Comments on: Rice to the occasion http://www.crashtestkitchen.com/rice-to-the-occasion/ Cooking videos made by real people Sun, 25 Dec 2011 02:40:09 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: David http://www.crashtestkitchen.com/rice-to-the-occasion/#comment-68551 David Sun, 20 Sep 2009 18:54:28 +0000 http://www.crashtestkitchen.com/?p=74#comment-68551 yeah Jan is right, you should use day-old rice that's been refrigerated because the grains separate nicely. when stir-frying rice, you need to coat every grain of rice with seasoning while also preventing it from getting too greasy, thats the tricky part. i think you did well to scramble the egg first. ideally it should be light and fluffy, not too well done, unless you like your eggs well done. most authentic fried rice would not have a heavy hand with the spice, as that can be added later on. the meats and vegetables should have enough flavor to balance out the blandness of the rice, and that's it. if too much flavor is added, it throws the dish out of harmonious balance, which is the tricky part to fried rice. fried rice is a difficult dish to make! love your show, just stumbled upon it today. yeah Jan is right, you should use day-old rice that’s been refrigerated because the grains separate nicely. when stir-frying rice, you need to coat every grain of rice with seasoning while also preventing it from getting too greasy, thats the tricky part.

i think you did well to scramble the egg first. ideally it should be light and fluffy, not too well done, unless you like your eggs well done.

most authentic fried rice would not have a heavy hand with the spice, as that can be added later on. the meats and vegetables should have enough flavor to balance out the blandness of the rice, and that’s it. if too much flavor is added, it throws the dish out of harmonious balance, which is the tricky part to fried rice.

fried rice is a difficult dish to make! love your show, just stumbled upon it today.

]]> By: Jan http://www.crashtestkitchen.com/rice-to-the-occasion/#comment-23056 Jan Thu, 17 Jan 2008 05:22:40 +0000 http://www.crashtestkitchen.com/?p=74#comment-23056 To make perfect fried rice you need to cook rice the day before and spread out in a large dish and put in fridge to dry out. Makes much better fried rice. Grains seperate perfectly. Love your show. Geez Waz talk about back seat driving. To make perfect fried rice you need to cook rice the day before and spread out in a large dish and put in fridge to dry out. Makes much better fried rice. Grains seperate perfectly. Love your show. Geez Waz talk about back seat driving.

]]> By: kidkit http://www.crashtestkitchen.com/rice-to-the-occasion/#comment-22628 kidkit Sun, 13 Jan 2008 17:43:30 +0000 http://www.crashtestkitchen.com/?p=74#comment-22628 Love your innovative ways of getting rid of christmas leftovers. Instead of putting in sweet chilli or ketchup for the sweet - try half a teaspoon of plain ol sugar. Thai cooking uses sugar directly in savoury dishes, its not quite msg but it is a flavour enhancer like salt and pepper. Love your innovative ways of getting rid of christmas leftovers. Instead of putting in sweet chilli or ketchup for the sweet – try half a teaspoon of plain ol sugar. Thai cooking uses sugar directly in savoury dishes, its not quite msg but it is a flavour enhancer like salt and pepper.

]]> By: Mika http://www.crashtestkitchen.com/rice-to-the-occasion/#comment-22270 Mika Thu, 10 Jan 2008 01:59:55 +0000 http://www.crashtestkitchen.com/?p=74#comment-22270 Tomato sauce does contain naturally occurring MSG. As does red wine, soy sauce and the rind from Parmesan cheese. Tomato sauce does contain naturally occurring MSG. As does red wine, soy sauce and the rind from Parmesan cheese.

]]> By: Cynthia http://www.crashtestkitchen.com/rice-to-the-occasion/#comment-22231 Cynthia Wed, 09 Jan 2008 17:23:25 +0000 http://www.crashtestkitchen.com/?p=74#comment-22231 That looks great, but I have to agree with Waz that the chili sauce would overwhelm the flavour of a good fried rice. According to Wikipedia, Australians call those green, or spring onions, Shallots. All *the rest of the world* calls them Scallions, because shallots are those little bulby mild expensive onions. Thanks so much for the show! That looks great, but I have to agree with Waz that the chili sauce would overwhelm the flavour of a good fried rice.

According to Wikipedia, Australians call those green, or spring onions, Shallots. All *the rest of the world* calls them Scallions, because shallots are those little bulby mild expensive onions.

Thanks so much for the show!

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