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re: What is one dish that you just absolutely can't cook?
Posted on 3/13/17 at 3:44 pm to Earthquake 88
Posted on 3/13/17 at 3:44 pm to Earthquake 88
i learned from this place to add the roux to the stock instead of adding stock to roux. haven't had an issue since.
0
Posted on 3/13/17 at 4:47 pm to whatchamacallit
2 cups rice
8 cups water
Salt
Olive oil
Boil rice for 18 minutes
Drain
8 cups water
Salt
Olive oil
Boil rice for 18 minutes
Drain
Posted on 3/13/17 at 4:51 pm to CHEDBALLZ
Another thing with rice. Do Not take the lid off until it's done.
Posted on 3/13/17 at 5:04 pm to KamaCausey_LSU
Butterscotch. Nailed it the first time, shite the bed ever since.
Posted on 3/14/17 at 10:27 am to TigerFanInSouthland
restaurant quality fried rice
Posted on 3/14/17 at 1:24 pm to LSU Wayne
Short grain rice makes "sticky" rice.
Long grain makes "loose" rice. Use this after it's cooked and cooled.
Long grain makes "loose" rice. Use this after it's cooked and cooled.
Posted on 3/14/17 at 2:56 pm to CHEDBALLZ
This is simple rice method - (passed on from a Nam Vet's house keeper)
use heavy pot (thick stainless - great)
twice as much water as rice
salt
butter (opt)
Boil - stir once maybe twice (three won't hurt) - when about half as much water shows above rice (3-4 minutes maybe) -
cover - turn off heat - leave on burner - wait 20 minutes (total from start of boil) - and whatever don't ever stir again - fluff with fork when done.
(Stirring makes it sticky and uncovering is bad ju-ju)
use heavy pot (thick stainless - great)
twice as much water as rice
salt
butter (opt)
Boil - stir once maybe twice (three won't hurt) - when about half as much water shows above rice (3-4 minutes maybe) -
cover - turn off heat - leave on burner - wait 20 minutes (total from start of boil) - and whatever don't ever stir again - fluff with fork when done.
(Stirring makes it sticky and uncovering is bad ju-ju)
This post was edited on 3/16/17 at 12:01 am
Posted on 3/30/17 at 11:29 pm to TigernMS12
Well I've tried my very best. Because I love fried chicken. I can never get it right. And it pisses me off. I've went straight out of the sink and one dip in egg and milk and flour to pan and I've soaked small hens that I cut up myself overnight in buttermilk. Then dipped in buttermilk and egg and rolled in seasoned flour...twice. Fry it at 325-350 and flip it if it looks like it needs it. Then I give it another few minutes...then I take it out.
What am I doing wrong?
Crust tastes wonderful. But it's like a box of chocolates. You find out when you bite into it. Either burnt or pink at the bone.
I really miss my mom's. I can't duplicate it so far but ima keep trying.
What am I doing wrong?
Crust tastes wonderful. But it's like a box of chocolates. You find out when you bite into it. Either burnt or pink at the bone.
I really miss my mom's. I can't duplicate it so far but ima keep trying.
Posted on 3/31/17 at 12:38 am to MississippiLSUfan
Seasoned flour only for me. Comes out fine every time.
Posted on 4/1/17 at 9:54 pm to TigerFanInSouthland
Tamales. It's just too much work & I don't have the patience
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