How to make super smooth porridge
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sorry.. but blending it.. sounds..... funny...Originally posted by viciouskitty74:Most restaurants does that. its a technique those that actually ventured into a commercial kitchen will know.
Blending it, when half cooked is the best way to ensure a smooth congee.
Thats why, a glass blender is preferred for these hot liquids.
Last time, for my deceased grandmother. What my mother did was cook porridge with lean meat.
Scoop from the pot, put in a blender and blend the porridge with the meat. Put back into the pot/slow cooker for another hour of simmering and you got Cantonese style congee.
Blending break up the rice grains.
it's a faster way tho... -
Not really, its all trying until you find the right mix.Originally posted by aHGer^83:sorry.. but blending it.. sounds..... funny...
it's a faster way tho...
I've ever tried blending before I put the rice to cook...it totally didnt work out except to make a lot of noise.
And in restaurants, they need to serve up food fast to the customers, so it was quite a eye opener to realised how they actually did it.
There was once, I asked for fish porridge....the stall owner merely put in a bowl, cooked rice and sort of stirred it loose loose and pour in the fish soup.
I was so disgusted!
I might as well ask for fish soup and rice and pour the soup in myself! -
haha.. that's y i dun eat fish porridge outside...Originally posted by viciouskitty74:Not really, its all trying until you find the right mix.
I've ever tried blending before I put the rice to cook...it totally didnt work out except to make a lot of noise.
And in restaurants, they need to serve up food fast to the customers, so it was quite a eye opener to realised how they actually did it.
There was once, I asked for fish porridge....the stall owner merely put in a bowl, cooked rice and sort of stirred it loose loose and pour in the fish soup.
I was so disgusted!
I might as well ask for fish soup and rice and pour the soup in myself!
i prefer the stirring it slowly den the blending....
at least u can taste ur own effort.... or the person's effort and appreciate the porridge more... bi jiao you wei dao...
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Fatum, I hope you managed to cook the porridge that you wanted your friend to enjoy.
Hilariously, this is a literal explanation of "Too many cooks spoil the broth"!
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Originally posted by JLennon:Fatum, I hope you managed to cook the porridge that you wanted your friend to enjoy.
Hilariously, this is a literal explanation of "Too many cooks spoil the broth"! -
the unker in hong kong drama uses his chopper to chop his rice grainOriginally posted by noopi:(just to get the broken rice effect, becos those cantonese congee sellers, they actually use broken rice, but where can i get broken rice!?!)
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have 2 ask those cooks at crystal jade restaurant
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i rmb boiling porridge, den add er silver fish? the small small white colour fish.. if u add a lot hor will be very salty =X
and mince meat
but hor i fry my fish n pork first with oyster sauce n worceister sauce before i throw into porridge
tastes funny but v nice to me