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I FINALLY HAVE THE RECIPE FOOL PROOF AND VERY EASY TO MAKE
FOR YEARS I HAVE TRIED TO MAKE A CHOCOLATE CHIP COOKIE THAT I COULD MAKE FROM BATCH TO BATCH THAT WOULD BE THE SAME. EACH BATCH OF COOKIES CAME OUT A LITTLE DIFFERENT. I SEARCH THE INTERNET FOR SECRETS AND RECIPES. I TRIED A LOT OF THEM. I TRIED HALF BUTTER AND HALF CRISCO, WHIPPING THE BUTTER AND EGGS FOR A LONG PERIOD TO GET MORE AIR IN THE COOKIE, PLACING THE DOUGH IN ICE BOX FOR LONG PERIODS TO COOL THE DOUGH., MELTING THE BUTTER INSTEAD OF JUST SOFT BUTTER. ALL THE ITEMS I TRIED CHANGE THE COOKIE SHAPE AFTER COOKING BUT WOULD NOT BE THE SAME BATCH AFTER BATCH. FINALLY I CAME UP WITH A RECIPE THAT YOU CAN MAKE TIME AFTER TIME AND COME OUT WITH THE SAME COOKIE. I LIKE A COOKIE THAT HAS SOME BODY TO IT NOT FLAT OR CRISP, THICK AND A LITTLE SOFT. YOU CAN MAKE YOUR DOUGH AND GO RIGHT TO COOKING YOUR COOKIES. YOU DO NOT HAVE TO REFRIGERATE THE DOUGH LIKE A LOT OF RECIPES CALL FOR. I TEST MY COOKIES AT MY PLACE OF BUSINESS AND I ALSO MAKE SOME FOR OTHER SMALL COMPANIES SO I CAN GET A OPINION OF THE FINISHED COOKIES.
IF YOU WOULD LIKE A COPY OF MY RECIPE DROP ME AN E-MAIL AND I WILL FORWARD A COPY. LET ME KNOW IF YOU WOULD LIKE IT IN MS WORD FORMAT OR TEXT FORMAT. I ALSO WILL LIST THE BRAND OF INGREDIENTS THAT I WOULD SUGGEST USING. THESE ARE AVAILABLE FROM YOUR LOCAL FOOD STORE WITH THE BACKGROUND OF THE TESTING TO WHY YOU SHOULD TRY THEM.
IF YOU LIKE THE RECIPE ALL I ASK IS YOU SEND ME A SMALL MONETARY AMOUNT SO I CAN CONTINUE MY RESEARCH. I WILL ADD YOU TO MY LIST SO YOU CAN BE UP DATED
MY E-MAIL ADDRESS donbenn@sbcglobal.net
To Make The Ultimate Cookie
To Make The Ultimate Cookie
Ahhh……the smell of freshly baked, homemade, chocolate chip cookies can top anything for me. The finished product of chocolate chip cookies is the best thing…when biting into that warm, chocolate chip cookie that has just been baked in the oven to perfection is a complete culinary delight. Although one can bake at any time of the year, I relate baking to one of the many joys of Christmas.
From an early age, I watched my mom bake feverishly in our kitchen for Christmas. As early as I can remember, I loved watching her prepare desserts for Christmas time. Watching her take several ingredients that looked like nothing special and seeing the finished product of delicious cookies was something that struck me with amazement.
I began baking with her when I was around five years old with the easy tasks of mixing her ingredients and leveling off flour and baking soda. As I grew up, I began to take on the more challenging jobs of cracking the eggs and measuring out certain ingredients. Once I turned eleven years old, I began baking desserts all on my own, and it became one of my favorite hobbies. Although I would also bake sporadically during the year, Christmas time was when both my Mom and I seriously took on the task of baking sometimes up to fifteen hundred cookies. Boxed recipes don’t exist in my house…only homemade things are created and made in our oven, and that itself makes baking with my mom more special.
The task of baking cookies is very simple if you have any experience with baking at all, but baking ones that have an amazing taste rather than the standard chocolate chip taste is what’s challenging and demonstrates talent. For example, take the standard ‘Chips Ahoy Chocolate Chip Cookie’. This un-natural, mass produced, tasteless, flat, processed cookie can’t come close to comparing with a freshly baked, moist, flavorful, buttery, warm, and chewy chocolate cookie.
Ruth Wakefield, owner of the Toll House Inn in Massachusetts, is credited with inventing the Chocolate Chip cookie. Supposedly, one day in 1930, she cut a Nestlé’s Semisweet Yellow Label Chocolate bar into small chunks and added it to her butter cookie dough; this eventually became known as today’s popular Chocolate Chip cookie recipe.
When making chocolate chip cookies, it is important for one to follow the recipe carefully so that nothing goes wrong along the way. Before baking anything, it is important to always re-read the recipe before actually beginning baking, just to assure that you have all the necessary ingredients and supplies needed. One of my favorite Chocolate Chip cookie recipes is Nestlé’s Toll House recipe, but the secret ingredient that makes the cookies that much better is vanilla pudding. If you’re used to making a certain kind of recipe countless times, one may try and experiment with different ingredients and or by adding different things and my Mom did a few years ago with the Nestlé’s Toll House recipe.
After gathering all your ingredients and pre-heating the oven to 375 degrees, it is time to begin baking. In a medium-mixing bowl first combine your sugars (¼ of a cup of white and ¾ of a cup of brown) and 1 cup of butter until they form a very creamy, fluffy mixture. Following this, add two eggs, one a time and 1 teaspoon of vanilla extract, beating after each egg addition. A warning I have for you that deals with mixing is to make sure you do NOT over mix and beat your ingredients. Just do it enough to create a light fluffy mixture which usually takes no more than three minutes.
