evilchef

It all depends on the rice and also the way you have cooked it I found through eating and cooking rice all over Asia,that it all depends on the way the rice is cooked especially the long grain variety If cooked by absorbtion like a rice cooker you do fluff the rice so as to literally unclump it If you cook by draining like pasta, you drain out a lot of starch and you can also refresh it a little with cold water and the rice will naturally fluff, this is perfect for basmati and thai long grain ,as this was the way i cooked it at home for italian and japanese rice which is predominantly short grain and cooked by absorbtion the chances of fluffing are remote

I totally agree about the teenage food bloggers, especially in Singapore. I had a teenage group of 3 come to my restaurant and they found an eye lash of the side of a plate of one of the dessert samplers We replaced the dish with apologies et al also informed them that it will be 10 more minutes as it had a hot pudding on it They replied in the tone of " what can you do for me now that this has happened" were the exact words, expecting a stiff discount on the bill we said its our standard policy as on nearly all restaurants that we replace the said dish. They paid in full and went away with sullen faces as they did nt get the discount they were looking for The next day on a popular food blogging site in Singapore there was the whole story without the quoted 'what can you do for me,I am a cheapo wanting serious discount', not to mention the fact that in todays sense of food hygeine and the like bla bla The girl who blogged about it has never blogged about any other restuarant before and just did this to get back at the restaurant!!! talk about spite! Fortunately a few other bloggers commented about her empty and needless drama and made sense of the whole episode She also tried to write to the newspapers online forum to even comical effect!!

Irish Adventurer : 3 g of dry yeast works just fine, please buy the instant dry yeast i use 15 g for 5 kg flour rises in about an hour, hour and half tops!

I ve been doing pizza for a while and this current recipe is good, as good as Italian ones i ve had 00 soft Italian Flour 100 % 46% of cold water not chilled not hot tap water if its not hard and soapy will do just fine, some use bottled water in such cases 3 g of instant dry yeast per kg of flour 10 g salt per kg of flour 100 ml olive oil per Kg of flour Add everything into the dough mixer, just keep the salt and yeast separate(!), run on speed 1 till a dough is formed and then speed 2 for 8 min till the dough when rolled into the palm of your hand dont " split " at the surface Prove it for 1 hr, knock down and cut into portions 180 g for a 12 inch pizza The sauce is the best if its the canned San Marzano variety in Pulp just make sure not too big chunks are floating in there A combination of buffalo mozza and commercial pizza cheese works best THE MAIN TRICK : Take the oven as fast or as high you can 400 deg C is good It should cook the pizza in tops 2 minutes with the charred edges !! also spin the pizza around once and keep the door slightly ajar, found it makes the pizza crispier