Blog Post 1: Dicing (Pork Fried Rice)
Nolan Rein
9/16/19
FSCN 2001
This week for the first assignment I decided to make fried rice. I knew that all of the ingredients needed to be small so that not one part of the rice is too big or too small. I have made fried rice before and did not need to reference a recipe, I knew that you needed at the minimum: Cooked white or brown rice, Soy Sauce, Sesame Oil, Various Vegetables, and I like to have some form of protein and I picked pork. Below is a link to a generic fried rice:
http://www.gimmesomeoven.com/fried-rice-recipe/
In reflection, after I made the fried rice I really enjoyed the flavor. It wasn't too salty, it wasn't too soft or gummy, and it wasn't too hard or crunchy. After the final product was ready I noticed that I should have added some green vegetables like zucchini, green onions, etc. It just lacked a visual appeal and balance it seemed boring. But, going back to the final product each of the vegetables and ingredients were sized nicely. They all were not too large or too small which created a good fried rice because you do not want to bite into half a carrot, or 3 ounces of pork. This sizing of the ingredients helped with the overall experience of the fried rice. The only downside of making this fried rice is the fact that it took me a few hours to make. With the time frame of making it I was able to think about other ways in the future how I can create a better product.
Dicing was a huge part in the process of fried rice. As the rice was cooking I diced: Carrots, Garlic, Onion, Ginger, and Mushrooms. This dicing took some time, but as said before I wanted uniform pieces of each item. As I diced the ingredients I tasked myself with using some of the knife skills learned in the lab session from Wednesday. The main thing I tried was keeping the knife on the cutting board and not wildly chopping by taking slow methodical motions in a circular pattern.
Below are the diced vegetables that I incorporated into my fried rice.
Below is an image of the final product and pork that I added to it.
Nolan Rein
9/16/19
FSCN 2001
This week for the first assignment I decided to make fried rice. I knew that all of the ingredients needed to be small so that not one part of the rice is too big or too small. I have made fried rice before and did not need to reference a recipe, I knew that you needed at the minimum: Cooked white or brown rice, Soy Sauce, Sesame Oil, Various Vegetables, and I like to have some form of protein and I picked pork. Below is a link to a generic fried rice:
http://www.gimmesomeoven.com/fried-rice-recipe/
In reflection, after I made the fried rice I really enjoyed the flavor. It wasn't too salty, it wasn't too soft or gummy, and it wasn't too hard or crunchy. After the final product was ready I noticed that I should have added some green vegetables like zucchini, green onions, etc. It just lacked a visual appeal and balance it seemed boring. But, going back to the final product each of the vegetables and ingredients were sized nicely. They all were not too large or too small which created a good fried rice because you do not want to bite into half a carrot, or 3 ounces of pork. This sizing of the ingredients helped with the overall experience of the fried rice. The only downside of making this fried rice is the fact that it took me a few hours to make. With the time frame of making it I was able to think about other ways in the future how I can create a better product.
Dicing was a huge part in the process of fried rice. As the rice was cooking I diced: Carrots, Garlic, Onion, Ginger, and Mushrooms. This dicing took some time, but as said before I wanted uniform pieces of each item. As I diced the ingredients I tasked myself with using some of the knife skills learned in the lab session from Wednesday. The main thing I tried was keeping the knife on the cutting board and not wildly chopping by taking slow methodical motions in a circular pattern.
Below are the diced vegetables that I incorporated into my fried rice.
Below is an image of the final product and pork that I added to it.
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