Kitchen Tip: Precise Rice Advice

If you love rice and you work with it a lot, you probably already know this, but for those who are occasional rice users, it can come in handy. Sticky rice is great for many dishes, and there are types of rice that produce more starch for things like sushi rolls. But if you want to use rice that isn't as sticky/starchy - in a dish like fried rice, for example, then this tip is for you. 

If you're making fried rice from leftover rice, it's not a problem, because the rice is not going to be as starchy after it has been in the refrigerator overnight. But what if you want to make fried rice for lunch or dinner as a main dish? 

One good way to make "loose" rice is to just make a pilaf. Add a little oil to the pan, sauté the rice until it is coated, then proceed with the recipe (using whatever ratio you need depending on the type of rice you are using). Pilaf is made using an aromatic (like garlic or onion), and a bay leaf too, but you don't need to add those unless you just want to. Just sauté the aromatic for a minute or two before adding your rice. Bay leaf goes in after you add your water or stock.

A faster way to do this is to put everything in your pan or rice cooker, then add 1 tablespoon of oil or butter, then cook as usual. After the rice is done, fluff it and leave the lid tilted so it can dry out a little more. It is ready for action for your fried rice recipe, etc. 

The rice in the pic above was made using the faster method. It was used for a lovely pan of fried rice that we had for lunch. I'll have to post the recipe. It's not traditional, but it is tasty AF. It's one of those recipes where you could just eat the whole pan because it is so good.

It's possible that I might have already posted this recipe somewhere. If I did it was quite a while back & this dish has had improvements (re: the method) over the years, so it wouldn't hurt to post it again. 

Kitchen Tip: Did Your Cake Fall? Here's One Solution

Strawberry "Invisible Trifle" Cake 😆

Just as Frankenfurter said, lol

It was oven betrayal that caused this fall. The lower oven element decided to take a powder. When I checked the cake at 5 minutes left, the batter was not baked enough. So I jiggled the element a bit with a wooden spoon and reset the oven. 

I set the timer for 5 more minutes, but I thought it would take longer. Nope. When I checked, the top was getting too brown & it had fallen in the middle. Not all the way, just about half. 

So it wasn't bad. Too brown, but that could be trimmed. I thought about just doing that and moving on. This was supposed to be the vehicle for some strawberry filling I made from H.E.B. strawberries that had frozen in the fridge. Because I didn't want to take the time and make kolache. 

Well...why not have a little fun then? I cut it in half and used a "whiskey on the rocks" glass to cut the middle out. It was the perfect size. 

I used the strawberry filling to fill the outer circle. In the middle I decided to make a strawberry & whipped cream trifle. By the time I finished with the whipped cream on the outside, you couldn't tell it suffered any damage. 

Yes, I know, I could have made "cake pops." But I don't like those at all. Smoosh cake & frosting into a ball. It's like some kind of "pre-chewed" Charlie's food. I'm sure the smooshing part is a lot of fun though, as long as you're wearing gloves. 😆 

I did end up getting more fresh organic strawberries to chop up and use in the "trifle." I didn't go nuts and decorate with sliced strawberries on the side since we were enjoying this at home, but if I had to take it to a potluck or something, I would have. I would have also frosted it differently too. More polished & professional. Ready for the "runway." 😆

This next photo below is what it looked like after a couple of slices were removed. Not "runway material" at all, but it sure was tasty. So it's just another option to try if you are not a "cake ball" fan. Mini tortes would have been another good option. Maybe next time. 😁

So there you have it. Strawberry Invisible Trifle Cake. I'm sure it has been done thousands of times by many bakers, but for anyone who didn't know about it, now you know. 

Day 1: Yeah, looks like a xenomorph came out of there. 

                                                                                 😂

Day 2: Even tastier than Day 1. 
Still looks like a prop in a Halloween Horror House though. 
😂

The filling was absolutely excellent. A big thank you H.E.B. for such beautiful strawberry offerings! I was determined to use them even though the fridge froze them. (It was a whole pint, so yeah, didn't want them to go to waste.) 

