Welcome Clubhouse hawhere we celebrate the most enjoyable food and drink of the game. Hope you brought your appetite.
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When chef Mario Scordato is not making fresh pasta in his primary business, pasta, in Mchenry, Ill, he is working as a private cook in Hill bunker farmsA private golf resort about 60 miles north -west of the city of Agoikagos. As part of that concert, he learns cooking classes for guests – often training amateurs at the finer points to make fresh pasta at home. “Great surprise for people,” he says, “it is how easy it is to do.”
The same is true for the Chinese Cerrtain Classic Taking dishes, like the fried rice, which Chef Scordato often cooked at home for his family – though he will occasionally explode ingredients for a cooking class in the Asian food food, but only if guests look for it. Fortunately for you, we asked the chef for his tips on cooking the quinteentral Chinese side, and he forced it. This means that you do not need to reserve a stay in the Hill Farms bunker to learn his secrets. (However, you need to reserve a stay in the bunker Hill Farms Just to experience the unique property of property golf. But this is another story for another time.)
Fresh is not the best
Most dishes benefit from in a minute cooking. The fried rice is not one of them. Starch in freshly cooked rice grains is very pronounced, which means it will not interact with hot oil the way you want. “She tends to climb,” says Scordato. “It is done with mushrooms. It just doesn’t work well.”
What works well, so advises the chef, is the rice of the day-or, at least, the rice that cooks breakfast and is allowed to cool in the refrigerator. “There are so many dishes in so many different kitchens that are made to use remaining ingredients, and the fried rice is one of them,” he says. “So it works best if you use cooked rice, cooked.”
Fat
If you have ever been to a restaurant tepenyaki (best known as Hibachi here in the United States) and you have seen the chef wipe a pile of fried rice in the flatop, you know that those delicious grains are everything but good for you. The amount of butter added to the mixture is stunning.
But as you will see in the Chef Scordato recipe (below), the fried rice at home is at least marginalized for you – two tablespoons a neutral oil is not the issue; It is six ounces of bacon that neutralizes some of the health gains. However, when you are the one wearing the platform, you can dictate the details. “You, as a cook, have control over one of the most important factors – fat,” says Scodato. “Not only the quantity used, but the type of fat and quality.”
Grape or avocado oil are the chef’s favorite options, as they are minimal processed, which means they are the healthiest gang.
Open for interpretation
Speaking of control, the fried Rice gives a lot of home cooking a lot, which is another attraction. “You can easily make it yours,” says Scordato. “The fried rice is not a plate of strict guidance. There is a situation when one will say,” Well, according to ancient Chinese tradition, they must be these four things. “It doesn’t matter.
Greater * is * better
Once you have decided for your ingredients and cooked the rice in advance, you will need the right ship. Excellent fried rice is just as product of what is cooked as the ingredients used to do it. A big wok is your favorite choice, but it’s not a prerequisite. A traditional pan can also make deceit, as long as a criterion meets. “To think in the parliament of Jaw“Says the chef,” sometimes you need a bigger boat. “
Translation? The larger the pan, the better. “Just because it fits,” he says to all ingredients, “does not mean he will be cooked there.” Not only do you want a pan that can hold rice and all its ratings, but you want to make sure there is enough space for open space after all the ingredients are added. The flow of air and the extra surface of the surface is that it ensures that everything is done properly.
By raising the heat
And for that topic, the best fried rice offers an element of the crisis, which can only be distributed when turning off the heat. So, according to Chef Scordato’s words, don’t be afraid to use. “The less experienced chef tends to use less heat than they need in many cases,” he explains. “But if we want to get a beautiful and brown truth in our fried rice, we should be ready to take advantage of the opportunity to make a mistake and get it too far away.”
Rice Favorite of Mario Scordato
Yield: 4 services
Active cooking time: 20 minutes
Start to finish: 20 minutes
Ingredients:
2 tbsp. grape oil or neutral
6 oz. bacon, medium dice
1/2 yellow onion, medium dice
1/2 cup of peas
2 garlic cloves, thinly cut
2 tablespoons. Fresh ginger, peeled and minced
2 cups cooked and cooled rice with long grains
2 eggs, well beaten
2 tablespoons. I’m the sauce
1 tsp. sesame oil
1 tbsp. oyster sauce
Salt
Ingredients for garnish:
2 sketches, green parts alone, thinly cut into a bias
2 tbsp. sesame seeds, ripe
Preparation:
Heat a large non -soft pan over medium heat, add the oil, then the bacon, and sew until it is golden around the edges and almost fresh.
Add the onion and cook until softened, then add the garlic and ginger. Cook until the garlic and onions are lightly colored.
Increase the heat to the top and mix in the rice, breaking it with a wooden spoon or spatula. Cook until the rice is hot all the way and golden brown at some points.
Push the rice on one side of the pan. In the open space, pour the eggs and lightly slam. After cooking, mix the eggs with the rice.
Add soy sauce, sesame oil, sea sauce and salt to taste. Stir in the peas and cook it only until heated. Enjoy and add more soy sauce, if necessary.
Sprinkle with sesame seeds and cut scaffolding and serve.
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