Not as much as I’d like, I will give that as a primer. However, I do know general food history and can extrapolate. So from what I do know, Seasame and Tea Seed oil probably would have been the choices. These have higher smokepoints of 450-500 degrees, if they were cooked outside, smoke wouldn’t have been an issue. Many stir fries are based on SE asian spring veggies, aka when you wouldn’t want a fire running in your house the whole day. We cook inside now, so smoke is way bigger of an issue. Plus, modern Chinese cuisine also creates a shit ton of smoke inside. Fried rice and stir fries requires a smoking hot piece of carbon steel. If it was cold enough to put a fire inside, they probably just made soup from their leftovers instead of a stir fry to avoid the smoke, because nobody wants their house full of smoke.
So yeah, they were probably creating an obscene amount of smoke and didn’t care because they were outside. Many modern home cooks suggest cooking stir fries using their wok over the grill to avoid the indoor smoke. If they weren’t, it’s because Stir Fry doesn’t necessarily require the super high heat we associate it with
I thought “real” stir fry required more heat than what a typical western stove can give. I’ve kind of used that as an excuse for my attempts at stir-frys being mid at best.
To be fair, the “you can’t stir fry in a western kitchen” is a half-remembered claim from an old book about Chinese cuisine written by an English woman, so I’m not hard to convince otherwise.
I’ve heard this before, but I’ve also heard the counterpoint that a modern Chinese home isn’t going to have a high BTU stove either. My next step is to watch a bunch of cooking videos on Youku to see what modern Chinese people are doing.
Not as much as I’d like, I will give that as a primer. However, I do know general food history and can extrapolate. So from what I do know, Seasame and Tea Seed oil probably would have been the choices. These have higher smokepoints of 450-500 degrees, if they were cooked outside, smoke wouldn’t have been an issue. Many stir fries are based on SE asian spring veggies, aka when you wouldn’t want a fire running in your house the whole day. We cook inside now, so smoke is way bigger of an issue. Plus, modern Chinese cuisine also creates a shit ton of smoke inside. Fried rice and stir fries requires a smoking hot piece of carbon steel. If it was cold enough to put a fire inside, they probably just made soup from their leftovers instead of a stir fry to avoid the smoke, because nobody wants their house full of smoke.
So yeah, they were probably creating an obscene amount of smoke and didn’t care because they were outside. Many modern home cooks suggest cooking stir fries using their wok over the grill to avoid the indoor smoke. If they weren’t, it’s because Stir Fry doesn’t necessarily require the super high heat we associate it with
So I shouldn’t worry too much about my oil smoking, at least in terms of flavor?
Sesame oil is weird because a lot of people insist it shouldn’t be used as a cooking oil but that seems to be completely untrue.
Yep, smoke usually equals burning, but this isn’t the case with all oils. Trust your taste buds
I thought “real” stir fry required more heat than what a typical western stove can give. I’ve kind of used that as an excuse for my attempts at stir-frys being mid at best.
To be fair, the “you can’t stir fry in a western kitchen” is a half-remembered claim from an old book about Chinese cuisine written by an English woman, so I’m not hard to convince otherwise.
I’ve heard this before, but I’ve also heard the counterpoint that a modern Chinese home isn’t going to have a high BTU stove either. My next step is to watch a bunch of cooking videos on Youku to see what modern Chinese people are doing.