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0

Well , after few trials I came to the conclusion that u cant do away with the bubbles. But there is a work around. Use a perforated plate on top of the vessel. cook in two stages, i.e. first 5 mins at full power and next 15 mins with half power. I could feed this data at once in my microwave and thats it. Rice cooked fine un attended. Ofcourse using a deep ...


4

There are some advantages to a pressure cooker, but I don't think that the rice QUITE finishes in 10 minutes in my experience. For proper texture, it still seems to take some time for the rice to fully hydrate and steam itself after the heat is off. A normal well-covered pot of (most kinds of) rice takes approximately 25-30 min after it comes to a boil, and ...


3

I was in the same situation when I first started cooking egg foo young back years ago. I just couldn't figure out what was missing and I tried dozens of suggestions with no success. Guess what it turned out to be? SALT! It seasons the eggs properly and leaves a clean, not overpowering, flavor. Make sure that each of your ingredients has a good flavor ...


2

You didn't mention oil, are you frying your dish in a couple of tablespoons of cooking oil. Toasting the rice adds flavour. We add pepper to the rice, and usually use a lighter soy sauce (Kikkoman). We finish with a small amount of sesame oil or a bit of melted butter. For variation, add cooked bacon, and cooked onion.


3

Maybe it's just a Hubei/Sichuan/Yunnan thing, but almost nothing goes in our wok without a few chunks of ginger


2

Oyster sauce. Just a small amount will do wonders.


11

I might suggest that one thing that most home cooks are missing in comparison to a restaurant is heat. You aren't going to get the same results as a restaurant without the blazing wok that a restaurant uses. You can get closer by letting your wok get blazing hot before adding oil and quickly cooking small quantities of food at a time. Alternatively, if you ...


30

For me it isn't fried rice without toasted sesame oil, and the fried rice I have had in restaurants always tastes to me as if it contains toasted sesame oil. Peas are pretty required too. BTW, La Choy is synthetic soy sauce, it was at the very bottom of the America's Test Kitchen taste testing of soy sauce (sorry, paywalled), the only soy sauce to get a "not ...


1

I have tried this myself. Although it depends on the type of rice that one gets (for example: the Japanese rice is the stickiest among them, because it is meant to be sticky, in order to make sushi rolls), but the following method has worked for me. When you are cooking your rice in a pot, this would be easier, although it works with rice cooker too. But it ...


0

The secret ingredient in paella is the socarrat, part of the rice browning and burning at the bottom of the pan, and thus slightly smoking the rest of it.


1

There are 2 things you can do to make things less sticky: Rinse your rice and lentils at least twice (or under a tap for 30 seconds). Rice has a layer of loose starch on the outside which will make things sticky, rinsing will wash this starch off. Lentils will also be less sticky when washed beforehand Add a small amount of oil or butter to the dry rice ...


6

There is a couple of possible reasons I can think of. Over stirring the mixture could be breaking the rice down releasing more of the starches which will be making the sauce thicker and sticking the rice into clumps. Over cooked rice again making the rice overly sticky. Like you've mentioned, lack of liquid. If the sauce is getting far too thick the ...


1

There are a few things that you can do to improve how well pasta reheats, but it requires a little more work up-front. First off, the sauce (containing moisture or fat) will change how well the pasta reheats. One solution to this is to keep the two seperate. Pull the pasta when it's still al dente or a little bit before, rinse it to stop the cooking, mix ...


-1

Put a wet paper towel over the bowl when you put it in the microwave. Works every time


0

I do this at home, and it makes a significant difference. I suspect that it is the mechanical action of the rice, but since adding a teaspoon of rice to each shaker, I don't have to get out the toothpick ever few weeks to clean the hole. Brown rice includes the germ (embryo) of the grain, which contains some oil. This oil goes rancid, which has an ...


2

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 ...


6

To reheat left over rice, microwave is the best! Put a clean damp (wet but not runny) cloth or paper towel on top of your rice in a microwave safe dish and heat it for 2 minutes. Don't put a lid on top of the dish. Left over pasta is always gross, no matter how you reheat it. So stick with microwave. If you pasta is not super saucy, same method (with a damp ...


2

That's what a microwave is for! The easiest way to do your rice is to cook big batches of it at a time at home and then freeze it in Ziplocs in individual servings. Then just heat it up at lunchtime. Like this: Safe to wash rice the night before and leave overnight before cooking?. You can do the same thing with your chicken, just cook it in advance. If ...



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