ive been mkaing stir fries for probably over a year now and they turn out really good but i have an issue with the sauce burning to the bottom of the wok i coudl turn the heat way down but then it doesnt evaporate properly and the texture suffers
Stop overcooking the sauce then retard
>>22270886get a squeeze bottle of distilled water to add to the pansqueeze water in when its gettng dry
>>22270886Add more oil/ water to your sauce. The amount to taste is your call.
>>22270886>evaporateyou should be using a cornstarch slurry and it should be thickening up in about 1 second.
>>22271243i actually dont use corn starch because it clumpsis that gonna help? i'll try it>>22271241ill try adding oil
>>22271537the proper way to use corn starch is to mix it with a small amount of water and then add the corn starch water to the sauce. you don't just sprinkle corn starch into the pan.
>>22270886just use a regular pan like I do
>>22271538yeah i know but that's another dish to clean>>22271539i've used regular stianless steel pans same thing happens
>>22270886this is why people flip, it cannot burn when using that technique. eventually you will get so proficient that the food never actually touches the wok.
>>22270886Sauce should be added right near the end, keep the wok as hot as you can but keep it moving, if it starts to stick - add water to the bottom.
>>22271540if you're too lazy to wash a 2 inch prep bowl you deserve everything bad that happens to you
>>22271557i have better things to do to not care about inefficiencies >>22271554it doesnt stick it's just the sauce that burnsalso why the fuck would you add water ever this is bs
>>22271598>also why the fuck would you add water ever this is bsIf you did what I said, you will find the water quickly boils and turns to steam, this protects the pan and stops things burning but by all means carry on and enjoy your burnt sauce.
>>22271605stir fry as in something like chow mein or friend rice is meant to be DRY if you add water it gets mushy food is fine it's just that i have to scrub the pan
>>22271626it doesn’t have to be mushy my friend. you just need to be wok to be ripping, screaming, FUCKIN RIDICULOUSLY hot. don’t come crying to me when you’re cooking below 700 degrees Fahrenheit, this is burnt sauce 101.
>>22271626I gave you some advice but you refuse to hear it.Have fun scraping your pans.
>>22271642i hope youre baiting
>it's an OP refuses to heed the correct advice he asked for thread
>>22271539This isn’t going to end well.
>>22271669you think i havent tried that?
>>22271539>GreenpanAluminium? RIP anon.
