Timeline for preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards
Current License: CC BY-SA 3.0
13 events
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| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
replaced http://cooking.stackexchange.com/ with https://cooking.stackexchange.com/
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| Jun 30, 2015 at 19:08 | vote | accept | Nzall | ||
| Sep 4, 2014 at 5:28 | history | tweeted | twitter.com/#!/StackCooking/status/507399906580234240 | ||
| Sep 3, 2014 at 20:54 | comment | added | Jolenealaska♦ | @NateKerkhofs The question you linked to asks for a quick way to get rice that is dried out like rice gets if left in the refrigerator overnight. That dried out rice is good for making fried rice. It's the opposite of what you want here. | |
| Sep 3, 2014 at 17:25 | answer | added | Jolenealaska♦ | timeline score: 3 | |
| Sep 3, 2014 at 17:14 | history | edited | Nzall | CC BY-SA 3.0 |
clarified "special attention".
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| Sep 3, 2014 at 17:14 | comment | added | Nzall | What I am willing to do is something someone can do while unpacking the rest of the food and maybe putting a bit of the rice aside for those that don't like the fried kind. The question I linked mentioned first freezing a tray, then mixing the rice with oil for 5 minutes and spreading it. I don't want to do something that complicated. Cindy's answer is something I really could see myself doing while my mother unpacks the rest of the chinese food. | |
| Sep 3, 2014 at 17:02 | answer | added | Cindy | timeline score: 3 | |
| Sep 3, 2014 at 16:59 | comment | added | Little White Lithe | The only thing that comes to mind is adding water back to the storage vessel....which doesn't seem like a great option...and may likely produce wet, gooey gelatinized mess in the bottom of the container, especially if he is working with white short-grain rice. | |
| Sep 3, 2014 at 16:54 | comment | added | Little White Lithe | @Jefromi I would love a bit of clarification on what the OP is willing to do(timewise/effortwise), and when he is able to do it. He seems to need a method that reduces water loss of the rice, but once he has obtained the restaurant rice, it is beginning to cool off and loose water. In my mind (...and I could be wrong) the most effective intervention would begin to mitigate the water loss earlier rather than later, because it would offer the most control over the rice's final dryness. However, the OP states he doesn't want to do anything special for the short term storage. Thoughts? | |
| Sep 3, 2014 at 16:37 | comment | added | Cascabel♦ | @LittleWhiteLithe Maybe "immediately afterwards" means you can get the takeout and eat it without worrying about it, but then maybe do something afterwards to preserve it? | |
| Sep 3, 2014 at 16:06 | comment | added | Little White Lithe | So I understand that you have no control over the initial cooking and holding conditions at the restaurant. I get the impression from your final statement that you are disinterested in applying "special attention immediately afterwards"...which feels nebulously limiting, and does not provide an indication of what you are able to do/willing to do. I am not sure what type of process to suggest if you are unwilling to do anything special after getting the rice... I am not certain that anyone here can do that sort of magic. Please clarify? | |
| Sep 3, 2014 at 15:20 | history | asked | Nzall | CC BY-SA 3.0 |