In a separate mixing bowl, add your dry ingredients, which include 2 ¼ cups of flour, 1 teaspoon of baking soda, and 1 package of instant vanilla pudding. After mixing this well, you will then add it to your other mixture, periodically mixing well after each addition. While doing this, you should have a rubber spatula at hand to scrape the sides of the bowl throughout the mixing. After both mixtures are completely incorporated, you can finally add 2 cups of Chocolate Chips; the ingredient that makes the cookie what it is.
This process should take about fifteen minutes, and after finishing this process your next step is to roll your dough into individual balls. You can make the size of the dough balls to your liking, meaning you can either use a teaspoon or tablespoon measurement. Make sure that once you choose the size of your dough balls, place them that you space them about three inches apart so you allow room for rising of the cookie. Bake eight to ten minutes or until lightly brown. After the cookies are baked, allow them to cool for up to ten minutes.
For me, these ten minutes are the longest and most tedious part of baking this chocolate chip cookie. Even now, after I take the cookies out of the oven, the first thing I want to do is taste them to see how they turned out. After years of practice, I can say I have made good and bad batches of cookies. Unfortunately, if you accidentally use baking soda rather than baking powder it makes a huge difference. Also, if you melt your butter too much, their taste will suffer because that will help prevent your cookies from rising to their fullness. I recall a few years ago a little incident that occurred with one of my first cookie recipes. After preparing the cookie dough and finally rolling and placing the cookies on the tray, I wanted to surprise my Mom by baking the brownies before she got home. I quickly threw them into the oven without noticing that I hadn’t spaced them out far enough, so as they baked, they were all attached and stuck to one another. You could say I learned my lesson about spacing cookies out far enough. My word of advice is to make SURE that you place your cookies at least three inches apart from each other.
To make the ultimate cookie, it is necessary to follow recipes that will allow your finished dessert to be scrumptious. After years of practice and baking hundreds of different recipes, I have found that the core of each recipe is partially the same, but there are a few slight alterations that make each recipe different. Baking will always be my special avocation, and without my mom’s hobby of baking, my interest probably never would have developed and I would have missed out on a whole world to which I am very interested.
Ahhh……the smell of freshly baked, homemade, chocolate chip cookies can top anything for me. The finished product of chocolate chip cookies is the best thing…when biting into that warm, chocolate chip cookie that has just been baked in the oven to perfection is a complete culinary delight. Although one can bake at any time of the year, I relate baking to one of the many joys of Christmas.
From an early age, I watched my mom bake feverishly in our kitchen for Christmas. As early as I can remember, I loved watching her prepare desserts for Christmas time. Watching her take several ingredients that looked like nothing special and seeing the finished product of delicious cookies was something that struck me with amazement.
I began baking with her when I was around five years old with the easy tasks of mixing her ingredients and leveling off flour and baking soda. As I grew up, I began to take on the more challenging jobs of cracking the eggs and measuring out certain ingredients. Once I turned eleven years old, I began baking desserts all on my own, and it became one of my favorite hobbies. Although I would also bake sporadically during the year, Christmas time was when both my Mom and I seriously took on the task of baking sometimes up to fifteen hundred cookies. Boxed recipes don’t exist in my house…only homemade things are created and made in our oven, and that itself makes baking with my mom more special.
The task of baking cookies is very simple if you have any experience with baking at all, but baking ones that have an amazing taste rather than the standard chocolate chip taste is what’s challenging and demonstrates talent. For example, take the standard ‘Chips Ahoy Chocolate Chip Cookie’. This un-natural, mass produced, tasteless, flat, processed cookie can’t come close to comparing with a freshly baked, moist, flavorful, buttery, warm, and chewy chocolate cookie.
Ruth Wakefield, owner of the Toll House Inn in Massachusetts, is credited with inventing the Chocolate Chip cookie. Supposedly, one day in 1930, she cut a Nestlé’s Semisweet Yellow Label Chocolate bar into small chunks and added it to her butter cookie dough; this eventually became known as today’s popular Chocolate Chip cookie recipe.
When making chocolate chip cookies, it is important for one to follow the recipe carefully so that nothing goes wrong along the way. Before baking anything, it is important to always re-read the recipe before actually beginning baking, just to assure that you have all the necessary ingredients and supplies needed. One of my favorite Chocolate Chip cookie recipes is Nestlé’s Toll House recipe, but the secret ingredient that makes the cookies that much better is vanilla pudding. If you’re used to making a certain kind of recipe countless times, one may try and experiment with different ingredients and or by adding different things and my Mom did a few years ago with the Nestlé’s Toll House recipe.
After gathering all your ingredients and pre-heating the oven to 375 degrees, it is time to begin baking. In a medium-mixing bowl first combine your sugars (¼ of a cup of white and ¾ of a cup of brown) and 1 cup of butter until they form a very creamy, fluffy mixture. Following this, add two eggs, one a time and 1 teaspoon of vanilla extract, beating after each egg addition. A warning I have for you that deals with mixing is to make sure you do NOT over mix and beat your ingredients. Just do it enough to create a light fluffy mixture which usually takes no more than three minutes.
In a separate mixing bowl, add your dry ingredients, which include 2 ¼ cups of flour, 1 teaspoon of baking soda, and 1 package of instant vanilla pudding. After mixing this well, you will then add it to your other mixture, periodically mixing well after each addition. While doing this, you should have a rubber spatula at hand to scrape the sides of the bowl throughout the mixing. After both mixtures are completely incorporated, you can finally add 2 cups of Chocolate Chips; the ingredient that makes the cookie what it is.
This process should take about fifteen minutes, and after finishing this process your next step is to roll your dough into individual balls. You can make the size of the dough balls to your liking, meaning you can either use a teaspoon or tablespoon measurement. Make sure that once you choose the size of your dough balls, place them that you space them about three inches apart so you allow room for rising of the cookie. Bake eight to ten minutes or until lightly brown. After the cookies are baked, allow them to cool for up to ten minutes.
