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The basics never end. There is no strict vertical. When you stir-fry vegetables, salt the oil before adding the aromatics. That's basic. How many years was
by throwaway154 3y ago
The basics never end. There is no strict vertical.
When you stir-fry vegetables, salt the oil before adding the aromatics. That's basic. How many years was it until I figured that out? How many pro chefs have never figured that out? What's pro?
What about mincing your meat with one cleaver and one chef's knife? Not two cleavers. Not two chefs knives? That's basic. For a certain type of mince. How many people figure that out? It's basic once you know it. I'd bet that isn't taught in a masterclass.
There's no end to basics. There's a great chance your tomatoes don't come from the same vine as mine. Make it your own.
The reverse side is food engineering. When you're controlling for consistent results to ensure every loaf of bread of today's batches of 100,000 loaves are identical to yesterday, or last year. That's another ball game, and perfecting today's 100,000 loaves doesn't transfer much to making a pesto.
- esafak 3y ago> When you stir-fry vegetables, salt the oil before adding the aromatics Are you sure? What is it for, evenness, or are you playing with the chemistry? I never got this memo and a search suggests otherwise: https://magnesol.com/six-enemies-of-oil-salt/ https://magnesol.com/six-enemies-of-oil-salt/ https://www.americastestkitchen.com/cooksillustrated/how_tos/8465-salt-and-frying-oil https://www.americastestkitchen.com/cooksillustrated/how_tos...
- OJFord 3y agoNot GP but I'll often do so to test the heat. Doesn't read like that's what they meant though. It'd surprise me to learn that it made a difference either way to flavour or anything.
- throwaway154 3y agoOne is seasoning aromatics, the second is making a more even veg coating than seasoning at the end does; stirfry vegetables at a high heat won't release water thus won't have a 'sauce' to carry seasoning across the surface, this method makes it more even.
- unaindz 3y agoYour link says that they tested and found no difference between salted vs non salted oil and that while reusing it, a stir-fry would not leave oil enough to reuse. I still don't know how salting the oil would improve anything though. Maybe it's a salting just before cooking vs later and not related to the oil?