Okoge ( お焦げ, おこげ) is Japanese food, usually rice, that has been scorched or blackened. Japan Ī traditional kamado in a Japanese museum Before serving, the hikakeh is broken into pieces so that everyone is provided with some along with the fluffy rice. The hikakeh contains some loose rice as well. A prominent aspect of Iraqi rice cooking is the hikakeh, a crisp bottom crust. Iraqi rice cooking is a multi-step process intended to produce tender, fluffy grains of rice. Iranians almost always apply this cooking method to spaghetti as well, providing a hardened base. Variations of tahdig include placing thin bread or vegetable slices at the bottom of the pot, so they crisp up instead of the rice these vegetables include potato, carrots, and lettuce. Ingredients commonly added to tahdig include yogurt and saffron, bread, potato, tomato, and fruits such as sour cherry. It is traditionally served to guests at a meal. Tahdig ( Persian: ته دیگ, tah "bottom" + dīg "pot") is a specialty of Iranian cuisine consisting of crisp, caramelized rice taken from the bottom of the pot in which the rice ( chelow) is cooked. Rice, bread or potato crust or some vegetables from the bottom of the pot is called tahdig in Iran. In Cantonese-speaking areas of China, scorched rice is known as faan6 ziu1 ( 飯焦, lit. Since demand for guōbā outstrips traditional production and modern ways of cooking rice (in electric rice cookers) do not produce it, guōbā has been commercially manufactured since the 1980’s. Guōbā is also served in soups and stews and prominently featured in Sichuan cuisine. Guōbā is also used as an ingredient in many Chinese dishes with thick sauces, since the bland taste of the scorched rice takes on the flavour of the sauces. This scorched rice has a firm and crunchy texture with a slight toasted flavour, and is sometimes eaten as a snack. This results in the formation of a crust of scorched rice on the bottom of the wok or cooking vessel.
Traditionally guōbā forms during the boiling of rice over direct heat from a flame. 'rice guoba') is a Chinese food ingredient consisting of scorched rice. 'pan adherents'), sometimes known as mi guoba ( 米 鍋巴, lit. Guōbā ( simplified Chinese: 锅巴 traditional Chinese: 鍋巴 pinyin: guō bā lit. ( February 2018) ( Learn how and when to remove this template message) Unsourced material may be challenged and removed. Please help improve this section by adding citations to reliable sources.
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