>bag of long grain rice says to use 2 cups water for 1 cup ricewhy do they want me to eat wet ass rice?anyways post food lies
>>22189966op...
Those are fool proof instructions for cooklets. Adjust proportions to your preference.
>>22190040anon...
>>22190022what?>>22190040well yeah. of course i adjust it. i just dont get why they lie but i guess "fool proof instructions for cooklets:" makes sense
>low sodium>not a low sodium food
>>22190072>i just dont get why they lie Because of people like that anon whose pasta caught fire. You just know some moron will start a fire because they didn't use enough water.
>>22189966You can switch the water for chicken goo, or beefsco
>>22189966I like it like that.You're probably one of those people that likes their pasta half cooked.
>>22190206you disgust me
>>22190206I don't like gummy rice, I prefer it to have some semblance of structure. I used to do the 2:1 ratio and then realized it's more of a 1.5/1.25:1 depending on the rice
>>22190206>must mash my rice into a paste. texture is for losersok bro
It was accurate with the humidity/stove/etc in the test kitchen. The first thing I was told on day one at the bakery I used to work at was that all the times in the recipe book were wrong
>>22190352makes sense
>>22189966Yeah that really confused me too when I first started cooking on my own. Just turns into straight up mush. I usually do something like 1 part rice and 1.2 parts water.
>the cheese is already salty enough
wet soft/sticky rice is east asian style, the rice must clump together so it's easier for the chopsticks to pick them up. You'll notice it's mostly east asians who use the finger measuring method, this makes soft and sticky rice. Dry, grainy rice is middle/south asia style because all their rice recipes use it. If it's too wet they will throw out the excess water while cooking, meanwhile an east asian will just open the lid to let the excess water evaporate
>>22190436Sticky rice still retains it's structure. 2:1 method kills it. Sticky rice might use a little extra water but not 2:1. That's like wild rice amounts of water
>>22190206>I like it like that.Rhianna lyrics
>>22190461>Sticky rice still retains it's structure.Because it's an actual cultivar of rice. OP said he had long grain, likely American long grain unless the packaging label specified otherwise.
>cook onions until caramelized, 5-10 minutes>cook dry beans until very soft, 1-1.5 hours
>>22190795Sticky rice can't be watery, all the watery drips off the rice when you lift it. It's physics.
Many Indians cook rice like pasta.Add 1 cup of basmati rice and multiple cups of water.Simmer for 10-12 mins until rice is soft.Then strain it with a colander.Rinse rice under running water to remove starch.Then put it back in the hot pan with the lid on to dry out.
>salt makes food taste betterI might be a tastelet but I hate salt
>>22189966Yeah it's 1:1 ratio I do not get this. I remember my mom used to tell me the altitude had something to do with it. In Denver, Seattle and Idaho panhandle it's all been 1:1 for me
>>22190810i been on the 'chon a long time, and i've never heard this take. you hate a nutrient? the world over uses salt
>>22190810It's best if you commit sudoku as soon as possible so the people in your life can forgo the torment which is being a part of your life.
>>22190810i bet you dont drink water
>>22190810I don't hate salt but I think a lot of food has too much and sometimes it doesn't even need it at all. Sometimes if I eat potatoes or any starchy thing I want to taste the mild sweetness it has instead of making it salty.
>>22190797I think the first time I tried making caramelized onions I dumped way too many in a pan and waited for them to caramelize. After an hour over heat I got sick of waiting and just threw them out
>>22191273wastefulyeah properly carmalized onions takes awhile
>>22189966>make recipe "korean BBQ shaved pork">just tastes like sloppy joesgochujang is just korean sloppy joe paste
In my high elevation state, pasta always takes close to twice as long to cook as what it says on the box. None of the pasta that gets shipped and stocked around here is labeled to account for how our water boils at a lower temp
>>22190106I really don't care about sodium as it doesn't affect me, but my mother bought low sodium chicken broth for a recipe of mine while in town once. I didn't need to add much more salt.
>>22189966Strawberries.>not a straw>not a berry
>>22190789That was Shania Twain.
>>22193109A rose by any other name would smell as sweet.
>>22191273Are you sure the heat was on? It only takes minutes for properly cut onions to caramelize
>>22193143"Traditional (Low and Slow): 45 to 60 minutes on medium-low heat for standard batches, though large amounts can take up to 2 hours."are you sure your not just browning your onions?
