why do chefs prefer day old rice over fresh cooked rice?
In: Other
It depends what they’re doing with it. Day-old rice is a little dried out, so it works well for fried rice specifically. If you put fresh fully cooked rice into a wok and try to make fried rice, the moisture in it will just steam instead.
But if you’re say serving it with curry or a stir-fry, you’d want the tender rice that was just cooked.
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