On Wed, 04 Jul 2007 09:57:44 -0500, zxcvbob >
wrote:

>The wok needs to be hot enough to actually brown the rice a little
>(tough to do at home)

Soy gives you that brown look.

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sf wrote:
> On Wed, 04 Jul 2007 09:57:44 -0500, zxcvbob >
> wrote:
>
>> The wok needs to be hot enough to actually brown the rice a little
>> (tough to do at home)
>
> Soy gives you that brown look.
>

Actually part of the reason why the restaurant version tastes better is
that the heat is so high that there is a little browning.

One time on Usenet, said:
> On Wed, 04 Jul 2007 09:57:44 -0500, zxcvbob >
> wrote:
>
> >The wok needs to be hot enough to actually brown the rice a little
> >(tough to do at home)
>
> Soy gives you that brown look.

Especially if you rub it liberally into your skin before hitting
the beach...

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Jani in WA

On Sat, 7 Jul 2007 12:03:17 -0500, Steve Wertz
> wrote:

>On Fri, 06 Jul 2007 00:15:44 -0700, sf wrote:
>
>> On Wed, 04 Jul 2007 09:57:44 -0500, zxcvbob >
>> wrote:
>>
>>>The wok needs to be hot enough to actually brown the rice a little
>>>(tough to do at home)
>>
>> Soy gives you that brown look.
>
>You can marinate a raw steak in soy sauce and make it look
>cooked, too.
Don't knock it until you've tried it. My fried rice *does* taste like
the real thing. Don't be heavy handed though. Just a few drops.
>
BTW: Soy seems to be one of the "secret" ingredients in carne asada
marinades around here too.
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