Archive for the ‘Cooking Tips’ Category
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Using fresh peppers
Sunday, February 15th, 2009
There are many varieties of peppers, from sweet to mild and super hot! Bell peppers are sweet, Japaleños are mild (in my opinion), and the hot peppers I know and use are: Habanero, Scotch Bonnet and Madame Jeannette (Surinamese). To reduce the “heat” of the fresh pepper, you can remove the seeds add a little [...]
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Rice cooking tip
Tuesday, December 30th, 2008
This may be a weird tip, but it never fails to get perfectly steamed or cooked rice. It’s a simple technique we learned from our mom, who of course learned it from her mother. Our grandmother was Javanese so it must be an Indonesian thing. Perfectly moist rice. Measure the quantity of rice in the pot with [...]
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Pasta tip
Thursday, October 16th, 2008
Save the water from the cooked pasta and use some of it to moisturize your pasta dish (if necessary) before turning off the heat!
