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Posts Tagged ‘soy sauce’

  1. Fried Rice and Soy Sauce Adventures

    July 2, 2012 by The Yum Yum

    Do you ever have one of those moments when you think about a food, or rather, you see a picture of a food, hear about it from someone, and then you invariably begin to crave that food and only that food? I’ve been craving fried rice since Saturday after I read about in a manga that I had not previously read but was lurking around my bedroom.

    Fried rice can be tricky to make, and right now I’m learning about the various kinds of soy sauces, especially the differences between Chinese and Japanese varieties as well as the difference between “light” and “dark” soy sauces.

    Though many Chinese restaurants use soy sauce to darken and flavor their rice, surprisingly, there are many cooks online who suggest that one shouldn’t use any kind sauce at all but should instead let all the flavor come from the ingredients themselves.

    One blogger explained that “fried rice” is a Chinese comfort food akin to a casserole; it’s made for adding leftover bits of vegetables and meat together to make something delicious and comforting. Therefore, no end to the variety of fried rice exists.

    Tonight, I made a recipe that relied exclusively on rice, egg, onions, and soy sauce. (Gigi chopped the onions for me; thank you, Gigi!)

    Okay, so I did add ginger and garlic salt, but that’s beside the point: normally, I prefer to go more elaborate with my recipes, so I would’ve had bell pepper, carrots, peas, and shrimp in the mix if I were in a typical mood, but since the weather is now hotter than the third layer of Hell in Alabama, my mood is quite atypical.

    Some tips about fried rice: Make sure to use either old rice (day to three days old) or to chill your rice for a few hours before hand. Freshly cooked rice isn’t dry enough to fry, and so you’ll end up with a grand ol’ mush. Also, DO NOT UNDER ANY CIRCUMSTANCES USE STICKY RICE unless you just happen to be starving to deal and need some kind of nutrition in your body to survive, period.

    Different cooks prepare the eggs in different ways; some cook the eggs separately and add them later, some (such as myself) scramble the eggs in with the rice after the heat has been reduced. Next time I cook fried rice, I’ll see what happens when I add the scrambled eggs later. 

    As for the soy sauces: the way I understand it is that “dark” soy sauce isn’t as salty or flavorful as “light” soy sauce. Also, Chinese soy sauce typically is made more purely with soy beans instead of the wheat additions found in other varieties of soy sauce. 

    A big red light that appeared on one blog mentioned to not use “chemical” soy sauces that are made from a process that only takes two days; these include LA CHOY, which is one of the main brands we’ve used over the years. However, if I can help it, we will never use the LA CHOY soy sauce again; Kikkoman is much better and more flavorful in my humble opinion.

    So that’s it for today! Go get your nosh on!

    Beaux

     

     


  2. More Fried Rice Complaints, Plus Holy Week Preparations

    March 28, 2012 by The Yum Yum

    By now, I’m sure everyone’s tired of my writing about fried rice, but whether or not anyone’s tired of reading about my adventures in fried rice will never, ever be the point where I stop writing about it.

     

    The one pot of rice I cooked the other day worked for three days on my behalf to make more fried rice. I still haven’t figured out the absolute trick to getting the perfect texture, but I’ve done a decent job the past two times, I think; it wasn’t quite as crispy as I might have liked but at least we didn’t have slop or just charred bits of nothing.

     

    I added a can of mixed vegetable to this fried rice; think “veg-all” and you’ll know what I’m talking about. Very delicious, very nutritious, since there’s not a lot of oil used in a non-stick skillet. However, all my food tends to stay a little salty, so there you go.

     

    Today’s cooking adventure really came down to whether or not I would make pizza or fried rice, and the pizza would’ve ended up in the microwave, which is not only not recommended but also just kind of awful on the part of anyone who’s attempting to cook things and have a cooking blog.

     

    That being said, I’ve also returned to the suffering of eating garlic cloves since my sinuses are again acting crazy. Gah!

     

    Also, guess what? This Sunday kicks off HOLY WEEK!

    You have no idea how long I’ve been waiting to say that.

     

    I think the objective of Holy Week would actually be to cook less food and to eat less, but since the Seder Supper on Maundy Thursday at St. Michael’s requires that we bring a covered dish, I’m going to have to take something…and macaroni and cheese sounds like the most appropriate dish, moohahah!

     

    Go get your nosh on, folks!

     

    Beaux


  3. Quick and Easy Eggroll Filling

    November 14, 2011 by The Yum Yum

    What you need:

    • 1 cup of chopped cabbage
    • 2 Tablespoons of EVOO
    • 2 Tablespoons of soy sauce
    • 1/4 of an onion, chopped
    • 1/2 carrot, chopped
    • 1 garlic clove, chopped

     

    What you do:

    Heat the EVOO. Add the carrot first and allow them to cook for about five minutes, then add the other ingredients and cook for another five minutes. Use to fill eggrolls, burritos, and whatever else you may find.

    WARNING: this is a very messy filling, but it’s delicious. Do not eat in public or with nice clothing on.

    Have an EGG-cellent day!

    And yeah, I know I missed yesterday; I’ve been so horrible about this lately. I’m also thinking of changing the name of the blog…go figure, huh?  

    Beaux

     


  4. Mean Green Beans: A Dedication to Rey Forté

    May 24, 2011 by The Yum Yum

    As many of you may know, my family had the incredible fortune of coming into a large sum of green beans recently. I describe this large sum of green beans as being a never-ending box. Gigi cooked a huge pot today, and I mean literally our largest pot is full of them, and the box has barely been dented at all.

    That’s in addition to my superb recipe from last night, which consisted of sauteed green beans with soy sauce. The trick to making them is easy- just cut off the ends, rinse them, add them to a skillet with some olive oil, cook for about 10 minutes, add soy sauce, and then cook for another 10 minutes or so.

    Do note that as tasty as the green beans are in their full, long form, it may be ideal to cut the larger ones in half so that they can all cook evenly. Larger ones naturally take longer to cook than smaller ones.

    Also coming in the near future is a green bean casserole and other recipes involving green beans. We’ll also be sharing them with other people around us since we can’t possibly eat all the green beans before they start spoiling.

    Boiled green beans are the most popular way of eating them in South from what I’ve seen, but I’ve also heard of frying green beans as well. Oddly, the green beans I made had a sort of French fry taste to them, which means they may be potentially a healthier alternative to French fries.

    I made this blog today because Reymon loves green beans and encouraged it, and I’m always glad to take “commissions,” as it were, from people who want to hear about certain foods. I think he wanted me to do a video, and a vlog may indeed coming in the very near future. Mostly, these days it seems I want to do vlogs discussing spirituality and religion more than food, so I may have to create another Youtube account to do that.

    Beaux

    P.S. I’m going to go ahead and post this blog right now and add the pictures later. Our internet is going ridiculously slow for no apparent reason, but that’s been happening for the past few weeks much more erratically than usual, which is saying something. I’ll attach the pictures when the net gets to working faster.


  5. How to Eat Sushi Video

    March 29, 2011 by The Yum Yum

    In honor of Japan, let’s watch a video on the proper way of eating sushi!

    Many times, one will have sushi bought at a store or carried out from a restaurant, so the ritual of it may not be as stringent in those cases. Also, if one doesn’t take alcohol, this can likely be skipped.

    [youtube http://www.youtube.com/watch?v=lkkywULZFq4]
    Beaux