IMO too many cooks use too high a heat when cooking food.
I'm no expert but something tells me cooking foods at extreme heat isn't a good thing visa vi what happens to the cooking oils. What about about Chinese stir frying?
Can some expert here on the subject tell me/us if the 'ancient' Chinese cooks used extreme heat to cook? What types of oils/fat did they use. I'm guessing pork and poultry fat. These fats aren't able to withstand too high a heat without burning. Once burned they can't be that good for a person. Did they have the technology to use extreme heat? Did they use some sort of 'bellow' method? Did the average Chinese family have access to enough fuel to get fires to extreme eat?
Or is extreme heat using a wok a relatively new thing since the invention of propane tanks? What type of fat/s do commercial Chinese cooks use when using extreme heat with a wok?
Do people who eat a lot of Chinese food over time/years risk health problems from eating fats that have broken down b/c of extreme heat?
Are there links to this issue?