I just tossed them in a saucepan, and added...maybe a teaspoon & a half of sugar. It could have been 2. They didn't need much. We want to taste the strawberries and not the sugar, no? 

They stewed in their own juices. No extra water was used, and no cornstarch for thickening. They thickened enough when they cooled down. Not runny at all. Just start them off on low heat at first, until they start to release juice, then turn it up and let them simmer for a while. Mashed with a potato masher (the one that's good for mashing beans, not the waffle kind.) I'll take a pic of it and add it later. 

The recipe for the sponge: I'll have to post it here. It was lemony, and a perfect complement for the strawberries & cream, though a vanilla version would be good as well. 

Homemade whipped cream. Don't be afraid! It's not a big deal. I rarely even measure it. Just dump about a cup or so in a bowl (double if you need extra), sprinkle in a little granulated sugar (maybe 1/2 Tbsp. or a whole Tbsp., depending on your preference), dump some vanilla in, (if using), and go to town!

But you don't have to go nuts with the mixer right away. I learned from some experts that it is best to start off slowly, then gradually increase the speed of the mixer. It does hold its shape better if you use that method, if you plan on piping. 

I'll be making this one again. It was delicious. 

Any questions? Just drop me a line. 

Kitchen Tip: Serve the Perfect Avocado

 

The photo above was taken at the absolute peak of this avocado's flavor. I am convinced that many who loathe avocado have not had the pleasure of consuming an avocado at its peak. If they had, they would adore avocado and seek it out regularly. 

Nutty, buttery, and just at the right texture: not too firm but not too soft. Easy to peel, no avocado stuck to the skin, and no skin adhering to the avocado (as it sometimes does. The inside of the skin will stick & you have to scrape it off to get to the green goodness. Well, you can leave it on, but I wouldn't recommend it.) I'll take a picture the next time it happens and add it to this blog entry. 

No blemishes on this beauty though - none inside or outside. Just avocado perfection. 

I finally learned my lesson about these some years back. When you shop for them, you will either find them completely unripe and hard as a rock, or mush. Sometimes you get lucky and find an "in between," but even then there's no guarantee it will be acceptable. 

So never mind the "in between," unless you have a grocery store you know you can trust. Buy them when they are completely unripe, and allow them to ripen at home. One or two days on the counter, then when they start to get slightly soft (just barely yielding to finger pressure), pop them in the fridge to finish. 

If you are planning to make guacamole or some other dish for a party, you have to plan ahead so they are at their peak, or at least near it. It is worth the extra effort though. Absolutely. 

Here in South Central Texas, they will ripen in 2-3 days; sometimes 3-4, depending on the time of year. Once you do some personal testing, you will find your own "sweet spot." 

I found out about "The Avocado Guy" in New York City a few months ago. He gets it! So much so that he has turned it into a business. Every city should have an avocado guy like this. Lucky, lucky, lucky! 

Here is his story. Video is almost 11 minutes, and worth the watch for sure!

The Avocado Guy

Kitchen Tip: Stubborn Jar Lids and When to Apply TNT

Most of us have been there. The jar lid is too tight. The jar opener is not working or can't be found (and you swear you just saw it yesterday). 

Time to explore other methods: 

You bang it on the edge of the counter, tap the sides with a spoon, run hot water on it...but nothing is working! It is still not budging. 

The next step is to ask someone for help, but if no one who can help is around, you are stuck waiting. Well, before you activate the Bat Signal, try this out: 

Get out your bottle opener, if you have one. If you don't, then get one. 

The simple one. No bells & whistles. Pointy end; straight end. It looks like this:

These are still being manufactured and can be purchased at some department or grocery stores, but if you see one in the wild at a garage sale or estate sale, grab that thing! The vintage version isn't as flimsy. We actually have one of those, but it wasn't where it was supposed to be, so I had to grab the stand-in. 😆 

I am glad these are still in production. Pop tops cans are more prevalent now, but that pointy end still comes in handy for some cans, like evaporated milk, if you only want to use a small portion of it. (History note: I remember when we used to use these to open cans of motor oil. Big poke on one side, small poke on the other so the oil would flow freely.)  

