Comments by "Curious Crow" (@CuriousCrow-mp4cx) on "Griddle fried rice, Southeast Asian flavors" video.

  1. Or it's low cholesterol and uses a waste product - the pits - to produce.
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  2. Carbon steel needs to be well seasoned before use. And it doesn't get slick until it's been well used and cared for. It's all about the thickness of the seasoning. And one seasoning in the oven isn't enough to make it slick. And the oil in the dish wasn't sizzling hot, so the griddle couldn't be slick.
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  3. Not really. Worcester sauce has vinegar and species in it as well as fermented anchovy. The vinegar, spices and the ageing process kills all the fishiness from Worcester Sauce. There's a video on the process here on YouTube. And the sauce is made in huge drums, and is aged for at least a year before bottling. So no fishiness, but plenty of umami.
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  4. There are over 100 varieties of rice, and each has different levels different starches, and can vary also in the way the rice is processed. They vary in length of grain, and tastes vary across the world in the type of rice preffered. Short grain rice tends to be more starchy and is good for porridges and congee. Long grain is better for dry dishes. And different countries rice dishes vary in texture and consistency. And even in the same variety there are different grades and processing. E.g. White Basmati Rice vs Sella Basmati vs Brown Basmati. So prices vary. Brown long grain rice vs Brown Basmati Rice etc.
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  5. Griddles are used to cook rice in street food places and restaurants all over Asia. Tepanyaki is a style in high end Japanese restaurants. So... Wok hei is about heat and the metal, and the metal doesn't have to be a wok.
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  6. This fried rice on a canon steel griddle is like a home version of tapenyaki-style cooking. Where Japan you have restaurants with table-sized gas-fired griddles, at which you sit and a chef cooks your meal in front of you. And they're made of carbon steel, which is harder than stainless steel. And Worcester Sauce is the British bastard son of fish sauce, because it uses the fish sauce base but with added spices and vinegar. I first fell in love with it when I put Lea & Perrins over some chips (fries). Then my best dish was a lean piece of pork belly draft with skin cooked en papilotte with a small bottle of cheap Worcester Sauce. It came out tender and delicious. And I like it more than soy sauce. So this recipe ticked so many boxes for me. But I would only cook a smaller quantity, because I don't have a very tiny wooden spoon like you. Lol.
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  7. Then perhaps you are putting too much rice in the pan? A tin frying pan can fry rice if you don't use like a wok, and don't put too much rice in it. Even the Spanish can cook paella in thin pans and do fine.
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