Howcast

How to Use Fresh Ginger Root

Howcast — Tue, 08 Feb 2011 11:16:02 +0000

Instructions

Step 1: Make ginger pudding Preheat the oven to 350 degrees Fahrenheit and melt the butter in a saucepan. Remove the melted butter from the heat and add 1 tablespoon grated ginger and half of the brown sugar. Stir it up and add the eggs, stirring after each egg. Then mix in the flour and divide the mixture between 4 ramekins.
TIP: Add an additional tablespoon of ginger for extra kick.
Step 2: Bake the pudding Combine the remaining brown sugar with 1 cup boiling water and pour it over the cake mixture in the ramekins. Loosely cover them with aluminum foil and bake them for 25 minutes, and then remove the foil and bake them for an additional five minutes. Serve the pudding hot with vanilla ice cream.
Step 3: Make tea Thinly slice a 1-inch section of ginger, put the slices in a cup, and pour boiling water over it to make ginger tea. Let the tea steep for a few minutes and serve it with honey.
Step 4: Make a ginger marinade Finely grate fresh ginger root and add it to olive oil, dried red chilies, cinnamon, cloves, bay leaves, and onions for a spicy, tangy marinade.
Step 5: Add flavor to favorite dishes Add a hint of ginger to your favorite recipes that use cooking oil. Slice three or four 1/8-inch rounds of ginger and whack them with the side of a knife to break up the fibers and release essential oils. Add them to the heated oil, and fry them over medium heat for about 30 seconds. Remove the ginger and use the infused oil for your recipe.
TIP: Ginger goes great with Asian recipes.
Step 6: Make ginger juice Peel and slice 1-inch sections of ginger, put them in a garlic press, and squeeze the juice out for added flavor in any dish.
Step 7: Ease discomfort Include fresh ginger in your diet to relieve discomfort caused by an upset stomach. Enjoy the varied uses of ginger.
FACT: Detroit pharmacist James Vernor created the first ginger ale in 1866 when he left his ginger-based concoction in an oak keg for 4 years while he fought in the Civil War.

You Will Need

3 1/2 oz. unsalted butter
Fresh ginger
7 oz. brown sugar
2 eggs
3 1/2 oz. self-rising flour
Vanilla ice cream
Honey
Olive oil
Dried red chilies
Cinnamon
Cloves
Bay leaves
Onions
Equipment:
4 1-c. ramekins
Garlic press

How to Marinate Fresh Fish

Howcast — Mon, 26 Jul 2010 09:31:02 +0000

Instructions

Step 1: Mix ingredients Mix the garlic, lemon juice, soy sauce, olive oil, parsley, dill, and pepper in a small bowl.
Step 2: Take fish out of package Take the fish out of the package. Rinse and pat dry with a paper towel.
Step 3: Place in marinade Place the fish in a shallow dish with the marinade, turning to coat it thoroughly.
Step 4: Refrigerate Refrigerate for one to four hours.
TIP: Never marinate at room temperature because bacteria can grow which can cause food-borne illness.
Step 5: Grill or bake Grill or bake your fish according to the recipe, and enjoy!
FACT: The Georgia Aquarium is the largest aquarium in the world, holding over eight million gallons of fresh and salt water.

You Will Need

2 tsp. crushed garlic
4 tbsp. lemon juice
4 tbsp. soy sauce
1/2 c. olive oil
2 tbsp. chopped parsley
1 tsp. dill weed
Pepper to taste
2 lbs. swordfish or Mahi Mahi

