2 : Ones Who Stir
Using a magnetic stirrer requires little setup and is a convenient option, especially when it comes to low viscosity fluid mixing. Although the setup is simple, you do have some decisions to make, one being which stir bar (also known as a stirring flea) to use. These differ in size, shape, and material, and there are actually a lot of options to consider.
2 : Ones Who Stir
These ones have a pivot ring around the center. They are designed to maintain the optimum position in vessels with curved or uneven bottoms. The ring helps to reduce vibrations and wear, and reduce the effects of friction from contact with the vessel.
This type is good for stable stirring at high speeds. The cross shape results in additional turbulence for better mixing. The bar sits at the bottom of the vessel, so can also be good for stirring up sedimentation.
The shape and opening size of the vessel could have an impact of the size of the stir bar you choose. For example, for a round-bottomed flask, even if the widest diameter of the vessel is relatively large, a smaller bar will be required to ensure there is no catching on the sides of the flask near the bottom.
The size of the magnet inside the stirrer, which may be referred to as the drive magnet, is of great importance when choosing a stir bar size. The length of the bar should be about equal to the magnet size to avoid spinout. Spinout occurs when the bar loses its coupling with the internal magnet of the stirrer and the bar stops spinning altogether.
The magnetic component is typically made of ALCINO, an alloy of aluminum (Al), Nickel (Ni), and cobalt (Co), which is suitable for most applications. There are some stir bars available that use samarium cobalt, which will offer stronger coupling with the internal magnet of the stirrer and reduce the chance of the bar spinning out. These bars allow for greater torque and can be useful in applications where you have large volumes or high viscosity liquids.
We're going through a major take-out phase in our house. Schedules are packed, time is tight, and dinner needs to fit in one bowl. Plus, it needs to come together super speedy! Enter my beef and broccoli stir fry, stage right!
For a dinner to hit my table fast, it not only has to be easy, but it has to be made all in one skillet! This stir fry cooks the broccoli and beef right in the same pan. Though, you will have to cook rice separately, or you could buy frozen rice and heat it in the microwave, like I do most of the time! I typically use frozen brown rice when I make this for our lunches for the week.
Second, we're using cornstarch to thicken the stir fry sauce. The only rules you have to remember with cornstarch is that it must be fully dissolved in cold liquid before using. Whisk cornstarch into your sauce ingredients, and then pour it in the pan to heat up. When cornstarch hits a hot pan, the protein coagulate and thicken the sauce. But if you add cornstarch to a hot pan, it will clump. Fully dissolve it in cold liquid first, please!
When making this beef and broccoli stir fry, the freezer is your friend! You can use frozen broccoli florets or fresh broccoli that you chop into bite-size pieces. Also, before attempting to slice the meat against the grain, try freezing it for 20 minutes first. I find that beef is slightly firmer and easier to cut against the grain.
Acrylamide has neurotoxicity, carcinogenicity, and genotoxicity in experimental animals and cellular systems. Fried potato is one of the major intake sources of acrylamide in food, and fried onion was reported to contain up to 100 ng/g level of acrylamide. To determine acrylamide concentration in potato and onion stir-fried prior to boiling for simmered dishes such as curry, stew, and Niku-jaga, a typical Japanese meat/potato/onion cuisine, we collected samples stir-fried at homes of volunteers who intended voluntarily to cook these simmered dishes. Acrylamide level was analyzed by GC-MS after the xanthydrol derivatization. Among 53 stir-fried potato samples, median and average values of acrylamide were found to be 2.0 ng/g and 11 ng/g, respectively. Acrylamide levels of 27 samples (51%) were less than limit of detection (LOD) (4 ng/g), and those of 13 samples (25%) were less than limit of quantification (LOQ) (10 ng/g). In cases with less than LOD and less than LOQ of acrylamide levels, one-half of LOD and average of LOD and LOQ were adopted, respectively, to calculate the median and average. This median was markedly lower than those of fried potato (180 ng/g) and potato snacks including potato chips (550 ng/g) reported in monitoring in 2013 fiscal year in Japan. Among 58 stir-fried onion samples, acrylamide level of only one sample (2%) was less than LOD (3 ng/g), and those of 15 samples (26%) were less than LOQ (8 ng/g). The median and average values in the stir-fried onion were 14 ng/g and 36 ng/g, respectively. These values are comparable to those for stir-fried onion reported by Ministry of Agriculture, Forestry and Fisheries, Japan (median 19 ng/g, average 25 ng/g). But the maximum value of stir-fried onion 420 ng/g in the present study is much higher than the reported maximum value (70 ng/g).
