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Question about Asian Stir fry dishes, and also Scrambled eggs and potatoes.

post #1 of 11
Thread Starter 

Using frozen veggies, is it possible to create a stir fry and have it still visually appealing?   Most colors are dulled when a sauce is added to the veggies.  I also have been cooking just basic scrambled eggs, potatoes, and onions, but the egss lose their color, and the dish just looks overly sloppy.  Any ideas on how to have dishes like these still stay appealing to the eyes?   What ingredients do you usually use for scrambled eggs and potatoes?


 

 

 

 

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
Reply
post #2 of 11

I make stir fry at least 3 times weekly when I am home early. I don't lose color because I don't overcook it and I make it right before we are going to consume it. Stir fry meat and frozen  vege first then just toss in finished sauce is one way DONT BOIL. Keep in mind frozen veges are already blanched(cooked). Many times I use combo of fresh and frozen depending on whats in season. 

Eggs,,  after a while of sitting will get darker, potatoes and onions soggy. also cook almost to order for a better product. . If you do scrambled in volume and keep hot in chaffer or steamtable,make  sure you add a little sour cream to eggs when you are beating them, this stops the greening effect. also dont load chaffer make smaller amounts at a time.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 11

Dry the defrosted vegies thoroughly with strainer and towel, coat with oil, place in the parchment-lined tray and put in the oven until dry but not burnt. 5 minutes at 350. The culprit is moisture from the ice.

post #4 of 11
Quote:
Originally Posted by TransChef View Post

Dry the defrosted vegies thoroughly with strainer and towel, coat with oil, place in the parchment-lined tray and put in the oven until dry but not burnt. 5 minutes at 350. The culprit is moisture from the ice.


You are going through a lot of xtra work for nothing, just let them thaw in a strainer and blot with paper towl. The other factor is make sure pan(wok if possible )is very ,very hot.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 11

Tried that. It did not work. Vegies (specially frozen corn, carrots, and peas) still came out steamed, mushy, and discolored. Your suggestion only works if you put a lot of cooking oil to compensate the water that will come out from the vegies after heat is applied. But the problem is I don't like too much oil, so I resort to using the oven.


Edited by TransChef - 3/1/11 at 6:41am
post #6 of 11
Thread Starter 

Why is a wok better than a deep skillet while cooking certain dishes?

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
Reply
I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
Reply
post #7 of 11

If i remember it correctly, a wok can heat up 18x better than a flat skillet. I'm not sure about the numbers but i'm sure it can conduct heat pretty well than any flat cooker.

post #8 of 11
Quote:
Originally Posted by OnePiece View Post

Why is a wok better than a deep skillet while cooking certain dishes?



Even on an electric burner , which is not the best the wok seems to concentrate the heat to the center area    where as the flat skillet spreads the heat. The hotter the better

 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 11
Thread Starter 

So a wok is better even on an electric burner because the heat is more concentrated.   So that means a round bottom, not flat, is better?


 

 

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
Reply
I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
Reply
post #10 of 11
Quote:
Originally Posted by TransChef View Post

Tried that. It did not work. Vegies (specially frozen corn, carrots, and peas) still came out steamed, mushy, and discolored. Your suggestion only works if you put a lot of cooking oil to compensate the water that will come out from the vegies after heat is applied. But the problem is I don't like too much oil, so I resort to using the oven.



If you use frozen mixed veg like the soup type  diced carrot, niblet corn, peas maybe your right . I am talking larger actual stir fry cut. Also when using a wok you need less oil as it puddles in center unlike a fry pan. You have your  opinions and I have mine. thats what makes world go round.

 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #11 of 11
Quote:
Originally Posted by OnePiece View Post

So a wok is better even on an electric burner because the heat is more concentrated.   So that means a round bottom, not flat, is better?


 

 


If you purchase a totaly round bottom, you must make sure it comes with a ring. If it does not it wont sit right on the burner.. In Asian places the stove itself has a built in lip or ring, or cutout where the flames come up, but then the woks themselves are about 30 inches across.a bit to big for the average home..

The smaller home versions sometime come with a flat 6 inch bottom but the  wok itself is about 1 foot across the top. This is second best procedure.
 

 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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