"J. Clarke" wrote:
>
> Arri London wrote:
> > "J. Clarke" wrote:
> >>
> >> wrote:
> >>> Is there anyway to make the coarse sea salt into a finer grind
> >>> without using a grinder, which I don't have. I just tried making
> >>> fried rice with sea salt but it does not seem to dissolve well.
> >>>
> >>> Thank you in advance ...
> >>
> >> If you want to make something finer there are many ways to do it--my
> >> Dad, who learned to cook in the Pacific during WWII, used to wrap
> >> whatever it was in a towel and pound on it with a hammer. A coffee
> >> grinder (the little whirlygig kind) does fine as a spice grinder. A
> >> mortar and pestle will do the job. Or a food processor or a blender
> >> (glass jar only--spices will do a number on a plastic jar as I found
> >> out the hard way).
> >>
> >> That said, why would you want to make fried rice with sea salt? Soy
> >> sauce is a standard component and it is generally adequately salty.
> >
> > The main complaint my Chinese friends have about Westerners attempting
> > Chinese cooking is the *overuse* of soy sauce. Fried rice (or noodles)
> > shouldn't be brown. Use a *little* soy and finish the salting with
> > salt. The OP is trying to do the correct thing.
> >
> >
> >> Fried rice isn't rocket science you know--throw some leftover rice
> >> and more or less pea-sized chunks of anything else that you like
> >> that's fryable in a hot skillet with some oil and stir until it's
> >> all hot and anything that needs to be cooked through is cooked, stir
> >> in an egg or two at the end if you like, and you're done. Forget
> >> the fancy recipes and learn to do it by the seat of your pants and
> >> you'll enjoy it more. Ordinary table salt works fine if you need
> >> it, but soy sauce generally puts as much salt into it as I want.
> >
> > Then you might be using too much soy sauce 
>
> You're putting far too much effort into some theoretical "correctness".
> Fried rice is a bunch of leftovers thrown into a wok.
I'm not putting any effort into this at all. But the overuse of soy
sauce by Westerners does tend to ruin a lot of otherwise good
Chinese-type dishes.