Lets make some chicken fried rice.

File: 3.58 MB, 4032x3024, 20190412_123826.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Fri Apr 12 12:39:27 2019 No.12170460 [Reply] [Original]

Lets make some chicken fried rice.

>>	Anonymous Fri Apr 12 12:42:05 2019 No.12170468 I am watching

>>	Anonymous Fri Apr 12 12:42:06 2019 No.12170467 >>12170460 1) why is the seasoning on your wok fucked up? 2) why is there no aromatics in your wok before the chicken went in? 3) why does the heat appear to be nowhere near hot enough? 4) why are you posting even though you are making these mistakes?

>>	Anonymous Fri Apr 12 12:42:37 2019 No.12170470 is chicken/pork fried rice the only thing you eat?

>>	Anonymous Fri Apr 12 12:43:26 2019 No.12170471 upvoted

>>	Anonymous Fri Apr 12 12:44:05 2019 No.12170474 >>12170470 Nope but it's cheap and i like making it and trying different combos.

>>	Anonymous Fri Apr 12 12:46:43 2019 No.12170484 >>12170460 >>12170474 keep going senpai im watching

>>	Anonymous Fri Apr 12 12:48:01 2019 No.12170490 File: 1.45 MB, 3024x2268, 20190412_124617-3024x2268.jpg [View same] [iqdb] [saucenao] [google] >>12170460 Onions, garlic and ginger in.

>>	Anonymous Fri Apr 12 12:52:22 2019 No.12170513 File: 3.80 MB, 4032x3024, 20190412_125035.jpg [View same] [iqdb] [saucenao] [google] >>12170490 Peas, brocolli and green onion in.

>>	Anonymous Fri Apr 12 12:55:31 2019 No.12170529 File: 3.76 MB, 4032x3024, 20190412_125420.jpg [View same] [iqdb] [saucenao] [google] >>12170513 Rice and seasoning in.

>>	Anonymous Fri Apr 12 12:57:26 2019 No.12170536 >>12170529 >seasoning whats in the seasoning

>>	bruce Fri Apr 12 12:58:21 2019 No.12170541 >>12170460 Why wouldn't you marinate your chicken?

>>	Anonymous Fri Apr 12 13:00:21 2019 No.12170549 File: 3.59 MB, 4032x3024, 20190412_125933.jpg [View same] [iqdb] [saucenao] [google] >>12170529 Chicken back in >>12170541 No time

Anonymous Fri Apr 12 13:01:31 2019 No.12170561

>>12170541
there's no need to, since you would get plenty of seasoning from the armomatics you're supposed to put in the wok first, like doubanjiang for example.

also, wet meat won't brown properly, so if you did marinade it you'd have to wipe it off before you cooked it. That's no biggie for a large cut of meat, but it's a hassle for diced meat.

>>	Anonymous Fri Apr 12 13:03:20 2019 No.12170570 File: 3.93 MB, 4032x3024, 20190412_130225.jpg [View same] [iqdb] [saucenao] [google] >>12170549 Eggs in

>>	Anonymous Fri Apr 12 13:05:41 2019 No.12170581 >>12170541 he's white

>>	Anonymous Fri Apr 12 13:06:50 2019 No.12170587 How are you plannig to increase the umami?

>>	Anonymous Fri Apr 12 13:07:24 2019 No.12170590 >>12170513 >peas instead of carrots There goes my erection. Thanks anyway OP

>>	Anonymous Fri Apr 12 13:08:20 2019 No.12170596 File: 3.96 MB, 4032x3024, 20190412_130644.jpg [View same] [iqdb] [saucenao] [google] >>12170570 Red pepper flake and a pinch of sugar added. Almost done.

>>	Anonymous Fri Apr 12 13:13:11 2019 No.12170610 File: 3.24 MB, 4032x3024, 20190412_131147.jpg [View same] [iqdb] [saucenao] [google] >>12170596 Done

>>	Anonymous Fri Apr 12 13:14:53 2019 No.12170619 >>12170590 Trying a different combo than last time. Swapped carrot for broccoli florets.

>>	Anonymous Fri Apr 12 13:16:41 2019 No.12170628 >>12170610 how does it taste

>>	Anonymous Fri Apr 12 13:17:03 2019 No.12170632 >>12170619 The finished product still looks good, I just don't like to use peas because their texture can overpower the other ingredients.

bruce Fri Apr 12 13:17:42 2019 No.12170636

>>12170549
>No time
It takes 20 minutes!

>>12170561
>armomatics
>wet meat won't brown properly
Jesus, man I don't even know where to start. Please add a bit of oil to your marinade.

>>12170581
I'm white too. We're all white on this blessed day.

Also having a round bottom wok in a regular kitchen lol.

>>	Anonymous Fri Apr 12 13:18:15 2019 No.12170637 >>12170610 Looks a little wet and I'd have loved to see more color on the chicken, but I'd eat it.

>>	Anonymous Fri Apr 12 13:18:34 2019 No.12170639 >>12170610 looks good to me, better than most of the cooking on this board

Anonymous Fri Apr 12 13:22:49 2019 No.12170658

>>12170628
It's really good. It gets better everytime i make it. I would be consider this ready for serving to guests. Rice could have been a bit drier though. I have another bag of rice in the fridge that i will give another 24 hours to desiccate.

>>12170632
Peas are actually my favorite veggy specifically because of their texture. Brocolli was actually a good addition. I wasn't sure if it would work. Next time i will do all three and see what happens. This is why i like making fried rice. There are a million variable to try. Plus it helps season my wok which is only a few weeks old so it needs to be used a lot until its well seasoned.

>>	Anonymous Fri Apr 12 13:23:17 2019 No.12170663 >>12170570 How many eggs ?

>>	Anonymous Fri Apr 12 13:23:51 2019 No.12170665 >>12170658 To each their own. Good luck with your future meals, OP.

>>	Anonymous Fri Apr 12 13:25:08 2019 No.12170672 >>12170637 Ya rice wasn't as dry as i would have liked. >>12170663 Two >>12170665 Cheers

>>	Anonymous Fri Apr 12 13:26:06 2019 No.12170677 >>12170529 Why even bother making a thread if you don't want to give basic details.

>>	Anonymous Fri Apr 12 13:27:21 2019 No.12170681 >>12170570 Its much easier to cook the egg separately from the other ingredients

Anonymous Fri Apr 12 13:33:42 2019 No.12170703
File: 1.36 MB, 3024x2268, 20190412_133203-3024x2268.jpg [View same] [iqdb] [saucenao] [google]

>>12170681
True but I'm trying to learn how to do it the "traditional" way. It also helos me see how well the seasoning on my wok is coming along. This is the first times the eggs didn't stick at all.

>>	Anonymous Fri Apr 12 13:35:05 2019 No.12170711 >>12170610 Needs some prawn crackers, pickles and a cold beer.

