CatWoman
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Sat Feb-19-05 02:48 PM
Original message |
I'm about to cook some fried rice |
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why is it better for the rice to be at least a day old?
I've always wondered :think:
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nothingshocksmeanymore
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Sat Feb-19-05 02:49 PM
Response to Original message |
1. Because it loses its water content and doesn't stick together |
GOPisEvil
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Sat Feb-19-05 02:50 PM
Response to Reply #1 |
2. Yep! Dry rice (dry anything, really) is best for frying. |
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Being dry, the rice picks up other flavors better, too.
If you have sesame oil, even a little bit, that will help the taste a lot.
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CatWoman
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Sat Feb-19-05 02:57 PM
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3. who the fuck are you, Iron Chef David???? |
GOPisEvil
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Sat Feb-19-05 03:07 PM
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5. Hey, I have a Japanese mom...I know from fried rice! |
ladeuxiemevoiture
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Sat Feb-19-05 03:06 PM
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4. Starchy foods are absorbent |
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like potatoes, rice and pasta. So the longer these things are left to sit with their sauces or seasonings, the more flavor they absorb from those aromatics. It's the same principle behind marinading (though marinading also tenderizes meat).
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trof
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Sat Feb-19-05 03:10 PM
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6. Be sure to boil it first. |
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;-) Many years ago a friend decided to try making fried rice. She poured uncooked rice into a pan and just fried the hell out of it. It had the consistency of BBs.
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CatWoman
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Sat Feb-19-05 03:13 PM
Response to Reply #6 |
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Great story, Trof!!!!
:hi:
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Kali
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Sat Feb-19-05 03:18 PM
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I do it both ways - just depends on how well I plan! it is better next day but not that critical, more important is how wet it is when finished cooking in the first place.
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DU
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Sat May 04th 2024, 12:55 PM
Response to Original message |