Techniques & Tips

How to cook rice perfectly every time

Rinse 1 cup rice in a strainer under cold running water for 30 seconds. Bring 4 or 5 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt. (Note:  If you want to double the recipe, you will need 2 cups rice and  about 8 cups water)

How to cook quinoa perfectly every time

I’ve cooked this a million different ways, but this is by far my favorite:  rinse 1 cup for about 10 seconds in a fine sieve.  Heat about a little more than a teaspoon of canola oil in  a saute pan.  saute the quinoa, stirring constantly for about 5 or 6 minutes, so that it’s nice and nutty.  While sauteeing the quinoa, heat 2 cups chicken or vegetable broth in a sauce pan to boiling.  Add quinoa, stir once, cover, reduce heat to low and simmer for 15 minutes.  Shut off heat and let sit for 5 minutes with cover on.  Remove cover and fluff with fork.  It will be cooked perfectly!

Perfect Crisp Bacon

Use good bacon.  I generally look for a thick center cut.  Line a baking sheet with foil and spray lightly with cooking spray.  Place strips of bacon on baking sheet close together but not touching.  Place baking sheet in a cold oven on the center rack.  Set your oven to 375 degrees and a timer to 22 minutes.  Check at 22 minutes.  (Depending on quality of bacon, you may need to cook a few minutes more).  Remove from oven and drain bacon slices on paper towel lined plate.


How to Scale a Recipe
•    Calculate conversion factor by dividing desired servings by original number of servings.  This is the number you will use to convert all quantities.
•    Multiply each ingredient by conversion factor.

Example:  Recipe yields 12 servings.  You want to make it for 6.
Divide 6 by 12 = .5
Multiply each ingredient by .5

Knife Techniques


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