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re: Need some Rice Advice
Posted on 2/24/24 at 1:08 pm to GusMcRae
Posted on 2/24/24 at 1:08 pm to GusMcRae
quote:
Do you make gumbo?
Chicken and Sausage Gumbo
Not only do I cook Gumbo...I have a video on YouTube. Feel free to try my recipe.
1
Posted on 2/24/24 at 1:27 pm to GusMcRae
quote:
No it’s not! Not in a south Louisiana rice & gravy culture.
It's the same varieties of rice that you are eating - its just parboiled before its milled to make it non sticky
I wouldn't use it either because I prefer regular LG or jasmine varieties but it's still rice
Posted on 2/25/24 at 12:33 am to AllbyMyRelf
quote:
She sautees a garlic paste in olive oil and then puts the uncooked rice in with it until it’s slightly toasted. After that she adds water. You can also use chicken stock instead of water for cooking to give more flavor.
I have three siffeeent rice and bean dishes I do and the sautéing first and using chicken stock is core part of all three.
One is Cuban rice and bean, another is Mexican rice and beans, and the third is Jamaican rice and beans. Each has its own unique flavor profile and a each also uses a different type of bean.
The Jamaican rice and bean uses coconut milk instead of water.
Posted on 2/25/24 at 12:02 pm to JodyPlauche
Sweet Jesus… I don’t even know where to begin.
I guess it’s edible, if you like to cut every corner possible and put canned tomatoes in your gumbo.
Frankly, I’d be embarrassed to serve that to company. Personally, I make my stock (broth technically), because I cook a whole chicken in the liquid, remove the chicken, debone it, and reserve the meat for later. That liquid is what I use to add to my roux and seasoning vegetables and sausage which were cooked to tender in the roux.
Also, you have a cat, so this conversation ends here. I’m glad that you enjoy posting your cooking on the internet and making minute rice in the microwave.
I’ll stick to a more authentic gumbo and cooking Cajun Country medium grain rice in a pot.
I guess it’s edible, if you like to cut every corner possible and put canned tomatoes in your gumbo.
Frankly, I’d be embarrassed to serve that to company. Personally, I make my stock (broth technically), because I cook a whole chicken in the liquid, remove the chicken, debone it, and reserve the meat for later. That liquid is what I use to add to my roux and seasoning vegetables and sausage which were cooked to tender in the roux.
Also, you have a cat, so this conversation ends here. I’m glad that you enjoy posting your cooking on the internet and making minute rice in the microwave.
I’ll stick to a more authentic gumbo and cooking Cajun Country medium grain rice in a pot.
Posted on 2/25/24 at 12:04 pm to GusMcRae
quote:
Also, you have a cat, so this conversation ends here.
Excuse me sir, that's the best part of the video
Posted on 2/25/24 at 12:38 pm to Jones
quote:
Excuse me sir, that's the best part of the video
100%
Posted on 2/25/24 at 12:44 pm to GusMcRae
quote:
I guess it’s edible, if you like to cut every corner possible and put canned tomatoes in your gumbo.
The purpose of the video was to show a quick and easy, mid-week, Gumbo that you don't spend all day cooking...if you are wanting gumbo.
I have other gumbo video where I make the roux traditionally and where I do an oiless roux.
All work well. Forgive me for putting tomatoes but my 7× Great Grandfather moved from Southern France to Bourbon Street so my recipe is more creole than cajun.
Posted on 2/25/24 at 1:34 pm to JodyPlauche
Fair enough, and I am aware of your other versions. These wouldn’t fly in Lafayette, which I consider the epicenter of Cajun culinary culture.
I’m glad you like yours.
I’m glad you like yours.
Posted on 2/25/24 at 2:13 pm to JodyPlauche
My favorite part is when you said "I want to put my cat in the gumbo..... video". I chuckled.
Posted on 2/25/24 at 2:57 pm to GusMcRae
Easy Gus, just because you don’t know don’t make it wrong. Btw, South La all my life and can pop rice with the best of em.
Posted on 2/25/24 at 10:26 pm to livnthehighlife
quote:
If you want perfect rice, wash it after it’s cooked in a strainer.
I did see this growing up and did it myself, until I learned from this site about the 1 cup of rice to 2 cups of water. Let it come to a boil, turn it down to low, put a lid on the pot and let it go for 20 minutes. Perfect everytime.
Posted on 2/26/24 at 1:32 am to GusMcRae
quote:
You need help. I can come over and teach you how to cook real rice.
People like you are insufferable. It is one thing to throw out a hot take about food with yours being the only right way or the right variety but to turn into a passionate Don Quixote just shows your lack of exposure to variety in cuisine.
We probably have more than 10 varieties of rice in the house and each one works better for certain dishes. I have eaten on average over 5 (dry) cups of rice a week for the last 40 years and appreciate many varieties and cooking techniques. While everyone has their go-to I would submit anyone that thinks there is only one right rice and only one right way to cook it never outgrew their toddler palate.
Posted on 2/26/24 at 1:08 pm to gizmothepug
That is correct. Washing it after cooking just takes most of the starch off of the rice, enabling it to separate instead of stick into clumps when serving. I don’t do it often, just when serving for a big group and want a nice presentation.
Posted on 2/26/24 at 2:24 pm to auwaterfowler
i think it depends on the application and the type of rice.
i use basmati for most things and no i dont rinse it. it find very little difference from when i did.
shorter grain rices may be more sticky without rinsing.
i use basmati for most things and no i dont rinse it. it find very little difference from when i did.
shorter grain rices may be more sticky without rinsing.
Posted on 2/26/24 at 2:25 pm to WylieTiger
quote:
2 parts water
1 part rice
bring water to a boil, add rice, stir until it almost boils again, reduce heat to low/medium low, cover
return in 20 minutes to perfect rice
never rinsed
i would add a 20 minute steam after cutting the heat at 20 mins. just dont take cover off. but yes. this is the tried and true method.
Posted on 2/26/24 at 2:26 pm to Darla Hood
quote:That's bordering on a "shite-ton" of rice
I don’t think 3 cups is a lot of rice.
Posted on 2/26/24 at 2:31 pm to GusMcRae
quote:
GusMcRae
jesus, somebody decided to go full retard this thread.
Posted on 2/26/24 at 5:17 pm to Obtuse1
You don’t know anything about my experience and knowledge.
I use jasmine rice, basmati rice, cal rose rice, medium grain, Cajun popcorn rice from Kaplan…
I cook risotto (aborrio rice), sushi rice and Spanish rice used in paella.
Yes, I am picking on JPlauche for using Minute Rice and Uncle Ben’s in good fun, and I DESPISE par boiled rice.
I use jasmine rice, basmati rice, cal rose rice, medium grain, Cajun popcorn rice from Kaplan…
I cook risotto (aborrio rice), sushi rice and Spanish rice used in paella.
Yes, I am picking on JPlauche for using Minute Rice and Uncle Ben’s in good fun, and I DESPISE par boiled rice.
This post was edited on 2/26/24 at 5:19 pm
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