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I have looked extensively and it seems that whether to boil or steam is determined by region and it is as subjective as the fillings used. See below from this page . Other variations include using black instead of white glutinous rice, or precooking the rice and filling, or steaming instead of boiling, or even wrapping into a cylindrical shape or a flat ...


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I trained as a chef; the way to do this is as follows. The egg cracks for a number of reasons which are mainly due to a change of pressure within the egg itself. You never want to put a hole in the shell, add salt to the water or frankly any of the other suggestions on this page above, and it's not due to eggs banging about in the pan (that one did make me ...


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Short answer: Not really. Doing some armchair math, you have two liters of water and 55g of salt, which is about 0.25 liter. That gives you 12.5% the amount salt as there is water in your original solution. The logical solution would be to then cook the meat, then measure the quantity of salt afterwards, right? However... That would assume that the ...


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I can't speak to health reasons (and we don't answer health related questions on SA) but, as for taste, rinsing chicken livers can be quite important. I always rinse and check the chicken livers well to be sure that there are no gallbladders (or pieces) left attached to the liver. The gallbladder contains bile and even a small piece can ruin the taste of ...


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Any type of rice can be steamed, but this method might not cook properly for some varieties. This produces separate rice grains even after cooking. Steaming takes a slight longer time to cook then by boiling. It is better idea to soak rice in water before it is cooked by any method. There are two methods of cooking rice by boiling Boil rice with large ...


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I par boil, cause it is easy and the wife LOVES it! However, there is no doubt that smoking produces the most tasty ribs.... Smoking requires a bit of equipment and a lot of time...wish I had both.. my 0.02



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