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Joined: Jan 2005
Posts: 38,864
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Jan 2005
Posts: 38,864 |
When I cut up pork steak into pieces for stir-fry, why can't I get the pieces to fry instead of boil in the pan?
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: Sep 2011
Posts: 60,755
Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 60,755 |
Boiling sounds like more water than oil? A lot of meat I buy is pumped full of water.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Jan 2005
Posts: 38,864
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Jan 2005
Posts: 38,864 |
That was my first thought - especially seems to happen when the meat has been frozen and then thawed - pisses me off. Sometimes I think that the only thing that can come close to being as bad for meat as a microwave is a freezer.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: Sep 2012
Posts: 8,736
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
Posts: 8,736 |
Your pieces are too large, your pan is not hot enough, your doing too much at once, or a combo of those three are the most common. Many stir fry recipes have a wet marinade, so too wet is not likely.
Sean
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Joined: Dec 2004
Posts: 12,447
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2004
Posts: 12,447 |
Your pieces are too large, your pan is not hot enough, your doing too much at once, or a combo of those three are the most common. Many stir fry recipes have a wet marinade, so too wet is not likely. What he said
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Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
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Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
All the above. Also, when I stir fry meats let them sit in the fridge and open air dry for about an hour. And Sean is right. You want that pan or wok as hot as you can get it without totally burning down the house. And don't crowd the pan. A mistake many make with fried chicken. Smaller pieces is always best. Most pork dishes are shredded or julienne. Frankly, this sounds like an excellent question for Leighton and/or his lovely wife!!
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Go Nats!!!!
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Joined: Aug 2002
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Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
Posts: 5,757 |
Your wok is not hot enough. When I use mine I never place anything in it until it reaches 650-700 degrees by my IR gun. It's what the Chinese call "wok hay", and it's the difference between good and great stir fry.
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: May 2002
Posts: 6,428
Campfire Tracker
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Campfire Tracker
Joined: May 2002
Posts: 6,428 |
I pat it down with paper towels before.
Holding onto anger is like drinking poison and expecting the other the person to die ......
"When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me."
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Joined: Jan 2005
Posts: 38,864
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Jan 2005
Posts: 38,864 |
Thanks for all the replies. I have long suspected that, along with the too-wet meat, the temperature needs to be higher. My wife somewhere got it into her head that the knobs on the stove should never go above medium. Anytime I get a pan anywhere near hot, she starts having nervous conniptions.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: Mar 2006
Posts: 17,289
Campfire Ranger
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Campfire Ranger
Joined: Mar 2006
Posts: 17,289 |
When I stir fry and brown meat the knob gets cranked all the way up.
More hotter is more gooder.
One other thing that hasn't been mentioned is have the meat at room temp before browning.
And ... brown it in two skillets or two batches if you're using a lot of meat.
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Joined: Nov 2003
Posts: 67,697
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,697 |
I find that with meat that has been frozen, bring it first to room temp. Make sure the pieces are small, and that they have been pressed between a couple of paper towels, to remove as much moisture as possible. Yeah, you lose some flavor, but at least you can 'stir fry' it then.
Sam......
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Joined: Aug 2002
Posts: 5,757
Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
Posts: 5,757 |
Heat that sum beetch till you can about read a newspaper through it and then start cooking. With a little peanut oil, shrimp take about a minute and a half. Pork and beef two minutes, and chicken maybe two and a half minutes. I think the chicken could be less, but I've never been a fan of spending two days on the hopper, if you get my drift.
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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