>>	Anonymous Fri Apr 12 13:37:42 2019 No.12170719 >>12170703 Well done. It looks only partly carcinogen.

>>	Anonymous Fri Apr 12 13:40:36 2019 No.12170739 >>12170549 rice looks shit rice to ingredient ratio is way off enjoy your bullshit "fried rice"

>>	Anonymous Fri Apr 12 13:42:59 2019 No.12170751 >>12170610 10/10

Anonymous Fri Apr 12 13:50:21 2019 No.12170794

>>12170610

Obviously don't know how it tasted, but some carrot would really help the appearance and give you a bit of sweetness.

Also: heat your burner as hot as you can. The chinamen have these big fucking jet engine things they use to heat their woks.

Anonymous Fri Apr 12 14:00:47 2019 No.12170834

>>12170794
True but I'm not as skilled as they are yet. I'm still very new to asian style cooking. Each time i make fried rice i crank the heat up higher. At first the rice was burning and sticking because the seasoning wasn't good enough yet and i hadn't learned to use enough oil. Now that I'm getting the hang of it I'm turning up the heat higher and higher. Tomorrow I'll make it again but with peas, broccoli, green onion and carrot. I like bean sprouts in my fried rice too but mine went bad so i have to head to the asian store for more.

bruce Fri Apr 12 14:59:41 2019 No.12171071

>>12170834
Thanks for being honest as cooking is a learning process.

I think you have it right by having your heat up high for "asian style cooking" like stir fry, but you might be using the wrong type of oil or maybe not enough of it. Different kinds of oil burn off and become ineffective at certain temperatures, so you can't really use virgin olive oil for stir fry. It took me a while and a lot of burned, shitty dishes to learn that. You also have to consider that your kitchen stove top doesn't heat up as high as your ching chong flame grill, so there's that as well.

>>	Anonymous Fri Apr 12 15:14:32 2019 No.12171124 >>12171071 Nah I use peanut oil in the wok. While I’m sure my stove doesn’t get as hot as Asians would use for a wok it’s still a flame thrower when you take the dial to six or higher.

>>	Anonymous Fri Apr 12 15:23:49 2019 No.12171162 >>12171124 have you ever tried sesame seed oil? To me it always adds a nice asian taste to my meals

>>	Anonymous Fri Apr 12 15:30:28 2019 No.12171187 >>12171162 Sesame oil is great as a seasoning, but a dish cooked solely in it is going to be overpowering. A couple dashes in your peanut or other neutral cooking oil is GOAT though.

Anonymous Fri Apr 12 15:37:49 2019 No.12171205

>>12170581
White seasoning: balance of flavor and aromatics that compliment the dish without overpowering it

Non white seasoning: HOT SAUCE NIQQA DIS SOUL FOOD. Ling Ling prease put arr bag of sart in. I marinade my rancid meat to disguise the taste pls show vagene

>>	Anonymous Fri Apr 12 15:41:13 2019 No.12171219 >>12170610 nice risotto

>>	Anonymous Fri Apr 12 15:41:45 2019 No.12171220 >>12171162 I haven’t tried it but since there is no generic store brand of it at the grocery store it’s relatively expensive. I’ll pick one up next time just to try it out.

bruce Fri Apr 12 15:42:09 2019 No.12171221

>>12171162
>>12171187
lol agreed, sesame oil can definitely be overpowering.

I once found a broken xbox when I was a kid that I took apart. I don't know what the fuck they spilled to break it, but I think they were Korean and it was definitely sesame based and two hours of goo gone and Q tips resolved it.

Is there a popular asian, sticky sesame seed drink that I'm not aware of? Because I'd love to know what the fuck that was lol.

>>	Anonymous Fri Apr 12 15:42:51 2019 No.12171222 >>12170610 Looks tasty

Anonymous Fri Apr 12 15:45:18 2019 No.12171232

>>12171162
Two comments:
1) sesame seed oil is for finishing, not for cooking with. It's like EVOO. It has a very low smoke point. If you want to use it, add it at the end of cooking. Don't use it to cook with.

2) Sesame oil is pretty much unheard of in Chinese dishes. It's a Korean thing. If you like it, use it, but it's certainly not a traditional ingredient in fried rice.

Anonymous Fri Apr 12 16:03:58 2019 No.12171315

>>12171221
No idea if there's a drink like that, but kids love putting stuff like peanut butter and whatnot in disk drives for some reason. I wouldn't be surprised if some little Korean kid found a jar of bean paste on a low shelf and decided to jailbreak dad's xbox with that shit.

As a side note, I found a cool article on staples for a Korean pantry if anyone is interested.

https://www.seriouseats.com/2018/02/how-to-stock-a-korean-pantry-jeot-jang-and-more-ingredients-to-know.html

>>	bruce Fri Apr 12 16:10:33 2019 No.12171350 >>12171315 That's funny you say that because the disc drive was the one thing it didn't work properly lol. Had to use a paperclip to open the drive. Thing still worked well running Halo 2 on Xlink Kai back in the mid 2000s.

>>	Anonymous Fri Apr 12 16:17:26 2019 No.12171376 >>12171350 >Halo 2 back in the mid 2000s Brings back memories. I haven't fired up a console in years.

>>	Anonymous Fri Apr 12 16:31:37 2019 No.12171421 >>12170610 heat wasn't high enough, but good effort

>>	Anonymous Fri Apr 12 16:36:10 2019 No.12171435 >>12171232 wait, seseme seed oil has a pretty high smoke point. IIRC its above 400F and comparable to peanut oil

Anonymous Fri Apr 12 16:40:26 2019 No.12171448

>>12170460
time to scrub and reseason that ol rusty piece of shit wok.
>>12170467
>MUH AROMATICS
muh diced garlic thats not supposed to burn up before the end of the dish.
kys. i told you last time if you cook on a fuckin flat bottom wok you do shit differently, in batches.
>BUT MUH AROMATICS ALWAYS GO IN FIRST ALWAYS NO QUESTIONS ASKED FOREVER AND EVER ALWAYS
>>12170610
idk famalam, very starchy, like you didnt rinse the rice or use old cooked rice.
did you finish it with a little shaoxing nigga? if not BOOOOO

>>	Anonymous Fri Apr 12 16:44:09 2019 No.12171459 >>12171435 They’re thinking of toasted sesame oil.

Anonymous Fri Apr 12 16:44:15 2019 No.12171460
File: 69 KB, 600x600, 889-kadoya-sesame-oil.jpg [View same] [iqdb] [saucenao] [google]

>>12171435
I think you may be confusing two different things.

REFINED sesame oil has a high smoke point. It's also virtually unheard of and hard to find in the west, and it has no flavor either. when people are talking about the "flavor of sesame oil in asian dishes" they are using pic related. Roasted sesame oil. It has a low smoke point.

>>	Anonymous Fri Apr 12 16:53:06 2019 No.12171491 >>12171459 >>12171460 Ah i see

>>	Anonymous Fri Apr 12 16:55:39 2019 No.12171504 >>12171460 I have this same toasted sesame oil.