For me, these ten minutes are the longest and most tedious part of baking this chocolate chip cookie. Even now, after I take the cookies out of the oven, the first thing I want to do is taste them to see how they turned out. After years of practice, I can say I have made good and bad batches of cookies. Unfortunately, if you accidentally use baking soda rather than baking powder it makes a huge difference. Also, if you melt your butter too much, their taste will suffer because that will help prevent your cookies from rising to their fullness. I recall a few years ago a little incident that occurred with one of my first cookie recipes. After preparing the cookie dough and finally rolling and placing the cookies on the tray, I wanted to surprise my Mom by baking the brownies before she got home. I quickly threw them into the oven without noticing that I hadn’t spaced them out far enough, so as they baked, they were all attached and stuck to one another. You could say I learned my lesson about spacing cookies out far enough. My word of advice is to make SURE that you place your cookies at least three inches apart from each other.
To make the ultimate cookie, it is necessary to follow recipes that will allow your finished dessert to be scrumptious. After years of practice and baking hundreds of different recipes, I have found that the core of each recipe is partially the same, but there are a few slight alterations that make each recipe different. Baking will always be my special avocation, and without my mom’s hobby of baking, my interest probably never would have developed and I would have missed out on a whole world to which I am very interested.
How to Prepare Rice
Rice has been around for a very long time. It is known to have been cultivated for over 5,000 years and is thought to be one of the very first crops. With over 7000 varieties, rice has become the staple food of more than half of the world’s population. Most people have at least one rice dish that they particularly enjoy.
Asian countries produce approximately 90% of the world's rice and Asians eat as much as 300 pounds of rice per person per year. Americans eat a little more than 21 pounds of rice per person each year and the French consume about 10 pounds of rice per person annually.
In spite of its long history and worldwide popularity, many people today are uncertain about cooking rice for fear of inconsistent results. This article briefly discusses the benefits of including rice in a healthy diet and offers an array of tips and techniques for successfully preparing and safely storing rice.
Benefits of Including Rice in Your Diet
Rice is an excellent food to help keep your body healthy. Rice has the following nutritional benefits:
<> Rice is a good energy source...
Rice is an excellent source of carbohydrates. Carbohydrates are broken down to glucose, most of which is used as energy for exercise and as essential fuel for the brain.
<> Rice is low in fat, cholesterol-free and low in salt...
Rice is an excellent food to include in a balanced diet. It is low in total fat and saturated fat, is cholesterol-free (therefore an excellent food to include in a cholesterol lowering diet) and contains negligible amounts of sodium.
<> Rice is gluten-free...
Some people are unable to tolerate the proteins found in wheat, rye, oats and barley and should choose foods that are gluten-free. All rice is gluten-free, making rice the essential choice for those with gluten free dietary requirements.
<> Rice contains no additives or preservatives...
Rice contains no additives or preservatives, making it an excellent inclusion in a healthy and balanced diet.
Long Grain, Medium Grain and Short Grain
Rice contains two starches, amylose and amylopectin. The ratio of these starches determines the texture of rice. Rice with a higher amylose content is separate, light, and fluffy when cooked. Rice with a lower amylose content cooks into grains that are moister and tender, with a greater tendency to cling together.
<> Long grain rice - This is a generic classification for rice in which the milled grain is at least three times as long as it is wide. It contains the highest percentage of amylose (approximately 23 to 26 percent) so it is separate and fluffy.
<> Medium grain rice - This size classification is for rice grains which are less than three times as long as they are is wide. Medium grain is sometimes labeled ‘short grain’ to distinguish it from long grain rice. The cooked grains are moist and tender, and they cling together. It contains approximately 15 to 19 percent amylose and is typically used in recipes that call for a creamy consistency, such as rice pudding and paella.
<> Short grain rice - This rice is almost round (less than twice as long as it is wide). When cooked, this rice tends to be even more moist, tender, and sticky than medium grain. It is estimated to contain roughly 12 to 17 percent amylose and is commonly used for sushi.
Rinsing and/or Soaking Rice
<> What about rinsing rice before cooking?
Modern processing techniques are effective at removing impurities and producing clean, consistent rice; however, many people still prefer rinsing rice prior to cooking. Some feel that one benefit of rinsing is to remove any loose starch thereby providing a fluffier, less sticky rice and more consistent cooking. Experiment with both techniques to determine which you like best.
<> What about soaking rice before cooking?
Some varieties of rice (e.g. Basmati) cook better after soaking. Soaking softens the grains for better texture and prevents breaking of brittle varieties. Most ‘sticky’ varieties of rice will not cook properly without soaking. Be certain to soak the rice if it is indicated in the recipe.
** Remember: If rice is rinsed or soaked before cooking, be sure to drain it thoroughly so that the liquid measurement will be accurate.
Basic Methods of Preparing Rice
<> Absorption Method The absorption method is the most popular method for cooking rice. It uses a set amount of rice and a set amount of water for a set amount of time. By the time the water is absorbed, the rice should be done. This is also the method by which most rice cookers work, though some employ a mixture of this and the steaming method.
<> Steaming Method This is usually the preferred method for cooking sticky and clinging varieties of rice. Soaked and drained rice is put in a special steaming basket or pan over a pot or wok of boiling water and cooked with steam alone, without the rice ever touching the boiling liquid.
Proper Proportions
Most methods of cooking rice require a measured amount of liquid to ensure a properly cooked product. The general rule is 2 parts of liquid to 1 part rice by volume; however, different varieties of rice may require slightly less or slightly more liquid. Always refer to the label instructions to verify the proper ratio of liquid and cooking time.