How to Eat & Cook with Black Garlic

Howcast — Mon, 12 Jul 2010 12:46:00 +0000

Instructions

Step 1: Use in sauces Use black garlic puree in place of regular garlic puree in sauces or marinades and serve over fish or chicken.
Step 2: Top pasta or pizza Mix crushed black garlic cloves into homemade tomato sauce to top any pasta dish or pizza.
TIP: Crush garlic without a garlic press by whacking it with an unopened soup can or pressing down hard with the back of a wooden spoon.
Step 3: Stuff mushrooms Make stuffed mushrooms with your favorite toppings and tuck one finely sliced, peeled clove of black garlic into each one, and top with grated cheddar and parmesan cheese.
Step 4: Make risotto Make mushroom risotto and add four cloves of finely sliced black garlic to onions and olive oil before adding the rice and cooked mushrooms.
TIP: Free tight cloves in a whole head by using the ball of your hand to press and roll the garlic against your cutting board to loosen.
Step 5: Create creamy dip Create a cream cheese dip by combining one tub cream cheese, one small pot of sour cream, two cloves peeled black garlic finely chopped, and salt and pepper in a food processor and process until smooth. Finish with one half to one tablespoon creamed horseradish and top with snipped chives.
FACT: High in antioxidants and natural cancer-preventing compounds, black garlic has long been used medicinally in Korea and Japan.

You Will Need

Black garlic puree
Peeled black garlic
Chicken or fish
Tomato sauce
Mushrooms
Grated cheddar and parmesan cheese
Mushroom risotto
1 tub cream cheese
1 small pot sour cream
1/2 to 1 tbsp creamed horseradish
Snipped chives
Food processor
Wooden spoon or unopened soup can (optional)

How to Poach Pears

Howcast — Tue, 11 May 2010 15:45:44 +0000

Instructions

Step 1: Select pears Select ripe pears, keeping in mind Bosc, Anjou, and Bartlett pears are the best varieties for cooking.
TIP: Place pears in a paper bag at room temperature to hasten the ripening process.
Step 2: Wash and core Wash and core the pears, slicing a small section from the bottoms so they will stand. Then peel them if you desire a skinless treat.
TIP: Hollowing pears before cooking allows you to fill cooled pears with ice cream or your favorite cheese.
Step 3: Place in pan Place pears in a pan of boiling water or wine, adding complementary flavorings of your choice such as vanilla, herbs, and spices.
TIP: Add fresh orange and lemon juices to the water for extra flavor.
Step 4: Cook Cook pears on medium-low heat for 15 to 30 minutes or until the pears are soft and tender.
Step 5: Remove from heat Remove the pears from the heat and allow them to cool in the cooking liquid.
Step 6: Remove from liquid Remove the pears from the liquid, and then place them in a container and refrigerate for at least two hours.
Step 7: Use liquid Use the cooking liquid to make a sauce to spoon over your poached pears. Top or stuff the pears with your choice of ice cream or cream cheese if you desire, but they require nothing more to enhance their silky texture and captivating sweet flavor.
FACT: More than 3,000 varieties of pears are grown in the world.

You Will Need

6 pears
Kitchen knife
About 2 cups water or wine
Saucepan
Stove
Vanilla
spices
and herbs (to taste)
Container
Refrigerator
Ice cream or cream cheese
Paper bag (optional)
Fresh orange juice or lemon juice (optional)

How to Make Your Own Frozen Dinners

Howcast — Mon, 03 May 2010 04:02:00 +0000

Instructions

Step 1: Know which foods freeze well Know which cooked foods freeze well. Rice, pasta, and bean dishes; stews; roasted, baked, or broiled meat and poultry; and vegetables all reheat nicely. Cooked fish can be frozen, but defrosting and reheating may affect the texture. Don’t freeze fried foods, which can turn rancid when warmed up.
TIP: If you’re preparing pasta, rice, or vegetables specifically for frozen dinners, undercook them a bit.
Step 2: Use the proper container Use the proper container. If you plan to microwave the meal, arrange the leftovers on a sturdy paper plate or microwaveable dish. For oven heating, use an aluminum pie plate. Don’t mound food higher than an inch and a half or it won’t reheat evenly.
TIP: If your vegetables are well-cooked, save them for soup and use frozen veggies topped with a pat of butter instead.
Step 3: Keep food moist Spoon a little sauce, gravy, oil, or butter on the food to help prevent freezer burn and keep it moist. If you’re using a sectioned plate, add a dessert! Sliced cake, cupcakes, and cookies freeze and defrost well.
Step 4: Let food cool Let food cool before covering the plate with freezer-safe plastic wrap, forcing out as much air as possible. Then wrap it tightly with a couple of layers of heavy-duty aluminum foil, sealing the edges tightly.
Step 5: Label Label the meal with the contents and date before putting it in the freezer, where it will stay good up to four months.
Step 6: Reheat To reheat, remove the wrapping. If using a microwave, cover with a plastic dome or paper towels, with a corner turned back to allow steam to be released. Nuke on defrost for about eight minutes, and then on high for three to five. If reheating in the oven, cover with foil and bake at 350 degrees for 25 minutes, then uncover and bake another 10 minutes.
Step 7: Enjoy Enjoy your homemade TV dinner! And keep experimenting until you have a few go-to frozen meals down to a science.
FACT: Frozen meals were first sold to consumers in 1949 under the One-Eyed Eskimo label, and were only sold in the Pittsburgh area.

