Viewing last 25 versions of post by Zincy in topic Vent thread

"[@Oliver_Hancock":](/dis/vent-thread/post/4327864#post_4327864

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I cook a variety of stirfrys, but the Chinese style tends to be my least favorite. Thin cuts on super high heat, imo makes the meat too dry.


 
Flash searing is great when the meat has a slight thickness to it. Japanese and Korean stirfry, with itsheir thicker slices, and the use of more liquids to preserve the moisture, are better to me.

"@Oliver_Hancock":/dis/vent-thread/post/4327864#post_4327864

I cook a variety of stirfrys, but the Chinese style tends to be my least favorite. Thin cuts on super high heat, imo makes the meat too dry.

Flash searing is great when the meat has a slight thickness to it. Japanese and Korean stirfry, with its thicker slices, and the use of more liquids to preserve the moisture, are better to me.