谢谢楼主此帖让我学会了hot frying 和 gentle frying。
我去NTUC用20张bonus points外加34.95块买的那个德国WMF不锈钢炒锅 （据说原价挺贵），又重，又容易沾锅，而且常常被烫到手， 锅一烧就黑，真不好用。还是我不会用啊？
To avoid sticking
1: heat pan thoroughly in medium high heat for 5 mins
2: add oil and reduce to medium, 1 min
3: add ingredients. For protein, wait until sear and then flip, be patient. For vegs, no way to stick. You shall never put protein in a not hot enough pot, it will stick.
4: use room temp ingredients.
If u want to develop fond, don't worry about black bits at the bottom of the pan, deglaze with wine or stock will be easy. For most Chinese food, no fond will be involved.
Rule at thumb: hot pan, hot oil, room temp ingredients, patience.
2: add oil and reduce to medium, 1 min
3: add ingredients. For protein, wait until sear and then flip, be patient. For vegs, no way to stick. You shall never put protein in a not hot enough pot, it will stick.
4: use room temp ingredients.
If u want to develop fond, don't worry about black bits at the bottom of the pan, deglaze with wine or stock will be easy. For most Chinese food, no fond will be involved.
Rule at thumb: hot pan, hot oil, room temp ingredients, patience.
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