You Will Need

Freezable foods
Reheatable plates
Sauce
gravy
oil
or butter
Dessert
Freezer-safe plastic wrap
Heavy-duty aluminum foil
Labels
Microwave-safe plastic dome or paper towels
Frozen vegetables (optional)

How to Stir-Fry Anything

Howcast — Tue, 27 Apr 2010 10:31:31 +0000

Instructions

Step 1: Cut your meat Slice the meat or tofu into small pieces. Then marinate it in a small dish with a sauce of your preference, such as soy sauce.
Step 2: Prepare vegetables While the meat or tofu is marinating, chop the vegetables and set them aside. Make the pieces small because you will be cooking with high heat for a short period of time.
Step 3: Cook the meat Heat a small amount of oil in the wok over high heat. Once the oil is hot, cook the meat or tofu in the wok for a few minutes, stirring frequently to ensure the meat cooks on all sides.
Step 4: Set meat aside Set the cooked meat or tofu aside and cover it with aluminum foil to keep it warm.
Step 5: Cook vegetables Wipe any residue from the wok and heat more oil. When the oil is hot, place the vegetables into the wok, making sure to stir frequently.
TIP: Add vegetables that take longer to cook first to ensure uniform cooking.
Step 6: Add the meat Add the meat or tofu back to the wok with the vegetables and continue to stir over high heat. The add the remainder of the marinade and any other seasonings and spices.
Step 7: Heat further and serve Stir for a minute, remove from heat, and serve immediately.
FACT: Chopsticks originated in China about 4,000 years ago.

You Will Need

Meat or tofu
Marinade
Vegetables
Cooking oil
Wok
Aluminum foil
Seasonings and spices

How to Make Meat Fondue

Howcast — Fri, 16 Apr 2010 14:15:58 +0000

Instructions

Step 1: Cut up the meat Pat dry the beef and chicken and trim away any fat. Then cut it into bite-size pieces.
Step 2: Season Toss the meat with 1 tablespoon of the oil, and then add salt and pepper to taste.
TIP: Marinate the meat before cooking for added zing.
Step 3: Heat the oil Heat the remaining 4 cups oil in the fondue pot to 375 degrees.
TIP: Hot oil can cause severe burns. Be extremely careful handling the pot of oil.
Step 4: Cook Spear the meat with fondue forks or skewers. Cook the meat in the oil for 30 seconds to two to three minutes for the chicken. Make sure all meat is fully cooked.
TIP: Cook a few pieces at a time to prevent lowering the temperature of the oil.
Step 5: Remove from skewers Remove the cooked meat from the fondue forks or skewers before eating. The forks or skewers will be very hot.
Step 6: Dip and eat Serve with a variety of dipping sauces, such as aioli, bearnaise, barbecue, and horseradish sauce.
FACT: Beef fondue was popularized in the 1950s by a New York chef and restaurant owner.

You Will Need

u00bd lb. beef tenderloin
u00bd lb. boneless chicken breast
4 c. plus 1 tbsp. vegetable oil
Salt and pepper
Fondue pot or heavy saucepan
Sturdy stand over canned heat
Fondue forks or skewers
Sauces for dipping
Marinade (optional)

