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Yes, I like stir-fry. Try as I might I just can't make electric do it properly.

however, Toulouse sausages are close enough to British sausages for me to have an opinion in how to cook 'em. Don't prick 'em. Grill them further from the heat at a lower temp and turn them often, but don't prick 'em.

keep to the Fen Causeway

by Helen (lareinagal at yahoo dot co dot uk) on Mon May 5th, 2008 at 08:07:09 AM EST
A Teflon coated aluminium wok on a ceramic top works for me. You just need to stir.

You can't be me, I'm taken
by Sven Triloqvist on Mon May 5th, 2008 at 08:44:34 AM EST
[ Parent ]
I tend to find you just cant get them hot enough to flash fry things , so the taste is never right on electric

Any idiot can face a crisis - it's day to day living that wears you out.
by ceebs (ceebs (at) eurotrib (dot) com) on Mon May 5th, 2008 at 08:59:39 AM EST
[ Parent ]
I use first pressing rape seed oil (very healhy, made in Finland) which will cook at a lower temp anyway as well as having a great taste. I also tend to use liquid (wine etc) as well, once the spices have cracked open. The liquid increases heat to surface contact, and as it renders down you get rich flavours.

If I really want to do something ultra fast, I'll cut the veg etc really matchsticky. But the point of a wok - with its small heat contact area but voluminous bowl - is that only part of the stirfry is in contact with the highest heat at any moment, and thus you need the judicious use of spatulas.

If I want the flash fry wth a bit of singeing I don't use a wok anyway. I'll use a ribbed cast iron plate on the hob. The plate should never be washed with detergent. After a while of proper use they develop a teflon-like coating of oil.

You can't be me, I'm taken

by Sven Triloqvist on Mon May 5th, 2008 at 10:00:33 AM EST
[ Parent ]
That should be Toulouse sausage without the s, because it doesn't come in links. It's one long sausage you cut to the desired length and cook in a ring or spiral.

Bake, grill, or fry at moderate heat (not too slow, or it loses its juices). Some people prick, some don't. I don't.

by afew (afew(a in a circle)eurotrib_dot_com) on Mon May 5th, 2008 at 09:40:27 AM EST
[ Parent ]
That looks like a Cumberland sausage!
by In Wales (inwales aaat eurotrib.com) on Mon May 5th, 2008 at 11:30:04 AM EST
[ Parent ]

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