Some Good Eats in London

Kitchen Equip Re-org: Rice Cooker

You probably have one of these collecting dust in a kitchen cabinet. You got it for a birthday or a wedding gift and you don't really know how to use it. Never fear, we are going to figure it out...Together.

How:
First of all how does a Rice Cooker work? Its simple really. It heats liquid. Once it boils and produces steam the temperature in the Cooker increases and it tells the thermostat to reduce the heat "switching" from "COOK" to "WARM".

Formula Basic Ratio for cooking rice:
Short Grain is about 1 1/4 cup of liquid to 1 cup Short Grain.
Long Grain is 2 cups liquid to 1 cup Long Grain.
Brown Rice is 2 1/4 cups liquid to 1 cup Brown Rice.

Using these ratios will make REALLY GOOD rice. No problems.

What else can you do: Well Barley, that's a grain and its a no-brainer...3 3/4 cups liquid 1 1/2 cup Barley.

How about a Rice Pilaf? In a rice cooker? toss in a little butter turn to "Cook" add your garlic and shallots, stirring, brown slightly and then your rice, toast lightly and then add your, herbs, liquid etc...and let it do its thing.

Ready to try Risotto? You have lost your mind you say! Just like making a Pilaf, stirring and adding liquid as it is absorbed.

Heat up left over soups, sauces other things: Just dump and heat.

I am going to be playing around with this for a while. We will see what I come up with.

More: Check out this NY Times article...

Enjoy!
J.Jones

Get your Brat on!

Your chef and friend!

Make you own crackers (Goldfish not included)

It's easier than you think. Look at it this way. It's some bread dough you made that didn't rise. So turn it into a cracker. Press some seeds in the top, break them into cool shapes and look your an artist!

Cheddar Crackers

1/2 Cups Butter cut into cubes
1 1/2 Cups Flour Sifted
Good Pinch of Kosher Salt
1 teaspoons Baking Powder
1 dash Cayenne Pepper
2 Cups Extra Sharp Cheddar Cheese grated fine

Place all ingredients into a Food Processor except butter and cheese. Turn on for a moment to combine. With the motor running drop the butter in a couple at a time. Then add some of the cheese about 1/2 Cup at a time and pulse to combine. That should resemble a lump of dough. Dump it out onto piece of parchment paper and shape into a log a couple of inches around. Chill for 30 to 40 minutes in the refrigerator. With a serrated knife slice your crackers 1/4-inch
thick.

Bake on a half sheet pan at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place.

Option: You could roll out that dough to about 1/4 inch thickness and cut with a knife or roller into squares or whatever.

Mix it up! Try different flours or cheeses. Add some nuts or seeds or herbs. It's easy and about as cheap a snack as you are going to get.

Enjoy!
J.Jones