Ok so I ordered Toyama koshihikari rice which should hopefully arrive later this week.
Should I rinse/wash it in water before I put it in my Rice Cooker (which will have water in it anyway but still)? If so how much/how long should I wash it for? First time using this type of rice and I've never washed rice before so felt I should ask.
if you don't have a rice washing colander, just put into a bowl, fill with water, swoosh around a couple times and let sit for a minute or two until the top of the water looks white. pour out water. repeat a couple more times. that's what I do at least. Cleans the rice and gets rid of excess starch.
Wow. Looking good. That's an old recipe of his. I love hoisin sauce so that sounds good. What kind of ribs did you use? Spare?Made Chef John's ribs today. First time making ribs and they came out real good so I'm definitely gonna try some other recipes in the future.
Which type of wok would people recommend for a ceramic glass top stove?
Hey I'm pretty novice when it comes to cooking, can I use my NutriBullet as a food processor substitute in some cases (sauces, chopping veggies, pesto)?
Nice ramen! This is more an amusing food prep thing. You've perhaps heard that fresh eggs are harder to peel when hard-boiled than older eggs? Yeah, guess which of these two are from the store vs our chickens:
Nice ramen! This is more an amusing food prep thing. You've perhaps heard that fresh eggs are harder to peel when hard-boiled than older eggs? Yeah, guess which of these two are from the store vs our chickens:
I'm not sure what my wife's methodology is, although I do know she uses ice baths at the end. Either way, both the (older) store eggs and (newer) fresh eggs from our chickens were cooked at the same time, so it's a nice A/B for how egg age affects things.Did you add the eggs to boiling water from the start? When I don't, the shells often stick
That's a lot of meat. Easter over here means that I overdosed on chickpeas with cod and chard, which sounds like a bad idea, but it's actually wholesome and very, very tasty. Oh, and torrijas. Lots of torrijas.Good Friday is fish day. My favorite Burger joint has recently added a Burger with plaice, Lollo Bionda, a beurre noistette-based condiment and bacon to the menu, which I wanted to try out. So off to the inner city!
Happy Easter, everybody!
I can't be the only one put off by butter basted beef. There's something about the dairy aroma that I find extremely displeasing when coupled with meats.Found a huge filet mignon on sale at my Harris Teeter for $20. Hit it with the Sous Vide for an hour at 125, then the cast iron with butter, garlic and thyme plus a quick torch. Paired with mashed potatoes and veggies. I swore I took a pic of the inside after cutting but can't seem to find it. Anyway, wish I could just eat this shit every day
As CB said, powdered sugar is not a substitute for actual granulated sugar. Honey may be a better pick.The other day I was making black bottom cupcakes, and the cake part came out rather dry. I had to substitute powdered sugar instead of granulated (same mass) due to not checking my supplies. Could that have been the cause?
I can't be the only one put off by butter basted beef. There's something about the dairy aroma that I find extremely displeasing when coupled with meats.
Cooking beef with butter is pretty common over here.I can't be the only one put off by butter basted beef. There's something about the dairy aroma that I find extremely displeasing when coupled with meats.
I don't use much. I eat well and go to the gym twice a day, so trust me, butter use is rare and in small amounts. I would not want a "dairy aroma" either although I have never had that when I do use it for steaks, probably because I use it sparingly.
Thanks!looks good. Love Detroit style.
I feel like you need a lot of fat in the pan to fry the bottom of it and make it crispy. How long did you let it rise? Did it at least double in size?
Made a first attempt at making Ramen over the weekend. Turned out pretty well!
edit: Can't seem to insert imgur links =\
Fixed them for you. You were using the media and not the IMG setting/tags.
When I was using the IMG tags the pictures weren't showing at all, that's why i switched to the media tags
Nice ramen! This is more an amusing food prep thing. You've perhaps heard that fresh eggs are harder to peel when hard-boiled than older eggs? Yeah, guess which of these two are from the store vs our chickens: