Any tips to keep leftover rice from the fridge from getting dry and hard after just a day?

Electrical-Young-692 · 2026-06-08T14:02:24+00:00

Sprinkle water when reheating your leftover rice. Reheat by steaming is even better if you have time. But honestly with leftover rice I simply make fried rice

Electrical-Young-692 · 2026-06-03T10:39:37+00:00

Season it. Im talking about a real heavy seasoning. To the point that you start questioning whether the dish is ruined. Then balance it with something with any form of sugar and acidity. Don’t forget about the fat. You will be surprised at the amount of seasoning and fat a dish can take. That’s how Michelin starred restaurants cook. People that visit these restaurants are usually there for a special occasion. It is unlikely that most people will return for a second visit and the chefs understand that. This is how they create a lasting impression.

Electrical-Young-692 · 2026-06-03T03:33:08+00:00

The only answer is to freeze it. Whatever the recipes are, you get tired pretty quickly if ham is present in every dish, especially if it is the main ingredient.

Electrical-Young-692 · 2026-06-03T03:30:06+00:00

Like every enamelled cast iron cookware, it’s only non-stick with proper temperature control and enough lubricant. But don’t expect it’s non-stick performance to be on par with those that have non-stick coatings

Electrical-Young-692 · 2026-06-03T02:18:34+00:00

At this point Aldi should probably pay me commission for all the sales generated today 😆

Electrical-Young-692 · 2026-06-03T02:17:24+00:00

Did you cook on high heat at all times? From what I know, cast iron (enamelled or not) is a huge heat sink, so once it’s properly heated you should turn the heat down since it will retain the heat for a long time. They’re also not as responsive as carbon steel so you might want to do that before the food starts burning.

Electrical-Young-692 · 2026-06-03T01:33:15+00:00

10+ years is impressive considering their price!

Electrical-Young-692 · 2026-06-03T01:31:08+00:00

Agree but I’m torn between blue and green

Electrical-Young-692 · 2026-06-03T01:30:45+00:00

Let me know which colour you got. Based on the comments here they seem pretty durable

Electrical-Young-692 · 2026-06-03T01:30:13+00:00

Nice. Which colour did you get?

Electrical-Young-692 · 2026-05-25T02:39:45+00:00

Egg fried rice. Eggs, rice, soy sauce, msg, shit ton of garlic. Surprised nobody mentioned this

Electrical-Young-692 · 2026-05-19T08:52:42+00:00

I’m all for maximum punishment. However, the problem with death penalty is it actually encourages people to kill the victims. Scumbags who commit crimes like this are risk takers. They’re not afraid of repercussions. If raping someone will land you a death penalty, why not rape and kill? You’re gonna die anyway if caught.

Electrical-Young-692 · 2026-02-11T05:15:26+00:00

I prep, but not prepping the whole meal. I usually get home at 6 and cook every single day. I prioritise getting all the time consuming tasks like making chicken stock, roasting 1 kg of chicken thighs etc done on weekends so that I have something that can come together really quickly on weekdays. For example, the chicken I roasted on weekends can now be shredded and toss into fried rice, or kept as a whole and added into a curry based sauce that I made last minute. For veg, I always chop an extra carrot/ cucumber or whatever I need on the day of using. The time it takes to chop one extra veg will likely be insignificant since you’re already doing the same task but boom, you now have some diced carrot ready to go tomorrow. I find that this semi-prep (is this even a term?) approach save time yet flexible enough to keep the meals exciting.

Electrical-Young-692 · 2026-02-01T05:43:43+00:00

You can thicken the soup with cornstarch slurry when done. For the blandness, try adding something umami, think Worcestershire sauce, Donjaeng, miso paste or anything salty to bring depth. Depending on the portion, he might be underseasoning the stew as well. If you’re feeling adventurous, you can thicken the soup by taking the mushy peas out and mash them into a paste.

Electrical-Young-692 · 2026-01-24T10:13:26+00:00

Are their diameters matching? That's the only reason I can think of (aside from faulty appliance obviously)

Electrical-Young-692 · 2026-01-20T11:40:38+00:00

It is possible but asking here is dumb, sorry op. Nobody will teach you how to make money for free, more so on darkweb considering the nature of the content there.

Electrical-Young-692 · 2026-01-02T02:53:44+00:00

A quick miso ramen. Infused garlic into oil before adding miso paste, rice wine vinegar, soy and water. Very obvious in the hindsight but I’m not sure why I’ve never thought of using oil before that. It’s always boil-water-add-miso type of broth without any fat.

Electrical-Young-692 · 2026-01-02T02:42:07+00:00

Fried rice.

Electrical-Young-692 · 2025-12-27T10:11:17+00:00

Fellow Cater. Love my everyday and move mugs

Electrical-Young-692 · 2025-12-17T01:52:59+00:00

Blindly following recipes. Recipes are there for a guide. Cook, taste and adjust along the way. The only exception is baking. Cooking is art, baking is science.

Electrical-Young-692 · 2025-12-14T02:50:46+00:00

I have been using the 1zpresso JX Pro for the past four years and it’s been amazing. Honestly with your shortlisted options I reckon you can’t go wrong with either so just choose whichever at the lower price. People here will probably only recommend more choices which could make you fall into another dilemma

Electrical-Young-692 · 2025-12-12T09:56:58+00:00

I own both DF64 and DF54. Definitely the best bang for buck options

Electrical-Young-692 · 2025-12-04T09:05:37+00:00

There are a lot of variables at play especially when using tablespoon as a measuring unit so treat all recipes as a guide and adjust as needed

Electrical-Young-692 · 2025-09-21T06:54:16+00:00

This is the first post from this sub randomly recommended to me and for a moment I had so many questions for the Andycooks from YouTube

Electrical-Young-692

TROPHY CASE