And now, back to the lid: 

Place the jar on a flat surface. Gently work the pointed end underneath the side of the lid as depicted in the photo below. You might have to try a couple of spots before you find a void. Then, while holding the tip in place, just push down on the bottle opener. You don't need to strong arm it - just slow and steady until you hear the seal pop. After that you will have no problem unscrewing the lid. 

You could try the method with a flathead screwdriver, but using the bottle opener is much safer. If you use the flathead, you have to force the tip under the side and it can slip and possibly cause an injury (trust me on this - BTDT, got the T-shirt & a bandage too. 😁). 

And yes, we still get Pace Picante sauce from time to time. Go ahead and laugh it up. 😆 Nostalgia flavor. It's legit! It still tastes the same after all this time (at least the original does) and sometimes that's just the comfort we need. 

*Please note: This method works for one-piece lids. If you need help with a two-piece Mason jar lid, go ahead and activate that Bat Signal. 😆 Just kidding! Go into the garage and get that oil filter remover. That should work. No incendiary devices necessary. 😆

Kitchen Tip: Avocado Storage - Keep Your Guacamole Green

Sometimes in life you end up with leftover guacamole. What?! Say it ain't so! How can that be? 

Even the most avid guacamole lover, who seeks out the very last speck with dogged determination, has this problem from time to time. 

 Question: What is the best way to store mashed avocado or guacamole to prevent browning (oxidation)? 

What I started doing a while back was this: 

Find a container with the smallest diameter that will be big enough for your leftovers with some headspace left after the guacamole has been placed inside. You don't need a lot of headspace: 1 to 1 1/2 inches is enough. 

For the leftover portion of mashed avocado below, (1/4 to 1/2 cup), I used a small, vintage serving bowl. It has about a 3" diameter on the top part but it's "fluted," so the bottom part is slightly smaller. The little ramekins used for single servings of creme brûlée or lava cake are of similar size and would be ideal for a portion this size. 

Put your leftover guacamole or mashed avocado in the bowl and smooth out the top with a spoon so it's nice & flat.  

Add a layer of your favorite salsa to cover the guacamole. It won't take much to cover it. (You can't tell from the pic but the layer of salsa on this batch was about 1/8"-1/4" deep.) Cover the bowl with plastic wrap (or a lid if it has one).

The picture below was taken the next day, 12-18 hours after the protective layer of salsa was added. If you zoom in you can see that the specks on the inside near the top are brown. (I should have left a larger schmear or a small glob o' guac uncovered, but I didn't think about that until I was taking the picture the next day. Of course!)  😁

Remove the layer of salsa to consume separately, or mix it in. Look at this lovely green color. No oxidation. No altered flavor. Oxidation does affect the flavor too, btw. But I am blessed (cursed?) with so-called "super receptors," so I can always tell. (P.S. - let's call it blessed rather than cursed. lol)

Placing a piece of plastic wrap directly on top of the guacamole and maneuvering it around so it's airtight is also an option, but you do lose some during removal, and unless it's super airtight, you will still experience some oxidation. (Also, I'm not a huge fan of using plastic wrap, so if I can find an alternative method, I'm all in!)

You can do the same thing if you only need half an avocado for a recipe. Leave the skin on the other half. Place it on the flattest plate you have, nestled in a small puddle of salsa. You can do it without the salsa, but unless it is completely level, air will get in. Wrapping the plate with plastic wrap is optional because the intact avocado skin will protect the rest of the avocado.

I once read (and I don't remember where) about someone putting water on top of guacamole to keep it from oxidizing. Okay, but then you lose some of that good green gold when you drain it off. It may also make your guac too watery. 

