Watch this slow-motion video of a professional chef tossing fried rice to give it that trademark taste. The rice needs to be cooled quickly to avoid burning, while being heated rapidly to give it that soft yet lightly-fried texture.
(Video) Is This The Best Kimchi Slap Ever?
The World Institute of Kimchi (hereinafter “WiKim”) (Acting Director Dr. Choi, Hak-Jong) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of kimchi and the characteristics of the fermentation process depending on the strains of lactic acid bacteria. Kimchi, a traditional Korean fermented vegetable food, is fermented by […]