Rooster Sweet Rice cooking methods?
You must make sure the rice is clean thoroughly and when rinsing the water runs clear. The mushy rice is either its not properly clean or its left to steam too long? Add rice to sauce pan once thoroughly rinsed under cold water and cover the rice with water one inch above its height. Now get the water boiling and once boiling remove from heat and drain the rice once again and run under water once again making sure it runs clear. Now add rice back to sauce pan and cover once again with water one inch above rice height. Bring to boil uncovered, once boiling reduce heat to low (out of 6 i use 2) and cover rice with lid. Check rice after 10 Min's what you need to see is the water has been absorbed and little steam holes in the rice developing once this happens turn the heat to lowest setting (out of 6 i use 1) and shake the pan of rice to mix with the lid kept on don't remove the lid. Now the rice will continue to cook in the steam leave for 15 minutes to steam shaking the pan evey 5 Min's, this makes sure all the rice is cooked also ensuring fluffy rice. Hope this helps..
What is the thing called which you set spoons on while you are cooking?
Spoon Rest
What is the difference between baking, cooking and frying?
As mentioned, "cooking" involves any way of heating food so that its structure changes. But there are various kinds of heat that can be applied and various kinds of equipment those can be done in. For example, "baking" uses contact with hot air to cook a food** (often in a closed piece of equipment to keep the hot air in), where "frying" uses contact with hot oil. Both hot air and oil are considered "dry" methods (even tho oil is a liquid) since they're contrasted with "moist" or wet cooking methods such as boiling, steaming, stewing, poaching, etc, which use direct contact with water or another liquid or vaporized water (steam). (Some cooking will use both moist and dry methods, often one after the other.) **Confusingly, when meats or veggies are baked in an oven alone they're sometimes referred to as "roasted." But when largely grain-based products like breads, cookies, cakes, etc, are baked in an oven, they're just called "baked." Terminology isn't consistent too since many people don't understand the more technical distinctions. For more info, check out this page (scroll down a few paragraphs): http://theculinarycook.com/cooking-metho... .
Which foods can be cooked in a microwave?
The only foods that can’t be cooked in a microwave are those that tend to pop in a microwave. Eggs in the shell can explode, because the yolk absorbs microwaves more than the whites, overheating quickly to cause a steam explosion (scrambled eggs are ok, though) The obvious exception to the exception is popcorn.Microwaves are not recommended for deep fat frying, as the oil could overheat in spots. But microwaves can reheat fried foods nicely.Microwaves aren’t good at browning, so foods that benefit from browning, such as meats, breads, cakes and cookies are better done with conventional cooking, though meats can be browned first then finished nicely in a microwave.Some foods like pasta and rice take time to rehydrate, thus will take just as long in the microwave as they would on the stove, so there is no advantage to microwaving them. A pasta pot or rice cooker would be more convenient.
What is the difference between cooking with gas, wood, coal, or electricity in terms of how the resulting food tastes?
Your question actually relates to only one factor: the wood smoke aroma.When food is cooked on gas, coal or electricity, there is no external aromatic influence. All the aromas and flavors are what is inherent to the ingredients and caramelization.When cooked in / over a wood fire, the smoke from the burning wood adds a flavor to the food. This is palpably true for pizzas, many types of bread, baking / stewing in a wood fired oven. This aroma is more valued in the western cuisine than in Indian, Middle Eastern and oriental cuisines.Meat cooked over coal: More than any external aroma, it is the slow cooking (4-6 hours, at a much lower temperature) that makes the dish tastier than when, say, cooked in a pressure cooker (to save time). The meat turns out softer, more moist and succulent, and the development and permeation of flavours in the dish is much better. The same goes for cooking (in a covered pot) over charcoal or slow wood fires.
If I cook some chicken in a frying pan without oil or grease, is it still considered frying?
If you cook something in a frying pan without oil or grease it is called dry frying. So it is still considered frying because you are cooking in a pan over a heat source. If you want to fry things and want to use something better than oil you can always use cooking spray which is alot healthier and lower in calories. If you dont want to use any kind of cooking spray, or oil, or butter what so ever then you can always use water. I would say the less oil and butter you use to fry things the more healthier the food will be so I would say yes that using dry frying or cooking spray is healthier than using oil or butter.
What machine is Subway using to blast cook its subs in 15 seconds? What's involved in making this not quite a microwave and not quite a toaster? Who else uses this technology?
The machine at Subway is manufactured by Turbochef and it is available to purchase used online for a couple of thousand dollars.This is similar to or the same machine Starbucks uses to cook sandwiches.According to a New York Times article from 2007, machines like the Turbochef are also made by Electrolux and Merrychef. They work using some combination of microwave technology along with convection and/or other heating sources. These machines combine different cooking methods so that they can achieve the desired level and quality of cooking at a much shorter time than conventional cooking.It appears that Turbochef is a combination of at least microwave techology and convection. They have a page on their website that provides a summary of how it works here: http://www.turbochef.com/residen...Here is the New York Times article which I read a long time ago but which I believe describes the experience of using this technology at home: http://www.nytimes.com/2007/03/0...