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I can cook lots of different dishes no problem, but gently caress me if I don;'t ruin rice every time I make it. I used to use instant rice more than I care to admit. Thankfully, I have a rice cooker now. I'm also guilty of using pre-minced garlic more than I care to say.
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Sep 28, 2017 02:32
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Sara Moulton, who had several cooking shows and who was a chef at Gourmet for 20 years, recently admitted she can't cook rice and uses a rice cooker. You're in good company. Though everyone still silently judges the two of you.
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Sep 28, 2017 02:54
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I really don't know how it's even possible to be bad at cooking rice. Put rice and water in a saucepan on the stove and leave it there till it's done. It's that simple. If measuring out the amounts written on the pack is too much hassle, just put in way too much water and strain it off at the end. It's basically the same as pasta, which no one ever seems to have a problem with.
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Sep 28, 2017 03:42
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I find if I do that, it sticks, once it starts to boil, I stir it a couple of times, that does the trick.
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Sep 28, 2017 05:14
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For some reason I always get better results with the proper brand name Uncle Ben's instead of the local generic or other brands. Haven't the slightest idea why, rice is rice, but the empirical evidence is that I'm magically better at cooking Uncle Ben's 
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Sep 28, 2017 05:19
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Despite doing meal prep, I consciously set aside one day of the week where I have instant ramen for dinner. And I look forward to Ramen night. Samyang Buldak fire noodles are the poo poo, by the way.
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Sep 28, 2017 05:25
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I microwave raw broccoli.
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Sep 29, 2017 02:37
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THE MACHO MAN posted:I can cook lots of different dishes no problem, but gently caress me if I don;'t ruin rice every time I make it. Same here. I wouldn't say I ruin it but it is often just not quite right. And draining it when there is too much water leaves it soggy. I love my rice cooker. Drink and Fight posted:I microwave raw broccoli. Me too, sometimes. Mostly for my son if I need to make him quick dinner. But my preferred mode of cooking is to roast it.
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Sep 29, 2017 18:12
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90% of any cutting or chopping when I cook is done with a Santoku that my wife got at the dollar store six or seven years ago. This is despite the nice knife block my brother got us as a wedding present, those knives are pretty much only used when the Santoku is in use elsewhere or dirty. Also I use it to crush garlic all the time.
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Sep 29, 2017 19:26
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Handcraft an entire soup, then buy a half chicken from Pollo Tropical. Chop and toss it in there. Cloudy is flavor, skimming stocks is for people with too much free time. I'll risk a $100 knife and cut direct on a marble countertop rather than find a cutting board, because I'm a lazy rear end in a top hat and it's just that one thing. I make my cassoulet in a crockpot which was once used as a hot stone warmer at a local massage parlor. Secret favorite meal is roasted green beans and garlic cloves over plain white rice with coarse sea salt.
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Sep 29, 2017 19:55
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physeter posted:I'll risk a $100 knife and cut direct on a marble countertop rather than find a cutting board, because I'm a lazy rear end in a top hat and it's just that one thing.
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Sep 29, 2017 19:57
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I’ve made salsa chicken with chicken breasts and canned salsa. I’ll make it in the future as well.
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Sep 29, 2017 23:01
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physeter posted:I'll risk a $100 knife and cut direct on a marble countertop rather than find a cutting board, because I'm a lazy rear end in a top hat and it's just that one thing. https://www.tenor.co/OGn7.gif (won't embed, sorry) BrianBoitano fucked around with this message at 02:16 on Sep 30, 2017 |
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Sep 29, 2017 23:51
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i liked tinned ravioli on toast once or twice a year with lots of hot sauce as hangover food
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Sep 30, 2017 00:02
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I sometimes get steaks less than medium well.
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Sep 30, 2017 01:52
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When I'm lazy, I just make nachos in the microwave, topped with spicy Szechuan pickled mustard and angry lady. Sometimes I boil up premade pelmini and dump half a container of crema over them. I eat bacos straight from the jar.
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Sep 30, 2017 01:57
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I've eaten French-fried onions out of the container before. You know, the ones people pour over Thanksgiving green bean casserole. Whole containers full. The same company now makes crispy fried jalapenos too, and yup -- right out of the container. I bought a rice cooker because my rice never came out well either. Sometimes I'll slice up strawberries, pour balsamic vinegar over them, and let them sit in the fridge for a few hours, then eat everything with a fork. They were great poured over vanilla ice cream too, but I haven't done that in years. I obsess over certain condiments: spicy mayo, creamy horseradish sauce, datil pepper hot sauce with a slight sweetness, the picante salsa at Rubio's, and the "WH" sauce at Waffle House, which is kind of like chipotle mayo in mysterious little black packets. I start brainstorming over which foods will be the ideal delivery devices for my favorite sauces and condiments, and how to reverse-engineer them at home.
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Sep 30, 2017 06:08
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Big Bad Voodoo Lou posted:Sometimes I'll slice up strawberries, pour balsamic vinegar over them, and let them sit in the fridge for a few hours, then eat everything with a fork. They were great poured over vanilla ice cream too, but I haven't done that in years. THE HORROR
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Sep 30, 2017 08:01
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Jose posted:i liked tinned ravioli on toast once or twice a year with lots of hot sauce as hangover food Not gonna lie, Chef Boyardee beef ravioli just hits the spot sometimes in a way that real ravioli could never duplicate.
