|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
04-18-2013, 03:24 PM | #16 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
|
Jed, are you washing all the starch from the rice when you first prepare rice for cooking?
You have to wash the rice until all the white cloudy water runs clear, or the rice will be sticky. I mean when you take it fresh from the pack.
__________________
Hold my dang beer... |
|
04-18-2013, 03:28 PM | #17 |
is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
|
Try par-boiled rice or Asian rice, such as Jasmin. They don't clump together.
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
|
Thanks from:---> |
04-18-2013, 04:19 PM | #18 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
|
No, I didn't wash it prior to cooking just dumb ole me threw it in pot of hot arse h20 with some salt and butter.
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
|
04-18-2013, 05:07 PM | #19 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I never salt rice when I cook it for Asian dishes. I steam in clean water only.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
Thanks from:---> |
04-18-2013, 05:16 PM | #20 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
|
No salt and no butter.
Jed, before tackling fried rice, read up on making plain rice well. I havent vetted these, but go look at some more and find your way. I wash the rice 3 to 5 times, strain, put into saucepan and cover with water till it reaches the first line in my index finger which I have put standing from the upper surface of the rice. Or 1 rice to 1:25 water...which you can adjust as you adapt to the rice you are using. 12 to 15 mins usually,covered after reaching a simmer...post boil,then turn off and leave for 10 minutes before removing cover. No peeking. Then fluff, cover again and leave for 10 minutes.
__________________
Hold my dang beer... Last edited by buccaneer; 04-18-2013 at 07:50 PM.. Reason: accuracy |
1 members found this post helpful. |
04-18-2013, 05:17 PM | #21 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
|
Yes, they do...unless you do it right.
__________________
Hold my dang beer... |
|
04-18-2013, 05:24 PM | #22 | |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
|
Quote:
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
|
|
04-18-2013, 07:01 PM | #23 |
Full Fledged Farker
Join Date: 01-09-10
Location: Melbourne, Florida
|
Day old rice IMHO is the best choice as it has had time to dry out.
http://www.greeneggers.com/index.php...160288&catid=1 |
|
Thanks from:---> |
04-18-2013, 09:52 PM | #24 | |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
|
Quote:
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
|
|
04-19-2013, 07:36 AM | #25 |
Full Fledged Farker
Join Date: 12-20-07
Location: denton tx
|
best to go old school on rice, stuff that takes long time to cook. the minute made rice and such are not the best for stir fry......
t |
|
Thanks from:---> |
04-20-2013, 09:13 AM | #26 |
Is lookin for wood to cook with.
Join Date: 08-11-09
Location: Bloomfield, Mi
|
Try putting the rice flattened out on a sheet pan and then letting it dry over night in the fridge. This has worked for me.
|
|
Thanks from:---> |
04-20-2013, 11:01 AM | #27 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
|
+1 for rinsing uncooked rice, cooking plain (no salt or butter), and using leftover rice for wok cooking.
Here's some day or two old long grain in a recent brisket fried rice cook in my new 20" carbon steel wok:
__________________
-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U] |
|
04-20-2013, 11:06 AM | #28 |
On the road to being a farker
Join Date: 03-18-13
Location: Salem, VA
|
I've tried to make fried rice with jasmine rice over and over and had the same problem. Basmati definitely holds up better.
|
|
05-04-2013, 09:12 PM | #29 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 05-03-13
Location: Moorhead MN
|
Fried Rice with Minute Rice?
And before anyone says Yech it was pretty good, I was reviewing the Imusa Wok and wanted to try a bunch of different recipes. |
|
05-05-2013, 02:53 PM | #30 |
Found some matches.
Join Date: 04-02-12
Location: ticonderoga, ny
|
Your rice would have unclumped as it warmed and would have easily broken apart with your spatula. I use Jasmine Rice all the time for fried rice. Good luck next time.
|
|
|
|