How to Store Rice
<> Uncooked Rice Due to its low moisture content, properly stored white rice should keep without losing quality for as long as 3 years. Store uncooked rice in a sealed container in a dry, dark, and cool place. If rice is expected to be used fairly soon, then a glass container on the counter or open cupboard shelf in indirect light is acceptable.
<> Cooked Rice Allow cooked rice to cool completely, then store in a well sealed container or zip-lock storage bag in the refrigerator. Stored cooked rice may breed pathogenic organisms and possibly cause food poisoning when eaten. Always keep cooked rice in the refrigerator and discard all leftover rice that is not used within 2 or 3 days.
Tips and Techniques
<> Read the box or recipe for desired results. Since different varieties of rice are best when cooked using a particular method, be certain to follow recipe instructions to get the best flavor and texture from rice.
<> Measure rice and water accurately. The addition of salt and butter is optional.
<> Use a heavy-bottomed pot when cooking rice so the heat is distributed evenly.
<> Rice will triple in volume, so use the proper size pot with a tight-fitting lid. If the level of uncooked rice in the pot is more than two-inches deep, choose a pot that will accommodate the amount of rice to be cooked.
<> Use a tight-fitting lid so the steam will stay in the pot while the rice cooks. Do not remove the lid until the end of cooking time. If rice is not sufficiently done, return cover and continue to cook a few minutes longer.
<> Time the cooking according to package directions. Cooking at higher altitudes will require additional time and will be indicated in the instructions.
<> Rice prepared in the microwave takes no less time than cooking on the stovetop.
<> When used properly, rice cookers or steamers provide a no-risk method of preparing rice. To cook rice in a rice cooker, always be certain to follow the manufacturer's instructions. You may find that you want to reduce the amount of water by 1/4 cup (50 ml) for each 1 cup (250 ml) of rice being cooked.
<> Fluff cooked rice with a fork before serving. When rice is cooked, stir, recover and set aside for 5 minutes. This allows some of the steam to escape and fluffs the rice to keep the grains separate. (Cooked rice will pack and become a bit sticky if not stirred at this stage.)
<> Rice may be cooked ahead of time and reheated quickly before serving. To reheat rice, add 1 to 2 tablespoons (15-30 ml) of water for each 1 cup (250 ml) of leftover rice. Cover and heat for 4 to 5 minutes on the stovetop or 5 to 10 minutes in the oven. In the microwave oven, reheat on HIGH for 1 to 3 minutes.
<> Leftover rice may be frozen in small bags or containers and reheated in the microwave oven or on the stovetop. Remember to add water as recommended above.
When all else fails, follow the instructions...
While exactly how rice cooks varies from variety to variety, getting consistently good results is certainly not impossible and people should not shy away from cooking rice. Just remember...to insure consistently good results, the best method for preparing rice is generally the one included on the package.
Copyright ©2006 Janice Faulk Duplantis
About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. In addition to writing syndicated culinary articles, Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html. to subscribe.
Article Source: http://EzineArticles.com/?expert=Janice_Faulk_Duplantis
Asian countries produce approximately 90% of the world's rice and Asians eat as much as 300 pounds of rice per person per year. Americans eat a little more than 21 pounds of rice per person each year and the French consume about 10 pounds of rice per person annually.
In spite of its long history and worldwide popularity, many people today are uncertain about cooking rice for fear of inconsistent results. This article briefly discusses the benefits of including rice in a healthy diet and offers an array of tips and techniques for successfully preparing and safely storing rice.
Benefits of Including Rice in Your Diet
Rice is an excellent food to help keep your body healthy. Rice has the following nutritional benefits:
<> Rice is a good energy source...
Rice is an excellent source of carbohydrates. Carbohydrates are broken down to glucose, most of which is used as energy for exercise and as essential fuel for the brain.
<> Rice is low in fat, cholesterol-free and low in salt...
Rice is an excellent food to include in a balanced diet. It is low in total fat and saturated fat, is cholesterol-free (therefore an excellent food to include in a cholesterol lowering diet) and contains negligible amounts of sodium.
<> Rice is gluten-free...
Some people are unable to tolerate the proteins found in wheat, rye, oats and barley and should choose foods that are gluten-free. All rice is gluten-free, making rice the essential choice for those with gluten free dietary requirements.
<> Rice contains no additives or preservatives...
Rice contains no additives or preservatives, making it an excellent inclusion in a healthy and balanced diet.
Long Grain, Medium Grain and Short Grain
Rice contains two starches, amylose and amylopectin. The ratio of these starches determines the texture of rice. Rice with a higher amylose content is separate, light, and fluffy when cooked. Rice with a lower amylose content cooks into grains that are moister and tender, with a greater tendency to cling together.
<> Long grain rice - This is a generic classification for rice in which the milled grain is at least three times as long as it is wide. It contains the highest percentage of amylose (approximately 23 to 26 percent) so it is separate and fluffy.
<> Medium grain rice - This size classification is for rice grains which are less than three times as long as they are is wide. Medium grain is sometimes labeled ‘short grain’ to distinguish it from long grain rice. The cooked grains are moist and tender, and they cling together. It contains approximately 15 to 19 percent amylose and is typically used in recipes that call for a creamy consistency, such as rice pudding and paella.
<> Short grain rice - This rice is almost round (less than twice as long as it is wide). When cooked, this rice tends to be even more moist, tender, and sticky than medium grain. It is estimated to contain roughly 12 to 17 percent amylose and is commonly used for sushi.
Rinsing and/or Soaking Rice
<> What about rinsing rice before cooking?
Modern processing techniques are effective at removing impurities and producing clean, consistent rice; however, many people still prefer rinsing rice prior to cooking. Some feel that one benefit of rinsing is to remove any loose starch thereby providing a fluffier, less sticky rice and more consistent cooking. Experiment with both techniques to determine which you like best.
