one when I started browsing today. I actually ended up making a stir fry for dinner last night and I tried something I had never done because I was lazy: I used BBQ sauce for my sauce instead of making one up. It actually turned out extremely tasty. I cooked about 0.4lbs of chicken breast in the pan with some olive oil, took that out and put in some green bell pepper and a large sliced up celery stalk, and then a package of mushrooms and a bunch of sliced up onion. Threw the chicken back in for a few minutes with the lid on and the heat turned down, then put in about five tablespoons of "Honey Garlic Bonanza" Bull's Eye brand BBQ sauce, stirred it around and ate it. I've still got some leftovers, too. I think that later on this week I'm going to try the same thing but with some sliced up little frozen steaks that I have instead of chicken. I might throw in some green beans, too.

[Anonymous No.11351336]

>>11348771
this is not a wok burner. this is the shit you use to keep the hotpot simmering. dumb gwailo go home

[Anonymous No.11351339]

>>11348944
i hope he keeps the name. lets me know his posts are gonna be awful before i read them

[Anonymous No.11351374]

>>11340071
Maybe Vietnam, Cambodia, and Laos, but that Chinese shit is cheap because it's going to kill you.

[Anonymous No.11351382]

>>11348771
You’re retarded. It’s about effective energy transfer

[Anonymous No.11351657]

>>11350313

No, and that wasn't my point. It does get hot enough for a simple stir fry, however.

[Wuhan Traveller No.11351678]

>>11351336

LOL! No. This is your standard cooktop across the entire Asian continent. Used for, literally, everything including stir fry.

[Anonymous No.11351688]

>>11346132
Its a Manniu x72 burner if thats what you mean.

[Anonymous No.11351699]

>>11340071
>2 people
>2 days
Are you a small dog or a human ?

[Anonymous No.11351747]

>>11351678
>portable stove on an induction top

Maybe it's the stove everyone uses in youtube recipe videos because you can put it on a better counter for filming instead of standing in the corner over your actual burner.

[Anonymous No.11351876]

>>11351678
If you use one of these indoors without high quality venting you're going to make yourself retarded via long term carbon monoxide poisoning

[Wuhan Traveller No.11351950]

>>11351876

I'm guessing you are American because no one else on earth is this stupid.

An open window is more than enough ventilation when cooking with a one burner stove.

[Anonymous No.11351970]

>>11351950
No, it isn't, there's a reason gas stoves have specific venting requirements to be up to code.

[Anonymous No.11351986]

>>11351876
Nonsense.
I live in an old house which does not have a proper vent hood, and I have a gas oven and rangetop. Since I'm not an idiot I also have several carbon monoxide detectors in the house. They have never once so much as chirped a warning, let alone gone off. I even have one in the kitchen despite the fact that this is generally regarded as bad practice due to false positives on the alarm.

Yes, I have the alarms tested regularly. The HVAC technician tests them 4 times a year as part of my service contract.

[Anonymous No.11352012]

>>11340071
>Why aren't you stir frying /ck/?
I just ate

[Anonymous No.11352038]

>>11351986
The item in question is not a gas oven and rangetop.

[Anonymous No.11352417]

>>11350313
>2000° C

ah yes
when your cast iron pan starts to melt, that's when you know that it's hot enough for authentic (tm) chinese (c) stir-fry

[Anonymous No.11352668]

>>11352417
This. Burners shouldn't be talked about in terms of temperature anyway, it's the wattage / BTU that's generally more important.

[Anonymous No.11352684]

>>11341039
I like it.

[Wuhan Traveller No.11352734]

>>11352038

Half of Asia would be dead if what you say is true. Thankfully, it isn't.

[Anonymous No.11354642]

>>11352734
Hardly anyone uses those things in the home anyway.

[Anonymous No.11355237]

>>11354642

Ameritard detected.

[Anonymous No.11355300]

>>11355237
Glass houses, Jimbo. I mean, stick 灶 or 厨房 into google images and tell me what the most common set up you see is. I bet it's going to be two, large, non-portable burners.

[Anonymous No.11355316]

>>11355300

Google images doesn't travel the backroads of Burma, or Laos, or rural Cambodia. I have, and the one burner butane stove is as ubiquitous in those places as a bowl of rice.

[Anonymous No.11355360]

>>11355316
You're hilarious mate.

[Anonymous No.11355366]

>>11355316
God you sound insufferable

[Anonymous No.11355378]

>>11340071
Because I only have access to an electric coil stove which is really no good for stir frying.

[Anonymous No.11355561]

>>11340071
that's 4 meals? what are you 4 stone?