How To Blanch Vegetables

Howcast — Thu, 15 Apr 2010 15:01:17 +0000

Instructions

Step 1: Fill pot Fill a large pot with water. Use 1 gallon of water per pound of vegetables.
Step 2: Add salt Add 2 tablespoons kosher salt per quart of water. That translates to ½ cup salt for 1 gallon water. Bring the saltwater to a rapid boil on high heat.
Step 3: Fill bowl Fill a large bowl with ice water and set it aside.
TIP: One pound of ice per pound of vegetables is enough.
Step 4: Cook vegetables Wash and trim the vegetables. Place dense, firme vegetables that take longer to cook, such as broccoli, carrots, and brussels sprouts, in the boiling water first, followed by more tender veggies that cook faster, such as green beans, peas, and tender greens.
TIP: Tender greens will be cooked in a matter of seconds, while other vegetables need one to three minutes.
Step 5: Check vegetables Check for doneness after 30 seconds by lifting them out with the slotted spoon, plunging them into the ice water, and tasting them or testing them with a knife. Veggies should be cooked but still crisp.
TIP: Blanching time begins the moment the vegetables hit the boiling water.
Step 6: Put vegetables in ice Scoop the veggies out with a strainer and plunge it into the ice bath to immediately stop the vegetables from further cooking in the steam. Lift the strainer out when the veggies are cool and serve them as crudites with dip or store them in the refrigerator or freezer. To use in your favorite recipes later, gently reheat the veggies by sauteing, grilling, or boiling.
FACT: Famous vegetarians in history include Mark Twain, Albert Einstein, and Thomas Alva Edison.

You Will Need

Large pot of boiling water
Kosher salt
Large bowl of ice water
Vegetables
Slotted spoon
Strainer

How to Win a Cooking Contest

Howcast — Tue, 26 Jan 2010 09:31:04 +0000

Instructions

Step 1: Experiment Experiment with different ingredients you like until you come up with a few good dishes.
TIP: Replace a few ingredients in a tried and true recipe.
Step 2: Incorporate trends Incorporate the latest food trends into your recipe. Read food magazines to find out what is popular, and see if it works with your recipe.
Step 3: Simplify Keep it simple. Cooking contests often look for recipes with short preparation times using ingredients that are found in most kitchens.
Step 4: Taste test Have friends and relatives taste your recipe and give you suggestions.
Step 5: Follow the rules Follow the rules of the contest to make sure your recipe is eligible. Skipping a rule is the fastest way to be disqualified.
TIP: If a contest suggests using a product, use it. Look at the suggestion as a requirement.
Step 6: Write the recipe Write the recipe clearly, and make sure to include ingredient amounts, cookware needed, detailed instructions, and how many servings the recipe makes.
Step 7: Prepare the dish Prepare the dish at the contest following the recipe exactly as you wrote it. Bring enough of the ingredients to make the required number of dishes, and any utensils needed. Present the dish so it looks appetizing.
FACT: Teflon coating was accidentally created in 1938 by a chemist who was experimenting with gasses for refrigerants.

You Will Need

Your favorite ingredients
Time
Food magazines
Friends and family
A typewriter or computer
Tried and true recipes (optional)
Contest suggested products (optional)

How to Make an Egg Wash

Howcast — Wed, 30 Dec 2009 12:46:11 +0000

Instructions

Step 1: Prepare egg Break the egg over a small bowl and lightly beat it with a fork or small whisk.
TIP: You can use the whole egg, just the yolk, or just the white.
Step 2: Add liquid Add one tablespoon water or milk and lightly beat the egg mixture until the yolk, white, and water are fully incorporated.
TIP: The amount and type of liquid and type of egg substance determine the color and luster of the baked product.
Step 3: Brush food Brush your food lightly with egg wash before baking according to your recipe’s instructions.
Step 4: Discard unused egg wash Discard any unused egg wash to avoid the risk of food-borne illness. You can always make more.
FACT: Egg yolks are an ingredient in some shampoos and conditioners.

You Will Need

1 egg
1 tbsp. water or milk
Small bowl
Fork or small whisk
Pinch of salt (optional)

How to Make Crystal Clear Ice Cubes

Howcast — Fri, 04 Dec 2009 09:45:41 +0000

Instructions

Step 1: Fill a pot Fill a pot with filtered water. Place it on the stove and turn the heat on high. Bring the water to a rapid boil.
Step 2: Cool water Remove the pot from the heat and let the water cool. Then bring the water to a rapid boil again and let it cool again.
TIP: Double boiling the water helps eliminate air bubbles as well as cloudiness.
Step 3: Put in ice tray Pour the water into your ice trays and freeze. Your ice cubes will come out crystal clear.
FACT: Did you know? The Antarctic ice sheet has been in existence for at least 40 million years.

