Chef In My Pocket

Rule of Thumb for cooking rice.

2009-06-18T14:59:00.000-07:00

Rice is really easy to cook if you follow a few simple rules. Let's break it down.

Successful rice is all about the type of rice, ratio of rice to water, cooking temperature, and time.

About Rice

There are many different kinds of rice, some of which I am sure that I have not prepared but there are a few simple rules about cooking rice that have been applied to different types with good result. Never for get that food is personal. Rice is a good example of that. Some define good rice as separate grain, if it is sticky it's no good. Others will define good rice as sticky, and will wonder what went wrong when the rice does not cling to their chopsticks. As a way to demonstrate the rule of thumb technique for cooking rice, we will be using long grain brown rice.

Rinsing Rice. Yes or No?

The key to answering this question seems to be know your rice. (Or read the package.) If the rice was produced in the US and has pre-rinsed on the label, no need to rinse. If you believe that the texture of your rice is fluffier when you rinse, then rinse. If the package has the word "fortified" on it, that means that some of the nutrients lost in the milling have been added back and rinsing can remove those, so maybe no rinse is better. Some rice is packaged with the addition of talc or other anti-moisture agents. These should be rinsed.

After you have figured out the rinse, no rinse part, time to select a pot. Heavy bottom, deep, with lid is preferred. That being said, the thing I like about this technique is that it is a great starting point for any cooking equipment, any rice, and any source of heat. I have cooked rice on a campfire in a paper cup, and in a tin can with decent results using the following guidelines.

1) Put Rice in the pot.

2) Fill pot with water so that the level of the water is one thumb knuckle above the level of the rice.

3) Bring rice/water to a boil. Do not stir. Cook until water forms little wells in the surface of the rice, and when you look into those wells, there is no liquid visible. (You may still see some steam.)

4) Reduce heat to low and cover. Continue to cook on low for about 10 minutes. DON'T PEEK and DON"T STIR. If you remember the don't peek part, the don't stir part will just come naturally.

5) Turn heat off, keep covered about 10 more minutes. DON'T PEEK and DON"T STIR.

6) Fluff and serve.

Now before you say it, let me address a few things. I offer this technique as a general guideline. You may need to vary it somewhat depending on the type of rice, your cooking equipment, you personal preference for flavor and texture, altitude, and nutritional goals.

These are some guiding points taht I use when I am trying a variety of rice I may not have used before.

Long grain rice tends toward more sparate grains, medium and short grains tend to cook up more sticky. If I am making rice pilaf, I will go for long grains. If Sushi, medium.

Whole grain rice can take a little more liquid and a little more time than refined white rice.

When I say liquid above, I mean that you can use stocks or other flavored water to cook your rice. If you use liquid which is more acidic, like wine or some juices, you will change the texture of the rice. It seems to get a little more gelatinous.

You probably noticed that I did not include any salt or fat in the technique above. This does not mean that you can't add them. You can add them when you add the water or wait until the entire cooking process is completed for two different results. Salt and fat will have an affect on texture and flavor.

I hope this helps. Please leave comments or additional questions! Chef Richard

How to: Rinse Quinoa

2009-06-17T06:41:00.000-07:00

Quinoa is a food that we can enjoy if we learn a few simple things about how to prepare it. This wonderful little seed can impart some bitter flavors and discourage some of us from trying it. This is a shame since it is such a healthy choice and very easy to prepare. If we understand a little about where this bitterness comes from we might get some better results.

Learn More About Quinoa

Click below to watch a video of this technique

Many folks find that soaking and rinsing the seeds before cooking gets rid of some of that soapy bitter taste. To do this simply place the desired amount of Quinoa in a bowl and cover it with water. The amount of time you soak it will depend on whether or not it is pre-rinsed. Much of the Quinoa we see is pre-rinsed, but some folks find that additional rinsing is helpful. You will want to soak the seeds until the soapy film no longer forms on the surface of the water.
1) Soak
2) Stir
3) Pour off the foam.
4) Add more water. If more foam rises to the top pour that off and add more water. Repeat until foam does not form on the surface when new water is added.
5) Pour seeds through a fine mesh strainer.
6) Rinse with cold water.
The idea is to get rid of some of the saponin compounds which produce the soapy foam and bitter flavor.

Now you are ready to cook.

One way to cook Quinoa. Use 2 parts water to one part Quinoa. Bring water and seeds to a boil and reduce heat to simmer. Cook 10-12 minutes until the grains turn from white to clear.

A few Quinoa Recipes:

Quinoa Risotto with Arugula and Parmesan

Curried Quinoa

Can I fit you in my pocket and take you home with me?

2009-03-04T17:14:00.000-08:00

Not too long ago at the end of a cooking class I asked the group if they had any final questions. One of the students timidly raised her hand. When I looked in her direction she said, "Can I put you in my pocket and take you home with me?".
The rest of the class laughed a little, then waited for my response. "I don't think I can fit in your pocket", I said. Of course this was very flattering for me to think that I had somehow established myself as someone who could help her, who she could keep handy. I like being useful.
Later when I was thinking about how that class had gone, how I could make it better for the next group, I thought about how we all bring something. Something special to share with each other. I thought about the woman who asked the question. I wanted to be there for her when she needed me. I wanted to be in her pocket. While I was entering my notes from class, I received an e-mail from a relative with a question about how to cook rabbit. ( I know some of you are not happy with the thought, but let's keep it real. Rabbit is good if it is prepared right.) I am a bit slow sometimes, so it took me a few minutes to put it together but what I came up with is with the current technology, it is possible for me to be the Chef in the pocket.
A little disclaimer here: I am a Chef, over thirty years experience in many different types of operations from fine dining to Rock & Roll beer joints, Private Clubs, Hotels, Catering, Personal Chef Services, Bakeries, Industrial Cafeterias, Corporate Dining Centers, Conference Centers, Retirement Communities, and now Hospitals. My current position is with the Mayo Clinic in Rochester Minnesota. The opinions expressed in this blog are mine alone, and do not represent Mayo Clinic, Sodexo or anyone except me. This being said, I also want you to know that I do cook at home as often as I can, because it gives me great pleasure to do so. I do bring some of my professional experience home with me and apply it to cooking for my current family of four. Yes, I do cook at home every chance I get. This is something that brings me joy. If having a Chef in your pocket can add joy to your life, let me know how I can help. I will give it my best shot. I also will be open to the opposing approaches of others. Looking forward to the discussion. Chef Richard