<> What about soaking rice before cooking?
Some varieties of rice (e.g. Basmati) cook better after soaking. Soaking softens the grains for better texture and prevents breaking of brittle varieties. Most ‘sticky’ varieties of rice will not cook properly without soaking. Be certain to soak the rice if it is indicated in the recipe.
** Remember: If rice is rinsed or soaked before cooking, be sure to drain it thoroughly so that the liquid measurement will be accurate.
Basic Methods of Preparing Rice
<> Absorption Method The absorption method is the most popular method for cooking rice. It uses a set amount of rice and a set amount of water for a set amount of time. By the time the water is absorbed, the rice should be done. This is also the method by which most rice cookers work, though some employ a mixture of this and the steaming method.
<> Steaming Method This is usually the preferred method for cooking sticky and clinging varieties of rice. Soaked and drained rice is put in a special steaming basket or pan over a pot or wok of boiling water and cooked with steam alone, without the rice ever touching the boiling liquid.
Proper Proportions
Most methods of cooking rice require a measured amount of liquid to ensure a properly cooked product. The general rule is 2 parts of liquid to 1 part rice by volume; however, different varieties of rice may require slightly less or slightly more liquid. Always refer to the label instructions to verify the proper ratio of liquid and cooking time.
How to Store Rice
<> Uncooked Rice Due to its low moisture content, properly stored white rice should keep without losing quality for as long as 3 years. Store uncooked rice in a sealed container in a dry, dark, and cool place. If rice is expected to be used fairly soon, then a glass container on the counter or open cupboard shelf in indirect light is acceptable.
<> Cooked Rice Allow cooked rice to cool completely, then store in a well sealed container or zip-lock storage bag in the refrigerator. Stored cooked rice may breed pathogenic organisms and possibly cause food poisoning when eaten. Always keep cooked rice in the refrigerator and discard all leftover rice that is not used within 2 or 3 days.
Tips and Techniques
<> Read the box or recipe for desired results. Since different varieties of rice are best when cooked using a particular method, be certain to follow recipe instructions to get the best flavor and texture from rice.
<> Measure rice and water accurately. The addition of salt and butter is optional.
<> Use a heavy-bottomed pot when cooking rice so the heat is distributed evenly.
<> Rice will triple in volume, so use the proper size pot with a tight-fitting lid. If the level of uncooked rice in the pot is more than two-inches deep, choose a pot that will accommodate the amount of rice to be cooked.
<> Use a tight-fitting lid so the steam will stay in the pot while the rice cooks. Do not remove the lid until the end of cooking time. If rice is not sufficiently done, return cover and continue to cook a few minutes longer.
<> Time the cooking according to package directions. Cooking at higher altitudes will require additional time and will be indicated in the instructions.
<> Rice prepared in the microwave takes no less time than cooking on the stovetop.
<> When used properly, rice cookers or steamers provide a no-risk method of preparing rice. To cook rice in a rice cooker, always be certain to follow the manufacturer's instructions. You may find that you want to reduce the amount of water by 1/4 cup (50 ml) for each 1 cup (250 ml) of rice being cooked.
<> Fluff cooked rice with a fork before serving. When rice is cooked, stir, recover and set aside for 5 minutes. This allows some of the steam to escape and fluffs the rice to keep the grains separate. (Cooked rice will pack and become a bit sticky if not stirred at this stage.)
<> Rice may be cooked ahead of time and reheated quickly before serving. To reheat rice, add 1 to 2 tablespoons (15-30 ml) of water for each 1 cup (250 ml) of leftover rice. Cover and heat for 4 to 5 minutes on the stovetop or 5 to 10 minutes in the oven. In the microwave oven, reheat on HIGH for 1 to 3 minutes.
<> Leftover rice may be frozen in small bags or containers and reheated in the microwave oven or on the stovetop. Remember to add water as recommended above.
When all else fails, follow the instructions...
While exactly how rice cooks varies from variety to variety, getting consistently good results is certainly not impossible and people should not shy away from cooking rice. Just remember...to insure consistently good results, the best method for preparing rice is generally the one included on the package.
Copyright ©2006 Janice Faulk Duplantis
About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. In addition to writing syndicated culinary articles, Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html. to subscribe.
Article Source: http://EzineArticles.com/?expert=Janice_Faulk_Duplantis
Mouth Watering for a Juicy Hamburger?
I grew up in a little town back in Indiana along the Wabash River during the tumultuous 60s. West Lafayette was then, as it is now, the home of the Purdue Boilermakers.
The town is also home to an old fashioned, drive-in restaurant called the Triple XXX, located midway up the hill from the levy, a low lying area that separates most of the town from the river just five blocks east of the main Purdue campus. At least I think the restaurant is still there.
One might think the name a bit risque, but when I was growing up X was just another letter in the Greek alphabet so the restaurant was known back then as the “Tri Chi” not the Triple XXX..
Several years ago I was sitting at my desk reminiscing about my childhood when I recalled how great the hamburgers were there. The buns were buttered and toasted, of course, but that wasn’t really what made them special. There was something about that hamburger that made my mouth water even as I recalled the experience.
Sitting back in my chair, I closed my eyes and recalled sitting on one of the aluminum, black leather topped stools along the left side of the horseshoe counter inside. There weren’t any tables, the place wasn’t large enough for that. Eyes closed, I looked to my left. There he was, the back of that anonymous, short order cook, standing a few feet away at the grill just below the big picture window facing the parking lot.
I was having an out of body experience that day, you know one of those amazing mental trips everyone occasionally takes to another time and place without the use of synthetic drugs. “I wonder what made these hamburgers so exceptional,” I asked myself.
I recalled watching him closely, thinking to myself. “Could it be that it really wasn’t hamburger they were using? Maybe they had a secret pact with Purdue’s School of Agriculture to test some new sort of hormonalized meat product.” Eyes still closed, I remember shaking my head and mumbling something barely coherent like “Nope, couldn’t be that.”
