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Sam's Food Workshop
0
TheBookie
King of Red
SamRavster wrote...
TheBookie wrote...
SamRavster wrote...
[align=justify][color=green][font=verdana]Ginger and Pineapple Beef Stir-fry with Egg-fried RiceSpoiler:
[align=justify][color=green][font=verdana]The recipe can be found here, in my other thread.
just a thing about this, why did the rice get kinda mushy? it happens to me from time to time when I stir fry but maybe because I need to add a starch or something to absorb the water.
nvm I know why, its the egg. we need to figure out how to make it so the egg doesn't make it like that
i think i just dropped the egg after I made a hole in the center and fried it and it worked but i keep forgetting how to do it right
[align=justify][color=green][font=verdana]It happened to me because 1) The rice was cooked too long and too much of it and 2) I didn't leave the egg to cook long enough.
With the egg, even though I say 10 seconds, it's just that I turned the heat to a lower flame and forgot to turn it up. Therefore, the egg didn't fry very much, so it spread through the rice too much. It should be left to "solidify", if you get me. Then, after it's fried a bit, you then toss that through the rice. With lower amounts of rice, the egg would have a larger surface area to cook quicker as well.
I sure you know what I mean.
yeah i keep forgetting to cook the egg first and then mix the rest...now I want chinese food.
0
TheBookie wrote...
SamRavster wrote...
TheBookie wrote...
SamRavster wrote...
[align=justify][color=green][font=verdana]Ginger and Pineapple Beef Stir-fry with Egg-fried RiceSpoiler:
[align=justify][color=green][font=verdana]The recipe can be found here, in my other thread.
just a thing about this, why did the rice get kinda mushy? it happens to me from time to time when I stir fry but maybe because I need to add a starch or something to absorb the water.
nvm I know why, its the egg. we need to figure out how to make it so the egg doesn't make it like that
i think i just dropped the egg after I made a hole in the center and fried it and it worked but i keep forgetting how to do it right
[align=justify][color=green][font=verdana]It happened to me because 1) The rice was cooked too long and too much of it and 2) I didn't leave the egg to cook long enough.
With the egg, even though I say 10 seconds, it's just that I turned the heat to a lower flame and forgot to turn it up. Therefore, the egg didn't fry very much, so it spread through the rice too much. It should be left to "solidify", if you get me. Then, after it's fried a bit, you then toss that through the rice. With lower amounts of rice, the egg would have a larger surface area to cook quicker as well.
I sure you know what I mean.
yeah i keep forgetting to cook the egg first and then mix the rest...now I want chinese food.
[align=justify][color=green][font=verdana]I'll be sure to do it better next time. I want to cook more Chinese food... it's why I made the honey, orange, and ginger pork chops. No idea what to cook though.
0
TheBookie
King of Red
SamRavster wrote...
TheBookie wrote...
SamRavster wrote...
TheBookie wrote...
SamRavster wrote...
[align=justify][color=green][font=verdana]Ginger and Pineapple Beef Stir-fry with Egg-fried RiceSpoiler:
[align=justify][color=green][font=verdana]The recipe can be found here, in my other thread.
just a thing about this, why did the rice get kinda mushy? it happens to me from time to time when I stir fry but maybe because I need to add a starch or something to absorb the water.
nvm I know why, its the egg. we need to figure out how to make it so the egg doesn't make it like that
i think i just dropped the egg after I made a hole in the center and fried it and it worked but i keep forgetting how to do it right
[align=justify][color=green][font=verdana]It happened to me because 1) The rice was cooked too long and too much of it and 2) I didn't leave the egg to cook long enough.
With the egg, even though I say 10 seconds, it's just that I turned the heat to a lower flame and forgot to turn it up. Therefore, the egg didn't fry very much, so it spread through the rice too much. It should be left to "solidify", if you get me. Then, after it's fried a bit, you then toss that through the rice. With lower amounts of rice, the egg would have a larger surface area to cook quicker as well.
I sure you know what I mean.
yeah i keep forgetting to cook the egg first and then mix the rest...now I want chinese food.
[align=justify][color=green][font=verdana]I'll be sure to do it better next time. I want to cook more Chinese food... it's why I made the honey, orange, and ginger pork chops. No idea what to cook though.
egg rolls, dumplings, lo mien, tofu skins