>>	Anonymous Fri Apr 12 16:58:30 2019 No.12171514 >>12170610 Imagine the smell

Anonymous Fri Apr 12 17:19:06 2019 No.12171606

>>12171448
>muh diced garlic thats not supposed to burn up before the end of the dish.
Where's the doubanjiang, the douchi, the tienmenjiang?

>kys. i told you last time if you cook on a fuckin flat bottom wok you do shit differently, in batches.
You were wrong then and you're wrong now. I even asked you to explain your reasoning and you were unable to.

Anonymous Fri Apr 12 17:57:13 2019 No.12171741

>>12171606
do you find it intriguing that on a worldwide board of millions of completely anonymous people, i fuckin pinpointed you out like you were glowing in the dark on a hot summer night?
that should tell you what a complete and utter insufferable prick you are.
>rules are meant to be broken
the first thing you learn after they teach you everything about a 'creative' trade is that now that you know the rules go throw them out the window. but you dont know that, which means you truly dont know shit.
youre a complete piece of indian beach shit and you should never post in this board again.

>>	Anonymous Fri Apr 12 20:12:39 2019 No.12172294 https://youtu.be/EvE5cYNXufY

>>	Anonymous Fri Apr 12 20:22:58 2019 No.12172338 >>12172294 No thanks. Bacon, sausage, corn and mushrooms have no place in fried rice. This whole recipe is bizarre.

>>	Anonymous Fri Apr 12 20:24:37 2019 No.12172342 >>12172338 >Bacon, sausage, corn and mushrooms have no place in fried rice rolf

>>	Anonymous Fri Apr 12 20:25:30 2019 No.12172347 >>12171606 not op but the garlic will burn if you put it in first, though some people prefer the burnt garlic taste. i'm a chink, you can trust me on this.

>>	Anonymous Fri Apr 12 20:36:19 2019 No.12172381 >>12171162 How about grape oil. I love cooking scrambled eggs with it. They always come out fluffy and taste great.

>>	Anonymous Fri Apr 12 20:58:29 2019 No.12172422 >>12172338 The boundless hubris of ignorance.

>>	Anonymous Fri Apr 12 21:01:31 2019 No.12172431 >>12172422 Put your mommy’s thesaurus away little Johnny.

>>	Anonymous Fri Apr 12 21:01:50 2019 No.12172434 >>12172347 I have no idea why you're replying to me there, I didn't tell op to use garlic.

>>	Anonymous Fri Apr 12 21:02:31 2019 No.12172435 >>12172431 You're an fucking dumbass, does that work better for you? Honestly the fucking brass neck on you.

Anonymous Fri Apr 12 21:07:34 2019 No.12172447

>>12171741
>do you find it intriguing
Not really. The number of posters here is pretty small, and I stick out since I don't post pepes or wojaks, my grammar isn't absmal, my punctuation is usually correct, and I know what I'm talking about. It doesnt surprise me one bit that you identified me. I stick out here.

>the first thing you learn after they teach you everything about a 'creative' trade is that now that you know the rules go throw them out the window.
That sounds perfectly reasonable.
But you don't come across as having learned the basics yet. You can't explain the logic or reasoning behind your method, so I don't think you have any knowledge at all. I think you suck ass at cooking and are buttmad that you're being called out on it.

I'll gladly STFU if you simply explain the thought process behind your method, but just like last time you can't do that. You just keep repeating yourself.

So once again, either explain why your method works better and why we should listen to you instead of centruies of tradition, or STFU. Experts can break the rules all they want, but you don't seem to be one.

>>	Anonymous Fri Apr 12 22:06:03 2019 No.12172625 >>12170703 https://www.youtube.com/watch?v=EvE5cYNXufY wang gang cooks the eggs first. I try to make fried rice at home but my stove is no good. I need a jet engine like this guy.

>>	Anonymous Fri Apr 12 22:06:46 2019 No.12172628 >>12170610 honestly, looks pretty fucking good. I wont bother reading all the replies but i can only assume its full of retards shitting on you op.

Anonymous Fri Apr 12 22:17:18 2019 No.12172661

>>12172625
There really is no right or wrong way. As long as the end product comes out good the rest becomes meaningless debate like these anons are engaged in >>12172447

Ultra high heat isn’t even necessary, it’s just traditional and speeds up the cooking process. It doesn’t serve any real purpose.

>>12172628
It’s about 50/25/25 trolling, compliments and legitimate criticism.

>>	Anonymous Fri Apr 12 22:22:35 2019 No.12172691 >>12172661 if you don't have enough heat shit just steams instead of frying. if you at least have gas you can manage but I can't get it right with electric.

>>	Anonymous Fri Apr 12 22:32:05 2019 No.12172738 >>12172691 Jeez that’s a weak stove.

>>	Anonymous Fri Apr 12 22:44:56 2019 No.12172808 >>12170536 bumping this

>>	Anonymous Fri Apr 12 22:50:22 2019 No.12172833 >>12172691 Most electrics are way hotter than gas

>>	Anonymous Fri Apr 12 22:54:17 2019 No.12172850 >>12170536 I would also like to know. I usually use a bit of salt, garlic powder, onion powder, sugar and MSG.

>>	Anonymous Fri Apr 12 22:55:29 2019 No.12172855 >>12170513 >broccoli in fried rice?...i'm out

>>	Anonymous Fri Apr 12 22:56:45 2019 No.12172862 >>12170636 marinades are actually garbage the majority of marinades don't penetrate the meat and you're FAR better of creating a brine or adding some sort of sauce towards the end of the dish

>>	Anonymous Fri Apr 12 22:58:57 2019 No.12172874 >>12172850 I use fried rice seasoning which is basically soy sauce with white pepper, soy bean, garlic, onion, chicken stock and turmeric. I also add a pinch of sugar and red pepper flake.

>>	Anonymous Fri Apr 12 22:59:55 2019 No.12172876 >>12172874 Thanks.

>>	Anonymous Fri Apr 12 22:59:59 2019 No.12172877 >>12172855 that’s not how you greentext

Anonymous Sat Apr 13 00:02:25 2019 No.12173065

>>12172833
my pan will get hot if I let it sit long enough but then as soon as I throw stuff in it loses heat and can't get it back because the element doesn't stay on. also my stove is a real piece of shit. I accidentally left it on low overnight and it wasn't even warm to the touch in the morning.

>>	Anonymous Sat Apr 13 00:22:19 2019 No.12173105 >>12172447 >Not really 1/100000000 assholes and you shine like a diamond. reevaluate your life. also accept christ as your personal savior. you are hurting.

>>	Anonymous Sat Apr 13 00:24:22 2019 No.12173107 >>12171741 I was one of the other people to call him out on flat bottomed wok too, kind of astonished that thread is still memorable. Atleast the tripfagging is gone I guess.

