Supermarket stir-fries will now taste more like restaurant cuisine, says
Peter Jones, technical director of Petrie Industries of Chorley, Lancashire. The
secret is for the factories to make the food in a monster wok 1 metre across
that can cook hundreds of kilograms of food per hour and still stay searing hot.
How? By induction heating that’s commonly used in steel mills to heat metal
slabs to forging temperatures in seconds. “Stir-fried food needs rapid surface
heating to avoid stewing and it’s difficult to do on an industrial scale any
other way because the vessel cools when the ingredients are…
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