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/ck/ - Food & Cooking

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11011909 No.11011909 [Reply] [Original]

>"Oh my god! This is, like, the best fried rice I've ever had, how are you such a good chef?!"

>> No.11011972

Best fried rice I ever had came from a place that doesn't use onions, garlic or MSG.

>> No.11011977

>>11011972
Actually making it properly with very high heat until everything gets some caramelization will make an incredible fried rice. Most places and people who make it just end up steaming it which doesn't add flavor.

>> No.11011983

Caramelization > Aromatics > Salt/MSG

>> No.11011984

>>11011972
jokes on you, fried rice can only exist when there is oyster sauce present and that sauce already contains natural occuring glutamates

>> No.11011989

Anyone have a good friend rice recipe?

>> No.11011992

>>11011977
>>11011983
Tell me abour this, i might buy a wok today

>> No.11011993

>>11011992
You need a powerful stove.

>> No.11011996

>>11011984
>fried rice can only exist when there is oyster sauce present

wut

>> No.11012002

>>11011993
How do i gauge my stove's power?

>> No.11012014

>>11012002

I reckon you would need something like this

https://youtu.be/RnUUE3q1bS8?t=61

>> No.11012036

>>11011992
You don't need a wok unless you have a wok burner. A regular stove and steel pan (don't use nonstick, it'll burn) can work, just use the highest heat setting. Make sure all your ingredients are ready to go before you start cooking so you don't have your pan sitting over the high heat and smoking, and add the ingredients as the oil just barely starts to smoke.

I'll typically do chopped onion, peas, cabbage, scrambled egg, ginger, rice, and soy sauce in mine.

>put a little oil in the pan
>put over high heat
>just as the oil starts to smoke a tiny bit, add the ginger and cook for only like 10 or 20 seconds, then remove it to a large bowl
>add a little more oil if necessary and wait for it to just start smoking, then do the same with the onions, but cook them until they've caramelized a bit, remove to bowl
>repeat with peas and cabbage
>now do the rice, and actually toss it around until it gets a little caramelized and crispy
>do the eggs last in case they stick, but the high heat and oil should prevent most of that

It also works better if you spread your rice out on a plate and let it dry out for a few hours before this, and if you let your eggs come up to room temperature. Both of those things will help prevent sticking.

>> No.11012037

>>11012036
Also after finishing the eggs, just toss it all together in a bowl and season to taste with the soy sauce.

>> No.11012040

>>11011909
dude look how sophisticated I am by calling it umami instead of savory!

>> No.11012044

>>11012037
>>11012036
Wow awesome, thanks and saved!

>> No.11012049

>>11012044
No problem! Hope it turns out good. And one final tip, depending on how much you make, you might want to do some of the ingredients in multiple batches so you don't drop the temperature in the pan too much, and so it doesn't just steam instead of caramelizing right away.

>> No.11012052

>>11011909
>>>>>>>umami

>> No.11012063

>>11012040
Umami is more like meaty instead of savory. You can have savory foods without meatiness. Mushrooms are savory but also have meatiness to them, so they're an umami food. Garlic is savory but doesn't have meatiness, so it doesn't have an umami flavor. It's more specific than just "savory".

>> No.11012067
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11012067

>>11012063

>> No.11012068

>>11012049
I have a non stick pan, a cast iron skillet, and a regular iron pan. I did fried rice yesterday in the non stick but it was really just steamed. Is cast iron an option for the extra heat?

>> No.11012257

>>11012068
>Is cast iron an option for the extra heat?
Yeah that'll work, might work even better than the regular steel pan since it won't lose heat as quickly and less likely to stick. As long as you can easily toss the food around while it cooks.

>> No.11012338

>>11012257
Excellent thanks. My next batch of fried rice will be legendary and i think i will get some oyster sauce too.

>> No.11012745
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11012745

>>11011989
>friend rice

>> No.11012781

>>11012338
Don't use too much.

>> No.11012957
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11012957

Where can one acquire MSG for personal home cooking use?

>> No.11012961

>>11012957
Accent

>> No.11012965

>>11012063
There's not a wojak brainlet image dumb enough to describe you

>> No.11012972

I worked in a fancy restaurant a couple years ago and in the back room they had labeled jars of weird shit and they had pure MSG crystals, so I took a pinch and ate it.

Fuckin weird, lads. It was like actually meaty. Not like pure salt, but salty. It really was like crystalized steak juice. or slightly salty blood. Weird.

>> No.11012978

>>11012014
That's a fucking jet engine

>> No.11012982

>>11012957
pretty much any supermarket

>> No.11012984

>>11012036
Thanks anon.

>> No.11012985

>>11012982
I can never seem to find it in the UK, might have to go to a Chinese supermarket and take a look

>> No.11012988

>>11012972
MSG is the thinking man's seasoning. Fuck salt and pepper

>> No.11013389

>>11012002
Look up the model number and the manual should list BTU ratings of your ranges.

>> No.11014999

>>11011909
Real question is, you are meant to be using overnight leftover rice, but apparently leftover rice gives you food poisoning even if you cook it again?

>> No.11015083

>>11012985
MSG tends to around the "ethnic" section in my supermarket. Look there. If not, a chinese market is your only option.

>> No.11015270

>>11015083
Gotcha! I'll pick up a gallon of gutter oil while I'm at it since just like MSG, the adverse health effects are overblown and simply fake news, ok?

>> No.11015281
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11015281

>>11015270
Maybe you should just eat a bullet

>> No.11015287

>>11014999
>, you are meant to be using overnight leftover rice,
Sort of. You are meant to be using rice that's a bit DRY. Leftover is one easy way to do that, so fried rice is a common way to repurpose leftover rice. But you can use freshly cooked rice, just spread it out on a tray and let it evaporate a bit first.

>>food poisoning
There is a bacteria which can grow in improperly stored leftover rice, but that's hardly worth discussing since bacteria, etc, can affect ANY improperly stored leftover food. The chance of the bacteria being present is no different than any other food that requires refrigeration. Even if the bacteria were present it would be killed by heat when you fried the rice. It's pretty much a non-issue.

>> No.11015493

>>11012002
Ask it about jews

>> No.11015526

Why isn't this mentioned more when it comes to home cooking? Shit is like cooking with cheat codes yet I never see recipes list it

>> No.11015538

>>11012957
every supermarket ever.

>> No.11015543

>>11015270
you need glutamate for your nerves to function.

>> No.11015562

>>11015526
Because it's taboo for stupid reasons. People seem to think it's like fucking cyanide or something.