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By Chef Todd

The 5 Things You Should Know Before You Cook For Your Date

Cooking for your date doesn’t have to be complicated to be appreciated. Preparing a meal for your date shows the thought, effort, and sensitivity it requires to make someone else feel happy and special. Then you’ve got dating dynamite!

However, this is not the time to try out a new recipe. This may not be the occasion to experiment with something that could turn into a dating disaster. Have no fear, cooking failures are most often caused by the written recipe, not the cook. A recipe is someone else’s OPINION of what to cook for dinner, it often doesn’t tell you HOW to cook dinner and you shouldn’t trust everything it tells you.

If you don’t have written instructions, how do you create amazing meals that impress a date?

There are 5 elements, or necessary skills that you can develop to be able to cook the way YOU want, with the ingredients YOU desire and avoid the pitfalls of recipes on such a big night.

The first way to impress your date with your cooking is to change your thought process a bit. You must admit to yourself that recipes are good only for ideas. Blindly following someone else’s idea of how something should be cooked is destined for frustration. Cooking for your date should come from what YOU like. It can show part of your personality, introduce them to your heritage or culture, and demonstrate your creativity. None of this comes from a recipe.

There are too many variables in recipes for the home cook to duplicate them exactly as the photo shows. Just like the air-brushed abs on a cover model, it sets an unrealistic expectation. The test kitchen and the photo studio are two separate places, they did not meet. Secondly, products can be different sizes, stoves different temperatures, pots and pans of different materials, making recipes difficult to duplicate successfully.

The second way to cook you way into your date’s heart is to learn some basic knife skills. The Chef’s Knife will be your best friend in the kitchen if you use it skillfully and safely. There are no moving parts, it washes clean easily and can be used to cut hundreds of items quickly. An attractive meal has ingredients that are similar shapes and sizes. They look great and will all be consistently cooked if they are consistently cut.

Third, stock your pantry. If you want to cook without recipes and reveal a bit of yourself through cooking, that means you’ll be using the ingredients YOU desire. Why not keep some of your favorite flavors on-hand? Have soy sauce, chili paste, coconut curry sauce, salsa, or adobo sauce to quickly change the flavor profile of any dish that can be prepared simply.

You’ll cook better when you perfect one cooking method, and simply change the flavors. That’s my fourth tip. Written recipes can be confusing, and cooking for a date calls for confidence! Find the cooking method that you’re most confident in and substitute date-friendly ingredients. When you understand the different types of heat used in cooking you can control them to your desires.

The essence of cooking is the transfer of heat to food. Regardless WHAT you’re cooking, HOW you cook it is most important. The difference between the direct heat of the sauté pan versus the indirect heat of the oven will give dramatically different results. Cook with the end result in mind. If you are preparing delicate fish that you want to be moist, it should probably be steamed. If you want an attractive caramel sear on a steak, it should be sauteed, broiled or grilled. These are different methods of cooking and each has a step by step process.

Lastly, become a sauce master. A good sauce can help a badly cooked piece of chicken, but a bad sauce will ruin the best one. Great sauces mystify many cooks, but they’re quite simple. They all have a similar procedure, but rely on the same science of cooking.

Actually, all of sauce making comes down to one concept, gelatinization of starches. Quick and easy pan sauces are made by starch molecules absorbing liquids and swelling. This is what makes sauces smooth or lumpy, and once you can create a roux you’ll make any sauce you can think of.

You will definitely cook better when you stop trusting recipes entirely, use your kitchen knife, stock your pantry, use a dependable repeatable method, and learn how to make sauces.

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By Chef Todd

A Healthier Lifestyle Through Food and Fitness

There is no ONE singular path to a healthier lifestyle.  Everyone must find their own personal combination of guidelines and habits that help them achieve their goals without great pain or hardship.  It’s not that simple.

 Living a healthier lifestyle isn’t something that you do for a short period of time, like a “diet”.  Diet has become one of the most misunderstood and often mis-used words in English today.  Diet is not a strict set of rules that keep you in an uncomfortable position until you give up or reach a temporary goal.

 A diet goal will always be temporary if you’ve taken extraordinary steps to get there.  Extraordinary or extreme is not sustainable.  You’ll eventually return to the habits and ideas that you’ve consistently held.  THIS is actually your “diet”.

