shae's recipe box

Tip: Dates

I found this info, and didn't know where to put it.  Then I thought, hello, I have a recipe blog!

Shalaby dates are similar to California Medjool dates, which are the most common dates sold in American supermarkets.  They have a fruity flavor.  Safawy dates are darker and have a rich, almost chocolatey flavor.  Suqaey should be soaked because they're a little dry.

Tip: Reheating Rice

Cooked rice can be kept in the fridge for ages.  Store it in a tupperware (or whatever).  When you want to reheat it, crumble it into a bowl.  Don't break the rice grains, just try to declump it.  Add about a tablespoon of water and cover it with a wet paper towel.  Heat for one minute, mix it up with a fork, heat for another minute, mix it up, and continue until it's steaming.  Remoisten the paper towel and add more water to the rice, if necessary.

Generally, the reheated rice will cool quite fast so I don't recommend that you eat it plain.  I mostly just use it when I'm making donburi, stir fry, or curry - the meal/sauce served on top keeps the rice warm and I've found that the reheated rice actually sops up liquid better.

Tip: Soy Sauce

Kikkoman soy sauce is the only brand I'll use, though if pressed another Japanese brand ought to be all right.  Chinese soy sauces like La Choy tend to have a more bitter flavor and are sometimes kinda watery.

And you guys are going to say that I'll always pimp for the Japanese brand, but there really is a difference.