My microwave rice cooker is great, and I got it on a clearance table for $5 (you can find them at Walmart for around $15 or so). Perfect rice in 15 minutes,every time, and it's dishwasher safe. Beats the hell out of my electric rice cooker. We alternate between basmati and jasmine rice, but we buy it at Costco in 40 lb. sacks. Yeah, we eat a lot of rice.
In the spirit of full disclosure, I'm half Asian and I guess my special rice power is to use a rice cooker. Although, every single member of my Asian side uses one as well as every Asian person I know. Not trying to say anything about Angel. But if you cook rice often, rice cooker is the way to go. I saw one at Target today that kicks the shit out of mine crappy little one for less than $50. So easy to use and perfect rice every time.
+1 on the rice cooker. I can't cook rice for shit, but with a rice cooker I can. I had some extra spaghetti sauce in my fridge yesterday, so I made these (another stumbleupon find). Super easy, cheap, and tasty. The wontons do awesome for make-shift pasta, with the tops getting nice and crisp, and the bottoms staying soft and chewy. Great for hors d'oeuvres too. Next I'm going to try the wonton wraps to make my own ghetto ravioli.
In regards to rice, here's a poster on Reddit's take on how to make rice: Personally, I agree that using a rice cooker is where it's at. Prior to my marriage, I dated an Okinawan woman who only cooked that way. I'd never used one before, and now I won't ever go back... Unless I'm making rice pilaf, or Uncle Bens, which I find to cook better in a pot.
Absolute truth about not fucking with the rice. Most people think it's like some sort of pasta where it has to be babied and stirred to prevent sticking. Fuck that. It's the simplest thing if you just stop touching it! On the other hand, I now think my mom and I are the only Asians to not use a rice cooker. Why she doesn't, I'll never know. As for me, I just don't want to lug around something the size of a small microwave every time I move when I can make perfect rice every time with a small pot. Oh, and as far as Asian secrets - the secret to good fried rice is to not use freshly steamed rice. Let is cool down and firm up (like you would in a fridge) before you go in adding the egg and veggies. Otherwise, you might as well be eating dried porridge.
Yup, I'm going to 3rd? 4th? the don't fucking touch it plan. I learned how to cook rice from my mom, who always uses a pot on the stove. Somehow, when you stir it (this is the only difference in how my mom and my aunt do rice, and there is a huge difference in the results), the rice ends up dry and meh. When you don't stir it, it is just slightly sticky and perfect. Just follow the instructions on the box and for the love of god, leave that stuff alone.
I made this recipe tonight: <a class="postlink" href="http://www.foodnetwork.com/recipes/tyler-florence/mushroom-risotto-recipe/index.html" onclick="window.open(this.href);return false;">http://www.foodnetwork.com/recipes/tyle ... index.html</a> I didn't have any dried cremini mushrooms and couldn't find any at the grocery store, so I didn't have those. And I made a batch of chicken stock yesterday. I know that mushrooms, risotto and truffle oil aren't exactly everyone's tastes, but god damn this shit turned out well. It still needs more parmesan, though. But everything needs more melted cheese.
For the Super Bowl next weekend, I want to make chicken wings in my slow cooker. I'm toying around with the idea of a more Mexican/Cupan-inspired flavor profile as opposed to a traditional "hot" wing, and this where I'm headed right now for the sauce. I'd love some feedback as I've never made wings of any type before. 12 ozs beer 1/3 cup hot sauce 1/4 cup lime juice 1/4 cup chopped cilantro 3 cloves garlic, chopped salt and pepper to taste
The slow cooker is going to make them fall apart. Even if you're putting a Hispanic twist on it, wings are finger foods. Are people going to eat them with a fork and knife at the Super Bowl party? Just my two cents, I'd bake or fry them.
Risotto is freakin awesome. If you like shrimp, try using that next time and instead of chicken broth, use the shrimp shells to make a broth. Clam juice works, too. Another good variation is asparagus and fried pancetta. Soooo many delicious possibilities.
So is a 1:1 ratio of water a quote unquote "Whack" of water? Or is this whack only the amount for washing?
I've tried to make chicken wings a handful of times and I can never get them to taste even slightly better than ass. I use good quality wings and I follow the recipe exactly except for one thing. I have always baked my wings instead of fry them. How the hell can I make a good baked chicken wing? Or do I just give up and fry them? A common recipe I have tried is this one which is even made for baked wings. Pretty basic, but they still do not taste very good in my opinion. I'm not even sure what I don't like about them, it's like there's very little flavor, but wings I get from pretty much any restaurant seem to taste better.
Try this one: <a class="postlink" href="http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html" onclick="window.open(this.href);return false;">http://www.foodnetwork.com/recipes/good ... index.html</a>
The secret is to coat them in baking powder and let them sit over night in the fridge. It crisps up the skin and gives it a more fried texture. http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html
I posted this earlier in the thread: Great Recipe for oven-fried wings. Follow the beginning part of the video, then just toss with whatever sauce you want if you're not big on the Asian one he does. Just be sure to knock off any excess flour, as it can lead to a little grittiness. If you ever get a wild hair and end up wanting to do the fried kind, here is how I do mine. Might as well throw these up here now too: Creamy Sage, Sausage & Mushroom Baked Tortellini And Marinated Sirloin with Smoked Gouda Whipped Potatoes and Parmesan Roasted Asparagus Both Simple. Both Good.
I generally don't cook from recipes or use cookbooks, but I was given a copy of The Joy Of Cooking awhile ago and figured I should use it. We flipped to a random page and made the first dish on the page. Beef Bourguignon. Absolutely delicious and not difficult to make at all. Here's the recipe, and the finished product. http://www.thecomfortofcooking.com/2010/03/beef-bourguignon.html
Okay foodies, the wife just got a brand new bread maker for free. Does anyone have any good recipes I should be whipping up in this thing?