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How To Cook The Perfect Fried Rice, Per Science

Rice
Cold rice, if stored in the proper conditions, can bring down cholesterol and obesity. Pixabay

Ever had trouble cooking some fried rice for a quick breakfast in the morning? Use physics, says research.

Frying Rice Like A Pro

Usually, commercials show chefs tossing fried rice from side to side and up and down the air before catching it and doing it all over again. And while it definitely looks good and amusing, there is a reason for this since launching the rice (along with its fixings) enables the food to be cooked at a much higher temperature without the risk of burning it, which in itself is important for creating stir-fried fare that is both tasty and good. And now, thanks to some very curious physicists, the repetitive movements used to stir the rice have been recorded and analyzed, courtesy of five chefs in Chinese restaurants.

According to the research, which was published Wednesday in the Journal of the Royal Society Interface, the chefs apparently made a specific set of motions that they repeated for about three times per second. Furthermore, each of these repetitions include sliding the wok back and forth while also rocking it to and fro, all while using a makeshift fulcrum via the rim of the stovetop.

These complex maneuvers can also be seen when making other food. For example, the smoothness and flatness of crepes are achieved by tilting and rotating the pan.

And by simulating these maneuvers, the findings revealed that the scientists were also able to get some culinary tips that rely on physics. For example, both the rocking and sliding motions shouldn’t be totally in sync because the rice would just burn and won’t cook well. Furthermore, the wok’s movements should be continuous and repeated since moving it much faster would result in a higher launch, which would then result to a faster cooking time.

However, faster shaking isn’t always ideal, especially for chefs who do it everyday. Doing so might result in shoulder problems, as is the deal with most chefs from Chinese restaurants. The researchers then suggested a stir-frying robot to help with the shaking, which, all things considered, isn’t a bad idea at all.

Rice Cold rice, if stored in the proper conditions, can bring down cholesterol and obesity. Pixabay

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