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Old 04-08-2011, 01:34 AM   #1
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Wok cooking

Do you have to precook chicken and beef before you put it in the wok,and what methods should you use to precook them?Also should you always use a high heat setting for stir fry?

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Old 04-08-2011, 02:08 AM   #2
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MCC wok cooking needs very high heat and good prep for speed. The meat should be raw and sliced thinly and uniform in thickness and size. I do this by part freezing it. Cut your veg thinly on the bias. Heat your oil till it starts to smoke.
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Old 04-08-2011, 08:13 AM   #3
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Quote:
Originally Posted by mcc1961 View Post
Do you have to precook chicken and beef before you put it in the wok,and what methods should you use to precook them?Also should you always use a high heat setting for stir fry?
No, like BdF said, the protein should always be raw and the wok should always be screaming hot.
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Old 04-08-2011, 09:20 AM   #4
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I cook my meat until about 75 to 80% done then take it out. Cook my veggies until they are almost done add my sauce and put the meat back in.

Depending upon what I am cooking I will use a hot wok or a screaming hot wok.

This thread will show you what I normally do. For this I use a hot wok.

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