Author Topic: Home cookin'  (Read 15442 times)

Re: Home cookin'
« Reply #30 on: October 06, 2013, 05:06:02 PM »
I would take the rice, fully cooked already, and toss it into the pan to heat up. After that, I would beat some eggs and pour it in. While cooking the eggs, I'd scramble them up while in it, then add salt.

Remember to cool your rice first. This is more to Intel because he asked but cool your rice or it'll get pretty sticky real fast. You probably meant that with heating it in the pan again but I just want to stress it and spell it out.

Yep. I usually make all my rice before hand, and let it sit in the fridge. I'll be damned if I have to make more of it every morning.

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Re: Home cookin'
« Reply #31 on: October 06, 2013, 09:56:19 PM »
I made cookie brownie oreo muffins before. They were amazing.
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intelhunter

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Re: Home cookin'
« Reply #32 on: October 09, 2013, 12:35:09 PM »
Today I will try and make sushi, which I will pack in a fucking box and make some ultraweeaboo ""bento"" which means boxed  lunch or something. Also, I cooked some field rations I got the other day, and surprisingly, it was tasty despite how you can make it by literally just adding water. Does that count as cooking?

I would take the rice, fully cooked already, and toss it into the pan to heat up. After that, I would beat some eggs and pour it in. While cooking the eggs, I'd scramble them up while in it, then add salt.
Why add salt? I never use salt or pepper when I cook. Why would I want to add something like that?

I know I cant cook rice at the same time as I cook the egg, but can I cook rice twice and add some eggs the second time I cook it just to see what happens?

Remember to cool your rice first. This is more to Intel because he asked but cool your rice or it'll get pretty sticky real fast. You probably meant that with heating it in the pan again but I just want to stress it and spell it out.

Wait, does rice get sticky when its hot? When I make sushi, should I wait until the rice is a bit cool or something? Wait, nevermind that, it needs to be sticky. I just dont like it when it gets all over my fucking hands.
Anyone who disagrees are dumb. I am correct hence you are wrong.

Re: Home cookin'
« Reply #33 on: October 09, 2013, 02:45:09 PM »
Salt is for flavor, of course. If you're a pleb who doesn't use salt, then don't use salt. But you're missing on delicious flavors, herbal salt definitely goes well with egg for me. I have no idea what you mean with your rice and egg question but if you're planning on cracking one open and dumping it into boiling water with the rice, that sounds like a mess. And of course you can cook the rice at the same time as you cook the egg, assuming you got enough space to cook, which you should. You just want to use cooled rice to dump into the eggs so you don't get a messy, sticky meal, which is why the suggestion is to cook some in advance or use leftovers.

Rice gets sticky if you pop it on the pan and start working it when it's still warm. Just check the difference between rice you just cooked and rice that's been in the fridge overnight, you'll get it.

You want your sushi rice to be pretty sticky. You want to use short-grain rice and you do usually let the rice cool for a bit before you start doing anything with it. Dip your hands in water to prevent the rice from sticking to them.

intelhunter

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Re: Home cookin'
« Reply #34 on: October 09, 2013, 03:59:24 PM »
Salt is for flavor, of course. If you're a pleb who doesn't use salt, then don't use salt. But you're missing on delicious flavors, herbal salt definitely goes well with egg for me. I have no idea what you mean with your rice and egg question but if you're planning on cracking one open and dumping it into boiling water with the rice, that sounds like a mess. And of course you can cook the rice at the same time as you cook the egg, assuming you got enough space to cook, which you should. You just want to use cooled rice to dump into the eggs so you don't get a messy, sticky meal, which is why the suggestion is to cook some in advance or use leftovers.

Rice gets sticky if you pop it on the pan and start working it when it's still warm. Just check the difference between rice you just cooked and rice that's been in the fridge overnight, you'll get it.

You want your sushi rice to be pretty sticky. You want to use short-grain rice and you do usually let the rice cool for a bit before you start doing anything with it. Dip your hands in water to prevent the rice from sticking to them.

Yeah, I was thinking of cracking one open and dumping it into the water. Would be interesting to see what happens.

And on the sushi thing, I actually do all the things you mentioned. Am I chef now?

I'll go make sushi when I wake up tomorrow morning. I promise.
Anyone who disagrees are dumb. I am correct hence you are wrong.

