Stir Fries

[sojourner]

Ken Hom's a sell out tosser though - his products are shit, particularly his overpriced range of next to useless woks.

The rice is better fried from cold though - it cooks crisper and tastes less stodgy than freshly cooked rice.

Yeh he might be all that, but his recipe for egg fried rice still works a treat

 

[sojourner]

ooh and thanks for reminding me about ginger - how could I forget? Though I may cheat and go for powdered or paste cos fresh ginger is always wasted in my house

I like fresh ginger, but almost always use it out of a jar, for exactly this reason

 

[Guineveretoo]

I am not going to contribute anymore unless and until I get a thanks for my contributions so far. I am jealous and sulking. Innit.

 

[Stig]

ooh and thanks for reminding me about ginger - how could I forget? Though I may cheat and go for powdered or paste cos fresh ginger is always wasted in my house

If I'm not using fresh ginger, I like the stuff you get in Brixton wholefoods; it's big lumps of hard dried ginger, which when you batter them with a pestle and mortar then hack up a bit, still have loads of flavour.

 

[sojourner]

I am not going to contribute anymore unless and until I get a thanks for my contributions so far. I am jealous and sulking. Innit.

He did! Top post on this page

 

[Guineveretoo]

He fucking added it!

 

[sojourner]

He fucking added it!

God, some people, never bleedin happy...mumble...

 

[Guineveretoo]

I think the need for cooled rice is so that it doesn't go into a mushy mess when you fry it, but a mushy mess can be fine, particularly if you putting egg in it, so I wouldn't worry about that.

Mind you, I also wouldn't bother having fried rice anyway, because I think it's quite enough to fry the vegs.

And I agree - the plural of "stir fry" is "stir fries".



You are welcome.

 

[Guineveretoo]

God, some people, never bleedin happy...mumble...

yeah, well he snuck it in, didn't he? In the hope that everyone would think it had always been there, but he got caught out, like, didn't he, like.

Serves him right, I say.

Innit.

 

[Spion]

i often do strips of pork marinated in soy with finely chopped garlic and ginger, then later on whack it in the pan with chopped veg, sometime just onions

 

[sojourner]

yeah, well he snuck it in, didn't he? In the hope that everyone would think it had always been there, but he got caught out, like, didn't he, like.

Serves him right, I say.

Innit.

Child

 

[Guineveretoo]

Child

I do my best!

 

[tarannau]

ooh and thanks for reminding me about ginger - how could I forget? Though I may cheat and go for powdered or paste cos fresh ginger is always wasted in my house

Ginger keeps for ages though - leave it in your fridge and microplane/grate a bit off every so often.

 

[Juice Terry]

The trick with a stirfry is to add a couple of spoonfulls of cold water when everything is in the wok frying away. The water instantly boils and steams the veg cooked. Using this method you get veg crisp on the outside but cooked all the way through and you don't have to use so much oil.

disclaimer: I do know that adding water to boiling oil is usually a really really stupid and dangerous thing to do, but if you only use a small quantity in a stirfry it is quite safe. I accept no reponsibility for any people, monkeys or children injured whilst following this advice.

 

[sojourner]

^^ that really is the worst, most stupid piece of advice I've ever read on here. Congrats Juice Terry!

 

[Juice Terry]

^^ that really is the worst, most stupid piece of advice I've ever read on here. Congrats Juice Terry!

You ask any chef in any chinese restaurant in the country and thats how they do it.

 

[tarannau]

Or, given that you're likely to be using more veg than your average takeaway, you could do the sensible thing and briefly parboil the veg before throwing it in the wok...

 

[milesy]

^^ that really is the worst, most stupid piece of advice I've ever read on here. Congrats Juice Terry!

i've seen people do it.

 

[Orang Utan]

yeah, well he snuck it in, didn't he? In the hope that everyone would think it had always been there, but he got caught out, like, didn't he, like.

Serves him right, I say.

Innit.

I did not sneak it in! I added it when I realised there had been more posts. I may retract my thanks now. The cheek!

 

[Ms T]

i've seen people do it.

I do it - never had a problem.

 

[milesy]

Ms T does it - she's never had a problem.

 

[sojourner]

But for the love of god WHY would you do it??? It's a perfectly good stir fry - why throw bloody water in the thing?

You're all fucking mad

 

[tarannau]

On a commercial stove it's fine, apart from the odd singed eyebrow there's little danger to be fair. I was always quite proud of not flinching when a pan briefly bursts into fire/when flambeeing

At home it seems a little more worrying if I'm honest. I don't suddenly become scared of flames but the last time I ended up igniting a water/hot oil combi I stepped back calmly and continued to cook ... until I realised that the carbon filter paper in the overhead extractor fan had caught fire. Cue much comical fannying around with damp teatowels.

 

[sojourner]

 

[Guineveretoo]

I did not sneak it in! I added it when I realised there had been more posts. I may retract my thanks now. The cheek!

You can't retract your advice, because I would have to retract all my later contributions, and, although I can delete them from the boards, I can't delete them from your knowledge/memory!

So, just live with it

 

[Juice Terry]

You're all a bunch of wimps. Wheres your sense of adventure! you gotta have the authentic whoosh sizzle clang noise for a proper stirfry.


(dials 999)