why does pork fried rice taste better as leftovers?
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Joined: May 2002
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From: Twixt Hell/Ann Arbor MI
Flavors ripened over night. It's like stew and other blended foods, the flavors all work together and the spices come out more after sitting for a while.
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Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming ...."WOW! What a ride!!!!!"
LUNCH with THEOLDMAN...On a break for now...
.......
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From: noobtown
Originally Posted by Habeeb
Msg??
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94 Chevy Blazer - brother crashed.
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03 1.8 gti - waiting for her bag of chips.
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Originally Posted by chimchim
This is closer to the real deal. Fried rice is actually an invention to use LEFT OVER RICE. I'm not kidding, and is a well known fact amongst chinese cooks.
I think it has to do with the fact that the rice is more dried out than fresh cooked rice and gives it more of an al dente (sp?) texture. This in turn allows you to taste more of the flavorings, rather than the fluffy neutral rice gluten.
This only applies to fried rice. If you're talking about other dishes tasting better the next day it's cuz you're HUNGRIER at lunch apparently. Or bored as hell at work.
I think it has to do with the fact that the rice is more dried out than fresh cooked rice and gives it more of an al dente (sp?) texture. This in turn allows you to taste more of the flavorings, rather than the fluffy neutral rice gluten.
This only applies to fried rice. If you're talking about other dishes tasting better the next day it's cuz you're HUNGRIER at lunch apparently. Or bored as hell at work.