Tag: alton br

How to Cook Steamed White Rice (Gohan) with a Rice Cooker

Hello all. It’s now time to learn How to Cook Steamed White Rice (Gohan) with a Rice Cooker with step by step guides. It’s pretty small and easy steamed recipe to do it

Rice is the staple of Japan, so most Japanese have a rice cooker at home and we eat rice in almost every meal. Using a rice cooker is simple and effective way to cook rice, so here I will show you how! If you use a rice cooker, you don’t have to watch the rice cooker once you start it! So meanwhile, you can cook other dishes. Note: Japanese rice is short grain rice and gets sticky when it is cooked. So, make sure you don’t use long grain rice because it is drier and doesn’t stick together. ——————————— How to Cook Steamed White Rice (Gohan) Difficulty: Super Easy Time: approx. 30min Number of servings: 4 (2 cups of rice) Necessary Equipment: suihanki (Japanese rice cooker) Ingredients: 2 cups Japanese-style rice water Directions: 1. Measure the Rice: Measure the rice with a measuring cup and put it into the cooking pot. Most of the time the measuring cup comes with your rice cooker! 2. Rinse the Rice: With cold water, wash the rice. As for 2 cups, wash 4 or 5 times. Water does not have to be clear but somewhat clean. 3. Add Water: Add water to the appropriate level indicated in the pot. If you have time, let the rice soak in the water at least 30 minutes. 4. Start the Cooker: Place the pot into the rice cooker. Cover it, and press the button to start. 5. Steam: When it’s done, do not open and let it steam for about 15 minutes. 6. Toss: Using a rice paddle, toss the rice lightly. 7. Serve: You can keep the rice warmed until you unplug the rice cooker

What do you think? Comment please!

Leave a Comment more...

Q&A: Your worst cooking nightmare/embarrassment?

Question by thebassistsgirlfriend: Your worst cooking nightmare/embarrassment?
Okay, so I can’t be the only person in the world who has unintentionally released THINGS from my kitchen. You know. Monstrosities the likes of which should never grace a plate or be seen by sane men. Generally, if you listen to my husband, I’m a damned good cook with what I know, but I’m always learning, and along the way things sometimes get . . . messy.

So! I’d like to hear some stories about your greatest/worst/funniest culinary mishaps. Top Chef premiers tonight, and I need some good tales to get me in the mood. A terrible recipe, a mistaken ingredient, or just a dinner disaster. Best story gets the Best Answer prize, of course, and you get to make some people laugh or grimace with sympathy.

I’ll start. I’m a big fan of Alton Brown (he makes learning fun! :D ) and recently I saw the Duck episode. He basically shows you how to strip down a duck into quarters and cook it in a way that renders most of it’s fat out, making it leaner and tastier. My biggest mistake in attempting this myself a few days later may have been the fact that my knives were about as sharp as playskool safety scissors, but I also had no experience disassembling birds whatsoever. The carnage that day was terrible, I tell you. I abandoned my ill-suited kitchen shears halfway through and simply resorted to hammering on the joints with an extremely dull cleaver. It was like something out of Kill Bill. I de-boned sections that didn’t need de-boning and I did it POORLY. I had bits all over the front of my apron. It took me over an hour for one small bird. To top it all off, I ended up forgetting it in the oven for over an hour while I got distracted in the herb garden by something shiny, like a small, stupid puppy would. Burnt to a brick. Oh well. When my husband got home and asked what was for dinner, I just said “Nothing” and changed the subject. At least it was a lesson in humility.

So come on! Don’t be shy. Share you stories and maybe spare someone else the misfortune of making the same mistake.

Best answer:

Answer by Penny B
Macaroni and cheese that flubbed. It was for a church dinner. I had run out of cheese except for a package of cheap american artficial cheese. Well, needless to say, the cheese did not melt. The mac and cheese tasted terrible, and looked just as bad. I felt like a fool. Well, needless to say, I never made mac and cheese for a church dinner again. I now just take a simple dish of buttered corn.

What do you think? Answer below!

3 Comments more...

Making Jerky, Anyone have experience with different ways?

Question by Gon: Making Jerky, Anyone have experience with different ways?
So, i’ve been looking around, and some of the most effective ways appear to be getting flank steak or eye of the round cuts, marinating them in a jerky solution (i know the recipe and hopefully people answering know too and don’t need it), and EITHER smoking the strips in a smoker, OR using a dehydrator.

Now the only controversy I have seen that really peaks my interest, is abroad all the hunters that do their share of videos, one of my idols, Alton Brown, posted a video a while back about COLD DRYING the jerky?! Granted, he’s the only person who has done this I believe, but it seriously makes sense (I mean heck, i don’t want overdone, cooked leathery jerky…, I want purely chewy).

His basic steps include the ones leading up to the smoking/ dehydrating, and instead using a fan to give the jerky a constant airflow WITHOUT the heat from a smoker or dehydrator (kinda like cold smoking now that I think about it? If you wish to watch the video, the link is on youtube at: http://www.youtube.com/watch?v=rIK4DVLHf7Y )

I am VERY INTERESTED in the differences, and might honestly just make a batch using each. However, to save money, I would like to hear peoples thoughts on all these above ideas, and any experiences they have had with them? Preferably, also describe in detail the final product you obtained (was it rich in flavor? Was it chewy to the point you would have about the same chance of chewing leather? stuff like that).

Thank you very much for answering this question!

Best answer:

Answer by B.
Regular heat smoked with apple wood is best to me.
It all boils down to PERSONAL taste. Find the one that YOU like best and use that. I am not sure I would trust a cold method with meat. Too many ways for it to develop salmonella in my opinion.

Give your answer to this question below!

Leave a Comment more...

Good Eats S8E6P1: The Big Chili

Have you always wanted to Alton Brown recipe, but thought it was just too heavy? Here you will find an easy way Good Eats S8E6P1: The Big Chili with simple steps


Join Host and cowpoke Gerald P Hobbs

(Alton Brown) and his sidekick Rusty as they rustle, a breath of honest red. Along the way they think about the mythology of chili powder, chili grind your own (it’s chili with an “i”) and a serious work under pressure. Recipes featured in this episode: AB chili powder and Chile pressure cooker.
Video Note: 4 / 5
Best known for Alton Brown recipe ? Leave your answers in the comments!

Leave a Comment more...

Copyright © 1996-2010 ALTON BROWN RECIPES. All rights reserved.
iDream theme by Templates Next | Powered by WordPress