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Old 05-10-2010, 12:22 PM   #11
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I just cant believe after all these years of cooking, watching cooking shows, attending cooking demonstrations and reading cook books, this is the first ive heard of this.
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Old 05-10-2010, 12:23 PM   #12
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Originally Posted by larry_stewart View Post
I just cant believe after all these years of cooking, watching cooking shows, attending cooking demonstrations and reading cook books, this is the first ive heard of this.

See you don't need anything but DC!
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Old 05-10-2010, 12:46 PM   #13
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I'm not sure that it would use less oil. BUT it would make it easier to get the timing correct. I sometimes find myself doing "in and out" with stir frying to make sure nothing is over or under cooked. Blanching some of the vegetables would eliminate that, and I'll definitely try it.
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Old 05-10-2010, 12:51 PM   #14
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I'm not sure that it would use less oil. BUT it would make it easier to get the timing correct. I sometimes find myself doing "in and out" with stir frying to make sure nothing is over or under cooked. Blanching some of the vegetables would eliminate that, and I'll definitely try it.

I don't have super powerful burners so I cook stir-fry veggies in small batches. I'll do green pepper and remove it to a plate. Then mushrooms and remove, then onions, etc. This eliminates the timing because of different cooking times for different veggies. It allows me to stir-fry etch batch quickly.

I then combine the parts and finish the dish.
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Old 05-10-2010, 01:49 PM   #15
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Originally Posted by larry_stewart View Post
I just cant believe after all these years of cooking, watching cooking shows, attending cooking demonstrations and reading cook books, this is the first ive heard of this.
Me too Larry, me too!!
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Old 05-11-2010, 08:13 AM   #16
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Been doin' it for years. Wife loves broccoli but likes it softer than stir fried. I zap the tough veggies in the microwave for three or four minutes.
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Old 05-11-2010, 08:18 PM   #17
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I consume a lot of stir-fry, both at home and out on the town, and this is the first I've heard of it. It makes a lot of sense though. Stir-frying in a wok is usually very brief cooking with very high heat. There's nothing worse than a vegetable that's slightly charred and well-cooked on the outside but cold and raw on the inside. For even cooking, I've mostly relied on cutting my vegetables relative to their cooking time (my carrots, for example, are sliced paper thin). Pre-blanching/nuking vegetables will add a whole new dimension to my stir-fries. Thanks for the tip, Larry, and all at DC!
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