Why canned food is not as good as fresh
On 5/17/2015 11:07 PM, dsi1 wrote:
> On Sunday, May 17, 2015 at 5:43:48 PM UTC-10, JRStern wrote:
>> On Sun, 17 May 2015 18:34:20 -0700 (PDT), dsi1 <>
>> wrote:
>>
>>>>> Probably better if it's not too oily or salty to begin with, but it's
>>>>> probably better if it's not too oily or salty to begin with.
>>>>
>>>> Yes. Alas at most of the restaurants here, they tend to Americanize the
>>>> food. Most things are made breaded and fried. I wonder how much authentic
>>>> Chinese food is made that way? Probably not a lot.
>>>
>>> My thinking is that foods that have been steamed or fried quickly don't take well to reheating. I don't care much for refrigerated rice. That's just me. I don't want to discourage people from eating days old Chinese food.
>>
>> The fried rice from my local joint is outstanding cold four to
>> forty-eight hours later.
>>
>> White rice not so much, though it can still be good enough to soak up
>> cold sauce.
>>
>> Most Chinese food is cooked so quickly I'm not shocked by the idea
>> that some of it benefits from more "marinating" time, even after the
>> fact.
>>
>> None of my usual dishes are breaded or fried, other than "fried" rice.
>>
>> Dim sum is a whole other category, where most everything is breaded or
>> fried, but I have no local dim sum places that I frequent, and I don't
>> think I've ever taken any home from others. OTOH some of the TJ's
>> frozen dim sum aren't horrible, and I just microwave some of the
>> frozen gyoza and they're pretty good, so you never know.
>>
>> J.
>
> I could go for some Chinese food right now! Who wouldn't!? Anyway, I'm gonna fry up some aku bones for dinner - you probably think I'm kidding but I'm not! :-)
>
Nice!
|