How to cook - I
By Sid • Mar 26th, 2008 • Category: PostsIn various conversations with various people over time, I find many people look at cooking, even occassional cooking, as a tedius chore, that needs to be finished off as quickly as possible. I agree all of us are entitled to our own perceptions about things; however, since cooking is something all of us encounter at some point or the other in our lives, perhaps knowing a little about it would ease the agony. Yes?
Thats the reasoning behind this series of articles I’m going to post - we’ll start simple with quick dishes and then go on to complete meals and other nicer stuff. Now, if you tell me what I should start with great, otherwise, we’ll start with the original classic - how to boil an egg!
- Sid
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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Start with rice, please. I know how I do it, just want to know how you or Vinny do it?
Hi Toni,I do Rice in many ways but the basic recipe revolves around boiling it until cooked. Take a pot of water and bring it to boiling point. While you leave the pot to bubble wash the rice. If you soak it in advance you will be saving fuel and time. If not just wash it and add it to the boiling water. I do not add any salt for health’s sake. Stir and leave to cook. You should partially cover the pot and reduce the flame to a simmer. Test from time to time. There are so many thousands of varieties of rice and all of them have different cooking times. So bite a grain and see if it is cooked through. Al dente in fact. Take it off the fire and pass it through a colander, shake off all excess water and seperate the kernels.The other method involves light sauteing before adding water. Heat a bit of oil in a pot and add the washed rice. ( you could use a bay leaf or some cumminseed if you want.) Saute lightly till the rice turns opaque. Add double the quantity of water and let it boil.( one measure of rice requires two measures of water) Reduce the flame and let it cook covered until the water dries up. Seperate the grains with a fork to avoid sticking.