42

For me it isn't fried rice without toasted sesame oil, and the fried rice I have had in restaurants always tastes to me as if it contains toasted sesame oil. Peas are pretty required too. BTW, La Choy is synthetic soy sauce, it was at the very bottom of the America's Test Kitchen taste testing of soy sauce (sorry, paywalled), the only soy sauce to get a "not ...


16

You actually answered your own question, it's the quality and freshness of the ingredients which makes the food in a great restaurant so good. A heritage variety beet which has been hand weeded and cared for before being picked at the optimal time and cooked within a day will be a totally different eating experience than an industrially grown variety that ...


15

I might suggest that one thing that most home cooks are missing in comparison to a restaurant is heat. You aren't going to get the same results as a restaurant without the blazing wok that a restaurant uses. You can get closer by letting your wok get blazing hot before adding oil and quickly cooking small quantities of food at a time. Alternatively, if you ...


14

See related question on Skeptics, which is basically a continuation of the original of this answer: https://skeptics.stackexchange.com/questions/38472/was-a-package-of-mcdonalds-dipping-sauce-just-sold-for-almost-15k EDIT: Was the 1998 Mulan sauce a mixture of McDonald’s sweet-and-sour sauce and barbecue sauce? The world may never know. But since Rick and ...


13

It is not "food color" in the conventional sense. McDonald's techniques are based on something the 'home cook' can rarely achieve, consistency. Their friers are designed to maintain exactly the same temperature (375F, if I recall correctly). The typical home frier drops 20-30F as soon as food is added, the McMachines have the kind of heating elements that ...


13

160C sounds about right for cooking oil temp. I typically shallow fry on the stovetop for about 10-12 minutes for the thighs and then transfer them to a 175C oven to finish cooking (if needed) and then repeat with the breasts. I would stay away from "battering" if you are looking to replicate something like popeye's. A few things I do to ensure a nice thick ...


12

That's not batter, that's yeast dough. It is called Мекица (transliteration: mekitza) in Bulgarian, Google Translate says the Serbian word is Колачи (transliteration: kolachi), which I find somewhat strange, as in Bulgarian, колачета is a different food. Maybe somebody can supply the correct Serbian word (or affirm that kolachi is correct). In itself, it is ...


10

I'm serbian and KOLACI means cake in Serbian. What you are looking for iz MEKIKE in balkan countries and it is called USHTIPAK plural: USHTIPCI in SERBIA


9

I am a cook in an Italian restaurant. We cook risotto to order, from scratch in under 20 minutes. You need a hot pan, hot stock and a hot French top/burner. It's easy. Add onion, butter, olive oil, salt and pepper, sweat the onion (it in your already hot pan). Add rice, toast and deglaze the pan. add stock, cream, salt. Come back in 10-15 minutes (All that ...


8

According to a quick search on Google, there are two other types of vinegar served in fish and chips shops along with malt vinegar. The first (and my best guess) is onion vinegar -- which is white vinegar that has been used to pickle onions. This is clear, but at minimum contains onions and salt, and perhaps sugar and other pickling spices. (I should note ...


8

The chai tea latte at Starbucks is made from the Tazo Chai Tea Latte concentrate. This product is available at supermarkets and online, and is mixed with milk to make a product not unlike what you have at Starbucks (minus the foam, as you pointed out). So, what are these flavors (say, if you wanted to make this from scratch)? The website mentions that the ...


8

Some observations that may help: There is no such thing as an espresso bean. There is only coffee, which is available in many different varieties and roasts. You will want to experiment to find one that you like as the center of your candy, based on its flavor. For candy, you definitely will want an Arabica, I think, not a Robusta variety. ...


8

Meat in stir-fries is often velveted. That makes for a supremely soft chunk of meat, and it can be done with any type of meat. This answer actually addresses chicken: How to cook extremely soft chicken?, but it applies just as well to beef. It's usually done with egg and cornstarch, but sometimes it's done with a small amount baking soda instead, as in this ...


7

Rogan Josh was originally a Kashmiri dish. 'Rogan Josh' means 'bubbling fat'. Nowadays 'Rogan Josh' is pretty much any lamb/goat curry with a red gravy. Most of the Rogan Josh I've had in the US & UK isn't anything like what my Kashmiri in laws make. The red color of Rogan Josh comes from a lot of 'Kashmiri mirch', a red chili powder that is rich & ...


