Best Cooking tips

Prefect rice:
2:1 ratio water to rice

ie 150g rice added to 300ml boiling water.
Simmer for 10 minutes with lid on.
Turn off and leave with lid on for another 10 minutes.
Fluff and serve for perfect rice
 
Do not tell your daughter how to cook!

Do not follow the MILs advice on how much salt to put in.

Remember that old folks with no teeth like there veggies boiled to such an extent that it's like the consistency of soup.

There's no difference between mushy peas and pea puree except the cost on the menu.
 
Rooter said:
Pasta into boiling salted water (no oil)
Rice As per North Mimms above, spot on advice! 2:1 water to rice, bring to boil, lid on and simmer. Leave it alone! DO NOT STIR IT and let it rest for ten mins.
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Strange
I always do pasta in salted water and oil.
And with rice I boil in a pan half full of water for 12 mins then drain and serve.
 
bobmac said:
Strange
I always do pasta in salted water and oil.
And with rice I boil in a pan half full of water for 12 mins then drain and serve.
Click to expand...

Proven that oil has no impact in keeping the pasta from sticking, add some decent olive oil after is better.

Try the rice technique bob, if it doesnt work for you, buy a new pan. ;)
 
Two things I now do differently having watched similar on the telly...

I now poach eggs wrapped in a bit of cling film...

And, I don't bother straining pasta, when cooked, preferring just to scoop it out of the pan straight into what I am cooking to go with it...
 
See the poached egg thing is a whole can of worms. I used to use the 'vortex' method until I watched celebrity masterchef last week. Just drop them in to a pan of boiling water with a good dose of vinegar in it, leave for 2 minutes then fish them out. Been perfect every time. Just use a deep pan with plenty of water.
 
GB72 said:
See the poached egg thing is a whole can of worms. I used to use the 'vortex' method until I watched celebrity masterchef last week. Just drop them in to a pan of boiling water with a good dose of vinegar in it, leave for 2 minutes then fish them out. Been perfect every time. Just use a deep pan with plenty of water.
Click to expand...

Was taught, by Mum, that boiling water was a no no... Simmering water did the job as you are poaching rather than 'cooking'... Have found it easier to do multiple eggs now I have them 'under control' in the cling film...
 
GB72 said:
See the poached egg thing is a whole can of worms. I used to use the 'vortex' method until I watched celebrity masterchef last week. Just drop them in to a pan of boiling water with a good dose of vinegar in it, leave for 2 minutes then fish them out. Been perfect every time. Just use a deep pan with plenty of water.
Click to expand...

I can beat that, pain of boiling water with vinegar (white wine vin). Drop in your eggs (no vortex). Now...... Bang a lid on it and turn the power off. leave it for 3 -3 1/2 minutes. Perfect every time!! Nice deep pan! Not a frying pan like those muppets on masterchef tried!!
 
Use an old jar for mixing vinaigrettes, or for mixing eggs.

Sour cream in mashed potatoes with white pepper is better than double cream and black pepper.
 
North Mimms said:
Prefect rice:
2:1 ratio water to rice

ie 150g rice added to 300ml boiling water.
Simmer for 10 minutes with lid on.
Turn off and leave with lid on for another 10 minutes.
Fluff and serve for perfect rice
Click to expand...

I used to do rice this way and loved it. I stopped after the whole arsenic thing came out. Now I soak the rice for a couple of hours after a good rinse. Rinse again and put it in a pan with as much water as it can hold. It may not taste as good but I couldn't serve it up to the kids the way it was. I wouldn't touch rice in a restaurant if I knew it was cooked in this way.
 
Poached eggs. Rather than stressing about vortexes, buy a handy silicone poacher from Lakeland and pop your egg in one of those before putting in the water. Put a light coating of oil on the silicone first and it slides out. Genius buy.

Great shout about knives earlier. Get the best you can afford even if it means buying one a year or every two years.
 
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