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We looked inside some of the posts by dayoldrice-blog and here's what we found interesting.
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ASMR Knife Sharpening
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Cauliflower Fried Rice (Keto Low Carb)
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Cantonese Cauliflower Fried Rice
Cantonese Cauliflower Fried Rice
In Cantonese style fried rice, or any Chinese style fried rice, the main key is to have separation between rice granules. In this case, I used cauliflower but the basic principles are the same. Slightly charred, separation, but still moist. If you leave your rice in the pan for too long, you will dry out the rice and be left with rice crackers. Instead, you need to pan fry in super high heat…
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#action cooking#basic cauliflower fried rice#basic fried rice#cantonese fried rice#Cauliflower Fried Rice#Chinese fried cauliflower#Chinese fried rice#dayoldrice#flash fried rice#fried rice fusion#keto friendly fried rice#keto low carb#low carb fried rice#low Carbohydrates#simple fried rice#wok hey fried rice
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Authentic Addictive Cantonese Hot Chili Oil
Authentic Addictive Cantonese Hot Chili Oil
The perfect condiment I add it to mostly everything. noodles, fried rice, even pizza the list keeps going on. For spice addicts this is one recipe you gotta try out. It is pack with flavors a deep umami (savory) and adds a depth of flavor to all dishes. Recipe List: Liquid 1 cup of vegetable oil of your choice (I use peanut) 1 tbsp of sesame oil 2 tbsp of tamari (soy sauce without wheat) provides…
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Ramen Diaries: Part 3 Noodles
Ramen Diaries: Part 3 Noodles
Part 3 – Noodles My ratio (recipe): Flour (200g) 1% Salt (2g) 38% water (76g) 12% Kansui (24g) You can find this a lot cheaper in Asian markets. Or bake baking soda for 1 hour at 250F (120C) if using the baking soda method adjust your liquid levels, roughly around 42% water to 1.2% baked baking soda. Just a simple ratio I made for making ramen noodles. The flour tried that most represents the…
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#alkaline noodle#baking soda noodles#chewy noodles#dayoldrice#Kansui Noodles#making noodles#making ramen#Marcato Atlas Pasta Machine#noodle from scratch#noodle recipe#perfect noodles#process of making noodles#process of making ramen#ramen diaries#Ramen Diaries Noodles#ramen noodle from scratch#ramen ratio#Tasty noodles#vital wheat gluten
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Ramen Diaries: Chashu Pork
Ramen Diaries: Chashu Pork
Part 2 Chashu is an adaptation of the Cantonese barbecued pork of Char siu. The name Char Siu is derived from the action of “fork roasting” The Japanese variant is slightly different, instead of a honey glaze, 5 spice, bean curd, and hoisin sauce, it is typically slow cooked braised in soy, garlic, mirin, leeks, and sake. Personally, when reheating the chashu I put it under the broiler to give it…
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Authentic Cantonese Hot Chili Oil.
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Ramen Noodles from Scratch
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Ramen Diaries : Part 1 - Egg
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Ramen Diaries: Part 2 - Chashu Pork
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