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Cooking Class
Topic Started: Mar 22 2014, 05:42 PM (15,956 Views)
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The SOLE Controller
Mar 26 2014, 09:01 AM
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Mar 26 2014, 07:53 AM
... he have a wheat allergy? ...
Unfortunately, yes.
So many foods have wheat in them so I imagine it's difficult?
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I hate to cook. I didn't realize it until I started this cooking class.
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cisslybee2012
The REBEL
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Mar 26 2014, 08:00 AM
cisslybee2012
Mar 25 2014, 09:33 PM
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Mar 25 2014, 09:28 PM
cisslybee2012
Mar 25 2014, 09:25 PM
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Mar 25 2014, 09:20 PM
About my rice -

I've tried broth, water, wine, and gravy. I've used a skillet, rice cooker, Dutch oven, and stock pot. I've rinced my rice, not rinced it, par boiled it, and toasted it before adding liquid.

Every single time it comes out crunchy or in a mushy pile of blah.

So I'm willing to try anything, to make a decent rice dish.

You tried a rice cooker?
Once, while following instructions from an individual and not an instructional booklette.
You know what Plus?

I think you got a phobia with rice. And you unconsciously decide in advance that it's gonna be a disaster. And I think that what you're doing is not really paying attention to rice recipe instructions.
Cissly I have a kitchen phobia!

My sisters, my mother in law, sisters in laws, even my husband, are divas in the kitchen. It was never a priority to me growing up, I had more important things to take care of. So now here I am sick of eating canned soups and not knowing how to make or cook.

But I'm learning. I'm excited to attend my cooking class! And I'm not the oldest one there. I thought it would be a bunch of young people, not so much. ;-)
Here's how to cook rice:

Start with just one cup of rice. But don't rinse it because you wash away some of the nutrients doing that.

Next, put 2 and 1/2 cups of cold water in a small pot, no larger than 2 quarts in size. Then bring the water to a rolling boil.

Pour in the rice and stir it real good to loosen it, because when you pour rice in it sinks to the bottom and sticks together. So stir it real good with a spoon.

And then allow the water to return to a rolling boil. When it does, stir the rice one more time, put the lid on the pot, and reduce the flame as low as it can go. Then just forget it about it and let it simmer for 20 minutes.

Your rice is guaranteed to come out perfect if you do that.

You will get some sticking at the bottom of the pot, but that's natural.
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VoiceofReason

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Mar 25 2014, 09:20 PM
About my rice -

I've tried broth, water, wine, and gravy. I've used a skillet, rice cooker, Dutch oven, and stock pot. I've rinced my rice, not rinced it, par boiled it, and toasted it before adding liquid.

Every single time it comes out crunchy or in a mushy pile of blah.

So I'm willing to try anything, to make a decent rice dish.

I understand.

I had the same problem. Then, a lady who was half Japanese told me how her parent taught her. It worked:

Ratio 2:1 & once it starts boiling, turn it all the way down and cover. Presto. :D
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Ladies, I thank you both. If I don't master the rice beast, I'm going to hire a chef! Or rather, continue to eat canned soup.
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cisslybee2012
The REBEL
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Mar 28 2014, 10:09 PM
Ladies, I thank you both. If I don't master the rice beast, I'm going to hire a chef! Or rather, continue to eat canned soup.
Just follow my instructions to the letter. Okay?

If you follow it to the letter you'll get some wonderful fluffy rice.

I promise. :)
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I love soup. My sister in law shared this recipe and it's easy to make.

Vegetable Soup

2 lbs chopped raw vegetable of choice, carrot, broccoli, etc...
4 cups of vegetable broth (or chicken)
1 sweet onion, chopped
2 garlic cloves, minced
2 Tablespoons of olive oil
Juice of 1/2 lemon
Salt to taste

In a heavy bottom Dutch Oven or pot, sauté onion and garlic until translucent.

Add vegetable stock and chopped vegetable of choice, bring to a gentle boil.

Lower heat and simmer until vegetable is fork tender, about 30 mins depending on the vegetable.

Purée in a food processor until desired consistency. Stir in lemon juice and salt to taste.

Enjoy!


What I like about this recipe is it's easy and I can use different vegetables but follow the same recipe.
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Roasted Asparagus Salad coming soon.
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Doctor Magnus Warlock
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Yesterday, I reintroduced my iconic honey BBQ baked chicken.

Mother Santiago really enjoyed it.

I must find a way to ensure the chicken is consumed before my slacker brother helps himself to the leftovers by the end of this week....as he did with my meatloaf.

A true travesty that he shares some of my DNA.
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Doctor Saul Santiago
Mar 31 2014, 05:40 PM
Yesterday, I reintroduced my iconic honey BBQ baked chicken.

Mother Santiago really enjoyed it.

I must find a way to ensure the chicken is consumed before my slacker brother helps himself to the leftovers by the end of this week....as he did with my meatloaf.

A true travesty that he shares some of my DNA.
If he enjoys your food isn't that complimentary?
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