Who's making what today?

[Lan]

Originally Posted by echoes

Lan,

Is that a whole chipolte pepper in your picture? It should be chopped up to add flavor, and your rice appears to be very overcooked. What recipie did you use? Remember, even if you are incorporating a sauce at the end, your rice must be cooked seperate or par cooked before adding the sauce to ensure it still retains its firmness.

Your chicken looks melt in your mouth good!

Good job!

Holly

Thanks Holly! The pepper is whole I think... It came out of a can that way so I didn't think to chop it up. The chicken was almost too spicy for my kids.

I used this recipe for the Mexican rice. I didn't cook the rice long enough in the oil prior to adding the broth and puree, but I followed the instructions of the recipe very closely otherwise.

[Team Sergeant]

Originally Posted by Lan

Thank you warriors. I am making a rump roast today using the maillard reaction method, I'll post how it turns out. I thought the purpose of searing was to hold the juices in.

On another note, I made chicken last night using chipotle peppers in adobo sauce with a side of Mexican rice. I copied Chiptole's chicken recipe to satiate my burrito bowl addiction.

You're joking right? Did you go to and read the URL's I posted? Even joe biden could understand the process......

[Lan]

Originally Posted by Team Sergeant

You're joking right? Did you go to and read the URL's I posted? Even joe biden could understand the process......

Yes I read them. I should've said "now I know the real meaning of searing", that's why I seared the rump roast.

[Gypsy]

Originally Posted by Lan

Thanks Holly! The pepper is whole I think... It came out of a can that way so I didn't think to chop it up. The chicken was almost too spicy for my kids.

I used this recipe for the Mexican rice. I didn't cook the rice long enough in the oil prior to adding the broth and puree, but I followed the instructions of the recipe very closely otherwise.

Next time you can slice open the pepper to remove the seeds, stems and the "ribs" on the inside.

So occasionally, despite my best efforts, my rice comes out under cooked...sometimes over cooked. I have no idea why. Depending on what I am making I will toast it in the skillet first then cook it in several cups of water as I would pasta, al dente, and it is perfect every time!

[mark46th]

Gypsy- If you are having rice issues, buy a rice cooker. They are fool-proof if you follow the instructions...

I have been married to a Chinese woman for 35 years so I have a little experience with rice. First of all, wash and rinse it twice to remove all the talc. Second, soak it in water for a couple of hours before cooking. Third, cover rice with water to the depth of the cuticle on your forefinger. Place the pan of rice and water on a high flame. Bring it to a rolling boil, stir the rice a couple of times to keep it from sticking and burning on the bottom of the pan. Turn heat to low, cover and set a timer for 22 minutes. When the timer goes off, turn off the heat, remove from burner. You should have some decent rice at this point.

[echoes]

Lan,

There are proper cooking methods, and then there are are "other" cooking methods which are popular with regular, stay-at-home-cook types.

You should research and read on all the available Culinary Topics, as it will help guide you in your journey. Your research will help you decide whom to listen to, versus who is just a home cook with ideas.

If you are serious in wanting to learn how to cook, there are many, many avenues.

Holly

[PSM]

Originally Posted by mark46th

Gypsy- If you are having rice issues, buy a rice cooker. They are fool-proof if you follow the instructions...

I have been married to a Chinese woman for 35 years so I have a little experience with rice. First of all, wash and rinse it twice to remove all the talc. Second, soak it in water for a couple of hours before cooking. Third, cover rice with water to the depth of the cuticle on your forefinger. Place the pan of rice and water on a high flame. Bring it to a rolling boil, stir the rice a couple of times to keep it from sticking and burning on the bottom of the pan. Turn heat to low, cover and set a timer for 22 minutes. When the timer goes off, turn off the heat, remove from burner. You should have some decent rice at this point.

We used to be able to make perfect rice when we lived at 260'. Now, at 4200', it's under-cooked. Water boils at 203° here. Would a rice cooker solve that problem? Is it like a pressure cooker? We're still working on adjusting the time, but it's been hit and miss so far. We have a pressure cooker, but I've not tried that method yet.

