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Is there something special about Chinese takeout fried rice?
On Jul 3, 4:33 pm, aem > wrote:
> On Jul 3, 1:41 pm, Mitch <Mitch@...> wrote: > > > I can't seem to get "that taste." > > Don't even know how to describe it. [snip] > > In almost all cases the missing factor is Heat. It's nearly > impossible to achieve at home the blazing heat and ultra-short cooking > times that characterize the best stir fries Wok hay. "The breath of the wok." Us mortals with normal stoves just can't get it up high enough, as it were, to get that magic something that a good asian resturant with a huge, searing hot stove can acheive. |
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