How much heat do you need for perfect stir-frying?

[@RoyMagsisi]

THANK YOU! Finally! One of the few chefs who can admit that there's no "one best practice." We all have different kitchens - stoves, tools, pots/pans, etc. Results will vary. The point of cooking is to have fun and learn from your mistakes.

[@jeankeats3200]

Great post! I made tons of mistakes but I DO learn from them. I guess it's what we refer to as trial and error. LOL!!

[@jeankeats3200]

Thank you for this video and thank you in advance for showing us how to stir fry under low heat. I do chicken tenders in the same stainless wok that you use. I use med/low heat and it doesn't smoke. I use vegetable oil and then put some water like you show here to scrape off stuck on bits. Near the end I put on the pan lid to hold in heat to be sure it's cooked through. It takes around 20 to 25 minutes. I don't cut them in pieces or flatten them. I just rub them with Mrs. Dash herbs and salt. I remove the tendon in each piece because that is not edible. It kind of makes a "rut" in the meat but that is "doable." Is that a word? I don't think so. We made it up. LOL!!!! You help so many people and your content is very interesting!

[@juststartsomewhere9089]

A tip for avoiding too much fumes I've learned is to have a burner on a lowered heat so that right when you hit that heavy smoke point you can switch and the oil temp can regulate without having to actually come off the heat it's especially useful with electric stoves but after a few attempts you should be able to find the sweet spot on the dial, this is more to learn YOURstoves best cooking temp without having to suffer ruined dishes.

[@verreal]

Yes. Electric does not cool down fast enough. Impossible to control. Thankfully I have gas now.

[@ericfielding668]

When I want high-heat cooking, I'll take my wok outside on a portable butane cooker. For the most part, I'm happy with lower-temp cooking inside.

[@glenbaker4024]

I’m the same, my wife loves the food but she won’t let me cook it inside. My 3 ring burner works great:

[@blackbeard5244]

such a thorough teacher

[@andromakennethamblesorten]

I definitely will be stir frying out side. Is it near impossible to stir fry with wood and or charcoal fire ? EDIT: I saw a few wood burning enclosure and use a fan or hair dryer to control the heat :)

[@tommclane9544]

Tak, I cook with my wok on an electric stove. For stir fry, if my high setting is 1000 degrees (as measure with infrared temperature gun), is that too high? What is the ideal temperature in degrees for stir fry? With Gratitude, Tom

[@timjones147]

My frikin burner is so hot when I was wiping a little oil in my wok with paper towel the paper towel started burning. I have a lot to learn. I’m going to be cooking hi heat.

[@bo6938]

Thank you again, Mr Tak! Btw ‘tak’ means ‘thank you’ in Danish. 😀

[@RIPRyanBouchard]

Thank you, I am now aware of the effects of oil fumes.

[@DannerPlace]

Subscribed.

[@safelink6230]

😃 And I'm looking forward to seeing you tomorrow too! ☺️💥👍