You Will Need

A pot
Filtered water
Ice trays

How to Cook an Artichoke

Howcast — Wed, 18 Nov 2009 15:01:18 +0000

Instructions

Step 1: Choose a good artichoke Start with a firm, plump artichoke with tightly closed leaves. Artichokes with loose, spreading leaves tend to be tough.
Step 2: Trim the artichoke Trim off the top inch of the artichoke and remove any tough outer leaves. Cut the base with scissors so that it is flat.
Step 3: Wash the artichoke Rinse the artichoke and shake off the water.
Step 4: Place in container Place the artichoke in the microwave-safe container with a small amount of water. Cover the container with plastic wrap.
TIP: You can also steam the artichoke in several inches of water in a covered, flameproof casserole dish, on a conventional stove for 45 minutes or until tender.
Step 5: Microwave the artichoke Microwave the artichoke for two minutes, and then rotate it. Continue microwaving for two or three minutes at a time until the leaves can be pulled off easily.
TIP: Allow up to three more minutes of cooking time for each additional artichoke.
Step 6: Let the artichoke cool Let the artichoke cool for a few minutes before serving.
Step 7: Serve artichokes Serve the artichokes. Eat them leaf by leaf, dipped in melted butter or mayonnaise. The heart, below the choke, is also edible.
FACT: Artichokes are the edible flower buds of a thistle.

You Will Need

An artichoke
Scissors
A microwave-safe container
Plastic wrap
Butter
Mayonnaise
A flameproof casserole dish with lid (optional)

How to Sauce Pasta

Howcast — Mon, 21 Sep 2009 11:32:23 +0000

Instructions

Step 1: Heat sauce Heat the sauce in a saucepan over medium-low heat while the pasta is cooking.
Step 2: Remove pasta from water Remove the pasta from the hot water with a skimmer – a flat, slotted utensil – once it has finished cooking. Reserve the water for later.
Step 3: Add pasta to sauce Add the pasta to the sauce and mix. Heat the pasta and sauce together for one minute.
TIP: Don’t “oversauce” your pasta – use just enough to coat the noodles evenly.
Step 4: Add starchy water Add half a ladle of the starchy water to the saucepan and mix. Starch water gives your sauce a good consistency and keeps your pasta moist.
Step 5: Add fat Turn off the heat and add a small scoop of butter and a dash of olive oil and mix.
Step 6: Add cheese Grate a handful of parmesan cheese and mix it through the pasta.
Step 7: Add herbs Mix in basil or parsley just before serving. Ring the dinner bell quickly so everyone can enjoy your creation while it’s hot.
FACT: The Chinese cooked with pasta as early as 5,000 B.C.

You Will Need

A saucepan
Sauce
Pasta
A skimmer
A ladle
Butter
Olive oil
Grated parmesan cheese
Fresh basil or parsley

How to Caramelize Onions

Howcast — Thu, 21 May 2009 08:05:56 +0000

Instructions

Step 1: Prepare onion Cut off the top of the onion. Slice it in half lengthwise and peel. Place half of the onion flat side down and slice it into thin half-rings ¼ inch wide. The thinner the slice, the faster it will cook.
Step 2: Preheat the skillet Place the oil and butter in a large skillet over low heat. When ripples appear in the oil, it’s hot enough.
Step 3: Add onion Add the sliced onion and stir to coat evenly with oil and butter. Add a dash of salt to draw out moisture and speed up the caramelization.
TIP: To enhance the flavor and sweetness, add pepper and a dash of sugar.
Step 4: Cook Let the onions cook for 20 to 30 minutes. Stirring too often will prevent the onions from caramelizing. They will darken as they cook.
TIP: Cover the skillet with a lid for the first few minutes to speed up the process. If they stick, deglaze the pan by adding a small amount of water and stirring.
Step 5: Finish and freeze Remove the onions when they have a deep golden color and are soft and melting. Freeze any leftovers for up to three months.
FACT: Eating parsley will get rid of onion breath.

