Lets make some chicken fried rice.
>>121704601) 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?
I am watching
is chicken/pork fried rice the only thing you eat?
>>12170470Nope but it's cheap and i like making it and trying different combos.
>>12170460>>12170474keep going senpai im watching
>>12170460Onions, garlic and ginger in.
>>12170490Peas, brocolli and green onion in.
>>12170513Rice and seasoning in.
>>12170529>seasoningwhats in the seasoning
>>12170460Why wouldn't you marinate your chicken?
>>12170529Chicken back in>>12170541No time
>>12170541there'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.
How are you plannig to increase the umami?
>>12170513>peas instead of carrotsThere goes my erection. Thanks anyway OP
>>12170570Red pepper flake and a pinch of sugar added. Almost done.
>>12170590Trying a different combo than last time. Swapped carrot for broccoli florets.
>>12170610how does it taste
>>12170619The finished product still looks good, I just don't like to use peas because their texture can overpower the other ingredients.
>>12170549>No timeIt takes 20 minutes!>>12170561>armomatics>wet meat won't brown properlyJesus, man I don't even know where to start. Please add a bit of oil to your marinade.>>12170581I'm white too. We're all white on this blessed day.Also having a round bottom wok in a regular kitchen lol.
>>12170610Looks a little wet and I'd have loved to see more color on the chicken, but I'd eat it.
>>12170610looks good to me, better than most of the cooking on this board
>>12170628It'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. >>12170632Peas 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.
>>12170570How many eggs ?
>>12170658To each their own. Good luck with your future meals, OP.
>>12170637Ya rice wasn't as dry as i would have liked. >>12170663Two>>12170665Cheers
>>12170529Why even bother making a thread if you don't want to give basic details.
>>12170570Its much easier to cook the egg separately from the other ingredients
>>12170681True 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.
>>12170610Needs some prawn crackers, pickles and a cold beer.
>>12170703Well done. It looks only partly carcinogen.
>>12170549rice looks shitrice to ingredient ratio is way offenjoy your bullshit "fried rice"
>>12170610Obviously 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.
>>12170794True 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.
>>12170834Thanks 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.
>>12171071Nah 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.
>>12171124have you ever tried sesame seed oil? To me it always adds a nice asian taste to my meals
>>12171162Sesame 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.
>>12170581White seasoning: balance of flavor and aromatics that compliment the dish without overpowering itNon 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
>>12171162I 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.
>>12171162>>12171187lol 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.
>>12171162Two 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.
>>12171221No 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
>>12171315That'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.
>>12171350>Halo 2 back in the mid 2000sBrings back memories. I haven't fired up a console in years.
>>12170610heat wasn't high enough, but good effort
>>12171232wait, seseme seed oil has a pretty high smoke point. IIRC its above 400F and comparable to peanut oil
>>12170460time to scrub and reseason that ol rusty piece of shit wok.>>12170467>MUH AROMATICSmuh 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>>12170610idk 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
>>12171435They’re thinking of toasted sesame oil.
>>12171435I 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.
>>12171459>>12171460Ah i see
>>12171460I have this same toasted sesame oil.
>>12170610Imagine the smell
>>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.
>>12171606do 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 brokenthe 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.
>>12172294No thanks. Bacon, sausage, corn and mushrooms have no place in fried rice. This whole recipe is bizarre.
>>12172338>Bacon, sausage, corn and mushrooms have no place in fried ricerolf
>>12171606not 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.
>>12171162How about grape oil. I love cooking scrambled eggs with it. They always come out fluffy and taste great.
>>12172338The boundless hubris of ignorance.
>>12172422Put your mommy’s thesaurus away little Johnny.
>>12172347I have no idea why you're replying to me there, I didn't tell op to use garlic.
>>12172431You're an fucking dumbass, does that work better for you? Honestly the fucking brass neck on you.
>>12171741>do you find it intriguingNot 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.
>>12170703https://www.youtube.com/watch?v=EvE5cYNXufYwang 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.
>>12170610honestly, looks pretty fucking good. I wont bother reading all the replies but i can only assume its full of retards shitting on you op.
>>12172625There 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 >>12172447Ultra high heat isn’t even necessary, it’s just traditional and speeds up the cooking process. It doesn’t serve any real purpose. >>12172628It’s about 50/25/25 trolling, compliments and legitimate criticism.
