For many, mastering heat control in cooking remains a challenge. With diverse ingredients—some tough, some tender, some soft, some firm—and varied cooking methods, heat application must align with ingredient texture and technique. Common heat levels include:
High Heat: Suitable for stir-frying pork with scallions, etc.High heat, also known as intense heat, is suitable for stir-frying, quick-frying, blanching, boiling, and steaming. Dishes cooked over high heat typically feature tender, crisp, or soft textures. For instance, boiling lamb slices or stir-frying pork with scallions over high heat rapidly heats the main ingredients, causing fibers to contract sharply. This prevents moisture loss, resulting in a tender texture when eaten.If the heat is insufficient—the pan temperature is too low or the water fails to boil—the main ingredients won't contract quickly enough, resulting in toughened or overcooked meat. For vegetables like blanched spinach or stir-fried cabbage, high heat not only preserves nutrients but also yields vibrant colors and a crisp-tender texture. Medium Heat: Braised fish, etc.Medium heat, also known as gentle heat, is ideal for frying, deep-frying, and pan-searing. For instance, deep-frying is essential when preparing dishes like braised fish. Many mistakenly believe high heat is needed for crispy exteriors and tender interiors, but this isn't true. High heat causes premature charring, resulting in burnt exteriors and raw interiors. Additionally, to preserve nutrients and minimize carcinogen formation, ingredients should be coated with batter before frying.High heat causes the batter to burn quickly, while low heat causes it to fall off. Therefore, the optimal approach is to start with medium heat and gradually increase the temperature.For stewing meat or ribs, use low heat, and the larger the pieces, the lower the flame should be. This allows heat to penetrate slowly, achieving tender results throughout. High heat causes rapid surface shrinkage, resulting in poor texture and nutrient loss.
Some dishes require two or more heat levels, like braised beef. Begin by blanching the beef in boiling water over high heat to remove scum and impurities. Then reduce to medium heat, add seasonings, and simmer briefly. Finally, switch to low heat until fully cooked. This method yields beef that's tender, flavorful, and visually appealing.