hahabogus wrote:
> 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.
>

Chinese cuisine normally uses long-grain and, for special occasions,
jasmine rice. Short-grained glutinous rices go into different dishes
altogether, like those leaf-wrapped dumplings with pork or chicken and
split peas inside them.

The water for cooking rice is normally never salted. The exceptions are
when you're making congee or cooking in stock, and rice cooked in stock
is a special-occasion dish, not for later frying. Adding salt might
give more bang for your buck, but it will probably not get you closer to
what the Chinese chefs produce.

Chinese don't normally steam their rice either. They boil it hard, then
lower the flame and let it soak up the remaining water. Some people
start with extra water and pour the surplus off after a few minutes of
heavy boiling to get rid of loose starch. That might help if you want
looser grains for subsequent frying.

For mainstream dishes like fried left-over rice, think cheap and fresh.
Everyday Chinese cuisine, especially from the south (which is where
rice is eaten) is not about wealth or even adequacy.