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Sep 30, 2017 08:49
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Jose posted:i liked tinned ravioli on toast once or twice a year with lots of hot sauce as hangover food Guilty as charged (without the hot sauce OR the hangover AND probably a bit more often). Also tinned macaroni cheese. Also tinned spaghetti bolognese. Not going to pretend that any of them are like the real thing, but they are sometimes what I crave in their own way. I think it's part having had them in childhood a lot and part being able to go all survivalist and have them on hand for true "I just finished 6 12-hour shifts on the bounce and I cannot be hosed to cook" moments. exquisite tea posted:Not gonna lie, Chef Boyardee beef ravioli just hits the spot sometimes in a way that real ravioli could never duplicate. And basically this too.
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Sep 30, 2017 09:04
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this speaks to me https://www.youtube.com/watch?v=U3SU6sd9Uqk
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Sep 30, 2017 10:23
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  Chopped garlic up once, never again. I can't tell the difference between these and fresh anyway. I also make my pot roast in a crock pot, so don't listen to me.
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Sep 30, 2017 11:55
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MorgaineDax posted:
YOU HEATHEN Nah, just kidding. I don't get the pre-minced, but I do get the pre-peeled garlic. My local veggie market sells containers of peeled garlic for cheaper than the individual bulbs 
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Sep 30, 2017 14:05
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i don't think i've ever seen those herb pastes here and i'd love a basil one becuase all the shops round me don't seem to sell it bunched up they either outright don't sell it or only potted ones 
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Sep 30, 2017 14:38
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Make your own and freeze it
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Sep 30, 2017 15:46
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Doh004 posted:YOU HEATHEN If it's cheaper, alright. I've never even looked to see if it's for sale - peeling garlic, especially large quantities of it is so easy I've never seen the point.
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Sep 30, 2017 15:47
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Democratic Pirate posted:I’ve made salsa chicken with chicken breasts and canned salsa. I’ll make it in the future as well. Hell  , but I haven't made it in a good while.
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Sep 30, 2017 16:43
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As long as you carmalize on high heat really quickly after the fact--like you would for a sous vide protein--microwaves are the best way to almost instantly cook chicken and shortribs perfectly every time.
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Sep 30, 2017 18:06
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Scientastic posted:Make your own and freeze it And the quality's there after being frozen? Hmm I never tried freezing herbs because I had a hard time believing it would still taste good
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Sep 30, 2017 18:38
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Willie Tomg posted:As long as you carmalize on high heat really quickly after the fact--like you would for a sous vide protein--microwaves are the best way to almost instantly cook chicken and shortribs perfectly every time. how far are you microwaving the chicken before the sear? I want to try this solely out of curiosity.
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Sep 30, 2017 19:28
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I love egg nog and I love booze. I find the two of them mixed to be repulsive. There's always a box of mac and cheese lurking in my pantry somewhere, though I've switched to the three cheese shells as far superior to the classic. And on the hard scrambled eggs.
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Sep 30, 2017 19:55
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salsa chicken!!Tiggum posted:I really don't know how it's even possible to be bad at cooking rice. I legit don't understand this. Half as much rice as water, bring to boil, cover on low for 15 minutes, perfect. I have literally never, ever had this fail on me.
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Sep 30, 2017 20:02
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Steve Yun posted:And the quality's there after being frozen? Hmm I never tried freezing herbs because I had a hard time believing it would still taste good I freeze herbs all the time: you absolutely (and completely expectedly) lose anything approaching texture, but the flavour has always been exactly the same.
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Sep 30, 2017 22:39
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Grand Fromage posted:I love egg nog and I love booze. I find the two of them mixed to be repulsive. Same. I usually opt to drink hot toddies or mulled mead in the winter when people are boozing on eggnog. Then I make french toast with the leftover eggnog in the morning. 
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Oct 1, 2017 18:21
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Loutre posted:how far are you microwaving the chicken before the sear? I want to try this solely out of curiosity. Mid to mid-well-ish with a rest after sear. And if you don't give a gently caress about sear because you just want a butterfly breast in a salad or something then take it all the way to well. Factory chickens have so much water in them that you're literally just poaching the meat with radiation.
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Oct 1, 2017 19:01
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I get way too many new recipes from those quick recipe videos on Facebook (like Tasty). In fact more generally I have a hard time cooking anything good without a recipe open right in front of me or stone-cold memorized.
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Oct 2, 2017 17:14
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As far as I can tell all those recipes on Tasty are just normal dinners anybody would already know how to make except you add a whole block of cream cheese and pillsbury rolls to everything.
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Oct 2, 2017 18:09
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Also cream of mushroom soup
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Oct 3, 2017 14:38
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Tiggum posted:I really don't know how it's even possible to be bad at cooking rice. Put rice and water in a saucepan on the stove and leave it there till it's done. It's that simple. If measuring out the amounts written on the pack is too much hassle, just put in way too much water and strain it off at the end. It's basically the same as pasta, which no one ever seems to have a problem with. Yeah, if you want to boil rice (and then drain) it's easy. If you want to cook rice in flavour (stock, sauce, meat whatever), ie absorption method, where rice is rinsed before, and the liquid is pre-measured, then cooking in stainless steel on an ancient wonky electric coil stovetop loving sucks. Takes so long to heat up with random hot spots sticking, and then you have to adjust the temp 5 min before you need to adjust it somehow. It's not that I can't do it as I do it for sushi and paella or jambalaya all the time, but it's annoying. If I just want plain rice cooked in stock I use my pressure cooker because there's no point going to the stove top absorption method hassle just for that. Fo3 fucked around with this message at 15:25 on Oct 3, 2017 |
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Oct 3, 2017 15:22
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I make all my rice on the stovetop like risotto and stir it around adding liquid until it absorbs because I can't just leave food alone for that long.
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Oct 3, 2017 15:24
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