Anonymous Sat Apr 13 00:29:20 2019 No.12173117

>>12173107
was he a tripfag? i use chanx so i dont see attention seeking tripfags or namefags.
its based you know the deal with flat bottom woks. sadly this redditfag is a bitter, angry person who will be destined to eat burnt 'aromatics' forever because of a few stupid youtube vids.

>>	Anonymous Sat Apr 13 01:33:44 2019 No.12173288 >>12170610 very shameferu dispray

>>	Anonymous Sat Apr 13 04:14:01 2019 No.12173669 File: 101 KB, 1024x796, 1547370528775.jpg [View same] [iqdb] [saucenao] [google] >>12170610 you're making me hungry.

>>	Anonymous Sat Apr 13 04:25:47 2019 No.12173699 >>12172422 this place houses the epitome of it.

>>	Anonymous Sat Apr 13 05:25:40 2019 No.12173801 >>12173107 What was the trip?

>>	Anonymous Sat Apr 13 05:55:28 2019 No.12173874 Can you guys do me a favor and argue over your respective autism somewhere else and stop shitting up my thread?

>>	Anonymous Sat Apr 13 06:11:30 2019 No.12173918 >>12172447 fag

Anonymous Sat Apr 13 06:50:55 2019 No.12173992

>>12172661
>Ultra high heat isn’t even necessary, it’s just traditional and speeds up the cooking process. It doesn’t serve any real purpose.
Come on dude I like that you're actually posting OC but you can't drop shit like that, especially when you've said in this thread that you're still learning to get it right.

>>	Anonymous Sat Apr 13 06:52:48 2019 No.12173995 >>12173992 Ok explain exactly what cooking at ultra high temp as opposed to medium high heat does other than cook things faster. I’ll wait.

>>	Anonymous Sat Apr 13 06:58:23 2019 No.12174001 >>12172661 >>12173995 It cooks it differently you fucking retard.

Anonymous Sat Apr 13 07:07:31 2019 No.12174021

>>12174001
Wow what a convincing argument. There has been no discernible difference between when I’ve used medium heat or when I’ve used high heat other than cooking time. Everything tastes and looks exactly the same which explains why a jet engine wok burner doesn’t magically make better rice and stir fry than a regular stove.

>>	Anonymous Sat Apr 13 07:08:57 2019 No.12174024 >>12174021 That's because you don't know shit about cooking you fucking retard.

Anonymous Sat Apr 13 07:12:00 2019 No.12174032

>>12173995
Honestly you're asking me to explain a lot of food chemistry, which I'm very happy to do if you're actually interested, but not if this is just an internet fight. Do you know about, for example, the specific heat capacity and enthalpy of vaporization of water, the Leidenfrost effect or the Coulomb force?

>>	Anonymous Sat Apr 13 07:19:30 2019 No.12174057 >>12174024 Another elegantly delivered point that forces me to take you seriously >>12174032 I would actually be interested in hearing about how electromagnetism plays a role in cooking.

>>	Anonymous Sat Apr 13 07:21:56 2019 No.12174071 >>12174057 I don't give a shit if you take me seriously. I'm just calling you cooking retarded because that's what you are.

>>	Anonymous Sat Apr 13 07:23:50 2019 No.12174078 >>12174071 >I'm just calling you cooking retarded because that's what you are. The irony here is palpable.

Anonymous Sat Apr 13 07:38:02 2019 No.12174123

>>12174057
Alright, so I'm guessing you know about the >Maillard reaction because it's practically a meme here. Two of the many results of the reaction are the production of water, and proteins in the food denaturing. Denaturing is the result of intra-molecular bonds being broken, which leaves the protein in a higher energy state. In order to return to a lower energy state, the protein will tend reform those bonds with any available coreactant.

You want the protein to bond with other molecules from the food, because that's where you get interesting Maillard results, and you don't want it to bond with the pan, because that's where you get sticking. The strength of this interaction is governed by Coulomb's law. The water that's produced is critical here, liquid water is a conductive solvent, whereas water vapor is not. You need enough energy to vaporize the water produced before the surfaces get a chance to come into contact. If you've ever seen a droplet of water dance around a pan (the Leidenfrost effect), that illustrates the qualitative difference between a hot pan and a pan that's hot enough to stir fry.

This takes far more heat than you expect, because water has an enormous enthalpy of vaporization, which is the extra energy you need to add to go from boiling point to actually gas. It takes one calorie to heat one gram of water by one ˚C. It takes _540_ calories to turn one gram of 100˚C water into gas. Having the ability to do that to the amount of water that's produced by your food is what makes the difference between a domestic cooker and a commercial wok stove.

Anonymous Sat Apr 13 07:49:04 2019 No.12174143

>>12174123
Sure but you don’t need temps high enough to get the leidenfrost effect to get the Maillard reaction which happens above 350f. It might help things not to stick better and reduce the time it takes to accomplish the Maillard reaction but it’s not actually contributing the the flavor. Again while having that jet engine wok burner makes things faster it doesn’t make them necessarily better and it’s why I can’t taste any difference between my rice and the rice from the Chinese restaurant down the street who has one.

>>	Anonymous Sat Apr 13 08:03:30 2019 No.12174179 >>12171448 you're supposed to use old cooked rice for fried rice retard

>>	Anonymous Sat Apr 13 08:06:47 2019 No.12174187 >>12170596 Why the sugar?

Anonymous Sat Apr 13 08:07:10 2019 No.12174188

>>12174143
Two things: Liquid water cannot go above 100˚C at sea level, so even with one of those jet engines, you're not going to get any browning if the food is resting on a layer of water. Cooking in general and the Maillard reaction is not a simple linear process, different things occur at higher temperatures. As an extreme example, you don't get the same result heating a steak at 180˚C for ten minutes as you do heating it at 400˚C for two minutes.

>>	Anonymous Sat Apr 13 08:19:20 2019 No.12174213 >>12174187 ask the chinks

>>	Anonymous Sat Apr 13 08:25:43 2019 No.12174222 >>12172447 What an insufferable prick you are, Anon. You sound exactly like the guy in the Irish Stew copypasta.

>>	Anonymous Sat Apr 13 08:31:55 2019 No.12174230 >>12174179 >he believes everything he's told

>>	Anonymous Sat Apr 13 08:32:34 2019 No.12174235 >>12170610 Too much broccoli and too wet. I like my rice dry

>>	Anonymous Sat Apr 13 08:46:52 2019 No.12174271 >>12172877 >that is not how you sick a dick

>>	joy Sat Apr 13 09:48:46 2019 No.12174395 File: 39 KB, 800x491, 11794771_shift-966x593_1qw-Dq_O5V33A.jpg [View same] [iqdb] [saucenao] [google] >>12172338 fried rice is a technique, not a recipe

>>	Anonymous Sat Apr 13 09:49:47 2019 No.12174398 >>12170610 looks undercooked

>>	Anonymous Sat Apr 13 09:49:51 2019 No.12174400 >>12174230 huh?

