Look closely, there are bubbles at the tip.
This is my Uncle Hock’s foolproof method of using a wooden chopstick to measure when oil is ready for deep frying. It’s a brilliant tip!
Stick tapered end of a dry wooden chopstick into oil that is being heated. If nothing happens at the tip of the chopstick, the oil is still cool and not ready for stir fry. When little bubbles slowly start to form at the tip, oil is hot enough for frying.
Don’t wait for it to bubble too much—like the chopstick is getting fried—it’s too hot. If it is too hot, remove pan from heat and cool it before adding ingredients.
Hey…use wooden chopsticks only. Not plastic, not lacquer!
