The Cooking Thread
Posted 31 October 2006 - 01:26 PM
For a couple years I've been trying to make a good Thai curry. I made one that was pretty good last week. I made another one two nights ago, but it was too sweet. I put pineapple in it, with some pineapple juice. It's sub-par.
I've never been able to make really good white rice. I use basmati and jasmine. I've only ever used the absorption method on stove-top. Does anyone here have the skills? I've always felt that a 2:1 ratio of water to rice is way too much water. I usually opt for 3:2. I always wash the rice. I still only rarely get it nice and fluffy and not sticky. Is it possible with any quality of rice, or only really good stuff?
You can respond to any of this, or talk about whatever you guys cook.
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Posted 31 October 2006 - 01:32 PM
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Posted 31 October 2006 - 01:35 PM
Bring water to boil, add rice, attatch lid, cook at high pressure for 3 minutes. Turn off heat, let sit for 8 or so minutes.
I usually do this with some stir-fry! How appropriate.
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Posted 31 October 2006 - 01:36 PM
Aside from that, I'm really good at meat. I make excellent burgers, bacon, and hot dogs.
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Posted 31 October 2006 - 01:44 PM
As it is now, I just take the basics of recipes I see and build on them. Like I'll take the basic ingredients of a marinade for swordfish (lime and garlic) and add some cayanne pepper and other spices to try and make my own version of the marinade.
As far as rice goes, I also have trouble getting it right every time. I go with slightly under the recommended amount of water and add a little bit of butter. Then I turn the burner off for the last 5 minutes or so instead of letting it simmer, and I usually end up with a pretty decent consistency.
I'd love to get a rice cooker.
Posted 31 October 2006 - 01:46 PM
our menu is as follows: chicken quesadillas (not great), spaghetti (pretty sweet but we use pre-made sauces), hamburger helper, pork chops (just marinated and cooked on the george foreman), and then sometimes i make like this broiled chicken which is actually really good and really simple to make. all you gotta do is go to one of those mexican carnecerias and pick up some marinated game hens (called quardaniz there), pick up like two take em home put them on a cookie sheet with foil on the bottom then rub butter and mustard on them (i used gre poupon) then stick them in a 450 degree oven for like 40 minutes then after that crack open a can of vegetables and a can of corn then pour it all on top of chicken (pre-drain cans) and put it back in the oven for like another 15-20 minutes, then take them out when theyre done. its really really good if you have some guac and flour tortillas. thats pretty much the most complicated thing i make. i once made enchiladas but they were subar and it was waaaaayyyy too much work.
Posted 31 October 2006 - 01:48 PM
That might not be entirely concise because I'm so used to doing it and I've got it down to a science now, but I tried to explain the best that I could.
Posted 31 October 2006 - 01:56 PM
pork chops (just marinated and cooked on the george foreman),
I make some baked pork chops that come out really good. Basically you season the chops with some salt, pepper, and brown sugar, then place them in a baking dish. Pour in enough apple cider to cover the chops. Cover and bake at 350 for about 45 minute to an hour.
Posted 31 October 2006 - 02:01 PM
Do you guys ever wash the rice?
You're supposed to wash sushi rice. It couldn't hurt for any other type I supposed. Just put the rice in a big bowl with cold water and wash it with your hands. Repeat 2-3 times, you don't want to over-wash because it removes the starch and nourishment from the rice.
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