>>	Anonymous Sat Apr 13 09:52:33 2019 No.12174408 File: 746 KB, 400x275, 2B2A1A10-6DA2-4721-BADA-EADE0F39C03B.gif [View same] [iqdb] [saucenao] [google] >>12174398 >fried rice >undercooked

>>	Anonymous Sat Apr 13 10:33:36 2019 No.12174510 >>12174408 he is right, though the most important ingredient is heat and op slacked in that regard

>>	Anonymous Sat Apr 13 11:11:53 2019 No.12174617 File: 3.85 MB, 4032x3024, 20190413_110934.jpg [View same] [iqdb] [saucenao] [google] Remade it again for lunch. I need to switch my rice. This was in the fridge for 48 hours and its still too wet for my taste. I think its just holding too much water.

>>	Anonymous Sat Apr 13 11:39:23 2019 No.12174713 >>12174617 did you turn your stove all the way up, op?

>>	Anonymous Sat Apr 13 11:42:08 2019 No.12174721 >>12170460 did you have to fuck up your wok? chinese cooks do it because they use a furnace, you use a stove

>>	Anonymous Sat Apr 13 11:42:29 2019 No.12174723 >>12174713 Maxxed it out

>>	Anonymous Sat Apr 13 11:43:01 2019 No.12174726 >>12174617 dude. you dont have to use old rice ffs. you can just let it sit for as bit. if you put it in the fridge uncovered, say on a cookie sheet, the fridge will dry it out for you quickly.

>>	Anonymous Sat Apr 13 11:43:36 2019 No.12174729 >>12170596 >a pinch of sugar dropped

>>	Anonymous Sat Apr 13 11:45:50 2019 No.12174738 >>12174726 I don't have to wipe my ass either but my day runs smoother if i do.

>>	Anonymous Sat Apr 13 11:56:36 2019 No.12174786 >>12174738 what an awful analogy.

>>	Anonymous Sat Apr 13 12:44:41 2019 No.12174964 >>12174786 made sense to me

>>	Anonymous Sat Apr 13 13:50:07 2019 No.12175301 >>12174617 >leaves his rice overnight DROPPED

>>	Anonymous Sat Apr 13 14:30:23 2019 No.12175483 >>12174617 Got a picture of your rice before it goes in the pan?

>>	Anonymous Sat Apr 13 14:40:26 2019 No.12175543 >>12175483 No sorry. I think ill cook some more rice today and cut the water by 25% and see what happens.

Anonymous Sat Apr 13 15:12:42 2019 No.12175683

>>12175543
Well I probably wouldn't have been able to tell much from a photo anyway, are you already cooking with less water than usual? I have a sneaking suspicion you might want to do the opposite. The starch in the rice is going through three stages, crystalline, gelatinized, and recrystallized (as it cools). The trick is that it recrystallizes into a different, stronger structure which resists further cooking. Any of the original form left in your rice might be cooking in the wok and making the rice softer than you want.

>>	Anonymous Sat Apr 13 15:18:48 2019 No.12175709 >>12175683 I just use the recommended amount for this rice which is a 2 cups water to 1 cup rice. Its just cheap store brand white rice.

>>	Anonymous Sat Apr 13 15:23:29 2019 No.12175725 File: 118 KB, 850x516, Starch-retrogradation.png [View same] [iqdb] [saucenao] [google] >>12175709 Well, might be worth a try varying in both directions while you're experimenting.

Anonymous Sat Apr 13 15:25:27 2019 No.12175738
File: 134 KB, 1500x1125, 20150213-chicken-fried-steak-step-6-joshua-bousel-1500x1125.jpg [View same] [iqdb] [saucenao] [google]

>>12170460
Wouldn't chicken fried rice mean that you take some balls of rice and batter and fry them like fried chicken? Like chicken fried steak.

>>	Anonymous Sat Apr 13 15:30:18 2019 No.12175759 >>12170610 Looks like a big slop o' shit

>>	Anonymous Sat Apr 13 15:30:27 2019 No.12175761 >>12170632 >their texture can overpower the other ingredients Are you fucking serious? Texture?

>>	Anonymous Sat Apr 13 15:57:14 2019 No.12175858 >>12170610 Honestly looks pretty good. Could use some carrots though. Also I would prefer to add some dark soy sauce to give the rice a bit of a darker look.

Anonymous Sat Apr 13 16:09:10 2019 No.12175911

>>12175858
This one came out better.
>>12174617

I can't find dark soy sauce anywhere unfortunately. Been to half a dozen stores and no one has it. There's a chinese grocery store that I'm certain has it but everything is in chinese and I'm too intimidated by the mean looking chinese lady that runs it to ask for her help.

>>	Anonymous Sat Apr 13 16:14:20 2019 No.12175942 >>12175858 Why is the colour a priority to you? You sound like one of those idiot TV "chefs"

>>	Anonymous Sat Apr 13 16:17:41 2019 No.12175960 >>12175942 Dark soy sauce has a much richer flavour compared to light soy sauce.

>>	Anonymous Sat Apr 13 16:19:47 2019 No.12175971 >>12175738 no anon thats deep frying.....but i guess you americans deep fry everything so its understandable that you'd just equate it as the same thing.

>>	Anonymous Sat Apr 13 16:23:35 2019 No.12175992 >>12175960 Well yes, that would be the reason I use it in some dishes. I wouldn't just use it because "I think I like my food to look darker tooday"

>>	Anonymous Sat Apr 13 16:26:45 2019 No.12176004 >>12175942 Colour affects your perception of taste.

>>	Anonymous Sat Apr 13 17:45:38 2019 No.12176295 >>12176004 Not to the degree you add ingredients just for the colour. That's retarded, and I think you could be too.

>>	Anonymous Sat Apr 13 17:47:12 2019 No.12176301 File: 10 KB, 236x230, s.jpg [View same] [iqdb] [saucenao] [google] >>12175738

>>	Anonymous Sat Apr 13 18:10:57 2019 No.12176387 >>12173874 just filter out namefags, it works wonders

>>	Anonymous Sat Apr 13 18:12:23 2019 No.12176390 >>12175738 it's like how a fish burger is made out of fish and a turkey burger is made out of turkey, but a hamburger isn't made out of ham

Anonymous Sat Apr 13 18:19:42 2019 No.12176422

>>12176295
Chinese people do, or in Indian cooking turmeric is basically there for the colour in some dishes. Probably the majority of manufactured food contains dye, for example caramel e150 in coke, because people think it doesn't taste as sweet if it's not brown. Colour also helps you distinguish tastes, in tests where the colour of food and drink has been changed people are worse at identifying the flavour. It also just makes food look better, which affects your appetite and enjoyment.

Appearance is a perfectly reasonable goal. Imagine if all your food was the exact same shade of dull beige.