You Will Need

1 medium yellow onion
1 to 2 tbsp. cooking oil
1 to 2 tbsp. butter
Salt
Equipment:
Skillet
Black pepper
Sugar

How to Use Leftover Wine

Howcast — Thu, 12 Mar 2009 04:06:33 +0000

Instructions

Step 1: Keep it in the fridge Re-cork the open bottle of wine and refrigerate it—even if it’s red. The cold temperature will slow the oxidation process that alters its taste, keeping it drinkable for the next few days.
TIP: To further prevent oxidation, use a wine vacuum pump or a wine-preserver spray, or transfer leftover wine into a smaller bottle or jar before refrigerating.
Step 2: Bathe in it Pour red wine in your bathwater. The polyphenols in the grapes may help jumpstart circulation, increase skin elasticity, and even boost skin-cell renewal.
Step 3: Cook with it Combine red or white wine with garlic, soy sauce and ginger, and use the mix to marinate meat, chicken, or fish for 30 minutes before cooking. Or add red wine to spaghetti sauce and white wine to cream sauce.
Step 4: Make wine cubes Pour the wine into your ice-cube tray and stick it in the freezer. Whenever you have a recipe that calls for wine, just drop in wine cubes instead of opening a new bottle.
TIP: Rule of thumb: One cube equals about two tablespoons of liquid.
Step 5: Turn it into sangria Combine a 4-to-1 ratio of wine to orange juice or lemonade and club soda. Stir in fruit and a tablespoon of sugar. Add ice and enjoy your refreshing sangria!
Step 6: Make mulled wine Make mulled wine: Pour leftover wine into a saucepan on low heat. Add a dash of brandy, a teaspoon of sugar, a whole clove or two, a piece of a cinnamon stick, and a twist of orange zest. Heat for a few minutes and pour into a mug.
FACT: It takes about 600 grapes to make one bottle of wine.

You Will Need

An open bottle of wine
Garlic
Soy sauce
Ginger
An ice-cube tray
Orange juice or lemonade
Club soda
Fruit wedges
Sugar
Brandy
Whole cloves
A cinnamon stick
Orange zest
A wine vacuum pump
wine-preserver spray
small bottle
or jar

How to Cook More than Rice in a Rice Cooker

Howcast — Wed, 04 Mar 2009 04:06:20 +0000

Instructions

Step 1: Get to know your cooker Get to know your cooker: Basic models have two settings—’cook’ and ‘keep warm’—while high-end ones have more settings and different accessories such as a separate steaming tray. Basic models work fine for most recipes.
Step 2: Cook pasta Cook pasta: Put hot tap water into the cooker – three quarts for every pound of pasta. When it begins to boil, add the pasta. Leaving uncovered, let it return to a boil and cook until desired tenderness.
Step 3: Make soups Make a variety of soups. For seafood bisque, sauté garlic and shallots until translucent, add fish, wine, and stock; simmer for about 20 minutes, and add cream.
TIP: Make a mirepoix – the basis for many homemade soups – by sautéing diced onion, carrots, and celery until the onion is translucent.
Step 4: Cook vegetables Steam vegetables right in your cooker. Then remove the veggies along with the water and saute some garlic and onions in a little olive oil in the cooker. Add the vegetables back and cook for another minute.
TIP: The food on the bottom cooks faster because it’s closer to the heat source. Stir for even cooking.
Step 5: Braise meat Braise meat: Sear it in the cooker with either butter or olive oil; remove it while you cook a sauce of onions, brandy, wine, or whatever you like; then return the meat to the cooker and simmer for a few hours.
Step 6: Make a jambalaya Add shrimp, sausage, peppers, spices, tomato puree, and stock to rice to make jambalaya. Or cook rice in stock, stirring frequently for a creamy risotto.
Step 7: Don’t forget dessert Heat heavy cream and chopped dark chocolate to make fondue. Serve with cut up fruit and chunks of pound cake.
FACT: A Japanese woman made bread in her rice cooker using a recipe from a baking-superhero cartoon.

