Kata Ahli, Ini Trik yang Bikin Nasi Goreng Buatan Resto Rasanya Enak

Bukan hanya nasi dan bumbu saja yang membuat rasa nasi goreng enak. Para ahli temukan bahwa cara mengaduk pengaruhi rasa nasi goreng.

Seringkali orang mengatakan bahwa nasi goreng bikinan tukang nasi goreng atau restoran China rasanya lebih enak dari buatan sendiri. Padahal bahan-bahan dan bumbu yang digunakan hampir sama. 

nasi goreng restoran

Banyak chef masakan China tak mau membuat nasi goreng atau memasak tanpa wok atau wajan cekung. 

Wajan yang berbentuk setengah bulatan ini memiliki dasar yang cekung sehingga panas apai akan menyebar merata di keliling wajan, tak hanya di bagian bawah saja. 

Itu sebabnya tumisan sayuran dan nasi goreng yang dibuat delam wok atau wajan cekung lebih enak rasanya. 

Selain itu disebut-sebut api yang panas membuat nasi menjadi renyah garing luarnya tetapi empuk di bagian dalam. Para ilmuwan belum lama ini menemukan bahwa rahasia nasi goreng yang enak terletak pada teknik menumis yang benar. 

Tepatnya nasi harus diaduk tiap 0.32 detik atau sepertiga detik. 

Bukan sekedar diaduk tetapi dengan gerakan maju mundur tanpa mengangkat wajan dari api. 

Ketika wajan digoyang maju, nasi diaduk ke arah belakang dan sebaliknya. 


Dilanir oleh Daily Mail (20/11) untuk mengamati pergerakan fisik para peneliti membuat film dua orang koki Taiwan yang sudah berpengalaman lebih dari 20 tahun. 

Teknik menumis ini diteliti oleh insinyur mekanik dari George Institute of Technology. 

Hasilnya ada kemungkinan bisa diterapkan pada robot yang bisa memasak nasi goreng telor. 

Hal ini bisa menolong para koki Asia yang 60% mengeluh mengalami problem dengan ototpundajnya karena memasak dengan wok setiap tahun.

Tetapi hasil riset ini tak berarti bagi para ibu yang lebih suka membiarkan makanan di dalam wajan selama beberapa menit tanpa mengaduk-aduknya. 

Hasil temuan ilmuwan ini bisa menjawab mengapa nasi goreng buatan rumah tak seenak buatan restoran China.

Sumber

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