“Did he put seasonings on them? No, no, and no.” That wasn’t the answer either.
Then it struck me. After 40 years, I actually saw what I had failed to see when it was staring me right in the face. The burgers weren’t red. They were white.
Driven by the desire to test the merit of my recollections, I quickly drove to the supermarket to pick up some hamburger and flour. An hour later, my tastebuds were reintroduced to the wonders of the Tri Chi burger. I’d succeeded in duplicating the hamburger of my early childhood.
I’ve experimented from time to time and discovered that the closest I can come to replicating the Tri Chi’s recipe is to make sure that I use hamburger with at least a 10% fat content. The greater the fat content, the juicer the burger. Lean meat just doesn’t cut it.
Second, it’s imperative that the entire patty be covered with flour, not just the top and bottom but the sides as well. Flouring not only adds an incredible taste and texture, it keeps the burger juicy and hot.
Lastly, the hamburger has to be prepared on a flat grill on a medium heat setting. If you use high heat, you burn the flower and this creates a less than desirable taste. This recipe will not work on an open outdoor grill unless you use a flat baking sheet. I personally prefer cast iron.
I don’t know if the Tri Chi actually prepared their hamburgers in this manner or for that matter still cooks them this way, but it makes an interesting story to tell my guests while I prepare my favorite short order dinner.
If you ever have a chance to visit the Tri Chi, watch the cook. If he’s flouring the patties, I would love to know. If not, I guess I was just hallucinating which, as it turns out, is a good thing even if it is an early sign of dementia.
Ron Scott, http://EzineArticles.com/?expert=Ron_Scott
The town is also home to an old fashioned, drive-in restaurant called the Triple XXX, located midway up the hill from the levy, a low lying area that separates most of the town from the river just five blocks east of the main Purdue campus. At least I think the restaurant is still there.
One might think the name a bit risque, but when I was growing up X was just another letter in the Greek alphabet so the restaurant was known back then as the “Tri Chi” not the Triple XXX..
Several years ago I was sitting at my desk reminiscing about my childhood when I recalled how great the hamburgers were there. The buns were buttered and toasted, of course, but that wasn’t really what made them special. There was something about that hamburger that made my mouth water even as I recalled the experience.
Sitting back in my chair, I closed my eyes and recalled sitting on one of the aluminum, black leather topped stools along the left side of the horseshoe counter inside. There weren’t any tables, the place wasn’t large enough for that. Eyes closed, I looked to my left. There he was, the back of that anonymous, short order cook, standing a few feet away at the grill just below the big picture window facing the parking lot.
I was having an out of body experience that day, you know one of those amazing mental trips everyone occasionally takes to another time and place without the use of synthetic drugs. “I wonder what made these hamburgers so exceptional,” I asked myself.
I recalled watching him closely, thinking to myself. “Could it be that it really wasn’t hamburger they were using? Maybe they had a secret pact with Purdue’s School of Agriculture to test some new sort of hormonalized meat product.” Eyes still closed, I remember shaking my head and mumbling something barely coherent like “Nope, couldn’t be that.”
“Did he put seasonings on them? No, no, and no.” That wasn’t the answer either.
Then it struck me. After 40 years, I actually saw what I had failed to see when it was staring me right in the face. The burgers weren’t red. They were white.
Driven by the desire to test the merit of my recollections, I quickly drove to the supermarket to pick up some hamburger and flour. An hour later, my tastebuds were reintroduced to the wonders of the Tri Chi burger. I’d succeeded in duplicating the hamburger of my early childhood.
I’ve experimented from time to time and discovered that the closest I can come to replicating the Tri Chi’s recipe is to make sure that I use hamburger with at least a 10% fat content. The greater the fat content, the juicer the burger. Lean meat just doesn’t cut it.
Second, it’s imperative that the entire patty be covered with flour, not just the top and bottom but the sides as well. Flouring not only adds an incredible taste and texture, it keeps the burger juicy and hot.
Lastly, the hamburger has to be prepared on a flat grill on a medium heat setting. If you use high heat, you burn the flower and this creates a less than desirable taste. This recipe will not work on an open outdoor grill unless you use a flat baking sheet. I personally prefer cast iron.
I don’t know if the Tri Chi actually prepared their hamburgers in this manner or for that matter still cooks them this way, but it makes an interesting story to tell my guests while I prepare my favorite short order dinner.
If you ever have a chance to visit the Tri Chi, watch the cook. If he’s flouring the patties, I would love to know. If not, I guess I was just hallucinating which, as it turns out, is a good thing even if it is an early sign of dementia.
Ron Scott, http://EzineArticles.com/?expert=Ron_Scott
The Best Way To Fight Poor Health Is To Make Home Cooking Fast And Easy!
Obesity and related health problems are epidemic in North America. Not only are most of us eating way too much and getting little exercise, but we're also eating very fatty foods. Even if you shun fast food restaurants and buy your food at supermarkets, it's still almost impossible to find quick-to-fix foods that aren't high in fat content.
Experts say we were in far better health a few decades ago when just about everyone prepared their meals from scratch. Home cooking, even when elevated to the gourmet level, is far healthier than restaurants or instant dishes from the grocery store.
But these days when everyone is working one, two, even three jobs, who has the time to make a complete meal at home? It would seem there is simply no fast, easy way to eat healthy food.
Let me speak from experience: You CAN cook FAST at home and make EXCELLENT meals. Nick has been a gourmet chef for 25 years. During that time he developed more than 300 great, healthy recipes that can be prepared quickly.
As a general rule of thumb, you can be sitting down, eating a hot, fresh meal within 45 minutes to one hour after you come home.