>>	Anonymous Sat Apr 13 19:00:22 2019 No.12176579 >>12172294 I'm intrigued by the dual oil thing @1:00

Anonymous Sat Apr 13 19:03:30 2019 No.12176590

>>12176579
I think it’s because of how hot this kinds of works get. The first oil is lower quality and kind of creates a new now stick layer which is nearly instantly polymerized by that jet engine burner and the second oil is a higher grade to actually coat the food itself.

Anonymous Sat Apr 13 19:22:13 2019 No.12176665

>>12176422
You've got to an extreme, I'm aware of everything you said already, the psychology is interesting, but in this conversation all of that was unnecessary and far fetched.

Just making a quick snack of fried rice at home doesn't warrant fucking colour manipulation. You can eat a stew of brown slop with potato all mixed in a brown and enjoy it informing of the TV. Stop being pretentious.

Anonymous Sat Apr 13 19:26:59 2019 No.12176681

>>12176665
Anon said
>I would prefer to add some dark soy sauce to give the rice a bit of a darker look.
Why wouldn't you make an effortless substitution if it's something you personally enjoy? Do you deliberately avoid doing things you like in case it makes you look pretentious to a non-existent audience?

>>	Anonymous Sat Apr 13 19:30:07 2019 No.12176686 >>12176665 You are comparing putting soy sauce on white rice to a brown stew. Chinese don't use table salt. They use soy sauce for salt. Get a passport and travel to a few countries before spouting bollocks.

>>	Anonymous Sat Apr 13 19:47:03 2019 No.12176741 >>12176665 Did you, the stew, or the potatoes inform the TV? What are you on about?

>>	Anonymous Sat Apr 13 19:50:44 2019 No.12176756 >>12170610 Not how I like my fried rice, but I’d eat it.

>>	Anonymous Sat Apr 13 20:18:40 2019 No.12176843 >>12176756 I try and make it different every time for the most part. Maybe next time it will be your style.

>>	Anonymous Sat Apr 13 20:29:07 2019 No.12176881 >>12176686 >Chinese don't use table salt. >Get a passport and travel to a few countries before spouting bollocks. Been A While Since I Laughed This Hard...Cheers m8.

>>	Anonymous Sat Apr 13 20:53:37 2019 No.12176960 >>12176881 When did all these newfags who don’t know how to to greentext properly show up?

>>	Anonymous Sat Apr 13 21:00:15 2019 No.12176977 >>12176960 >be a full-blown retard >comes back with a "newfag" gag You Sure Provide Top Notch Comedy m8

>>	Anonymous Sat Apr 13 21:53:20 2019 No.12177185 >>12176881 I lived in Hong Kong for 3 years and China for 2 years. No table salt just soy sauce. Also, never hear of General Tsao Chicken. Seems to be an American made up dish.

>>	Anonymous Sat Apr 13 21:56:59 2019 No.12177206 >>12177185 >I lived in Hong Kong for 3 years and China for 2 years. >No table salt just soy sauce. Just...don't embarrass yourself further, okay?

>>	Anonymous Sat Apr 13 22:02:17 2019 No.12177231 Stop shitposting and let my thread die assholes.

>>	Anonymous Sat Apr 13 22:08:59 2019 No.12177271 >>12177231 If you can't find any table salt in China I will let it die, dickhead.

>>	Anonymous Sat Apr 13 22:09:31 2019 No.12177276 >>12170570 I'll never understand why people put eggs in everything. Am I the only who grew up like this?

>>	Anonymous Sat Apr 13 22:11:21 2019 No.12177286 >>12177271 I don’t give a fuck if the Chinese use table salt or not.

>>	Anonymous Sat Apr 13 22:13:51 2019 No.12177300 "lets make chicken fried rice so we can talk shit about asians later" white people are such culture vultures...fuckin eat pretentious asian food with chop sticks but see a duck in the window and scream ewww like some faggots

>>	Anonymous Sat Apr 13 22:15:39 2019 No.12177305 >>12177286 They don't have table salt to use, you idiot.

>>	Anonymous Sat Apr 13 22:19:07 2019 No.12177316 >>12177305 I don’t know and I don’t care. I’m not even the retarded anon you where spewing autism on.

>>	Anonymous Sat Apr 13 22:25:45 2019 No.12177341 >>12177316 Lol. I am not even the guy you talking to.

>>	Anonymous Sat Apr 13 22:33:10 2019 No.12177361 >>12177316 Then why you act like you have autism with severe mental retardation?

>>	Anonymous Sat Apr 13 22:49:09 2019 No.12177399 pretty sure they have salt in china you fucking retards

>>	Anonymous Sat Apr 13 22:51:48 2019 No.12177406 >>12177300 Not all white people are like that. I grew up in Asia and I happily eat fish maw, chicken feet, tripe, BBQ intestines etc. Quit being a salty little manlet.

Anonymous Sun Apr 14 04:34:08 2019 No.12178384

>>12176681

>>12176686
Wow I haven't spoken to people with this kind of shockingly low intelligence in a while.

Soy sauce adds flavour, key word being flavour. I'm not adding a something to a dish I'm cooking to give it a colour I feel like seeing when it adds something that will totally change the dish. I have no idea how you degenerates think of colour before how something tastes when deciding which ingredients go well.

>>	Anonymous Sun Apr 14 04:48:05 2019 No.12178410 >>12170610 looks like it tastes like when people at home try and make fried rice. Which is to say, rice with some chicken and vegetables in it

>>	Anonymous Sun Apr 14 06:47:29 2019 No.12178698 >>12177399 Of fucking course they use bath salts you stupid cunt. t. lived in Shanghai for 4 years and Guangzhou for 2 years

>>	Anonymous Sun Apr 14 06:52:57 2019 No.12178706 >>12177300 Serious question but has there ever been anyone who's upset at the sight of a barbecue roast duck in a window? They look and taste fucking delicious and I can't imagine any place not having them.

>>	Anonymous Sun Apr 14 07:03:20 2019 No.12178728 >>12178698 wow that was so funny anon, are you a professional comedian by chance? or do you just suck dick full time and do comedy on the side for fun?

>>	Anonymous Sun Apr 14 07:03:34 2019 No.12178730 If they don’t have salt maybe we can donate some of the excess we have in this thread.

>>	Anonymous Sun Apr 14 07:05:48 2019 No.12178740 >>12170467 omg kys i bet you've never cooked in your pathetic life you greasy fuck

>>	Anonymous Sun Apr 14 07:06:06 2019 No.12178741 >>12178728 >t. butthurt seething retard

>>	Anonymous Sun Apr 14 07:27:21 2019 No.12178802 >>12178384 Consider the possibility that your (I hope performative) confusion is largely a failing on your part.

>>	Anonymous Sun Apr 14 12:26:37 2019 No.12179890 >>12170460 What rice are you using?

