Greg... you're going to have to explain that one!
... teach me to be more of a "rhododendron"..... ???? wha???
... teach me to be more of a "rhododendron"..... ???? wha???
Also means "covered with scales, scaly leaves, or spots." It was my usual oddball humor. You know I'm incorrigible with my humor, right?Greg... you're going to have to explain that one!
... teach me to be more of a "rhododendron"..... ???? wha???
Don't make me buy a fire extinguisher, dragon breath!I was trying not to be insulted that you were referring to my scales.
This is one of the very annoying effects of text only communications, absent facial expression, absent body language, absent tone of voice, absent of other visual and audible and other non-verbal nuances that modify what was really intended by the speaker.
...'cause it is a limited form of communications that is often easily misunderstood.
I couldn't agree with you more! -- and in fact for a scorch factor example, the peanuts in Kung Pao. You didn't do it right if the peanuts aren't a bit scorched.I maintain that the sauce with which a wokked dish is served in is, save some that are dependent largely on the scorch factor, what decides its greatness.
... I never connected scales at all to your username or avatar. Yet it appears that my comment connected them. Then people assume I intended to connect them. They're getting mad at something that they connected that I never intended or connected myself. Yet I get the blame.
Out of all the ways your words can be interpreted, it's almost impossible to see them all as you post them.
It almost makes me want to write fiction
Reading the entire original post, the question seems to me it was more like "is the extremely high heat used in restaurants necessary to make a good stir fry at home"? If that's true, then the answer, as with so much else, depends on what you want to achieve.I guess if you think about the original question, 'does high heat effect the taste'. The answer has to be yes. It certainly does with other foods. It's why we cook steaks over high heat and eggs over low heat.
Reading the entire original post, the question seems to me it was more like "is the extremely high heat used in restaurants necessary to make a good stir fry at home"? If that's true, then the answer, as with so much else, depends on what you want to achieve.
As I said, I'm not interested in making Asian food that tastes like Chinese takeout, so for me, the answer is no. I get great results with my stainless steel sauté pan on my gas stove.
Anyway, just watching the flame coming out hitting that wok. Its clearly more than anything I can produce in my home.
So, question is, aside from having the right ingredients, does that high of a heat itself have its own affect on the actual taste?
So even if I had the right ingredients, would it taste different, cooking it on a much lower heat than they use? or would it not be that significant of a difference ??
Just curious
larry
There you go. Agreeing with me. Might not be exactly the same but close. And anyway how many of us have any hope of owning a wok with a 3 foot blowtorch under it?Should that exact same chef/cook come to your house and cook that meal - with his own utensils and on your stove, his first attempts would not be the same. I'm pretty sure though, that after a couple of tries he would quickly adjust his technique and produce a meal that no one (except maybe himself - mind over matter) would be able to tell the difference in.