by Pabo76

Some Basic Tips of Crock-pot Cooking

Crock-pot cooking can offer some very tasty meals and desserts however some basic rules should be followed when using a crock-pot to cook with. For more help visit to: www.classic-dessert-collection.com. You should be careful not to over stir their food while it’s cooking in a crock pot. Taking the lid off during cooking causes vast amounts of heat to escape, therefore the food should only be stirred if it is clearly stated in the recipe.

Some elements can only be added at the end of the cooking time. When using milk and sour cream be sure to wait until the last fifteen minutes of cooking time before adding these ingredients. Unless the recipe states otherwise, seafood only needs to be included during the last hour of cooking time.

Pasta and rice cook requirements are quite different for crock-pot cooking. For the best results with pasta, cook in boiling water until just tender, and then add the pasta to the main dish during the last thirty minutes of cooking time. You should also try to use long grain converted rice for the best results. If the rice does not appear cooked completely through, you can add another 1-1.5 cups of liquid per cup of rice. Always boil beans before adding them to the crock-pot for cooking.

Frozen foods can be used in crock-pot cooking. For more help visit to: www.cooking-chinese-style.com. When cooking frozen means you should use at least one cup of warm liquid along with the meat. When preparing these types of meals you should all for and additional four to six hours on low temperature or two hours on high.

Contrary to popular belief, cooking raw meat in the crock-pot is very safe. During the cooking process, the meat’s internal temperature reaches approximately 170 degrees in beef and 190 degrees in poultry. Two important things to remember however is to always cook the meat for its complete time recommended in the recipe recommend time. Secondly, do not remove the lid on the slow cooker. There is no requirement to brown meat beforehand unless the you prefer the look and taste of browned meat.

When cooking in a crock-pot the best flavors will come from whole herbs and spices. Crushed herbs and spices rapidly lose their flavor during the long cooking time, but whole spices keep their flavor during the entire cooking time because they take longer to let go of their flavor.

Crock-pots can be used to make desserts and baked goods as well. You should be sure not to over beat breads and cakes; and should always follow the recommended recipe guidelines. Never add water to the crock-pot unless it specifically says to do so. Always allow cakes and breads to sit and cool for five to seven minutes before taking them out of the pan.

Vegetables like potatoes and carrots should be cut no larger than 1″ thick, and put in the bottom of the pot, since they require more time to cook. Crock-pot cooking can be delicious for both meals and desserts when some basic guidelines are followed.

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by La.blasco

Yummy Authentic Mexican Rice Dishes

When it comes to the best in dishes for our family or friends, we often rely on what we know. Perhaps, that famous dish of enchiladas grandma used to make is tried and true, but what are you missing out on if you do not leave the safety of your boundaries and experiment? There are so many options when it comes to meal planning, you will find that it is easy to come up with something new and refreshing. For me, I chose to try some authentic Mexican rice dishes for my family.

Many people do not know the deliciousness or beauty provided by authentic Mexican rice dishes. These dishes can be as flavorful as you decide to make them, but they can also be simply gorgeous with a variety of colors to appease more than just your taste buds. These are ingredients that please the whole family!

When you choose to make a variety of rice, you are choosing versatility. There are side dishes as well as main courses. There are even desserts! With so much versatility, one would wonder why this is not a staple in more households. Imagine having a fulfilling meal where authentic Mexican rice dishes just happen to be the main course. What is it you are getting with each bite?

You would be getting a healthy meal that is delicious and much more. For instance, I always appreciate how this food sticks with you for a while. You will easily be full, and when you are full faster and longer, you eat less, which is great for weight loss and health maintenance. Controlling your caloric intake has never been easier, and with such a diverse food, you will find it is fun to find innovative new methods for creating the family, evening meal.

Rice can be cooked in many delicious ways. You can boil it, steam it, fry it, and so much more! Each method brings a unique taste to your dinner plate. Sometimes, soaking the little morsels ahead of time will improve the texture once cooked by actually increasing the expansion of the little grains. Whichever way you choose to cook your grains, you will find that your whole family will appreciate the meals whenever rice is involved.

There are even a variety of different colors to choose from!

Another benefit of authentic Mexican rice dishes is the savings to the family budget. These meals are more affordable. Each bite is delicious, and you can actually make the family dessert with these healthy grains. There are different recipes for either unpolished or polished grains. So many options for a delicious, homemade, family meal.

Choosing the best meals for your family means finding a menu plan that your family will enjoy that they will also eat. Sometimes, that is a tricky combination indeed. But when you trust authentic Mexican rice dishes for your own family, you will discover the secret is easily within your grasp. Whether new to this delicious cuisine or you are a veteran, there is something for anyone regardless of your gender or age thanks to the best in this rich food with brilliant colors.

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The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains

From whole wheat, oats, and rice to farro, barley, and quinoa, no grain is left unturned in this compendium of more than 75 healthful recipes. There’s a tasty dish for every meal of the day: Quick Skillet Flatbreads made with millet or teff for breakfast, or a hearty dinner entr e of lamb and rye berries braised in red wine. Even desserts get the whole-grain touch with such sweets as Chocolate-Chunk Buckwheat Cookies. A source list helps find the more unusual grains and a glossary describes each one in detail. The New Whole Grains Cookbook makes it easy to eat your grains and love them, too.

