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