why do chefs prefer day old rice over fresh cooked rice?
In: Other
Only when making fried rice. When you make fried rice, you want each grain to be dry and separate so each grain can fry in the oil. You can hack this by spreading fresh-cooked rice on a sheet pan and leaving it in the fridge for an hour+. When you try to make fried rice with fresh rice, it’s difficult because the rice is too wet, so you end up smashing it and breaking the individual grains up because it’s sticky, and water + oil don’t mix well, so when you dump a fresh batch of rice into oil, it splatters everywhere
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