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1

I don't see the additional flour as the cause. It's there to prevent them sticking during manufacture & once in the pan will in seconds just be 'more dough'. I see several ways to mitigate their sticking... Bigger pan - obvious, but there's a reason your pasta pan is the biggest one in the kitchen. Drop them a few at a time, so they don't touch until ...


2

Chronometer uses the best scientific-quality database, which is from the USDA's FoodData Central. You can find the same data at nutritiondata.self.com, which is easier to access from a desktop computer (in my opinion). The data set for 80 proof spirits is here. For all of them, bourbon included, the calories from not-alcohol is 0. All the calories in ...


2

Yet another method for long-grain varieties, always handling carefully so as not to break the grains: Boil fairly vigorously in plenty of salted water, for 8 or 9 minutes, until not-quite cooked. (To the teeth, there should be no brittle snap of completely uncooked grain, but it should be a little firmer than you want to serve it) Strain well in a colander,...


2

This is how I cook my rice every time, typically brown - sometimes white or yellow. Each grain (of rice) is cooked, but separate, and tender. All of the water is absorbed. No burning or scorching. Measure 1C uncooked rice into saucepan. [No rinsing beforehand.] Add 2C water, a dash of salt and a smidge of butter (~1 tsp). Place the pan (with lid) on a ...


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