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The Essential Rice Cookbook

For such a simple grain, there is a remarkable diversity of recipes featuring rice. This book explores the importance of this staple grain by covering the major rice recipes from around the world.

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The Essential Rice Cookbook

For such a simple grain, there is a remarkable diversity of recipes featuring rice. This book explores the importance of this staple grain by covering the major rice recipes from around the world.

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by blitzmaerker

Different Type to Cook Rice

Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.

The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.

Steamed rice.
————-

Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.

Boiled rice (japanese method).
——————————

Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, for more details visit to www.appetizer-collection.com but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.

Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, for more details visit to www.cat-head-biscuit.com  then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.

Rice with fig sauce.
——————–

Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.

Orange rice.
———–

Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.

Rice with raisins.
——————-

Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.

Rice with peaches. ——————

Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.

Browned rice.
————-

Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.
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The Rice Cookbook

Features over 80 recipes for using a multitude of rice types, such as long-grain, short-grain, basmati, and risotto, among others. There are recipes for appetizers, soups, side dishes, main courses, risottos stuffings, stir-fries, and desserts. Each recipe has been specially created and tested and is suitable for any occasion.

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by surfstyle

How To Choose A Rice Cooker For Cooking Perfect Rice

There is a small appliance that is growing in popularity in America. This small appliance is the rice cooker. This little appliance can do much more than just cook rice. It is at home both in the kitchen and in the dormitory room.

Of course, best rice cookers make perfect rice, but they can also be used for cooking hot cereals, deserts, stews and soups. They can also steam vegetables to perfection, even while cooking rice.

The best rice cookers are made in Japan. There are other models that may be less expensive from other countries, but you will enjoy using the Japanese rice cookers the most.

Rice cookers come in many sizes from the small three to five cup cookers to the giant fourteen plus cup cookers. Choose a rice cooker that corresponds to the amount of rice you normally cook. They work best when used to cook rice at capacity.

Remember that a Japanese cup is only six ounces. Most Americans are more used to an eight ounce cup. To adjust recipes, remember that rice cooker cups are approximately three fourths of an American cup.

Most Japanese households favor the mid-sized rice cookers.

A non-stick cooking pan in the rice cooker makes cleanup very easy. Rice cooker manufacturers use a high quality non-stick surface that works perfectly with rice. Be sure that you only use the plastic rice paddle to remove food from the pot.

There are several types of rice cookers available. Choose the one that meets your needs and budget.

The least expensive models of rice cookers simply turn off when the water has been absorbed into the rice. These cookers are still very versatile and do a great job when cooking rice.

The next step up in rice cookers will keep the rice warm when cooking is finished. They do not have a true off position, so be sure that you unplug the cooker when finished. You will need to buy at this level or above to get a rice cooker with a non-stick pan.

Some of the more expensive rice cookers have fuzzy logic. This means that they have differing settings for soup or brown rice. Some of these machines even allow you to choose the texture of your finished rice.

The newest and most expensive rice cookers offer induction heating. Rice comes out perfect each time as they can compensate for variations in measurements.

If you enjoy steamed vegetables with your rice, be sure that the rice cooker you choose has a steamer basket. You can steam vegetables as the rice cooks. For extra flavor in your rice add a couple of bullion cubes to the cooking water.

Do not forget that a rice cooker is perfect for a college student who is living in the dorm. They can cook their own meals in a small rice cooker and avoid the expense of the college cafeteria as well as all the unhealthy fast food. Be sure that they are stocked up on rice, canned soups and top raman for quick meals.

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Cooking with Rice Cookers for Today’s College Students: With Clear and Precise Step-by-Step Instructions

Today, a considerable majority of university dorms do not allow the use of any cooking devises, such as electric woks and crock pots etc., with the exception of a simple rice cooker and possibly a toaster. As a result, students are forced to buy their meals at college cafeterias or local restaurants, which charge an arm and a leg. But now there’s a way around the restriction imposed by the dorms—with the use of a rice cooker. This book is to share the recipes that I found to be quick and easy to make using the rice cooker with other college students in the hope that they too can save a bundle, eating delicious dishes at the same time. Also, this book is a great book for beginning cooks, since it teaches simple recipes by using a few common ingredients that can also be performed on a stove or electric wok. Furthermore, nearly all of the dishes featured in this book can stand alone as a party or special occasion dish. In preparing this cookbook, I was able to cook enough dishes to ho

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A gem of a find
The BB Café at Bandar Bayan Baru may not look particularly outstanding as a food place but there are some nice dishes to be had there.
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Janet’s World: Korean barbecue? Try the condiments
Janet’s World Welcome to my first restaurant review column, wherein I will describe an exquisite meal I enjoyed last Sunday evening.
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A colleague of mine at the old Raleigh Times had a solution whenever he ran out of story ideas. He would announce that he was going on a “news scour.”
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