A diet is what you do, day in and day out.  You may have a diet of watching the evening news on TV.  You do it consistently.  You may have a steady diet of friends you visit and people you interact with.  It happens daily.  If you used the word diet incorrectly in this analogy, that means you’d spend 4 weeks with people you really didn’t like and watched cartoons at 6:30 until you could return to what you really wanted to do.

 Diet and fitness are close cousins.  A healthier lifestyle must include cooperation between both to be successful.  You can’t achieve wellness goals by being a great cook who’s sedentary.  Nor can you be a fitness fanatic that eats fast food every meal.

 However, fitness and cooking don’t have to be the temporary and uncomfortable “diet” toward a better living.  You can make these two components harmonious with the rest of your life by developing better habits and making them stick.

 The first step is to remove the reluctance to change because it might be difficult.  I’ve heard it said that “your comfort zone equals your interest zone”.  The things you are comfortable with, you’ll be interested in.  You can only be successful in things that you’re interested in.

 That’s why I’ve partnered with Donavon Israel of BodyByDonavon to make it easy for you to find the benefits of combining effective and enjoyable exercise with fun and fulfilling cooking.  You’ll be well fit and fed with just a few tips from both of us.

 Donavon and I solve problems for our clients and followers.  Donavon is keenly aware of the role that wholesome foods and good cooking play in a healthier lifestyle, so he’s developed 5 tips for success.

Donavon says:

1) Don’t take-away foods for a “diet”, ADD healthier foods

2) Don’t skip Breakfast.  It starts your metabolism

3) Read Labels – avoid high sugar and salt foods

4) More food per calorie – find largest portions per calorie

5) 90% rule – allow yourself 10% treats

I love these ideas because they are consistent with my philosophy of eating better quality food so that you won’t have to eat more quantity of food.  Wholesome foods TASTE better.  They don’t need a lot of salt, sugar and fat to satisfy you.

The easiest way to cook healthy foods quickly and perfectly is with the basic sauté method.  If you can duplicate these steps over-and-over, it doesn’t matter what the ingredients are, and it doesn’t matter what the recipe is commanding you.

A healthier lifestyle can be achieved through many different strategies, but food and fitness are necessary elements.  You must eat better and move better to be better.

Do you agree with Donavon’s 5 Tips?  What would you add?  What would you omit?

 Please leave your comment below; I’d love to debate it with you.

By Chef Todd

Different Types of Salad For Every Meal

There are many types of salad and most of them aren’t served before your meal. In “meat and potatoes” America, the salad is served first, followed by the main entrée. This isn’t the way in many parts of the world.

Actually, a salad can be served with any meal, any time of the day. But there are guidelines for making an excellent salad, just like any basic cooking method. Although, salads are not cooked so we can’t depend on heat to combine and change flavors in a salad.

Using the freshest ingredients is critical in making a great salad. All the items in your salad are obvious to the diner so their color, texture, and appearance are really on display. Just as we discussed in a previous class, How To Make Salad Dressings With 3 Ingredients , salad dressings aren’t cooked either so the best ingredients lead directly to the best results.

A salad is defined as “any single food or mix of different foods accompanied or bound by a dressing”. A salad can contain meat, grains, fruits, nuts or cheese and absolutely no lettuce.

It can be an appetizer, a second course served after the appetizer, an entrée, a course following the entrée in the European manner, or even a dessert.

The color, texture and flavor of each salad ingredient should complement those of the others, and the dressing should complement all of the ingredients. Harmony is critical to a salad’s success, no matter what type of salad is being prepared.

The types of salad are classified by what course they serve.

1) Appetizer Salads - were originally created to ease the pressure on the kitchen from elaborate first courses. The wait staff usually made salads to keep the cool ingredients out of the hot kitchen.

Appetizer salads give the diner satisfying food while the entrée is prepared and should stimulate the appetite with fresh, crisp ingredients and attractive/appetizing appearance without being so large as to be filling. The combination of ingredients should be interesting, not dull to all the senses.

Tossed greens salads are most often used as appetizers because they are bulky without being filling. The goal of serving a salad before the meal is to arrange an attractive display and have the eye stimulate the appetite.

2) Accompaniment Salads – are usually served along with the main course. They serve the same function as other side dishes and sit on the same plate and the entrée, so they must harmonize and balance with the rest of the meal.

This type of salad should be light and flavorful, not too rich to overpower the featured item. You’d never serve chicken salad along with a steak, so an accompaniment salad can be understated in ingredients, but not in flavor or appearance.

