In some restaurants like Greek ones I get some nice pretty fluffy rice. The rice is short and little fat in the middle. It doesn't like look Jasmine or basmati rice which are longer.
When I prepare rice at home I follow the instructions in terms of amount of water, rice and simmering at lowest heat. Still the rice comes out pretty sticky. (Another question here talks about adding water in batches.. will try).
Question: How can I make the fluffiest rice and what type of rice to use? Do rice cookers make fluffier rice than using a pot?
As is mentioned in this question (and this one), one of the keys to keeping your rice from clumping is to rinse the uncooked rice with cold water until the water runs clear. This rinses off the starch on the surface of the rice. The starch can cause your rice to stick together.
Some types of rice are fluffier than others. The longer grain rices tend to have lower starch (and, of course, Arborio rice has so much starch that it makes for the characteristic texture of risotto). So even if it's not Jasmine or Basmati, they're probably using at least a medium grain, rather than short.
A quick Google search for Greek rice yields a lot of recipes that suggest sauteing the rice in oil before boiling it. This is a common technique for pilaf, and adds a nutty sort of taste. I'm not sure it'd have any effect on stickiness, but it might help with flavor. And you can also saute onions and other vegetables to add flavor.
(or I guess, starchy dough in general, there's all kinds of dumplings, there's pasta, etc) keep its shape when you boil it in water? This may extend to some degree to deep frying. What properties make balls of dough "fluffy" or "textured", but not "tough", "rubber-like" etc.? I guess this will go somewhere along the lines of what structure the starch granules form with the water, how stable.... There's also a question to that here on this site. However, it's hard to get some actual information on the key aspects (this is a problem I have with recipes in general). I'm pretty sure there ought
I've just found my new-found love for making chocolate cups. And on one of the videos of how to make chocolate cups, the lady used a chocolate transfer sheet to get a really pretty chocolate cup, which she then filled with some mousse. I wanted to buy some chocolate transfer sheets myself and started to look on ebay and found a lot of very beautiful sheets at very good prices. Before I go ahead and buy them, my question really is if they are safe to use (health-wise) and if I need to be aware of any issues with them, for example, should I only buy brown ones and avoid any that use colours
filling in. I've read this question about how to make "Big, Fluffy" tortillas, and it notes letting the dough rest is a key step. I did try this, and I ended up getting more air bubbles but other than that they are pretty much the same. I would like to figure out how restaurants like Moe's make and prepare their tortillas which are suitable for large burritos. I am open to suggestions in technique...I would like to make a tortilla that is softer and more elastic, allowing for large burritos with lots of filling I've been using the following recipe below which yields good results, however
Possible Duplicate: How long can I store a food in the pantry, refrigerator, or freezer? I've heard people claim that you could keep cooked rice as long as 10 days or as short as 48hours. I'm interested in knowing both when the rice starts loosing it's good taste, and when it starts being dangerous to eat it. Also, does it change according to the rice type?
I bought black rice for the first time, and I am unsure what to use it for. It would be helpful if I knew how it behaves when cooked. The info I'm looking for is: (assume fully cooked corns) Stickiness. Do the corns stick to each other, or remain separate? Corn structure. Does it feel mealy, or smooth to the tooth? Hardness. How hard is the fully-cooked grain as compared to other rice types (including wild rice)? General use. I assume it can be used as white rice, so I am not asking you to list how to use it. But are there uses for which it can't be used? Risoto is probably a no-brain
ingredients, poured in the water/egg yolks, and then I was supposed to "fold in" the beaten egg-whites. What is the purpose of "folding in" the beaten egg whites? What is the proper technique? How do I know... them kind of mixed in. By the end, I felt like I was frosting a cupcake and then lifting the whites until they broke. I kept doing that type of motion gently until it became kind of pancake-y. I really had no idea what I was trying to accomplish. I don't know if I did it right, but the pancakes turned out well! :) I would like to know how to do it correctly for next time though.
I love my rice cooker. I also like rice with stuff in, makes an easy quickish dinner. I sometimes cook up some stuff, say mushrooms, chilli and garlic fried in a bit of olive oil, or small chunks of pork, some browned onions and broccoli florets with paprika, and then add that to my rice + water (which I have measured before I add the extras) before I cook it. Then I stick the rice cooker... for a little longer. And if I add a bit too much water, the rice at the bottom can get a bit mushy. So how can I better judge if I'm going to need to add any extra water and if so approximately how
I'm considering canning some fruit compotes to use with yogurt, and the recipe I want to use (which was not designed with canning in mind, found here: http://www.simplebites.net/how-to-make-your-own-fruit-bottom-yogurt/ ) calls for cornstarch to be used to thicken everything up. Now, I do not have a pressure cooker, so I would be doing this with a water bath canner, and I'd like to know if the cornstarch is going to lower the acidity of the fruit mixture, or if I should use some other thickening agent or method. Thanks!
I would like to use my rice cooker to cook one of those pre-packaged jambalaya mixes, and I've had good success with using prepackaged rice packets in my rice cooker. Sometimes there is a bit of sticking on the bottom but it comes right up and is never that bad. My question is if it's safe to throw uncooked meat inside of the rice cooker. I'm talking about average sized chunks, but can cut them smaller to make sure they cook through. Since water boils at 212°F, and the contents of the cooker are kept warm afterwards, I'm guessing that any meat you put in there (granted its cut thin enough