Text 29326, 82 rader
Skriven 2012-09-07 23:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Rice cooking
====================
-=> Quoting Dave Drum to Dale Shipp <=-

 DD> water into a sauce pan which has a tight fitting cover/lid. Bring it
 DD> all to a boil, stir well, put the cover on the pot and either take it
 DD> off the heat or turn off the burner. Come back in 15 minutes or so,
 DD> fluff the now perfectly cooked rice

That's my method too. Although I do leave the heat on for 1-2
minutes ;onger until the water comes back to a boil, then reduce the
heat to the lowest setting, not all the way off. Fool proof and
perfect every time, never burned. I gave my rice cooker away a long
time ago as unnecessary and a waste of counter space.

Wings and rice...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Wings with Easy Mole Sauce
 Categories: Chicken, Chilies, Mexican, Grill, Easy
      Yield: 4 Servings
 
      3 c  Chopped onion
      3 tb Vegetables oil
    1/2 ts Coriander seeds
    1/2 ts Aniseed
      3 tb Chili powder
      2 ts Sugar
    3/4 ts Cinnamon
    1/8 ts Ground cloves
      2 tb Unsweetened cocoa powder
      2 tb Peanut butter
  2 1/2 c  Chicken broth
     16 oz can tomatoes, drained,
           -chopped
      2 tb Raisins
      3    Garlic cloves; minced and
           -mashed to a paste with
    3/4 ts salt
      2 lb Chicken wings
           Cooked rice as an
           -accompaniment
      1 ts Sesame seeds
 
  In a large heavy skillet saute the onion in the oil over
  moderately high heat, stirring, until it is golden brown. In a
  mortar with a pestle crush the coriander seeds and the aniseed,
  stir them into the onion mixture with the chili powder, the sugar,
  the cinnamon, and the cloves, and cook the mixture over moderate
  heat, stirring, for 1 minute. Stir in the cocoa powder, the peanut
  butter, 2 cups of the broth, the tomatoes, the raisins, the garlic
  paste, and salt to taste and simmer the sauce, uncovered, stirring
  occasionally, for 20 minutes.
  
  While the sauce is cooking cut off the wing tips, reserving them
  for another use such as stock if desired, and halve the wings at
  the joint. Pat the wings dry, season them with salt and pepper,
  and on the oiled rack of a broiler pan broil them, skin side up,
  under a preheated broiler about 4 inches from the heat for 10
  minutes, or until they are golden. Turn the wings and broil them
  for 10 minutes more, or until they are golden. In a blender or
  food processor puree the sauce in batches, adding the remaining
  broth as necessary to thin it to the desired consistency. Transfer
  the sauce to the skillet, add the wings, and simmer the mixture,
  uncovered, for 30 minutes. Serve the wings with the mole sauce
  over the rice, sprinkled with the sesame seeds.
  
  Gourmet March 1993
  
MMMMM
  


Cheers

YK Jim


... I realize that beer's not a total necessity, even on a sunny day.

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