3) Main Course Salads – most often have a protein product in them. Think of this as a lunch salad. You’d probably have sliced chicken or tuna, cold cuts on a chef’s salad, or ground beef on a taco salad.

These cold salad plates have become very popular due to nutrition and diet concerns as well as the variety, freshness, eye appeal of ingredients. Where appetizer and accompaniment salads are most often small, a main course salad should be substantial enough to be a meal unto itself.

4) Separate Course Salads – are more often seen in European cultures. Many finer restaurants serve salad AFTER an entrée to cleanse palate. Separate course salads should be very light and not filling. They usually have sweet or citrus dressings that help end the meal on a high taste note.

5) Dessert Salads - usually sweet and contain fruits, nuts, gelatin, or whipped cream. It’s obvious what you’re trying to accomplish with a dessert salad, to give your diner a final smile and release a few endorphins from the sugar rush.

These five types of salad can be used any time of the day, with any meal, and in almost any combination. Most often, the simplest salad is best. Basic vegetables of fresh, bright colors communicates that a great meal is on its way.

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By Chef Todd

Mahi Mahi Recipes You Can Do in 15 Minutes

Mahi mahi recipes are no different than any other recipe.  I’m sure you know by now how I feel about recipes.  They have inherent flaws that make them very difficult to duplicate consistently.  If you’re going to get varied results from the same recipe, why even follow it in the first place?

Cooking is a chore when you have to follow someone else’s written instructions.  However, cooking becomes inspirational and therapeutic in many ways when you follow your own creativity and desires.

I hear it all the time, people tell me about a great cook they know that can “just throw things together”.  This metaphorical throwing of food means these people understand the methods behind all recipes and cook with their own rules, using the ingredients they want to.

So, here I am in a rental condo kitchen in Kauai, Hawaii and I’ve just returned from the Dolphin Fish Market in Hanalei with a piece of fish that was swimming just hours ago.  Without any mahi mahi recipes in sight, I’ll improvise an outstanding dinner with the very few ingredients I could pick up at the local grocer.

The key to cooking the fish correctly is choosing the best cooking method.  Last time I was here, I was also cooking fish with rum, but it was Monchung, a much tougher and meatier fish.  Since Mahi Mahi is a delicate fish, I want to cook it quickly under high heat.  Saute’ method is the perfect choice since I have much more control over the heat than baking or poaching the fish.

Along with some packaged Udon Noodles, sliced Portobello Mushrooms, and a bit of rum for deglazing, all I need is the flavor of the fresh mahi mahi.  Since I don’t make a habit of bringing cookbooks on vacation with me, I’m not bound to over-complicate this dish with a multitude of recipe commanded ingredients.  I’ll keep it quick and simple.

Once I remove the skin and cut the fish into smaller pieces so it will cook more quickly, it’s a matter of placing the mahi mahi in heated butter and watch the item turn from fleshy to cooked-white.  This is called coagulation of proteins and a great indicator of when to turn the item over, and when it’s finished.

What’s left in the pan is called “fond”, the rendered fats and material from the fish.  It’s an excellent place to start building levels of flavor, and the Portobello mushrooms will add even more texture to the dish.  Once they’re sauteed, the Udon Noodles and the mushroom flavor packet they came with are quickly stir-fried and we’re done!

You can spend your vacation searching for mahi mahi recipes, or you can just go buy a fresh piece of fish and improvise your way to an outstanding Hawaiian meal.  Keep in mind that HOW you cook something is so much more important than WHAT you cook, or what the recipe tells you to do.

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By Chef Todd

The 5 Skills You Need To Cook Better

Living a No Recipe Lifestyle means that other people’s ideas on how to cook things really don’t affect me. I live without rules, I cook without recipes. Learning to cook is empowering, and it gives me great power over my food choices.

I can cook better than I ever have because I don’t follow recipes anymore. They’ve let me down too many times.

However, if I don’t have written instructions, how do I create amazing meals at home? There are 5 elements, or necessary skills that I use to be able to cook the way I want, with the ingredients I desire.

The first way to cook better is to change your thought process a bit. You must admit to yourself that recipes are good simply for ideas. Blindly following someone else’s idea of how something should be cooked is destined for frustration.

At some point, you’ll discover your cookbook has been lying to you.

There are too many variables in recipes for the home cook to duplicate them exactly as the photo shows. First, the test kitchen and the photo studio are two separate places, they did not meet. Secondly, products can be different sizes, stoves different temperatures, pots and pans of different materials, making recipes difficult to duplicate.