Consider how much time and money you spend at fast food restaurants, and you'll realize how much money--even time--you can save.
Not only does eating better help you stay trimmer, it also makes you feel better. People who eat better have more energy and quite often feel younger. Education specialists assure us kids develop normally and perform better in school when they eat right. And you can certainly head off a host of health problems that can plague you in middle and later life.
Do yourself and your family a huge favor. Start cooking your meals at home using fresh ingredients in recipes that help you cook fast and often from scratch. It's cheaper and, goodness knows, it tastes a lot better!
Article Source: http://www.articledashboard.com
Nick Cavataio is the author of "Conquering Healthier Recipes and Beyond," an e-book packed with more than 300 mouth-watering recipes you can cook quickly at home. Get his book now for just $19.97 at www.conqueringhealthierrecipes.com
Experts say we were in far better health a few decades ago when just about everyone prepared their meals from scratch. Home cooking, even when elevated to the gourmet level, is far healthier than restaurants or instant dishes from the grocery store.
But these days when everyone is working one, two, even three jobs, who has the time to make a complete meal at home? It would seem there is simply no fast, easy way to eat healthy food.
Let me speak from experience: You CAN cook FAST at home and make EXCELLENT meals. Nick has been a gourmet chef for 25 years. During that time he developed more than 300 great, healthy recipes that can be prepared quickly.
As a general rule of thumb, you can be sitting down, eating a hot, fresh meal within 45 minutes to one hour after you come home.
Consider how much time and money you spend at fast food restaurants, and you'll realize how much money--even time--you can save.
Not only does eating better help you stay trimmer, it also makes you feel better. People who eat better have more energy and quite often feel younger. Education specialists assure us kids develop normally and perform better in school when they eat right. And you can certainly head off a host of health problems that can plague you in middle and later life.
Do yourself and your family a huge favor. Start cooking your meals at home using fresh ingredients in recipes that help you cook fast and often from scratch. It's cheaper and, goodness knows, it tastes a lot better!
Article Source: http://www.articledashboard.com
Nick Cavataio is the author of "Conquering Healthier Recipes and Beyond," an e-book packed with more than 300 mouth-watering recipes you can cook quickly at home. Get his book now for just $19.97 at www.conqueringhealthierrecipes.com
The Secret to Perfect Chocolate Chip Cookies
Why is that whenever you see a recipe with the finished cookies pictured and then try to duplicate those cookies they never come out “just right”? It’s like the fast food commercials that tempt you with a big juicy hamburger perfectly sitting on a fresh bun and when you actually purchase the burger, what you get is a shriveled piece of meat stuck between two flattened pieces of bun!
Do you want your chocolate chip cookies to come out soft and chewy every single time? The secret to perfect chocolate chip cookies is really very simple! And you can make them with any chocolate chip recipe at your disposal.
The problem with most chocolate chip cookie recipes is they have you drop a spoonful on a cookie sheet and bake them for 9 to 12 minutes until the tops are golden brown. That is too long! By the time the tops are golden brown, your bottoms are dark brown, or worse, burnt. After the cookies have baked this long, removing them from the oven in this over-baked condition and having them stand only causes them to harden up like jawbreakers. Instead of soft, chewy cookies that melt in your mouth, you end up with hard, crunchy cookies with burnt bottoms.
Dropping larger amounts on the cookie sheet to make bigger cookies doesn’t work. It takes longer for the middle of the cookie to bake and you still end up with burnt bottoms and hard cookies.
Instead of following the recipe instructions to bake 9 to 12 minutes, underbake your cookies by a couple of minutes. The first time you try this, you will have to play around with the time and the size of your cookie drops to get the perfect chocolate chip cookie for your oven. But, as a general rule, after you put your cookie tray in your oven (always on the top rack), set your timer for 6 to 8 minutes. When you pull your cookies out, the entire top should NOT be golden brown. Instead, the peaks of the top of the cookie should just be turning brown. At this time, the entire bottom of your cookie is golden brown and the rest of cookie is the same color as the batter.
Remove the cookie tray from the oven and let them stand for a minute or so since the cookies will be incredibly soft and will fall apart if you try to immediately remove them from the cookie sheet. After they have firmed up a bit, remove them from the cookie sheet to your cooling rack or a piece of wax paper.
With this method, you are guaranteed to bake the perfect chocolate chip cookies and have people asking you what YOUR secret is!
Basic Chocolate Chip Cookie Recipe
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups semi-sweet chocolate morsels
1 cup chopped nuts (optional)
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by teaspoon onto ungreased baking sheets.
Bake in preheated 375 degree F oven for 6 to 7 minutes or until peaks in top of cookie are starting to brown. Let stand for 2 minutes. Remove to wire racks or wax paper to cool completely.
Debi Geroux is the President of Purple Kitty LLC, an online retail business, and webmaster of http://www.purplekittyyarns.com and http://www.oursoaringeagle.com which bring you craft ideas, free patterns, recipes and unique gifts.
Article Source: http://EzineArticles.com/?expert=Debi_Geroux
Do you want your chocolate chip cookies to come out soft and chewy every single time? The secret to perfect chocolate chip cookies is really very simple! And you can make them with any chocolate chip recipe at your disposal.
The problem with most chocolate chip cookie recipes is they have you drop a spoonful on a cookie sheet and bake them for 9 to 12 minutes until the tops are golden brown. That is too long! By the time the tops are golden brown, your bottoms are dark brown, or worse, burnt. After the cookies have baked this long, removing them from the oven in this over-baked condition and having them stand only causes them to harden up like jawbreakers. Instead of soft, chewy cookies that melt in your mouth, you end up with hard, crunchy cookies with burnt bottoms.
Dropping larger amounts on the cookie sheet to make bigger cookies doesn’t work. It takes longer for the middle of the cookie to bake and you still end up with burnt bottoms and hard cookies.