7

Espresso, steamed milk. It isn't a complicated recipe at all, but it does require some equipment and technique. Espresso: You need to use an espresso roast coffee that is finely ground. If you like Starbucks, then buy a pound from them. Milk: There are a whole bunch of beverages made out of coffee and steamed milk. My joke about Italians is that every ...


7

If your noodles are mushy, then you're overcooking them. Vermicelli take barely a minute or two to cook in already-boiling water. Egg noodles take a little longer, but either way, trying the noodles as they start to loosen up is the best way to ensure the right texture. Remember, you are going to be cooking them again when you stir fry them, so they should ...


7

Here is Kenji Alt's in-depth recreation of the double-double animal-style burger. The core of his technique is: The process is simple: Sear the patty on one side, and squirt some mustard on it as it sizzles. Flip the patty over so that the mustard cooks into the second side. The patties are covered with the cheese, then the caramelized onions ...


7

UPDATE: OK, I made my version of the sauce twice, I learned a little bit from my first attempt, so I'm going to walk you through my second. Although the ingredients in the stir-fry are vastly different (I had some left over chicken and I have a thing for frozen peas), I think the ingredients and technique I'm demonstrating here will work fine for you as ...


7

The light commercial white bread structure is very different from homemade doughs. I'm learning how to achieve it, so here are some pointers: The main objective is to make your gluten work really hard: it has to hold up twice as much air as your regular homemade bread. Autolyse your flour first, just mix it with the water and let sit for 20 minutes. Don't ...


7

Many chefs in the USA recommend pressing a large dimple in one side of the meat patty before cooking it on the nondimpled side first, to prevent the problem you are experiencing


7

For starters, you left off the slice of Canadian bacon. McDonald's cooks their egg more by steaming it in a round mold; they do not fry them in a pan You might try going to the Serious Eats site and looking at Kenji's recipe for Egg McMuffin: Pan toast muffin in butter, fry Canadian bacon in butter, crack egg in lid of wide-mouth mason jar to use as a ...


6

The Serbian term is mekika (singular) or mekike (plural). This simple food is made from yeast dough - you just deep-fry pieces of it in a pan. The size and shape depends on the person who makes them. As mentioned above, there is another, very similar dish called uštipak (pronounced as "ushtipak") . The only difference between the two that I can think of is ...


6

You probably can't. Cereals are highly processed food, and they use methods not available at home. Producers also don't release information on the exact methods used in a certain product. If you just want to feed your baby a grain-based pap, look for recipes. Parents have fed grain products to babies long before Nestle existed. Old books for housewives ...


6

I think the problem lies in that the beans are not water blanched, but rather oil blanched. The technique is called "dry frying", and is a traditional Sichuan cooking method. The oil temp is kept low to dry out the inside while cooking the outside of the food. After the dry frying you can then stir fry the food. This technique should give you the ...


6

You shouldn't salt burgers before shaping; it tends to give them a sausage-like texture instead of a burger texture. (See, for example, this note from Cook's Illustrated). Salt the burgers, outside only, just before you put them on the grill. I suspect that firmer texture probably makes the balling up problem worse, and that's why normal approaches like a ...


6

Sigh, I was trying to avoid answering this, but feel compelled to provide some information after all your revisions. I'm answering only this part of the question: Can someone explain what these are: (maltodextrin, inulin (chicory extract), cellulose, mono- and diglycerides polysorbate 80, artificial flavors, carrageenan) Let's break that down: ...


6

An Egg McMuffin is an incredibly simple dish composed of: A plain English muffin (may be lightly toasted) A plain, fried egg with a broken yolk (cooked in a ring) A plain piece of Canadian bacon, straight from the package A plain piece of American cheese, straight from the package There are no dressings, sauces, butters, or anything else added to it. The ...


6

Giving a minimum time is not possible, because it depends on the size of the loaf, whether it is in a pan or not, and the ambient temperature of the location where it is cooling. In general, the recommendation is to cool the loaf to room temperature. If you are baking rolls, this might mean 30 minutes. For a larger loaf, it could be hours. At the risk of ...


5

Fish and chips shops often use a non-brewed condiment rather than real vinegar. The condiment is made of acetic acid, the same as regular vinegar, but is produced by an alternative process. This condiment is often stronger than other vinegars.


5

I know this is a very old thread, but I'll throw in my 2 cents as I've been trying to solve this problem with mushy enchiladas for a long time! I think it was maybe last year when I read America's Test Kitchen (they have a show on PBS) reviews of corn tortillas. One thing they mentioned was that in their testing of numerous brands, they found one that didn'...


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