You Will Need

A rice cooker
A willingness to experiment
Ingredients for your meal
Time
Seasonings

How to Make Brown Rice

Howcast — Wed, 12 Dec 2007 11:51:41 +0000

Instructions

Step 1: Heat water Pour the water into the saucepan and place it on the stovetop. Turn the heat to high and put the lid on the pot.
TIP: If you want a little extra flavor to your rice, use 2 cups of vegetable, chicken, or beef stock or broth instead of water.
Step 2: Add rice and cook When the water is boiling, lift the lid and add the rice (and the salt if desired), stirring well. Reduce the heat to the lowest possible setting, replace the lid, and cook for 40 minutes for short grain or 45 minutes for long grain.
TIP: Set a timer for 40 or 45 minutes (depending on the rice) and take a quick peek only when it goes off—not before.
Step 3: Check rice Check your rice after the allotted time passes. If the water has evaporated, the rice has expanded to the sides of the pot, and small dimples appear in its surface, it’s done. If the rice isn’t done, re-cover the pot and keep simmering, checking every minute or two until it is.
Step 4: Serve Remove the rice from the heat and let it sit covered for 10 minutes. Fluff with a fork and serve.
FACT: Its bran covering contains natural oils that can spoil over time; so brown rice should be stored in a refrigerator to extend its shelf life.

You Will Need

2.0 c Water
1 to 2-quart saucepan with lid
1.0 c long or short grain brown rice
Stovetop
Wooden or silicone cooking spoon
Clock or timer
Fork
2.0 c Vegetable
chicken
or beef stock or broth (optional)
1.0 tsp Salt

How to Make White Rice

Howcast — Mon, 10 Dec 2007 21:48:05 +0000

Instructions

Step 1: Boil water Add the water to the saucepan. Put it on the stove, turn the burner to high heat, cover the lid, and bring the water to a boil.
Step 2: Cook rice When the water’s boiling, lift the lid and add the rice (and salt and oil or butter if you use it), stirring well. Reduce the heat to the lowest possible setting, cover the pot with a lid, and cook for 20 minutes.
TIP: Set a timer for 20 minutes and take a quick peek only when it goes off—not before.
Step 3: Look for “fish eyes” You will know the water has evaporated when the rice has expanded to the sides of the pot and small dimples appear at the top of the rice. The holes are sometimes also called “fish eyes.”
Step 4: Let sit & fluff Remove the rice from the heat and let it sit covered for 5 minutes. Fluff with a fork and serve.
FACT: Archeologists in China discovered ancient sealed containers of rice that date back nearly 8,000 years.

You Will Need

1.0 c long grain white rice
2.0 water
1- to 2-quart saucepan with lid
A stove top
A wooden or silicone cooking spoon
A clock or timer
And a fork
0.5 tsp salt (optional)
1.0 tsp oil or butter (optional)

How to Baton

Howcast — Mon, 03 Dec 2007 22:20:26 +0000

Instructions

Step 1: Wash & peel Wash and peel the vegetable, if necessary.
Step 2: Grasp knife Grasp the knife in your dominant hand.
Step 3: Cut off ends Use your other hand to hold the vegetable firmly on the cutting board, and cut off the ends, keeping your fingers away from the blade.
Step 4: Grip vegetables Turn the vegetable onto its cut, flat surface, and hold it down close to the area you will cut, with your fingers curled under, finger tips firmly planted, and your knuckles pointed outward. This is called a ‘claw grip.’
Step 5: Position knife Position your knife at a 90-degree angle to the vegetable’s length, and cut it into pieces two inches long.
Step 6: Cut ends Cut the ends off of the vegetable, resulting in 4 long flat surfaces, so it resembles a block. This will make it easier to create uniform pieces.
TIP: Keep an empty bowl next to your cutting board to place trimmings in, so you don’t have to run over to the garbage can to toss them out.
Step 7: Slice into slabs Position your knife parallel to the vegetable’s length and slice the blocks into uniform slabs a quarter inch wide.
Step 8: Stack slabs & cut Stack the up slabs and cut them lengthwise again into quarter-inch strips, using a steady rocking motion of the blade. Congratulations, you now have a ‘wood pile’ of baton sticks.
FACT: Baton twirling caught on in the U.S. in the 1930’s when bandleaders added flashy, twirling drum majorettes to their bands to broaden their appeal.

You Will Need

A chef’s knife
A cutting board
And a vegetable to baton
A vegetable peeler (optional)