Instead of following the recipe instructions to bake 9 to 12 minutes, underbake your cookies by a couple of minutes. The first time you try this, you will have to play around with the time and the size of your cookie drops to get the perfect chocolate chip cookie for your oven. But, as a general rule, after you put your cookie tray in your oven (always on the top rack), set your timer for 6 to 8 minutes. When you pull your cookies out, the entire top should NOT be golden brown. Instead, the peaks of the top of the cookie should just be turning brown. At this time, the entire bottom of your cookie is golden brown and the rest of cookie is the same color as the batter.
Remove the cookie tray from the oven and let them stand for a minute or so since the cookies will be incredibly soft and will fall apart if you try to immediately remove them from the cookie sheet. After they have firmed up a bit, remove them from the cookie sheet to your cooling rack or a piece of wax paper.
With this method, you are guaranteed to bake the perfect chocolate chip cookies and have people asking you what YOUR secret is!
Basic Chocolate Chip Cookie Recipe
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups semi-sweet chocolate morsels
1 cup chopped nuts (optional)
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by teaspoon onto ungreased baking sheets.
Bake in preheated 375 degree F oven for 6 to 7 minutes or until peaks in top of cookie are starting to brown. Let stand for 2 minutes. Remove to wire racks or wax paper to cool completely.
Debi Geroux is the President of Purple Kitty LLC, an online retail business, and webmaster of http://www.purplekittyyarns.com and http://www.oursoaringeagle.com which bring you craft ideas, free patterns, recipes and unique gifts.
Article Source: http://EzineArticles.com/?expert=Debi_Geroux
Adapting Your Recipes for the Slow Cooker
Now that you’ve started using your crock pot slow cooker regularly, you’re probably wondering how you can adapt your traditional recipes to use in a crock pot. The ease of preparing a meal with a slow cooker has literally changed the lives of busy families. With the help of their slow cookers, families are eating healthier and consuming less greasy fast-food.
Here are some hints for adapting your favorite traditional recipes for crock pot cooking.
1.) Add vegetables like peas and broccoli to your recipe in the last 15 – 60 minutes. If you’re using frozen vegetables, remember to add them to your crock pot recipe during the last 30 minutes.
2.) Make sure to soak your dried beans so that they are completely softened before adding them to your recipe. If your recipe includes tomatoes, salt, or sugar, then your beans should definitely be soaked before cooking.
3.) If your recipe calls for pasta, any kind of seafood, milk or other dairy products, then only add them during the last 60 minutes of cooking, and cook pasta to just a bit tender before adding them to the cooker. Condensed cream soups are good alternatives to dairy products because they can withstand longer cooking times.
4.) When cooking a recipe with rice, add an extra ¼ cup liquid for every ¼ cup of rice.
5.) Always remember to reduce the liquid in your recipe by ½ when you’re using a traditional recipe in your crock pot.
6.) A good idea for cooking stews and soups that call for vegetables is to put the veggies on the bottom and sides of the slow cooker and then place your meat on top.
Traditional Recipe to Slow Cooker Use:
15-30min traditional = 1.5–2hrs High or 4-6hrs Low in Crock pot
35-45min traditional = 3-4hrs High or 6-10hrs Low in Crock pot
50min-3hrs traditional = 4-6hrs High or 8-18hrs Low in Crock pot
If you’re like most families, your slow cooker supplies lots of food per meal, so you’ll very likely have leftovers. Always remember to never reheat your leftovers in the crock pot. One of the additional rewards of slow cooking is the ability to make lots of food and freeze for future meals. Happy slow cooking!
Article Source: http://www.articledashboard.com
About the Author: Sherry Frewerd publishes Family Crock Pot Recipes familycrockpotrecipes.com and Recipes to Live By theres-more-to-life-than-food.typepad.com/recipes_to_live_by . Both sites are full of delicious recipes that families love.
Here are some hints for adapting your favorite traditional recipes for crock pot cooking.
1.) Add vegetables like peas and broccoli to your recipe in the last 15 – 60 minutes. If you’re using frozen vegetables, remember to add them to your crock pot recipe during the last 30 minutes.
2.) Make sure to soak your dried beans so that they are completely softened before adding them to your recipe. If your recipe includes tomatoes, salt, or sugar, then your beans should definitely be soaked before cooking.
3.) If your recipe calls for pasta, any kind of seafood, milk or other dairy products, then only add them during the last 60 minutes of cooking, and cook pasta to just a bit tender before adding them to the cooker. Condensed cream soups are good alternatives to dairy products because they can withstand longer cooking times.
4.) When cooking a recipe with rice, add an extra ¼ cup liquid for every ¼ cup of rice.
5.) Always remember to reduce the liquid in your recipe by ½ when you’re using a traditional recipe in your crock pot.
6.) A good idea for cooking stews and soups that call for vegetables is to put the veggies on the bottom and sides of the slow cooker and then place your meat on top.
Traditional Recipe to Slow Cooker Use:
15-30min traditional = 1.5–2hrs High or 4-6hrs Low in Crock pot
35-45min traditional = 3-4hrs High or 6-10hrs Low in Crock pot
50min-3hrs traditional = 4-6hrs High or 8-18hrs Low in Crock pot
If you’re like most families, your slow cooker supplies lots of food per meal, so you’ll very likely have leftovers. Always remember to never reheat your leftovers in the crock pot. One of the additional rewards of slow cooking is the ability to make lots of food and freeze for future meals. Happy slow cooking!
Article Source: http://www.articledashboard.com
About the Author: Sherry Frewerd publishes Family Crock Pot Recipes familycrockpotrecipes.com and Recipes to Live By theres-more-to-life-than-food.typepad.com/recipes_to_live_by . Both sites are full of delicious recipes that families love.
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