The second way to cook better is to learn some basic knife skills. The Chef’s Knife will be your best friend in the kitchen if you use it skillfully and safely. There are no moving parts, it washes clean easily and can be used to cut hundreds of items quickly.

Third, stock your pantry. If you want to cook without recipes, that means you’ll be using the ingredients YOU desire. Why not keep some of your favorite flavors on-hand? I urge people to buy soy sauce, chili paste, coconut curry sauce, salsa, or adobo sauce to quickly change the flavor profile of any dish.

You’ll cook better when you perfect one cooking method, and simply change the flavors. That’s my fourth tip. Understand the different types of heat used in cooking.

The essence of cooking is the transfer of heat to food. Regardless WHAT you’re cooking, HOW you cook it is most important. The difference between the direct heat of the sauté pan versus the indirect heat of the oven will give dramatically different results.

Lastly, sauce-making is a very important skill in the kitchen. A good sauce can help a badly cooked piece of chicken, but a bad sauce will ruin the best one.

Actually, all of sauce making comes down to one concept, gelatinization of starches. Quick and easy pan sauces are made by starch molecules absorbing liquids and swelling. This is what makes sauces smooth or lumpy.

Grandma used a cornstarch slurry, but there’s a turkey gravy thickener that Grandma ignored. Roux is made from fat and starch, usually butter and flour. It gives a much better flavor than cornstarch, and with just a few tries, it’s easy to perfect.

You will definitely cook better when you stop trusting recipes entirely, use your kitchen knife, stock your pantry, use the correct heat, and learn how to make sauces. Then, an endless supply of dinner ideas will be at your command, now able to cook from anything you have on hand.

See the 5 Secrets to Cook Better video

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By Chef Todd

Can Quinoa Salad Save the World From Fatty Breakfast?

Quinoa salad for breakfast is “high-test”. If your car were sputtering, backfiring, was sluggish and slow to respond, you’d examine the gas you were filling it with. Low octane fuel equals low octane results.

Similarly, if you’re sputtering, sluggish, slow, even backfiring, and your first meal of the day is laden with fats and carbohydrates, it’s time to upgrade to a high-octane breakfast.

Protein is high-octane. Sugars and fats are low-octane. The high quality of plant-based protein in quinoa, lentils, beans, hummus, nuts, and peanut butter make this the best fuel to get through your normal 10am energy crash.

My previous blog post “Quinoa How-To 101” shows how simple cooking quinoa is. Then, you can combine any ingredients you desire into your own quinoa salad creation.

Can quinoa salad save the world? Perhaps not, but it can give you a better start to the day, and a longer, smoother journey running on high octane fuel.

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By Chef Todd

Cooking for One From the Pantry in 2:20

I understand why cooking for one person can be a dread and a chore. Fresh grocery items spoil quickly, and over-cooking leads to leftovers and wasted food.

You don’t have to feel the pressure of cooking fancy meals for yourself, you can create something delicious and nutritious in under three minutes using what’s already in your pantry.

When I create quick and easy meals, I gather the ingredients from the pantry that I’d like to use, and apply a basic cooking method to them.

I can find my protein source from a can of tuna or chicken and sauté onions or other vegetables with the pre-cooked ingredient. Adding a flavorful sauce is easy when you keep a jar of salsa in the cabinet.

There’s no shame in cooking for one from the pantry. It’s the food television shows and celebrity chefs that place this pressure on you. I say, “if it’s good to you, then it’s good”.

The enjoyment of food and cooking is a very personal issue, it doesn’t have to be time-consuming or fancy. When you can create flavorful meals in just minutes, you’ll find greater love of cooking and seek to expand your cooking interest from there.

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By Chef Todd

This Simple Dinner Recipe Can’t Be Found In Any Cookbook.

I asked for your cooking questions, and most often you wanted a simple dinner recipe that can be completed with little time and effort. That’s and easy task for me because I cook this way every night of the week.

I control what happens on top of my stove, it doesn’t control me. Many of you that posed questions expressed a frustration with dinners that don’t come out as you expected. This most often comes from following recipes that have no consideration for your particular kitchen, stove, pans, and ingredients. Simply, it’s different in your kitchen than the test kitchen.

