Food, Glorious Food

[adrianlondon]

Well, I tried making rice both with softened (Brita-filtered) and hard tap water. Couldn't tell the difference.

I *did* detect a difference in texture with rice (I use short-grain) that was left to soak for half an hour before cooking. It was better, but I'd still skip the soaking if it was going to delay the rest of the meal. Often, I cook stir-fries or Thai curries which only take 15 minutes or so to prep and cook. Without soaking, my rice takes 20 (15 to cook, 5 to rest - resting is very important for the texture) so in those instances it's unlikely I'll prep the rice earlier.

I notice that proper rice cookers (e.g. Tiger, Zojirushi) take around 40 minutes to cook white rice, whereas my cheapo one does my one-cup in 15, so I suspect with a proper rice cooker the soaking isn't as necessary.

 

[Huntn]

Well, I tried making rice both with softened (Brita-filtered) and hard tap water. Couldn't tell the difference.

I *did* detect a difference in texture with rice (I use short-grain) that was left to soak for half an hour before cooking. It was better, but I'd still skip the soaking if it was going to delay the rest of the meal. Often, I cook stir-fries or Thai curries which only take 15 minutes or so to prep and cook. Without soaking, my rice takes 20 (15 to cook, 5 to rest - resting is very important for the texture) so in those instances it's unlikely I'll prep the rice earlier.

I notice that proper rice cookers (e.g. Tiger, Zojirushi) take around 40 minutes to cook white rice, whereas my cheapo one does my one-cup in 15, so I suspect with a proper rice cooker the soaking isn't as necessary.

When I was a kid, we used to eat dinner at family friends and they had the most delicious sticky white rice. Now I’ve been cooking different kinds of rice and it never is that sticky. Is it just a matter of how long you let the rice cook? The wild/black rice takes longer to cook, but I usually allow about 30 minutes for brown rice.

 

[D.T.]

Mac & Cheese before it heads into the oven. Added some diced Jalapeño and Tomato. I could just eat it now without baking, haha, don't think I did not test for seasoning a couple dozen times.
Actually made this a a couple weeks ago, It was pretty good. 😋

I love you can drop anything into M&C, chicken, peppers, veggies !

My wife makes a __killer__ M&C, we'll have to compare recipes, in addition to the usual suspects ingredients, one of her "secrets" is Campbell's cheddar cheese soup

 

[Scepticalscribe]

When I was a kid, we used to eat dinner at family friends and they had the most delicious sticky white rice. Now I’ve been cooking different kinds of rice and it never is that sticky. Is it just a matter of how long you let the rice cook? The wild/black rice takes longer to cook, but I usually allow about 30 minutes for brown rice.

From what I can see, it has to do with how much water you use (the water to rice ratio), plus the actual type of rice you use.

 

[Huntn]

From what I can see, it has to do with how much water you use (the water to rice ratio), plus the actual type of rice you use.

Maybe the more water you use, means the rice has to cook longer to absorb/evaporate said water, which means you are just letting it cook longer and get stickier as starch or whatever emerges from the grain?

 

[adrianlondon]

When I was a kid, we used to eat dinner at family friends and they had the most delicious sticky white rice.

When I make mango with coconut milk sticky rice (a staple Thai dessert) I use glutinous rice. I don't know anyone who would eat glutinous/sticky rice with a main course. I assume you don't mean really sticky, just like the kind of rice you get in an authentic Chinese cafe? As Scepticalscribe says ,you simply use more water which prolongs the cooking time. A cheap rice cooker can't get it very sticky as the rice at the bottom will start to burn, but a more expensive one can. And if you cook it in a saucepan you can control it how you like. But yeah, add more water. And white rice; none of that fancy stuff

 

[anika200]

Here is our sticky rice with with the couple sauces we usually make for the occasion. Sticky rice is a kind of rice usually labeled Sweet or Glutinous or oddly enough Sticky rice. You soak it a little and then steam it and it gets sticky enough to shape into balls and dip in some sauce, Its fun for sure and super delicious.

The typical sauces are hot pepper, peanut and cilantro.

I had the nicest Laotian friend back in the later 80 something that turned me on to sticky rice.

 

[Scepticalscribe]

Well, I tried making rice both with softened (Brita-filtered) and hard tap water. Couldn't tell the difference.

I *did* detect a difference in texture with rice (I use short-grain) that was left to soak for half an hour before cooking. It was better, but I'd still skip the soaking if it was going to delay the rest of the meal. Often, I cook stir-fries or Thai curries which only take 15 minutes or so to prep and cook. Without soaking, my rice takes 20 (15 to cook, 5 to rest - resting is very important for the texture) so in those instances it's unlikely I'll prep the rice earlier.

I notice that proper rice cookers (e.g. Tiger, Zojirushi) take around 40 minutes to cook white rice, whereas my cheapo one does my one-cup in 15, so I suspect with a proper rice cooker the soaking isn't as necessary.

My Asian friends always soak the rice first, - for around half an hour - and have taught me to do so as well; it does seem to make a difference to how the rice cooks.

 

[Huntn]

My Asian friends always soak the rice first, - for around half an hour - and have taught me to do so as well; it does seem to make a difference to how the rice cooks.

Length of time or quality of the finished process?

