On frying cooked, parboiled rice from yesterday, some grains jumps out of the pan every other second, creating a mess. Is there a way to avoid this?
I think it might be due to the fact that it is parboiled and still slightly wet. When stir frying, you're probably adding oil, so I think the popping might be due to the condition of having water with oil. When making fried rice, I use "day old" rice. This rice has a slightly firmer texture, so that it stands up to stir frying, and it is not damp like fresh or parboiled rice.
Give this a shot and let me know if your fried rice still comes out like you want it to.
I fried some chicken in some rice flour and most of it turned out just fine ( I highly recommend rice flour over AP if you're pan frying). A couple of pieces were a little blacker than I wanted. Does anyone have any tricks to take the bitter taste out? Like acidity/fat, etc.?
I have a bunch of recipes which use leftover cold rice: rice salads, fried rice, rice cakes, and similar. However, I rarely have large quantities of rice left over in the fridge when I want them, since we don't eat rice with dinner most nights. I've tried making some of these things with freshly cooked rice, but the recipes don't turn out well. Rice which has been cold for hours has a different texture and reacts differently to seasonings, oil and liquids than warm rice. The starches on the outside of the rice change somehow, and it becomes less absorbent and drier. Is there any way I
I like fried rice. When I try to make it myself, though, it never turns out the way restaurants make it. Restaurant fried rice almost has this sort of "smell-you-can-taste" that's not directly part of the rice. It's like part of the steam. I'm probably not making sense, but I remember being told that fried rice tastes best when friend on a really hot pan. Why is this so? What happens when foods are cooked on something less hot? (e.g. friend rice, steak) A link: http://www.shiokfood.com/notes/archives/000018.html One of the reasons that restaurant-made fried rice has that smoky flavour
, coming out greasy (despite the fact that I packed them in paper as soon as they came out of the pan). For the second batch, the oil had gotten at above 250°C, actually above the smoke point...I have some white rice cake. The instructions say to soak it in water overnight, then either fry it or simmer it. I tried part of it simmered some time ago, and didn't like the bland taste. So today...)? Is there an optimal temperature for frying them so they neither get greasy nor puff up? Edit: I didn't know that there are many kinds of rice cake. Mine are dried. The first one is raw, non-soaked
The new rice cooker I bought shows that it can bake a cake--like a sponge cake--in a rice cooker. I have also read that cakes turn out misshapen when made in a rice cooker. I've never baked a cake before and don't know too much about it, so using the new rice cooker to bake it is tempting. My definition of good: Not misshapen Doesn't taste bad is like a cake that is baked normally (not in a rice cooker) Thanks!
In some restaurants like Greek ones I get some nice pretty fluffy rice. The rice is short and little fat in the middle. It doesn't like look Jasmine or basmati rice which are longer. When I prepare rice at home I follow the instructions in terms of amount of water, rice and simmering at lowest heat. Still the rice comes out pretty sticky. (Another question here talks about adding water in batches.. will try). Question: How can I make the fluffiest rice and what type of rice to use? Do rice cookers make fluffier rice than using a pot?
If you add a percentage of rice flour or cornstarch to any sort of breading or pancake, you get a much crispier crust than one made with 100% wheat flour. The Vietnamese banh xeo, which is like a crepe made with just rice flour and coconut milk, no egg, comes out extremely crispy, for example. What is the physical reason that these pure starches cook up crispy?
I have been trying to replicate some sticky rice that I ate during my childhood. I know you have to rinse the glutinous rice several times and let it soak for a good period of time. I then used my rice cooker instead of my bamboo steamer and it did a pretty good job. (I am using calrose rice) After removing from the rice cooker the rice is extremely sticky, I remember watching my friend's dad prepare this every morning and he would knead the rice in a substance on the counter top. I believe that it was rice flour. Any ideas on if this is what should be used to knead the rice in? I am
never had a problem with my stove or my pans until I attempted to cook that burger. I am going crazy trying to figure out what all of a sudden happened. Tomorrow I am going to buy a new pan from Target...) from the sides of the pan, but I initially ignored it because I just figured that was, um, normal. Within minutes, my smoke alarm went off. Once that situation was taken care of, I gave up... the coconut oil aside with an intention to exchange it for my regular brand. So the next day, I go to boil some water for my tea. Smoke is pouring up the sides of my small sauce pan! This NEVER happens! I