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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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By the lovely Jules.........
http://www.superbutchervip.com.au/videos/jules.html I prefer to do my fried rice the Asian way.... leave the cooked rice in the fridge covered with paper towel for a day or so to dry it out, rather than 'fry' it straight after being cooked. -- Peter Lucas Hobart Tasmania "As we weep for what we have lost, and as we grieve for family and friends and we confront the challenge that is before us, I want us to remember who we are. We are Queenslanders. We're the people that they breed tough, north of the border. We're the ones that they knock down, and we get up again." |
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> I prefer to do my fried rice the Asian way.... leave the cooked rice in
> the > fridge covered with paper towel for a day or so to dry it out, rather than > 'fry' it straight after being cooked. > > > -- Plain white rice, cooked without seasoning or salt. Well drained, then chilled. That's the way they did it in Bangkok. It's pretty boring until you fry it. Jill |
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jmcquown wrote:
> Plain white rice, cooked without seasoning or salt. Well drained, then > chilled. That's the way they did it in Bangkok. It's pretty boring > until you fry it. > > Jill what length grain, do you recall? |
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On Mon, 31 Jan 2011 09:20:58 -0500, Goomba >
wrote: >jmcquown wrote: > >> Plain white rice, cooked without seasoning or salt. Well drained, then >> chilled. That's the way they did it in Bangkok. It's pretty boring >> until you fry it. >> >> Jill > >what length grain, do you recall? Those gals... always worried about length! LOL |
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