>>	Anonymous Sun Apr 14 12:55:21 2019 No.12179987 >>12178740 kek. I love it when kids get assblasted about some anonymous post here.

>>	Anonymous Sun Apr 14 15:26:02 2019 No.12180584 was that rice pre-boiled?

Anonymous Sun Apr 14 15:33:20 2019 No.12180625

>>12170549
Looks greasy as fuck. Why use a wok? Your stove is obviously not nearly powerful enough to use it effectively. Also that wok looks nasty.
Did you use refrigerated rice? Any chicken stock, clam juice, soy sauce or worchestershire sauce?
I give it a 2/10.

>>	Anonymous Sun Apr 14 15:36:55 2019 No.12180643 >>12171460 Honestly this needs to be stickied.

>>	Anonymous Sun Apr 14 15:37:12 2019 No.12180644 The egg is supposed to coat the rice to make it more juicy. You cooked the egg separately! That's a big FAIL!

Anonymous Sun Apr 14 15:45:54 2019 No.12180690
File: 37 KB, 620x350, mushroom_620x350_41485340382.jpg [View same] [iqdb] [saucenao] [google]

>>12173995
Sears the food instead of steams it. You were not cooking at medium high heat, you were cooking at medium low (if it were a professional cook's stove). This picture is of steamed mushrooms that were put in a cold pan and cooked over medium-low.

>>	Anonymous Sun Apr 14 15:47:00 2019 No.12180697 File: 106 KB, 1200x800, How-to-Cook-Mushrooms-Video.jpg [View same] [iqdb] [saucenao] [google] >>12180690 These mushrooms were put in a hot pan and cooked over medium-high. The taste and texture is very different.

>>	Anonymous Sun Apr 14 15:51:54 2019 No.12180729 >>12174617 Are you stirring your rice while you cook it? You shouldn't, it makes it starchy which is how this looks.

>>	Anonymous Sun Apr 14 15:54:43 2019 No.12180742 >>12176295 What is paprika?

>>	Anonymous Sun Apr 14 16:17:48 2019 No.12180822 >>12170610 looks good

>>	Anonymous Sun Apr 14 16:44:29 2019 No.12180956 >>12178802 Nope. I think carefully about ever ingredient I add to something, if it ads a good visual aspect then even better

>>	Anonymous Sun Apr 14 18:57:32 2019 No.12181484 >>12180729 Cooked and cooled rice shouldn't have starch available to become starchy. >>12175725

>>	Anonymous Mon Apr 15 00:27:44 2019 No.12182636 >>12177231

Anonymous Mon Apr 15 00:41:44 2019 No.12182693

>>12170460
Alright, anon, I've cooked in a wok professionally for 4 years, so I'm just gonna throw my recipe out there whether you like it or not.
>oil hot as fuck
>throw in protein and onions/mushrooms
>cook until nearly done
>throw in garlic, chili paste/thai chilies if you want spice, and green onion
>crack an egg in once aromatics are done
>sauce can just be a simple bit of oyster+soy sauce or you can make your own fancy one (I'll give the recipe if you ask)
>toss is day old rice, jasmine is best
I've cooked Chinese and Thai, kinda split on which I like better. Your stovetop isnt gonna compare to a real burner though, you'd probably be better off cooking in a different sort of pan. Also, season the wok

>>	Anonymous Mon Apr 15 06:04:23 2019 No.12183547 >>12182693 Not OP but I kinda wanna hear this sauce recipe.

Anonymous Mon Apr 15 06:33:25 2019 No.12183608

>>12174179
That's what he said. lrn2readingcomprehension
I'll even break it down for you, because I'm a nice guy who enjoys educating the mentally-deficient.

>idk famalam, very starchy, like you didnt rinse the rice or use old cooked rice.
>I don't know, person who is not related to me but with whom I feel a familial bond due to our shared usage of this website, it seems to be in excess of starch, as if you did not rinse the rice before it was cooked, or as if you used fresh rice instead of old, cooked rice.

>>	Anonymous Mon Apr 15 09:45:58 2019 No.12184175 >>12177231

>>	Anonymous Mon Apr 15 10:26:15 2019 No.12184325 >>12180644 >The egg coats the rice to make it more juicy I would never call rice "Juicy".

Anonymous Mon Apr 15 10:43:41 2019 No.12184369
File: 6 KB, 210x240, 1555328112486.jpg [View same] [iqdb] [saucenao] [google]

Why is it whenever anyone posts pictures of themselves cooking fried rice on this board it always, without any exception whatsoever, looks like absolute soggy shit.

It's supposed to be properly FRIED not boiled into a stodge.

>>	Anonymous Mon Apr 15 11:54:52 2019 No.12184568 >>12184369 Because most of the retards on here can't cook worth a damn. I figured you would have realized that by now.

>>	Anonymous Mon Apr 15 17:30:39 2019 No.12185754 >>12177231 >>12177185 >>12176686

>>	Anonymous Mon Apr 15 21:12:25 2019 No.12186621 >>12177231

>>	Anonymous Tue Apr 16 00:35:06 2019 No.12187306 >>12175911 Just order off Amazon, eBay, or Walmart.

>>	Anonymous Tue Apr 16 03:05:32 2019 No.12187737 >>12177231

>>	Anonymous Tue Apr 16 03:06:55 2019 No.12187742 >>12170460 >t. seething chink wannabe

>>	Anonymous Tue Apr 16 05:51:58 2019 No.12188061 File: 509 KB, 3000x2000, IMG_4194 (Custom).jpg [View same] [iqdb] [saucenao] [google] Lets make some dumb meme ingredients shrimp fried rice

>>	Anonymous Tue Apr 16 05:53:06 2019 No.12188068 File: 702 KB, 3000x2000, IMG_4188 (Custom).jpg [View same] [iqdb] [saucenao] [google] brine dese shrimps

>>	Anonymous Tue Apr 16 05:55:32 2019 No.12188079 File: 995 KB, 3000x2000, IMG_4191 (Custom).jpg [View same] [iqdb] [saucenao] [google] im a bit drunk dumb meme ingredient dinner >garlic >chilli >turmeric >ginger >lemongrass >kaffir lime leaf >limes and >fish sauce >brown sugar >pepper >basil

>>	Anonymous Tue Apr 16 05:56:39 2019 No.12188083 File: 583 KB, 3000x2000, IMG_4197 (Custom).jpg [View same] [iqdb] [saucenao] [google] >remove shrimp >carrot and lemongrass and kaffir lime IN the shrimpy oil

Anonymous Tue Apr 16 05:57:45 2019 No.12188087
File: 648 KB, 3000x2000, IMG_4198 (Custom).jpg [View same] [iqdb] [saucenao] [google]

when the carrot starts to burn in with the aromatics so they absorb all the oil and make the entire thing stick later just fuck my wok up
brown them a little
then in wi

Anonymous Tue Apr 16 05:59:18 2019 No.12188090
File: 736 KB, 3000x2000, IMG_4199 (Custom).jpg [View same] [iqdb] [saucenao] [google]

th the rice
fry it for a while
then sugar & fish sauce & peas and move it all to the side and fuck up scrambling the eggs in the free space and mix them through when they set because i like the eggs to not steal all the flavour or turn into a paste and just be eggs but this is not going well at this point

>>	Anonymous Tue Apr 16 06:00:47 2019 No.12188096 File: 813 KB, 3000x2000, IMG_4204 (Custom).jpg [View same] [iqdb] [saucenao] [google] peel the shrimp lime juice and shrimp back in at the end taste and adjust wa la

>>	Anonymous Tue Apr 16 07:35:00 2019 No.12188280 File: 2.67 MB, 640x800, mcdonalds_ns.webm [View same] [iqdb] [saucenao] [google] >not a single >you again

>>	Anonymous Tue Apr 16 07:47:44 2019 No.12188320 >>12170460 Let's go 'splode some d-d-d-ducks!

