Chicken Stock

basics
30 Aug 2011 Traditionally, the model of cookery was to make food, then make more food from the leftovers. I don't do that so much, but one remainder of it I do attempt to try is making Chicken Stock from the remains of a stripped roast chicken. It's pretty easy, and tastes a lot better than stock reconstituted from a knorr tub or an oxo cube. My standard stock recipe is: a Sprig of basil a Onion a Carrot a Chicken a Celery of which the only actually important bit of it is the Celery and the Chicken. This is something of an annoyance, as celery's generally the thing on ... {Tags: , } {More...}

How to cook rice

basics
20 Jul 2010 Take some rice. How much rice? Well, kind of depends. Generally three quarters of a cupful, depending on the size of your cups, will do you as a "major portion" for two people. So if you were making, say, chilli that would be enough. If it's a side-show to the main event, you might want half that. Boil a saucepan of water. There are as many ways to cook rice as there are cooks on the internet. There are ways to minimise starch so it sticks together less, and ways to maximise it so you can make blocks or cakes. This way creates ... {Tags: } {More...}