Gravy's Cooking Thread
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chaos
Buzzfeed Editor
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I was going to buy a whole new set of pots and pans today to complement the new stove. I am rocking a 8 year old set of Cooks from JC Penney's, anodized aluminum nonstick with glass lids. Not oven safe, tons of scratches and stuff, and two of the pans have slightly warped bottoms. But the only set they had at the store that I wanted wasthis 400 dollar Calphalon setso... maybe a different approach. I am thinking instead of getting a set I may just get individual pieces. Or maybe just wait and get that set, it looks ok and gets good reviews.
Now that I will have ventilation I am considering a hanging pot rack, as well. The thing stopping me before was that I didn't want to do anything like that before I had a chance to repaint and deal with the grease/steam/gunk situation that can occur. So after the ventilation install it is paint/cabinet refacing and/or new countertop time and then maybe a pot rack.
Now that I will have ventilation I am considering a hanging pot rack, as well. The thing stopping me before was that I didn't want to do anything like that before I had a chance to repaint and deal with the grease/steam/gunk situation that can occur. So after the ventilation install it is paint/cabinet refacing and/or new countertop time and then maybe a pot rack.
Falstaff
Ahn'Qiraj Raider
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Falstaff
Ahn'Qiraj Raider
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Looks good. I am already planning on making it next weekend.I've been following his channel for a month or so now, and he has some really solid recipes. He makes dad jokes all the time, which I appreciate.
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How do you (or anyone) make rice? I've been making it the past couple weekends and it always ends up mushy and clumpy. I think I am overcooking it.
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Get good japanese rice and do a 1:1.5 ratio with water. Get it boiling, then low heat for 20 minutes. Never have a problem.
Crone
Bronze Baronet of the Realm
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Have that same dish set, and it's ok. Over the years, I've just determined I'm terrible to Teflon or any non-stick surface. I don't ever pay attention to utensils I'm using, and inevitably gets a scratch, that fucks the whole thing up. I used to want fancy bad ass pots and pans, but now, it's one of those things that I just don't give a flip anymore.
Adebisi
Clump of Cells
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Today I just used some leftover minute rice. 1:1 rice to water. Bring water to boil, add rice, put on lid, remove from heat and let sit for 10 minutes.
Lanx
<Prior Amod>
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There are a lot of different types of rice, for different applications dishes.
for instance short grain rice is usually used for risotto
while long grain is usually the fluffy kind, i guess like uncle bens (i hate long grain)
jasmine rice you usually see in indian/thai, looks like a sliver.
my current favorite rice to use is medium grain rice also known as japanese rice.
Good brands are
kokuho rose
botan
nishiki
surprisingly walmart carries botan and kokuho at 1.15ish a lb, which is only a few cents more than if you got it at an asian supermarket/grocer
i ususually get nishiki
wash the rice in a colander/strainer, you'll see the water get less cloudy, this is the talc/starch washing away, just 20-30s is fine.
put it in your rice cooker, i usually fill it up half an inch past the rice or less, i drizzle 4 drops of sesame oil (or even incorporate sesame seeds) into the rice, it'll smell amazing.
i have 2 rice cookers, a nearly 15yr old version of this panasonic my sister gave me at 21 when i moved out
Amazon.com: Panasonic SR-3NA Automatic 1.5 Cup (Uncooked) Rice Cooker: Kitchen Dining
this one i use daily
and also another rice cooker my sister gave me a zojirushi
Amazon.com: Zojirushi NS-ZCC10 5-1/2-Cup (Uncooked) Neuro Fuzzy Rice Cooker and Warmer, Premium White, 1.0-Liter: Rice Cookers Zojirushi: Kitchen Dining
this one i use when i cook up sushi rice or i need more than 2 cups of rice, it's also big so it takes up counter space and is put on the top shelf.
zojirushi's are basically the Bently's of rice cooking, i don't know about other brands but that panasonic i'd say is awesome.
before my 20's i'd cook rice in a regular steel pot, probably burn it once a month, it does leave extra crispy rice on the bottom, but fuck that, always rice cooker.
for instance short grain rice is usually used for risotto
while long grain is usually the fluffy kind, i guess like uncle bens (i hate long grain)
jasmine rice you usually see in indian/thai, looks like a sliver.
my current favorite rice to use is medium grain rice also known as japanese rice.
Good brands are
kokuho rose
botan
nishiki
surprisingly walmart carries botan and kokuho at 1.15ish a lb, which is only a few cents more than if you got it at an asian supermarket/grocer
i ususually get nishiki
wash the rice in a colander/strainer, you'll see the water get less cloudy, this is the talc/starch washing away, just 20-30s is fine.
put it in your rice cooker, i usually fill it up half an inch past the rice or less, i drizzle 4 drops of sesame oil (or even incorporate sesame seeds) into the rice, it'll smell amazing.
i have 2 rice cookers, a nearly 15yr old version of this panasonic my sister gave me at 21 when i moved out
Amazon.com: Panasonic SR-3NA Automatic 1.5 Cup (Uncooked) Rice Cooker: Kitchen Dining
this one i use daily
and also another rice cooker my sister gave me a zojirushi
Amazon.com: Zojirushi NS-ZCC10 5-1/2-Cup (Uncooked) Neuro Fuzzy Rice Cooker and Warmer, Premium White, 1.0-Liter: Rice Cookers Zojirushi: Kitchen Dining
this one i use when i cook up sushi rice or i need more than 2 cups of rice, it's also big so it takes up counter space and is put on the top shelf.
zojirushi's are basically the Bently's of rice cooking, i don't know about other brands but that panasonic i'd say is awesome.
before my 20's i'd cook rice in a regular steel pot, probably burn it once a month, it does leave extra crispy rice on the bottom, but fuck that, always rice cooker.
Big Phoenix
Pronouns: zie/zhem/zer
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Do this and it works like a charm. Can also substitute water for broth for flavor.
Actually the weird thing about rice is that as you add more rice, the ratio changes. So if you're making rice on the stove you can't just use a fixed ratio (rice cookers already take this into account with their lines).
1 cups rice: 1.5 cups water.
2 cups rice: 2.75 cups water
3 cups rice: 3.5 cups water.
If you're making it on a stove, get the ratio right, make sure it is covered and don't uncover it till done, bring to a boil, reduce heat, simmer, let it steam, don't mix it when it is done. Or buy a rice cooker, which is what I always recommend.
1 cups rice: 1.5 cups water.
2 cups rice: 2.75 cups water
3 cups rice: 3.5 cups water.
If you're making it on a stove, get the ratio right, make sure it is covered and don't uncover it till done, bring to a boil, reduce heat, simmer, let it steam, don't mix it when it is done. Or buy a rice cooker, which is what I always recommend.
Kuriin
Just a Nurse
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I would avoid cooking rice in a pot unless you have a nonstick pot. There is NOTHING worse than having to clean a stainless steel pot after cooking rice. Ugh. lol.
If, for some reason, you do decide to use a pot, get this:Amazon.com: Kuhn Rikon Kochblume Spill Stopper, Large, 12-Inch, Red: Cookware Lids: Kitchen Dining. You're supposed to keep rice covered, but it will still steam/boil over and cleanup is a mess. Love the silicone cover as it prevents ALL spillage.
If, for some reason, you do decide to use a pot, get this:Amazon.com: Kuhn Rikon Kochblume Spill Stopper, Large, 12-Inch, Red: Cookware Lids: Kitchen Dining. You're supposed to keep rice covered, but it will still steam/boil over and cleanup is a mess. Love the silicone cover as it prevents ALL spillage.
