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.?
Salt. Salt masks bitter flavors. However, (and unfortunately), the burnt flavor is not something easily masked. It's a typical flavor you might find in grilled meats, but not so much in breads and fried items.
You could also mask the burnt flour taste by refrying. Scrape off the burnt bits if you can. Change your oil, and refry the chicken. It's the best bet for eliminating that burnt flavor.
Possible Duplicate: How much salt should I add to a dish? After so many years of cooking, I can usually taste a dish and adjust it to find that point where the salt is just enough to bring out all the flavors without crossing over into oversalted. I find that I have a difficult time communicating that art to others. Are there any exercises or tricks I can teach people to learn this all important skill?
Some of the more expensive rice cookers advertise that they use pressure in combination with induction to cook rice. On one Japanese website that sells rice cookers, they showed some diagrams that I couldn't follow since they were in Japanese, however, the images seemed to indicate that the water is changed in some way (maybe taste) because of the pressure cooker. The rice cookers that include a pressure cooker cooking method are also more expensive. So, what exactly is the purpose of this pressure cooker method? Thanks!
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... 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 not talking about sushi rice. I will make that some other time. I have read all the posts on sticky rice on Seasoned Advice but have came up with nothing regarding this. (Also, searched the web)
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!
I bought black rice for the first time, and I am unsure what to use it for. It would be helpful if I knew how it behaves when cooked. The info I'm looking for is: (assume fully cooked corns... (including wild rice)? General use. I assume it can be used as white rice, so I am not asking you to list how to use it. But are there uses for which it can't be used? Risoto is probably a no-brain example, are there other dishes where the use of black rice will be so bad as to cause the dish to fail? Taste. Is there something very specific about its taste, or is it within the usual variety
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 I shallow fried some of it. I had soaked enough for two batches. The first batch went in when the oil was at about 190°C. They took a lot time to get ready, and soaked up too much oil in the process, 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 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 am going to try to make gluten-free pizza for my wife, and I'm going to start with this Serious Eats recipe. The recipe calls for white rice flour, but my wife has just about everything EXCEPT that. She has: corn, oat, potato, rye, sorghum, soy, and tapioca flours. Which of these (if any) can I substitute for white rice flour? Or should I just go out and buy some? For posterity, the recipe is: 1 (7.5 ounce) package Chebe Original Bread Mix (not Pizza Mix) 1 cup white rice flour 1 teaspoon baking powder 1 teaspoon salt 3/4 cup water plus an additional tablespoon or two, if needed