Pat

[mark46th]

PSM- try adding a couple extra oz of water for each cup of dry rice you are making. Add 5 minutes to the cook time... Adjust from there...

[PSM]

Originally Posted by mark46th

PSM- try adding a couple extra oz of water for each cup of dry rice you are making. Add 5 minutes to the cook time... Adjust from there...

Doing that already. That's my "hit and miss" solution but I keep forgetting to take notes. In my previous post I reminded myself about the pressure cooker. I'll try that next...if I remember. I do rinse the talc and starch off before cooking, though.

Pat

[cbtengr]

Originally Posted by mark46th

Gypsy- If you are having rice issues, buy a rice cooker. They are fool-proof if you follow the instructions...

I have been married to a Chinese woman for 35 years so I have a little experience with rice. First of all, wash and rinse it twice to remove all the talc. Second, soak it in water for a couple of hours before cooking. Third, cover rice with water to the depth of the cuticle on your forefinger. Place the pan of rice and water on a high flame. Bring it to a rolling boil, stir the rice a couple of times to keep it from sticking and burning on the bottom of the pan. Turn heat to low, cover and set a timer for 22 minutes. When the timer goes off, turn off the heat, remove from burner. You should have some decent rice at this point.

Now that is some good information, maybe that should be included on the packaging .

[Gypsy]

Originally Posted by mark46th

Gypsy- If you are having rice issues, buy a rice cooker. They are fool-proof if you follow the instructions...

mark46th, gee from just one stay at home cook type with ideas...thanks for the tips!

Originally Posted by echoes

Lan,

There are proper cooking methods, and then there are are "other" cooking methods which are popular with regular, stay-at-home-cook types.

You should research and read on all the available Culinary Topics, as it will help guide you in your journey. Your research will help you decide whom to listen to, versus who is just a home cook with ideas.

If you are serious in wanting to learn how to cook, there are many, many avenues.

Holly

Holly this isn't a professionals only culinary thread, or forum, but a collection of different people with different experiences sharing ideas, recipes and cooking tips. Chill out, your comments are rather insulting.

[Lan]

Thank you all for the tips. I have a long way to go but I love to learn!

[echoes]

Originally Posted by Gypsy

Holly this isn't a professionals only culinary thread, or forum, but a collection of different people with different experiences sharing ideas, recipes and cooking tips. Chill out, your comments are rather insulting.

Gypsy,

My comments were on point. Maybe the general public does not know what a person has to go through to become a Chef, and maybe that is the fault of the Culinary World that everyone sees on TV.

Literally, chefs shed blood from cuts, sweat from 15 hour back to backs, and tears, when being "instructed" on how to properly prepare a dish from a chef who is throwing your food at you, and screaming at the top of his lungs...day after day after day, until "you" get it.

This is to obtain the title. This process takes years and years of repitition, and then more repitition, which I have thankfully been through.

The outcome, however, is that you are as much an expert as anyone in proper culinary techniques, presentation, flavor, and guest satisfaction.

If I am not mistaken, I have not posted any of that on this board, because I failed to see the relevance, as it is just what you have to go through to achieve the goal of chef.

I understand from a cooks standpoint that they may be offended at my instruction, but chefs earn the right to express their opinion about Culinary topics.

I do NOT say that lightly, nor have I ever said that on PS about anything.

I am just one tiny small opinion on here, as I have always maintained.

And BTW, I enjoy reading all of your posts in the Gourmet thread.

Holly

[mark46th]

To become a famous chef these days you have to have multiple tatoos and bad hair...

[echoes]

Originally Posted by mark46th

To become a famous chef these days you have to have multiple tatoos and bad hair...

My Favorite Chefs Do Not, they are more of a Special kind of kick-ass Chef! ,

I cannot say that about myself...though I am NOT a Famous Chef...just a regular folk.

Holly