Grace Young
Author of Stir-Frying to the Sky's Edge. Custodian of wok cooking in the diaspora.
Speaks to 2 threads
Cited in 3 places
- Fried Rice/ Commentary
Grace Young's Stir-Frying to the Sky's Edge treats day-old refrigerated rice as the foundational requirement of a real fried rice — the surface starch retrogrades overnight and the grains dry and separate. Fresh rice in a wok is wet rice that briefly gets hot. · paraphrased
Stir-Frying to the Sky's Edge — Simon & Schuster (2010) - Fried Rice/ Argument
Refrigerated overnight, the grains dry and starch retrogrades. The only rice that will fry instead of steam (Young, Stir-Frying to the Sky's Edge). · paraphrased
Rice Age — argued for "Day-Old" - Fried Rice/ Argument
Cook the eggs first, transfer out, fold back in at the end. Each component cooks correctly (Young's method). · paraphrased
Egg Strategy — argued for "Cook and Reserve"