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Post by Deleted on May 23, 2016 23:47:39 GMT -5
What makes Spanish Rice Spanish?
Just got done eating it, and all I can think is that if there was noodles in this instead of rice, it would be spaghetti and thus Italian. So what makes it Spanish? The rice?
Just an odd curiosity...
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Post by Sarah Twilight on May 23, 2016 23:59:58 GMT -5
That is the best question I've ever heard. Far as I know, it has tomato sauce in it and peppers and onions. A Spanish omelet is the same. So really not sure. Unless perhaps Spain has similar dishes to Italy in using perhaps a varied version of tomato sauce?
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Post by Sarah Twilight on May 24, 2016 0:01:04 GMT -5
I mean I do notice that Spanish rice and Spanish omelets have a somewhat sweeter taste than you'd expect from tomato sauce in an Italian dish.
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Post by Gemini Battle on May 24, 2016 3:22:52 GMT -5
many places call things Spanish rice but use Italian tomato sauce in it
If you're having a bit of a sweeter taste you're on the right track. Instead of using tomato sauce Spanish rice should be made with tomato paste which is what brings any sweetness to a tomato sauce.
Whereas in Italian sauce the base of it is white onion and garlic in Spanish red sauce for Spanish rice the base is red onion and bell peppers which also adds another element of sweetness.
The main thing that makes Spanish rice unique is the fact that apparently Spanish cooks weren't very good at cooking but they were very good at claiming that they made mistakes on purpose. They keep the rice in the pan for some time after its pretty much done cooking and the bottom of the rice crisps up and hopefully doesn't burn. It's called concon (there's an accent over the first O but I don't know how to make it) or some other things sometimes. It's actually this incredibly flavored piece of the rice that separates Spanish rice or other Hispanic types of rice from Asian Italian or French preparations of rice.
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Post by David Sanchez on May 24, 2016 3:37:25 GMT -5
Words cannot capture how underwhelmed I am by this thread. I stumbled in here thinking I was going to get loads of pictures and descriptions of dishes from around the globe to satisfy my food fetish. Instead I get a stoner question about rice and a direct hit response from Chef Gem. Case closed. Now..
NEEDS MORE PICTURES OF STEAK.
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Post by Gemini Battle on May 24, 2016 5:44:12 GMT -5
Instagram.com/chef_tony_cresser
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Post by Mikey eXtreme on May 24, 2016 7:56:16 GMT -5
They keep the rice in the pan for some time after its pretty much done cooking and the bottom of the rice crisps up and hopefully doesn't burn. It's called concon (there's an accent over the first O but I don't know how to make it) or some other things sometimes. It's actually this incredibly flavored piece of the rice that separates Spanish rice or other Hispanic types of rice from Asian Italian or French preparations of rice. My girlfriend (Puerto Rican) calls it Pegao. We don't eat it though. |
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Post by Gemini Battle on May 24, 2016 8:17:17 GMT -5
I've heard it called saccaron and jhaga too. I'm not sure if I'm spelling those right. There's a bunch of different names for it. It all means burnt rice lol. It's actually quite tasty if done right... But usually isn't.
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