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Stove Problem?

post #1 of 2
Thread Starter 

So, I have been perfecting the process of stir-frying for a little bit, and I've been running into a problem that I'm sure is common.

 

I am getting to much liquid build-up in my wok.  This is even without a fry without any meat in it. (And yes, I always use HI).  

 

I usually add either soy sauce, fish sauce, oyster sauce, water, some type of oil, or some type of vinegar for my liquids in the dish.  

 

I don't feel I add too much, I add the exact right amount needed for taste.

 

THE QUESTION IS:

 

Is my stove not getting hot enough (it is a basic stove) or is it most likely me?  Is this a common problem among households?

post #2 of 2
Is not getting hot enough. This is a very common problem for Western type stoves. The solution is to cook in smaller batches and combine them at the end.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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