Re: Home cookin'
« Reply #35 on: October 09, 2013, 04:24:18 PM »
You'd probably want to beat the egg before adding it in and then mix it in so you don't have one big glob of egg in the water. Though you'd want to add it pretty late so you don't overcook the egg and you're probably losing some good stuff when you drain the rice.

Doesn't sound to tasty to me, but I don't really like egg too much. And I want my rice separate from whatever I'm eating it with until I serve it.

Re: Home cookin'
« Reply #36 on: October 09, 2013, 07:32:14 PM »
Why add salt? I never use salt or pepper when I cook. Why would I want to add something like that?
I add salt to everything for health reasons and it, along with pepper, are the only spices I use. I haven't really been using pepper either, but it helps to add a little kick to some of the sauces and all.

Quote
I know I cant cook rice at the same time as I cook the egg, but can I cook rice twice and add some eggs the second time I cook it just to see what happens?
After you cook it (stove or microwave, whichever), let it sit in the fridge. It's best to recook it in a frying pan of some sort, and then add the egg there. But sure, experiment how you want.

Quote
Wait, does rice get sticky when its hot? When I make sushi, should I wait until the rice is a bit cool or something? Wait, nevermind that, it needs to be sticky. I just dont like it when it gets all over my fucking hands.
Somethign else to keep in mind is that the rice generally used for sushi is smaller, and much stickier by default. It's a bit of a ritual to make, usually, from thoroughly rinsing the rice (until the water runs clear) and going so far as to store it in a wooden container and even cutting it a certain way with the paddle.

intelhunter

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Re: Home cookin'
« Reply #37 on: October 09, 2013, 11:34:03 PM »
Jesus buttfucking christ the weather is shitty and the hour be early. I woke up with water inside my window, which was behind two curtains yet still somehow managed to get out.

Anyways, the sushi is set to soak now.
Anyone who disagrees are dumb. I am correct hence you are wrong.

Re: Home cookin'
« Reply #38 on: October 10, 2013, 08:11:16 AM »
Use more chili. In everything.

Re: Home fartin'
« Reply #39 on: October 10, 2013, 08:22:48 AM »
You all heard the chef. Time to commit tastebudicide.
« Last Edit: October 21, 2013, 02:48:58 AM by Fede »

Re: Home cookin'
« Reply #40 on: October 10, 2013, 09:20:33 AM »
Ain't no meal if you can still feel your tongue.

intelhunter

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Re: Home cookin'
« Reply #41 on: October 10, 2013, 03:13:14 PM »
I made some sushi, but the pieces were large and the process was messy. The next time, I will prepare the rice the night before, and I will have it pre-rolled.

Lesson learned.
Anyone who disagrees are dumb. I am correct hence you are wrong.

Re: Home cookin'
« Reply #42 on: October 10, 2013, 03:27:29 PM »
No no, don't use refrigerated rice for sushi. You'd have to heat it again and let it cool to room temperature, but that won't make it taste as good as if it was just cooked and let to cool. That and it might be tricky to get it hot again without making it dry. The refrigeration trick was for the other food with rice you asked about. Sushi rice needs to be sticky, fried rice doesn't.

It does take time to make sushi though, I guess. Again, refrigeration will mess with the taste a bit if you do it all in advance before eating, but you haven't even told us what kind of sushi you're making. Makizushi? Hope you got one of those bamboo rolling mats. Don't overstuff them and keep a bowl of water so you can keep wetting your fingers so the rice doesn't stick to you.

intelhunter

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Re: Home cookin'
« Reply #43 on: October 10, 2013, 03:31:57 PM »
I am making the kind with the salmon on top. Yes.
Also, I roll the rice first, then I just cut it up.
Anyone who disagrees are dumb. I am correct hence you are wrong.

Re: Home cookin'
« Reply #44 on: October 10, 2013, 04:11:25 PM »
I'd put the filling inside. What are you rolling the rice into? It's much easier if you got nori to hold the entire thing together instead of trying to just have the rice keep its shape. Possible, but more difficult.

edit: Unless you're actually talking of nigirizushi instead of makizushi, but you don't roll nigirizushi, you just press it into the shape you want in your hands.
« Last Edit: October 10, 2013, 04:13:34 PM by Sands »