>>	Anonymous Tue Apr 16 09:02:10 2019 No.12188472 File: 2.91 MB, 640x480, slow motion duck explosion.webm [View same] [iqdb] [saucenao] [google] >>12188320

>>	Anonymous Tue Apr 16 09:45:58 2019 No.12188566 >>12188472 how do i get a cleaver that cuts like this?

>>	Anonymous Tue Apr 16 09:51:07 2019 No.12188577 >>12188566 There's nothing special about that cleaver. It probably cost less than $10. If yours doesn't cut like that then sharpen it.

>>	Anonymous Tue Apr 16 09:53:52 2019 No.12188585 >>12188577 how do i sharpen it i haven't taken the sharpenign pill yet

>>	Anonymous Tue Apr 16 09:55:02 2019 No.12188591 i don't have a cleaver either

>>	Anonymous Tue Apr 16 12:43:24 2019 No.12189086 File: 65 KB, 1024x820, _c22-38-359_l_1.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Tue Apr 16 13:08:50 2019 No.12189167 >>12188585 get a whetstone and repeatedly pull it across the blade

>>	Anonymous Tue Apr 16 13:56:14 2019 No.12189285 >>12188096 How did you get it looking closer to porridge? >>12189167 Based and straightforwardpilled

>>	Anonymous Tue Apr 16 19:11:11 2019 No.12190413 >>12177231

>>	Anonymous Tue Apr 16 22:44:23 2019 No.12191254 >>12184568

>>	Anonymous Tue Apr 16 22:47:10 2019 No.12191259 >>12171460 can't you just mix it with regular cooking oil so that it doesn't smoke????

>>	Anonymous Tue Apr 16 23:45:23 2019 No.12191480 >>12189285 >How did you get it looking closer to porridge? what part of 'dumb meme ingreidents' and 'im a bit drunk' don't you understand anon? >>12191259 not him but no you can't and you can't do that with butter either

>>	Anonymous Wed Apr 17 00:25:35 2019 No.12191649 >>12170467 >>12171606 >doubanjiang >tianmianjiang >douchi beans, beans, and beans? I think we can fairly substitute all of these with chili con carne.

>>	Anonymous Wed Apr 17 00:55:45 2019 No.12191752 >>12191649 rolf

>>	Anonymous Wed Apr 17 00:58:31 2019 No.12191761 >>12174179 Not really. Take your fresh cooked rice and spread it in an even layer over some parchment paper or something. Let the steam release and cool down for a bit. You're good to go and get a better product, if you're other technique/s correct.

>>	Anonymous Wed Apr 17 01:11:05 2019 No.12191812 >>12191761 fried rice is a quick lazy vehicle for leftovers if you're actually cooking rice explicitly for it, or planning it more than 30 mins in advance, you're going against the spirit of the dish

>>	Anonymous Wed Apr 17 01:11:53 2019 No.12191815 >>12191812 no

>>	Anonymous Wed Apr 17 01:14:22 2019 No.12191826 >>12191815 it's like if you bought or made fresh bread for french toast or bread pudding or croutons and dry aged it with a hair drier or something

>>	Anonymous Wed Apr 17 01:15:07 2019 No.12191833 >>12191826 stupid

>>	Anonymous Wed Apr 17 01:15:54 2019 No.12191836 >>12191833 yes that would be stupid because who doesn't regularly have leftover rice and stale bread to use up? that's what these dishes are for.

>>	Anonymous Wed Apr 17 01:19:57 2019 No.12191852 >>12191836 no

Anonymous Wed Apr 17 01:22:23 2019 No.12191862
File: 84 KB, 849x693, autism meltdown.jpg [View same] [iqdb] [saucenao] [google]

>>12191852
>n-no muh special asian dish is fancy and special it's not just something every takeout makes and asian people exclusively eat as lazy leftover meal its special and you cant ruin it reeeeee

>>	Anonymous Wed Apr 17 01:22:50 2019 No.12191865 >>12191862 I accept your concession

Anonymous Wed Apr 17 01:43:54 2019 No.12191944

>>12170610
>>12172661
>Ultra high heat isn’t even necessary
You are right. I do feel like you used too much product for the amount of heat you had. Can't really say because I can't taste it. Looks good though.
The cunts in this and every other thread like this nit picking are all theory and no practice. They could pass the written chef test, but not the performance test. Theory is good and all, but practice is more important for a trade skill.
Last wok I had I took to work where I had a 60,000 BTU range to season it. Was pretty easy. But now I have a glass top at home so I just use a large non-stick pan. Same thing, just don't overload the pan.

>>	Anonymous Wed Apr 17 01:48:54 2019 No.12191962 >>12191815 >>12191833 >>12191852 >>12191865 based thats how you play around with an autist on /ck/

>>	Anonymous Wed Apr 17 10:50:04 2019 No.12193175 >>12188472 >0:28 >it can still fly!

Anonymous Wed Apr 17 10:59:55 2019 No.12193202

>>12172661
>It doesn’t serve any real purpose
Nonsense.

High heat is essential for carmelizing the naturally occurring sugars in the food, as well as causing the malliard reaction. Claiming that high heat serves no real purpose is just as stupid as claiming that a grilled steak is no different from stew meat.

Educate yourself. I'd start with looking up the terms "bao" and "wok hei". The section in Modernist Cuisine on wok cooking explains the science behind it if you like that kind of thing.

>>	Anonymous Wed Apr 17 14:02:54 2019 No.12193853 File: 3.73 MB, 4032x3024, 20190417_140125.jpg [View same] [iqdb] [saucenao] [google] Since you retards have somehow kept this thread alive lets make some pork fried rice this time. Wok smoking on highest heat setting.

>>	Anonymous Wed Apr 17 14:08:29 2019 No.12193868 File: 1.42 MB, 3024x2268, 20190417_140606-3024x2268.jpg [View same] [iqdb] [saucenao] [google] >>12193853

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/ck/ - Food & Cooking