 

[adrianlondon]

Length of time or quality of the finished process?

Texture (so, quality of the cooked rice).

 

[Scepticalscribe]

Length of time or quality of the finished process?

Around twenty minutes to half an hour.

Drain the water, and then rinse the rice (again) under water until the water runs clear.

 

[decafjava]

Speaking of rice, we were invited by our hosts to a typical Cretan taverna here near the school and among the many dishes offered were a fantastic fava bean purée and a typical wedding pilaf made as below but with broth from goat meant rather than as with some variations with chicken.

Wedding pilaf 1

wedding pilaf 2

bean dip

 

[anika200]

Length of time or quality of the finished process?

Seriously you have to have the right rice for this to work, not regular rice.

 

[Scepticalscribe]

Seriously you have to have the right rice for this to work, not regular rice.

Absolutely agreed.

Now, re risotto, for example, or when preparing risotto (for which I use Carnaroli or Arborio rice), or paella (for which I use Spanish Bomba rice), I don't wash the rice in advance; basmati rice, however, is different, as is standard long grained rice, and these, I do soak before I use them, - soak in two or three different bowls of water, or rinse (until the water runs clear).

 

[adrianlondon]

Basmati definitely benefits from soaking.

I once read that one shouldn't wash rice at all as it's coated in vitamins and minerals, and washing rinses them all off, but that's probably a US thing. Not sure.

They wash everything over there, anyway. I once stared in confusion here as an American friend of mine proceeded to thoroughly rinse a whole chicken before putting it in the baking tray. I asked whether they did it to ensure salmonella is splashed all around their kitchen but they didn't enjoy the joke. They no longer wash chickens though after I made them do some googling.

 

[Scepticalscribe]

Other than rice, (peeled and sliced or chopped) potatoes also benefit from soaking in advance of cooking, that is, if one plans to fry (sauté) them straight away, i.e. uncooked; as with long grain rice, or basmati rice, it is to do with the starch, and they won't stick to the pan while being fried.

 

[adrianlondon]

Agreed! One of the foods I miss most living in Switzerland, is fish & chips. I now cook them myself having bought my first ever deep fat fryer, and I take it seriously. Potatoes are soaked for at least an hour, to remove some of the starch, before being double-fried.

I eat much more rice than potatoes, so I really should put in the effort there too, but having lived in Asia a few times, and rarely seeing any of the families I ate with soak the rice each time, I copied them. Maybe I naturally gravitate towards fellow lazy people

 

[Scepticalscribe]

Blood oranges are currently in season just now - in fact, most citrus fruit is both excellent and in season for the next two months.

However, I must say that my heart lifts whenever blood oranges make an appearance; while I love grapefruit and lemons, I absolutely adore blood oranges, and, at the moment, usually manage to consume (eat, slice, juice) a few of them daily.

 

[Scepticalscribe]

Preparing chilli con carne for dinner.

 

[Expos of 1969]

Preparing a Korean beef dish here in Helsinki.

 

[Scepticalscribe]

Preparing a Korean beef dish here in Helsinki.

Recipes always welcome.

For me, chateau moi, this wet and windy afternoon, I am pottering around, cooking dinner; currently, I am browning the mince (a little Worcestershire sauce added), and will also sauté chopped onions, a few diced carrots, a whole head of garlic (diced), diced pancetta, tomato puree, and a tin of Italian tomatoes (San Marzano).

Ground cumin, ground coriander, cumin seeds, oregano, chilli, hot paprika, will be added, as will a mug of real coffee and a jug of stock. This will simmer for several hours, after which I shall add kidney beans to the dish.

Rice to accompany.

 

[Expos of 1969]

Recipes always welcome.

For me, chateau moi, this wet and windy afternoon, I am pottering around, cooking dinner; currently, I am browning the mince (a little Worcestershire sauce added), and will also sauté chopped onions, a few diced carrots, a whole head of garlic (diced), diced pancetta, tomato puree, and a tin of Italian tomatoes (San Marzano).

Ground cumin, ground coriander, cumin seeds, oregano, chilli, hot paprika, will be added, as will a mug of real coffee and a jug of stock. This will simmer for several hours, after which I shall add kidney beans to the dish.

Rice to accompany.

Tasty! I lied a bit. My wife and her son are in the kitchen doing all the work. I will check later to see if the recipe is in English or Finnish.

 

[anika200]

Currently working through some recipes from a book I picked up at a flea market.
This is Salmon loaf, served cold with bread, crackers etc... Will make in the Summer next time.
It is made with a canned salmon, herbs, veggies, cheeses (feta, cream) and gelatin.
Next up, some kind of pork loaf or pate.

 

[hawkeye_a]

Hot wings... with a nice cool Budweiser!

 

[Scepticalscribe]

Currently working through some recipes from a book I picked up at a flea market.
This is Salmon loaf, served cold with bread, crackers etc... Will make in the Summer next time.
It is made with a canned salmon, herbs, veggies, cheeses (feta, cream) and gelatin.
Next up, some kind of pork loaf or pate.

View attachment 893545

View attachment 893546

Look forward to seeing the pork pate when you prepare it, (and pork terrines should you chose to prepare any of those as well). Fascinating book. Thanks for sharing.