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Flakes, Cereals & Beans.How To ---
Note --- The above approximations, which will vary with altitude and several other factors, are for cooking up all the free water. For soups, more water and longer simmering times are required. The more people who drop in unexpectedly, the more water. Excess water should never be poured off, as it contains vitamins and minerals from the food cooked in it. If there is an excess, you might save it for soup stock.
COOK DO'S AND DON'TSVEGETABLES
AVOID: Overcooking
TRY TO: Cook until they are just tender - steaming using no more then 1/2 cup of water - use remaining water in soups - start in boiling water - serve as soon as they are ready. GRAINS GRAINS: Should be thoroughly cooked requiring an hour or more. Steaming is best in a vapor or in a double boiler using a small amount of water. BROWN RICE: Always check your rice for the presence of any foreign bodies; a small stone or other particle can spoil someone's enjoyment of an entire meal. There is no pre-cleaning method that is 100%. Wash your rice. 1 cup brown rice
2 cups water
1/2 teaspoon salt
Bring the water to a boil & allow to boil for 3 minutes. Reduce heat to
lowest level & simmer , covered, for 40 minutes to 1 hour or until water has
all been absorbed & rice is just beginning to scorch. Remove from heat,
stir, let stand for 5 minutes & it's ready to serve. DO NOT STIR RICE WHILE
IT IS COOKING.
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