| Cooking Class | |
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| Topic Started: Mar 22 2014, 05:42 PM (15,956 Views) | |
| Plus 1 | Mar 28 2014, 08:46 PM Post #81 |
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So many foods have wheat in them so I imagine it's difficult? |
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| Plus 1 | Mar 28 2014, 08:47 PM Post #82 |
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I hate to cook. I didn't realize it until I started this cooking class. |
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| cisslybee2012 | Mar 28 2014, 09:01 PM Post #83 |
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The REBEL
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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 | Mar 28 2014, 09:44 PM Post #84 |
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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.
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| Plus 1 | Mar 28 2014, 10:09 PM Post #85 |
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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 | Mar 28 2014, 10:22 PM Post #86 |
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The REBEL
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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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| Plus 1 | Mar 28 2014, 10:38 PM Post #87 |
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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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| Plus 1 | Mar 30 2014, 03:31 PM Post #88 |
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Roasted Asparagus Salad coming soon. |
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| Doctor Magnus Warlock | Mar 31 2014, 05:40 PM Post #89 |
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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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| Plus 1 | Mar 31 2014, 07:55 PM Post #90 |
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If he enjoys your food isn't that complimentary? |
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