My chef friend told me my stir fry was 'soggy' and I finally stopped overcrowding the pan

I was packing in two pounds of vegetables for a weeknight dinner and after she said that, I tried cooking half the batch in my carbon steel wok and the texture went from limp to actually crisp, anyone else fight the urge to cram everything in at once?

3 comments

3 Comments

xena_fox3929d ago

Cramming the pan is like trying to fit your whole life into one carry-on bag, it never ends well. Your wok deserves some personal space, you know?

jones.anna29d ago

That "personal space" thing really clicked for me, I used to overcrowd like crazy.

fisher.adam28d ago

Huh, I guess? I mean yeah you don't wanna jam it full but I've never really thought of it as a make or break thing. Seems like people get pretty intense about it.