Hi there,
I like to stir fry, but have problems when cooking meats. It seems that when I add the meat and begin cooking, it releases a ton of juice or water, and I end up with meat that is more boiled than fried. I have tried varying the amount of oil and different temperatures. The one thing that does seem to help is to cook only a small amount of meat at a time, but this takes a long time.
My feeling is that when I add the meat the temperature drops so the meat doesn't get seared and releases its juices all at once.
Perhaps I need to cook at even higher temp?
I like to stir fry, but have problems when cooking meats. It seems that when I add the meat and begin cooking, it releases a ton of juice or water, and I end up with meat that is more boiled than fried. I have tried varying the amount of oil and different temperatures. The one thing that does seem to help is to cook only a small amount of meat at a time, but this takes a long time.
My feeling is that when I add the meat the temperature drops so the meat doesn't get seared and releases its juices all at once.
Perhaps I need to cook at even higher temp?