Of the many questions that I receive very often is How to Cook Rice. There are several different ways and I’ll tell you about 3 methods. In each, the proportion of water is significantly different, but each method if followed exactly, will produce the perfect rice. Use a heavy stainless steel casserole or saucepan.

These methods are boiling, which requires the most water; the Japanese method, which requires less water than boiling; and steaming, which requires the same water as the Japanese method, but the method is different.2-1/2 times as much.

It is important to know is that whichever of these methods is used, the rice grains, when properly cooked, must be whole and distinct. To give them this form and prevent the rice from having a pasty appearance, the rice should not be stirred too much in cooking nor should it be cooked too long.

Of the several ways to cook, boiling is the simplest. Properly boiled rice not only forms a valuable dish itself, but is an excellent foundation for other dishes that may be served at any meal. In addition, the water in which rice is boiled contains much nutritional material and should not be wasted. It can be used in the preparation of soups or sauces, or for making yeast bread.

BOILED RICE (Serves 4)
2 cups rice ; 5 qt. boiling water; ½ tsp salt (optional)

Wash the rice carefully and add it to the boiling (salted) water. Boil rapidly until the water begins to appear milky. It will appear milky because of the starch coming out of the rice into the water. Drain the cooked rice through a colander. (You may save the liquid and use it in soups, making breads or for other cooking that require liquid.)

Next, run cold water over the rice in the colander. This will wash out the loose starch and leave each grain distinct. Return the rice to the pot and turn the fire to the lowest setting until the top appears dry and there is no loose liquid further down in the pot. It is very important not to keep opening the pot to check on the progress since it is the steam in the pot that will finish the cooking. Approximately 40 minutes to cook.

JAPANESE METHOD – Rice prepared by the Japanese method is almost the same as the boiled method except that the cooking water is less and the cooking water is not discarded.

JAPANESE METHOD (Serves 4)
2 c. rice ; 5 c. boiling water, ½ tsp salt (optional)

Wash the rice, add it to the boiling (salted) water, cover and boil for 10 minutes on high. Turn the heat low or place in oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy. Turn off the heat and let sit covered for about 5 minutes before serving. Approximately 30 minutes to cook.

STEAMED RICE – Steaming rice takes more time than either of the preceding cooking methods.

STEAMED RICE (serves 4)
2 c. rice; 5 c. water; ½ tsp salt (optional)

Wash the rice carefully and add it to the boiling (salted) water. Cook it for 5 minutes and then place it in a double boiler and allow it to cook until it is soft. Keep the pot covered and do not stir the rice. About 1 hour will be required to cook rice

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Pickling is a worldwide art that has long been in vogue.  As early as 100 B.C. people were pickling foods.  Home canning reached a peak during World War II when the U.S. government commandeered 40 percent of commercial pickle for the armed forces. 

There are two basic kinds of pickles.  Those preserved with vinegar and those preserved with salt.  Contrary to what many believe, salt is not an essential ingredient in canned pickles.  However, pickles made without salt is hardly a pickle in terms of taste. 

Salt pickles can either be dry salted or brined.  Sauerkraut is an example of a dry salted pickle.    Brine pickles are made with a premixed brine where the salt is dissolved in water.   The salt helps to control the fermentation of the food.  Fermentation is a controlled decomposition of food. 

Both salt and vinegar will react with most metals, therefore you must use nonreactive mixing and storing containers such as glass, ceramic or stainless steel.  Enamel containers may be risky to use since fine cracks or chips in the enamel could allow the metal to reach with the acid or brine. 

Here is an easy Dill Pickle Recipe

8 pounds of pickling cucumbers

1 ½ cups pickling salt

2 gallons of water

5 cups distilled white vinegar

¼ cup sugar

15 dill heads

15 black peppercorns

8 small chile peppers

Makes about  6 Qts

 Method: 

 1.  Wash the cucumbers and cut them into half lengthwise or leave them whole.  In a large bowl, dissolve ¼ cup pickling salt in 1 ½ gallons of water.  Add the cucumbers and let them stand in the brine for 12 hours. 

2. Boil water in a large stainless steel pot that will completely submerge the finished jars of pickle.  When the water boils, put the jars and covers in for 20 minutes to sterilize them.  Use thongs to lift them out carefully and put on counter on a dish towel. 

3. In a stainless steel pot boil the remaining picking salt with the rest of water, vinegar and sugar.

4. Drain and rinse the cucumbers. 

5. Put the garlic dill, peppercorns and chili peppers into mason jars and pack the jars with the cucumbers. 

6. Pour the hot liquid over the cucumbers, leaving ½ inch headspace.  Close the mason jars with the 2 piece cap, making sure to tighten the band . And put the jars in the boiling water bath prepared above.  Let is stand in the bath for 10 minutes.

7. Carefully remove the jars with thongs and place on dishtowel on the counter.  Use a dishtowel to check that the bands are still tight.

8. Store the jars in a cool, dark place for at least 1 month before using.

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I love making a stew on Saturday.  I start from morning right after breakfast, so I have a good many hours for the stew to slowly simmer.  Making stew is a very old cooking method.  And the basic reason for this method is to break down the connective tissue in cheaper and tougher cuts of meat in order to make it edible.  This can only be done with the long slow simmering. 

You would only stew meat that has connective tissue.  This meat comes from the animal that gets a good workout, such as the foreleg or rump.  So, you could never stew a filet mignon because there is little connective tissue and this cut of meat is already tender. 

Every step of my stew making is inviting.  From tossing the chopped onions and celery into the stewpot and listening to the sizzle, to dissolving the tomato paste in water and of course hearing someone who’s entered the house ask “What’s cooking?  It smells so good”. 

Stews begin in different ways.  Some cooks brown the meat first by sautéing it in a little fat and then adding liquid and turning the fire down for a very slow simmer.  Other cooks start the stewing without the initial browning. 

There are many kinds of stew pots including earthenware, but I like a heavy stainless steel casserole or a stainless steel slow cooker that captures moisture very well and seals in the flavor.

 I also love that you can never make too much because stews are wonderful the second time around.

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Braising is the most common combined cooking method.  You first sear what you are cooking in your stainless steel cookware, then add liquid to the pot or skillet, cover and simmer.  You can do this either in the oven or on top of the stove.  You would use a casserole or a roasting pan for this. 

As the dish cooks, the cooking liquid and whatever you are cooking will develop lots of flavor and a nice luxurious texture.  The results are often called stews, so sometimes people call braising stewing, although with stewing you don’t necessarily sear the food first.

Braising is most commonly used to slow cook tough pieces of meat, short ribs, brisket, veal, shank and so on, but you can also braise fish, chicken or vegetables.  Only, the cooking time will be shorter. 

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