zxcvbob > wrote in news:5f1qrbF3ahfvdU1
@mid.individual.net:

> 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, but there are some things
>> that will help.
>>
>> A well-seasoned wok or heavy pan.
>> The freshest produce possible.
>> Ingredients cut to small, uniform pieces.
>> Heat wok to point it begins to smoke, then add cold oil by
>> swirling it around the sides.
>> If you've washed or marinated the ingredients, they should be
>> dried or drained before going in to the wok.
>> Do not overload the wok -- no more than 1 lb. meat, or 3 to 4 cups
>> veggies (or rice) for a 14" wok.
>>
>> Better to make two batches that the wok can sear properly than to make
>> one large soggy steamed batch. -aem
>>
>
>
> The other ingredients may need to be fresh, but the rice needs to be
> stale rice.
>
> The wok needs to be hot enough to actually brown the rice a little
> (tough to do at home)
>
> It's probably picking up flavors from the last thing that was cooked in
> the wok. They just rinse them between uses.
>
> Bob
>

Don't forget to examine the rice....what kind does the restaurant use?
basmati, jasmine, plain old long grain, mid-sized grain, or short? This
will also affect the flavour as different rices taste different and
absorb flavours differently.

Also what the rice was cooked in, just water, salted water, a little
chicken broth, garlic, etc....rice like many things is best salted while
it cooks as apposed to salting afterwards. You'll get more bang (flavour)
for less buck (salt) if the rice water is lightly salted.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore