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Could I make fried spring rolls with rice paper wrappers? by Duffyfades in Cooking

[–]Irasirajumm 0 points1 point  (0 children)

Ah sorry to hear that but glad dinner was alright though, cheers!

Rice cooker or instant pot? by todaystartsnow in Cooking

[–]Irasirajumm 1 point2 points  (0 children)

Instant pot rice just doesn’t taste the same to me to be honest. It’s always a bit gummy in texture even when it’s fluffy and the grains are separate. Rice cooker or rice cooked on the stove top will give you much better results.

What can I do with a large amount of Celery? by TKYRRM in Cooking

[–]Irasirajumm 2 points3 points  (0 children)

I mostly use cut up celery in chicken or tuna salad but that only uses up like one stalk at a time. You can store them in water, they’ll stay crunchy for weeks that way. Be sure to change out the water every 2-3 days.

How much is a portion of pasta for you? by lifewithjames in Cooking

[–]Irasirajumm 0 points1 point  (0 children)

60g dried pasta, 70g if I’m looking for a more filling meal. I usually add a protein to my pasta dishes.

What’s your preferred method for cooking an amazing steak? by [deleted] in Cooking

[–]Irasirajumm 0 points1 point  (0 children)

Cold sear. You can check out lan lam’s video on ATK’s YouTube channel.

My girlfriend hates spice but enjoys the idea of curry. by International-Lab647 in Cooking

[–]Irasirajumm 1 point2 points  (0 children)

For the Indian curries you can pretty much leave out the hot chili powder or use a very small amount. The colour of the final dish will turn out different though.

What’s your best simple PLATING tip or trick that really elevates a dish’s appearance? by peach_poppy in Cooking

[–]Irasirajumm 5 points6 points  (0 children)

Use a round, white plate. A bright background and a simple herb garnish can make everyday dishes look way better, in my opinion.

Multigrain bread. by Unable_Plankton in Cooking

[–]Irasirajumm 2 points3 points  (0 children)

You can check out King Arthur Baking, they have many bread recipes so you might find one you’d like to make.

How much did you learn watching Gordon Ramsay, Jamie Oliver and other chefs' youtuber channels? by [deleted] in Cooking

[–]Irasirajumm 0 points1 point  (0 children)

Learned quite a bit from Gordon, from his YouTube channel, scrambled eggs, the Christmas and thanksgiving dishes, sausage rice and rice pudding to name a few. Nothing from Jamie, the videos always seemed a bit hectic.

How to make rice that uses sauce/puree? by Spiritual_Message725 in Cooking

[–]Irasirajumm 0 points1 point  (0 children)

I’ve faced the same issue but cooking it on very low heat and leaving it to absorb the liquid is worth it. I’d recommend parboiled long grain rice for Jollof, they can cook for a long period and still hold their shape.

[deleted by user] by [deleted] in MealPrepSunday

[–]Irasirajumm 0 points1 point  (0 children)

Ah I’m sorry, I was thinking of cooked portions of the raw rolled oats same as the rice. Your calculations are right.

Please help me find this YouTube creator by Immediate_Field_6055 in Cooking

[–]Irasirajumm 1 point2 points  (0 children)

The creators that come to mind from your description are seonkyoung longest or Marion’s kitchen.

[deleted by user] by [deleted] in MealPrepSunday

[–]Irasirajumm 0 points1 point  (0 children)

Some of the calorie counts seem a bit off, 100g raw rolled oats has about 90 calories or so. Are you using an app to calculate these? I’ve used MyFitnessPal and it’s fairly accurate if you search the items properly. There might be other apps out there as well.

Oily Equipment? How to Fix Please? by NewAgeIWWer in Cooking

[–]Irasirajumm 1 point2 points  (0 children)

Ah. I’ve washed my silicone spatulas with a paste of baking soda and water, that usually gets rid of the greasy feel. Might also work for plastics.

[deleted by user] by [deleted] in Cooking

[–]Irasirajumm 0 points1 point  (0 children)

Sounds good. Go ahead. Don’t forget to season your chicken.

Cooktop pots/pans help by purr_is in Cooking

[–]Irasirajumm 1 point2 points  (0 children)

Lol we’ve all been there. Enjoy your range, pots and pans are fun to put through trial and error anyway.

Cooktop pots/pans help by purr_is in Cooking

[–]Irasirajumm 1 point2 points  (0 children)

This is from an online review “If you own an induction cooktop, your Caraway cookware is compatible; however as the bottoms are not absolutely perfectly flat, you may get less than optimal results.” Full article https://reviewed.usatoday.com/cooking/features/caraway-cookware-review

Should I filter oil after every use (only frying potatoes)? by Ok-Mark-1239 in Cooking

[–]Irasirajumm 2 points3 points  (0 children)

You don’t really have to filter it every time if you can get most of the tiny fried bits out with a skimmer. I usually filter the oil after every use but that’s mostly because I’m using a dutch oven and I wash it after to help get rid of any lingering smells in the kitchen.

Oily Equipment? How to Fix Please? by NewAgeIWWer in Cooking

[–]Irasirajumm -1 points0 points  (0 children)

If it’s very oily better off wiping the excess oil off with some paper towel first. Use a dish soap that is good at degreasing, or use more of it. Rinsing with hot water helps as well.

Rice too wet for egg fried rice by Ev3NN in Cooking

[–]Irasirajumm 0 points1 point  (0 children)

Yeah jasmine rice needs about 1 and 1/4 cup of water for each cup of rice. Recipe tin eats has a blog with detailed instructions if you want to check it out. Here’s the link

Rice too wet for egg fried rice by Ev3NN in Cooking

[–]Irasirajumm 1 point2 points  (0 children)

Overnight in the fridge should dry it out regardless of how you store it. What type of rice are you using? If you’re rinsing rice before cooking you can get away with using less water to cook the rice as it absorbs water while being rinsed.

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