The best way to recover the time spent following recipes and create a simple dinner recipe of your own is to use a basic stove-top sauté method. The direct heat transferred to your sauté pan is the quickest way to make a complete meal in one pan.

If you’re a fan of Cajun food from the southern U.S. like me, you’ll love how quick and easy my Sausage Etouffee’ Saute’ is to make. It uses only one pan, but two cooking methods to inspire you to create your own dishes from this procedure.

Here’s what you’ll need:
(of course, you can always make substitutions)

Bacon Fat, olive oil, or butter
Onions, sliced
Thyme
Cayenne Pepper
Coriander
White pepper
Beef Broth
Red Pepper Hummus
Sausage, sliced
Black Eyed Peas
Broccoli
Chopped Tomatoes
Worchestershire sauce

This simple dinner recipe begins with heating a sauté pan until drops of water evaporate on the surface. Then, I add bacon fat because of the great flavor it provides. You can use any type of fat, including oils or butter in your creation.

Now, it’s time to start combining flavors on top of each other. First, sliced onions are sautéed in the bacon fat. You don’t have to use onions. You can use sliced peppers or celery, really anything that you want.

If you’re used to adding seasonings at the end of your cooking, this may surprise you. Because I want the flavor of my seasonings to permeate the entire dish, I’ve chosen to add them very early in the process, incorporating thyme, cayenne pepper, coriander and white pepper right into the onion sauté. This way, the flavors will become part of the pan sauce, and not just laying on top of the meal.

By this time, I’ve got a lot of heat and some caramelized bits on the bottom of the pan, so a cold liquid is needed to drop the temperature of the pan, and begin to cook the onions in a moist fashion. I use beef broth for this step, but you can use wine or even liquors.

Letting the beef broth evaporate to condense flavors is called reduction, and we’ll reduce the liquid by at least one-half before proceeding with the next ingredients because we want our pan sauce to stick to food, not be a puddle in the bottom of our plate.

There are three ways to thicken a sauce, all of which are covered in my DVD series, Burn Your Recipes, but this simple dinner recipe uses a trick I’ve never taught before.

The chef-secret I’m exposing today is an ingenious way to thicken this pan liquid, and add more flavor to the dish. Sauces are thickened with a thickening agent, by reduction, or by adding an ingredient that is thicker than the sauce itself. In my Sausage Etouffee’ Saute’ , I’ve chosen to use Red Pepper Hummus as a thickening agent. It will also add the flavor of red pepper to this meal.

Once my pan sauce is created, I can start adding all the rest of the ingredients to cook under the moist, convective heat that’s created by placing the lid on top of the pan. So, after black eyed peas, broccoli, diced tomatoes, and some worchestershire sauce, the dish is finished with the lid on.

I totally made this up. I’m not talking about the cooking procedures, they’re standard and basic. I created a simple dinner recipe, my own version of a Cajun etouffee’. You can make up your own dinners as well with the skills involved with stove top sauté.

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By Chef Todd

A Quick Dinner Recipe Frees You From the Kitchen Faster

Stir Fry is the best way to create your own quick dinner recipe using ingredients you have on hand. It’s also a great way to create healthy meals using fresh ingredients and free yourself from the kitchen faster than following a written recipe would ever allow.

In the video that accompanies this recipe, you’re able to look directly over my shoulder as I create Chicken Stir Fry Over Quinoa, using just two pans, one for the quinoa and another to steam and then stir fry the ingredients

Here’s what you’ll need to follow along:
(I don’t believe in measurements, cook for your taste and number of guests)

1 cup chicken broth or water for steaming
carrots, bias sliced
Asparagus
Sesame oil
Onions, sliced for stir fry
Chicken breast, cut into strips
Shitake mushrooms, sliced
Soy sauce
Fresh or dried ginger
White pepper

2 cups chicken broth
1 cup quinoa or rice or pasta or beans

My ManPans wok has a steamer insert, so with some chicken broth simmering below, I can add carrots and asparagus, to par-cook them in a moist fashion and later return to the stir fry.

Stir Fry uses direct, conductive heat, and simply stir-frying the carrots and asparagus won’t cook them all the way through before they burn on the outside. So, to assure everything is cooked to the same doneness, the hardest items are cooked under steam first.

Steaming uses indirect, convective heat and is the best way to treat vegetables. Obviously, cooking in a moist fashion will not dry items out like the direct heat of stir fry. When the items are softened, but still firm to the touch or bite, I can remove the steamer insert and prepare the pan for direct heat.

