Which is the best pan for stir-frying food and why? Iron, aluminum, or copper?
Yes and noIt seems like you have lots of prepared and canned foods, which are usually high in sodium and fatYou do have some stuff that is good in there thoughYou should add more fruits and vegetables to your diet because that menu lacks that, which is importantAlso maybe you can make lots of food Sunday night for the week to avoid all the processed dinners.
Well the only thing that can be somewhat healthy for you is the chicken soup.of course there might be something out there saying thats not healthy eitherSalsa is healthy for you and jello isnt so bad for you.canned beans are healthy and chilli isn't too bad for you.the other stuff I dunno.but its definately a quick and easy mealthats the problem with this country, all the good and easy and cheaper stuff is the fries and stuff like that, you go buy chicken breasts and they are like 8 bucks for a package.lol Your menu this week sounds yummy though lol especially the chilli.
Don't mean to be rude but you will end up the size of a house if you continue to eat that rubbish or perhaps you already are then it doesn't make any differenceYou ought to try harder though especially if there are kids involved ever though of a few vegetables ?
Sorry, it's not healthyUnless you're omitting information on how you're preparing- like oven-baked fries instead of regular french friesChicken chili could be very healthyAnd if you use whole-grain noodles for the chicken noodle soup- that is a healthy optionThen, the canned beans- as long as they are not refried beans, that's a good optionJello- especially sugar-free is goodAnd salsa is good- it's fat freeThe other items are not so healthy.
That's a really good Question, actuallyIn genuine stir-frying, the two biggest concerns are high temperature and pan shapeThe temperature needs to be quite high for stir-frying; the foods are cooked very quickly, and have little chance to absorb oil and become greasyThe pan shape is important, too, because foods that cook more slowly need to be moved up the side of the pan-out of the oil, but not completely off the heatSo a heavy, heat-retaining metal would be the best choiceMany woks are made from steel or iron, but many are also made from aluminum (usually anodized aluminum)In addition to their conductivity, they're also light enough to be easily manipulatedThat's part of the reason you rarely see cast iron woks-the wok itself would be too heavy to shake and toss the food around.
