Text 29371, 88 rader
Skriven 2012-09-09 06:02:00 av Dave Drum (61590.cooking)
  Kommentar till text 29326 av JIM WELLER (1:123/140)
Ärende: Rice cooking
====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 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

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

I do bring the rice/water back up to a nice rolling boil after dumping in the
grains. As I use an electric fire, turning off the electricity lets the coils
lose heat gradually - unlike the "instant-off" of a gas burner. Mostly I use my
rice steamer on veggies these days.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Steamed Chicken & Ham w/Broccoli Spears
 Categories: Poultry, Pork, Vegetables, Wine
      Yield: 4 servings

  3 1/2 lb Whole chicken
      2    Green onions; chopped
      2 sl Fresh ginger
      2 tb Sherry
      1 ts Salt
    1/2 lb Picnic ham; uncooked
      1 tb Peanut oil
    1/2 lb Fresh broccoli
      1 ts Fish sauce

MMMMM----------------------GLAZING SAUCE----------------------------
    3/4 c  Stock
      2 tb Rock sugar; crushed
           Cornstarch paste
      1 tb Cooked oil *
 
  Marinating: Combine chopped onions, ginger slices, sherry
  and salt. Place chicken on platter, rub inside and out
  with onion mixture, and place onion and ginger inside
  chicken. Allow chicken to marinate for 1 hour. Rub ham
  with same marinade, reserve.
   
  Steaming: Steam chicken, breast-side up, for 25-30
  minutes. At the same time, steam ham for 20 minutes.
  Chicken should still be firm but very moist when removed
  from steamer. Drain chicken and allow to cool until juices
  congeal. Chop Chinese-style into bite-size pieces. Start
  by cleaving chicken in half lengthwise through the breast.
  Remove legs, thighs, and wings; chop in pieces. Turn
  carcass, skin down; cleave in half parallel to breast;
  turn and chop in pieces. Carefully remove and discard
  bones.
   
  Slice ham in bite-size pieces to match chicken pieces.
  Organize in alternating strips on serving platter, in
  shape of a chicken if possible. Leave space around
  perimeter for vegetable.
   
  Blanching and Stir-frying Vegetable: Wash and remove tough
  skin of broccoli. Slice into spears with floweret at tip
  of each spear. Blanch spears in salted water for 20
  seconds. Heat peanut oil in wok until it begins to smoke;
  stir-fry broccoli until bright but still crisp. Sprinkle
  with fish sauce, toss briefly, then remove to serving
  platter with meat.
   
  Glazing Sauce: Heat stock and crushed rock sugar in sauce
  pan; stir while bringing to boil. Dribble in cornstarch
  paste to make a light sauce. Stir in cooked oil. Pour over
  meat. Serve.

  * Beats the whey out of me. Could be Chinese "swill cooked
  oil" - UDD

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Crime does not pay ... as well as politics. - Alfred E. Newman
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