>>12172661if 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.
>>12172691Jeez that’s a weak stove.
>>12172691Most electrics are way hotter than gas
>>12170536I would also like to know. I usually use a bit of salt, garlic powder, onion powder, sugar and MSG.
>>12170513>broccoli in fried rice?...i'm out
>>12170636marinades are actually garbagethe 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
>>12172850I 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.
>>12172855that’s not how you greentext
>>12172833my 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.
>>12172447>Not really1/100000000 assholes and you shine like a diamond.reevaluate your life. also accept christ as your personal savior. you are hurting.
>>12171741I 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.
>>12173107was 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.
>>12170610very shameferu dispray
>>12170610you're making me hungry.
>>12172422this place houses the epitome of it.
>>12173107What was the trip?
Can you guys do me a favor and argue over your respective autism somewhere else and stop shitting up my thread?
>>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.
>>12173992Ok explain exactly what cooking at ultra high temp as opposed to medium high heat does other than cook things faster. I’ll wait.
>>12172661>>12173995It cooks it differently you fucking retard.
>>12174001Wow 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.
>>12174021That's because you don't know shit about cooking you fucking retard.
>>12173995Honestly 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?
>>12174024Another elegantly delivered point that forces me to take you seriously>>12174032I would actually be interested in hearing about how electromagnetism plays a role in cooking.
>>12174057I don't give a shit if you take me seriously. I'm just calling you cooking retarded because that's what you are.
>>12174071>I'm just calling you cooking retarded because that's what you are.The irony here is palpable.
>>12174057Alright, 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.
>>12174123Sure 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.
>>12171448you're supposed to use old cooked rice for fried rice retard
>>12170596Why the sugar?
>>12174143Two 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.
>>12174187ask the chinks
>>12172447What an insufferable prick you are, Anon.You sound exactly like the guy in the Irish Stew copypasta.
>>12174179>he believes everything he's told
>>12170610Too much broccoli and too wet. I like my rice dry
>>12172877>that is not how you sick a dick
>>12172338fried rice is a technique, not a recipe
>>12174408he is right, thoughthe most important ingredient is heat and op slacked in that regard
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.
>>12174617did you turn your stove all the way up, op?
>>12170460did you have to fuck up your wok?chinese cooks do it because they use a furnace, you use a stove
>>12174713Maxxed it out
>>12174617dude. 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.
>>12170596>a pinch of sugardropped
>>12174726I don't have to wipe my ass either but my day runs smoother if i do.
>>12174738what an awful analogy.
>>12174786made sense to me
>>12174617>leaves his rice overnightDROPPED
>>12174617Got a picture of your rice before it goes in the pan?
>>12175483No sorry. I think ill cook some more rice today and cut the water by 25% and see what happens.
>>12175543Well 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.
>>12175683I 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.
>>12175709Well, might be worth a try varying in both directions while you're experimenting.
>>12170460Wouldn't chicken fried rice mean that you take some balls of rice and batter and fry them like fried chicken? Like chicken fried steak.
>>12170610Looks like a big slop o' shit
>>12170632>their texture can overpower the other ingredientsAre you fucking serious? Texture?
>>12170610Honestly 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.
>>12175858This one came out better. >>12174617I 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.
>>12175858Why is the colour a priority to you? You sound like one of those idiot TV "chefs"
>>12175942Dark soy sauce has a much richer flavour compared to light soy sauce.
>>12175738no 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.
>>12175960Well 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"
>>12175942Colour affects your perception of taste.
>>12176004Not to the degree you add ingredients just for the colour. That's retarded, and I think you could be too.
>>12173874just filter out namefags, it works wonders
>>12175738it'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
>>12176295Chinese 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.
>>12172294I'm intrigued by the dual oil thing @1:00
>>12176579I 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.
>>12176422You'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.
>>12176665Anon 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?
>>12176665You 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.
>>12176665Did you, the stew, or the potatoes inform the TV? What are you on about?
>>12170610Not how I like my fried rice, but I’d eat it.
>>12176756I try and make it different every time for the most part. Maybe next time it will be your style.
>>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.
>>12176881When did all these newfags who don’t know how to to greentext properly show up?
>>12176960>be a full-blown retard>comes back with a "newfag" gagYou Sure Provide Top Notch Comedy m8
>>12176881I 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.
