I've read in a number of places that instead of doubling a recipe in a wok, just do multiple batches.
However, whenever I try to do multiple batches, by the second batch things are starting to get smokey and by the thrid I've set off the fire alarm.
I typically cook something with an egg which seems extra difficult on multiple batches, but I feel like I have this issue even when I don't use egg.
Just scraping the sides does not seem to be enough. I tried wiping down the sides with an oiled paper towel, but it just burned. Am I supposed to completely turn off the burner and wash the wok between batches? Should I just avoid egg and other things which are difficult if doing multiple batches? Will things just get easier the more 'seasoned' my wok gets? Am I not using enough oil?
Does anyone have any tricks for cooking multiple batches in a wok?
Best Answer
I admit that I've spent too much time in Panda Express... but you can see their kitchens from the line and how they batch their food - often switching from a main dish to fried rice (with egg) and back to a stir fry and the solution they use is to quickly rinse out the wok with warm water and scrub it lightly with a brush before dumping it and reheating the pan for the next dish.
This is easy for them since they have sinks under their woks to catch the rinse water but you can do it at home, too. This is the process recommended here