Asian Stir Fry is pretty much the same as French sauté, it begins with heating the pan and adding some kind of fat. In this case, the flavor profile calls for sesame oil. Whether stir fry or sauté, this direct heat method of cooking is the best way to creating a quick dinner recipe for yourself.

After adding a tablespoon or two of sesame oil to the hot pan, tilt the pan to cover the bottom with oil, and now the ingredients are up to you. Your quick dinner recipe hasn’t been written yet. You can choose any combination of fresh or canned ingredients you have on hand. I’ll use onions that have been stir-fry sliced and continue to cook until they begin to sweat, or get translucent.

To the sesame/onion flavor in the pan, I’ll add my chicken breast, sliced in the same fashion as the onions to keep the eye appeal, and sauté them in the wok as well.

Sliced Shitake mushrooms are much more delicate than onions, chicken, asparagus and carrots, so they can be added directly to the stir fry to add their flavor. They don’t need to be par-cooked.

Now I can add the previously steamed asparagus and carrots because they are already cooked and just need to be warmed and combined with the rest of the dish.

A little bit of soy sauce to deglaze the pan and add some moisture. Dried ginger goes with the Asian stir fry flavor profile, and some white pepper for contrast on the palate

Now I want to switch from the direct source, conductive heat coming from the bottom of the pan, to moist convective heat circulating within the pan by putting the lid on for a few minutes to soy-sauce steam the rest of the items.

Quinoa can be cooked like pasta or like rice. This quick dinner recipe could also be served over either of those two. But a simple simmer of 2 cups liquid to 1 cup quinoa in a covered pan will give consistent results. I always soak the quinoa for 1 hour in water prior to cooking to remove a bitter flavor that quinoa can give.

Plating is simple, a portion of quinoa or rice or noodles or beans, and a portion of the chicken stir fry with asparagus and carrots.

Some black sesame seeds for garnish and this quick dinner recipe is complete in less than 20 minutes from beginning to end. If I were to publish this exact same Chicken Stir Fry Over Quinoa in a cookbook, it would probably take twice as long to prepare it, just for having to follow the directions.

Create your own recipes and you’ll enjoy the kitchen more plus eat better, healthier meals in less time. Perhaps you don’t need freedom from cooking. What if the time you spent in preparing meals was fun because everything was consistently great? Stir Fry is a great method to accomplish this.

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By Chef Todd

Cooking Brown Rice is Simple with These Two Methods

When you’re cooking brown rice, does it come out mushy or lumpy? When you follow the brown rice instructions, do you get inconsistent results? Despite what everyone on the internet says, there is more than one way to achieve firm but fluffy results when cooking brown rice.

All the brown rice instructions on the internet will say their method is the best. Ultimately, it’s up to your own tastes and desires how you like your grains cooked. A perfect method for one person may be unacceptable to another. Understanding HOW the rice cooks will lead you to the results that fit your tastes. This is one of the 7 Skills Chefs Use to Cook Food Consistently.

Brown rice differs from white rice in that it’s less refined. The outer skin or “bran” is left on. It’s like a scuba suit for the rice, making it harder for water to enter. Thus, you must find a way to crack that outer layer, or unzip the scuba suit.

Cooking brown rice will generally take you in one of two directions. Either bring the liquid AND the rice together to a boil, OR boil the water first and THEN add the rice. What’s the difference?

The science of cooking behind rice is “gelatinization of starches”. At 150F (65c), starches will begin to absorb liquids and swell. This is how sauces are thickened, and why the water disappears and the rice gets bigger under cooking.

Different rices have different starch contents. Sushi rice is very sticky. Jasmine rice is very fluffy. Once the bran is cracked on brown rice, the starches gelatinize and make them stick together in lumps.

You can avoid lumpy rice by adding acids or fats in the cooking. Whether you choose to boil your liquid separately from the rice, or together, you can inhibit gelatinization and stick-factor.

If you coat the grains in fat, as in making Risotto, they won’t be as sticky. Try a simple sauté method with butter before adding hot liquid. Acids like rice wine vinegar are often added to sushi rice to reduce sticking and add flavor.

When you’re cooking brown rice, you have the options and the power. Experiment with different methods and decide which is best for your tastes. Brown rice instructions can’t always tell what is unique about your kitchen and cooking style.

Which method works best for you? Or have you invented a new way of cooking brown rice? Share your new ideas with everyone by commenting below:

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