>>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?
Stop shitposting and let my thread die assholes.
>>12177231If you can't find any table salt in China I will let it die, dickhead.
>>12170570I'll never understand why people put eggs in everything. Am I the only who grew up like this?
>>12177271I don’t give a fuck if the Chinese use table salt or not.
"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
>>12177286They don't have table salt to use, you idiot.
>>12177305I don’t know and I don’t care. I’m not even the retarded anon you where spewing autism on.
>>12177316Lol. I am not even the guy you talking to.
>>12177316Then why you act like you have autism with severe mental retardation?
pretty sure they have salt in china you fucking retards
>>12177300Not 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.
>>12176681>>12176686Wow 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.
>>12170610looks 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
>>12177399Of fucking course they use bath salts you stupid cunt.t. lived in Shanghai for 4 years and Guangzhou for 2 years
>>12177300Serious 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.
>>12178698wow 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?
If they don’t have salt maybe we can donate some of the excess we have in this thread.
>>12170467omg kys i bet you've never cooked in your pathetic life you greasy fuck
>>12178728>t. butthurt seething retard
>>12178384Consider the possibility that your (I hope performative) confusion is largely a failing on your part.
>>12170460What rice are you using?
>>12178740kek. I love it when kids get assblasted about some anonymous post here.
was that rice pre-boiled?
>>12170549Looks 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.
>>12171460Honestly this needs to be stickied.
The egg is supposed to coat the rice to make it more juicy.You cooked the egg separately!That's a big FAIL!
>>12173995Sears 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.
>>12180690These mushrooms were put in a hot pan and cooked over medium-high. The taste and texture is very different.
>>12174617Are you stirring your rice while you cook it? You shouldn't, it makes it starchy which is how this looks.
>>12176295What is paprika?
>>12178802Nope. I think carefully about ever ingredient I add to something, if it ads a good visual aspect then even better
>>12180729Cooked and cooled rice shouldn't have starch available to become starchy. >>12175725
>>12170460Alright, 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 bestI'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
>>12182693Not OP but I kinda wanna hear this sauce recipe.
>>12174179That's what he said. lrn2readingcomprehensionI'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.
>>12180644>The egg coats the rice to make it more juicyI would never call rice "Juicy".
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.
>>12184369Because most of the retards on here can't cook worth a damn. I figured you would have realized that by now.
>>12175911Just order off Amazon, eBay, or Walmart.
>>12170460>t. seething chink wannabe
Lets make some dumb meme ingredients shrimp fried rice
brine dese shrimps
im a bit drunk dumb meme ingredient dinner >garlic>chilli>turmeric >ginger>lemongrass >kaffir lime leaf >limesand >fish sauce>brown sugar >pepper >basil
>remove shrimp >carrot and lemongrass and kaffir lime IN the shrimpy oil
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
th the ricefry 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
peel the shrimp lime juice and shrimp back in at the end taste and adjust wa la
>not a single >you again
>>12170460Let's go 'splode some d-d-d-ducks!
>>12188472how do i get a cleaver that cuts like this?
>>12188566There's nothing special about that cleaver. It probably cost less than $10. If yours doesn't cut like that then sharpen it.
>>12188577how do i sharpen it i haven't taken the sharpenign pill yet
i don't have a cleaver either
>>12188585get a whetstone and repeatedly pull it across the blade
>>12188096How did you get it looking closer to porridge?>>12189167Based and straightforwardpilled
>>12171460can't you just mix it with regular cooking oil so that it doesn't smoke????
>>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?>>12191259not him but no you can't and you can't do that with butter either
>>12170467>>12171606>doubanjiang>tianmianjiang>douchibeans, beans, and beans?I think we can fairly substitute all of these with chili con carne.
>>12174179Not 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.
>>12191761fried 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
>>12191815it'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
>>12191833yes 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.
>>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
>>12191862I accept your concession
>>12170610>>12172661>Ultra high heat isn’t even necessaryYou 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.
>>12191815>>12191833>>12191852>>12191865basedthats how you play around with an autist on /ck/
>>12188472>0:28>it can still fly!
>>12172661>It doesn’t serve any real purposeNonsense.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.
Since you retards have somehow kept this thread alive lets make some pork fried rice this time. Wok smoking on highest heat setting.