Yakisoba is a stir-fry dish made of Chinese-style wheat noodles, thinly sliced meat, and vegetables such as cabbage, carrots, onions, and bean sprouts and tossed with a thick, sweet-savory sauce. To finish off, it is often topped with a variety of garnishes.
When comes to any stir-fried dishes, we want to retain the fresh texture and crunch of the vegetables. So it is important to stir-fry the hard vegetables first before adding other softer ingredients. Each vegetable has a different cooking time, so cook quickly and in succession. Do not throw everything at once. Also, do not overcook as wilted veggies are a no-no for stir-fries.
Most people associate stir fries with Chinese cuisine, and this makes sense, as the technique of cooking ingredients while they are fried in a tiny amount of oil originated in China. What most people do not know, however, is that this technique has spread into cuisines all over the world, including Mexican. Mexican Stir Fry is a delicious twist on the Chinese dish, while remaining as delicious as its origin.
Stir frying (Chinese: 炒; pinyin: chǎo) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique.
The English-language term "stir-fry" was coined by Yuen Ren Chao in Buwei Yang Chao's book How to Cook and Eat in Chinese (1945), to describe the chǎo technique. Although using "stir-fry" as a noun is commonplace in English, in Chinese, the word 炒 (chǎo) is used as a verb or adjective only. 
By the late Qing, most Chinese kitchens were equipped with a wok range (chaozao 炒灶 or paotai zao 炮臺灶) convenient for stir-frying because it had a large hole in the middle to insert the bottom of a wok into the flames.
Although using the term "stir-fry" as a noun is commonplace in English, in Chinese, the word 炒 (chǎo) is used as a verb or adjective only.  In the West, stir frying spread from Chinese family and restaurant kitchens into general use. One popular cookbook noted that in the "health-conscious 1970s" suddenly it seemed that "everyone was buying a wok, and stir frying remained popular because it was quick." Many families had difficulty fitting a family dinner into their crowded schedules but found that stir-fried dishes could be prepared in as little as fifteen minutes.
Broadly speaking, there are two primary techniques: chao and bao. Both techniques use high heat, but chao adds a liquid and the ingredients are softer, whereas bao stir fries are more crispy because of the Maillard reaction.
First the wok is heated to a high temperature, and just as or before it smokes, a small amount of cooking oil is added down the side of the wok (a traditional expression is 热锅冷油 "hot wok, cold oil") followed by dry seasonings such as ginger, garlic, scallions, or shallots. The seasonings are tossed with a spatula until they are fragrant, then other ingredients are added, beginning with the ones taking the longest to cook, such as meat or tofu. When the meat and vegetables are nearly cooked, combinations of soy sauce, vinegar, wine, salt, or sugar may be added, along with thickeners such as cornstarch, water chestnut flour, or arrowroot.
A single ingredient, especially a vegetable, may be stir-fried without the step of adding another ingredient, or two or more ingredients may be stir-fried to make a single dish. Although large leaf vegetables, such as cabbage or spinach, do not need to be cut into small pieces, for dishes which combine ingredients, they should all be cut to roughly the same size and shape.
When read in Mandarin, the second character is transliterated as qi (ch'i according to its Wade-Giles romanization, so wok hei is sometimes rendered as wok chi in Western cookbooks) is the flavour, tastes, and "essence" imparted by a hot wok on food during stir frying. Out of the Eight Culinary Traditions of China, wok hei is encountered the most in Cantonese cuisine, whereas it may not even be an accepted concept in some of the others.
To impart wok hei the traditional way, the food is cooked in a seasoned wok over a high flame while being stirred and tossed quickly. The distinct taste of wok hei is partially imbued into the metal of the wok itself from previous cooking sessions and brought out again when cooking over high heat. In practical terms, the flavour imparted by chemical compounds results from caramelization, Maillard reactions, and the partial combustion of oil that come from charring and searing of the food at very high heat in excess of 200 C (392 F). Aside from flavour, wok hei also manifests itself in the texture and smell of the cooked items. 041b061a72