Don't use water. If you're not a fan of salsa, there are other things that can be used: mayo, sour cream, hummus, a thin layer of olive or avocado oil, etc.

This would also be a good option if you make a batch for a potluck or a party. You can make ahead of time and not have to worry about it turning on you before the party gets started. 

This method may have already been posted on the internet 10,000 times. I didn't check, but one more won't hurt. So in case you missed the other 10,000 posts, here it is again. 😄 

The amount I saved is roughly the same amount that Chipotle gives you if you decide to order it as an extra. I don't know what the current price is, but the last time I was there, it was still a pretty penny.  

Kitchen Tip for Cucumbers

 

The picture above illustrates the preservation technique I use for thin skinned cucumbers, (like the English cucumbers), but this would also work with other varieties. I usually only use this technique for the smaller ones, because the larger ones have a longer shelf life. 

But those minis...if you don't eat them every day, the remainder of your cuke stash will deteriorate much faster.   

So my solution to this dilemma is simply to wrap them in a paper towel dampened with vinegar. It doesn't have to be soaking wet. We always have a spray bottle with vinegar on hand in the kitchen for various uses, and I just spritz it a few times, wrap the cukes, then spritz it again if needed. 

I wrap the cucumber completely, and if there's room, place another on the paper towel and continue wrapping. We normally use the paper towels that have the half sheet option, and I only use the half sheet to do this. The minis aren't usually that long so I place them with the ends of the cukes facing the short sides before rolling. Two will fit comfortably on there, and if they are small in diameter, three will usually fit. Then just put them in a bag and place in the refrigerator. Refresh with vinegar spritz if needed. 

They do start to get a little "pickley" after a few days, (but I'd rather deal with that than have them deteriorate to the point of no return and end up donating them to the compost bin). It's not that noticeable because the inside of the cukes do retain the cucumber flavor. If the tangy taste is bothersome, you can always peel them, or make a nice cucumber salad with oil & vinegar. 

I can't take complete credit for the tip. Years ago I read about preserving block cheese using this technique, (and it does work with the cheese, in case you are wondering), so one day I decided to try it with the cucumbers.

As far as paper towel brands, well...we use Costco's paper towels and have not had any issues with the towels tearing or fragmenting when used in this manner. There are brands out there which won't fare as well,  but it's still doable with those, I'm sure. Just take care when rewrapping after removing one for use. 

After your cuke stash has been depleted you can still use the paper towel(s) for cleaning or spills. 

It’s Egg Awareness Day

 

Just kidding! I just wanted to say something about eggs. 😆 

Unfortunately for us, we are sans chickens at the moment, so we have to buy eggs at the store or from a local who has chickens. 

But I want you to take a look at the eggs above. What do you immediately notice? (besides the cracked egg over there on the top left)

If you said: "Some of the stamps are blurry," then that's the answer I was looking for. 

You might already know this, but for those who don't, the blurry stamps are due to temperature fluctuations, because condensation will form on the outside of the eggs if they get warm. Maybe the store is having cooler issues, or maybe the eggs were abandoned somewhere in the store & were without refrigeration for a while. Who knows? (That's a big pet peeve of mine, because whoever leaves food somewhere that warms or defrosts sucks as a human. All they have to do is hand it over to the cashier if they don't want it. But no. They leave it on a shelf somewhere where it might sit for hours. Food wasters. SMH)

Anyway, watch out for that if you don't already. I had to go through about 5 cartons before I found one that had clean stamps and no broken eggs. (I ended up switching a couple of eggs out anyway.)

ALWAYS CHECK YOUR EGGS BEFORE BUYING. You never know how many might be broken or cracked in there, and it will save you time and money to do that extra little step. 

The eggs that warmed a bit and then cooled again were probably fine, but I like to get ahead of the game on that, just in case.  

It's always a good idea to check the eggs before placing them in your cart. I know not everyone does this, because I have seen people put eggs in their carts without checking them. Many times. 

I had to bring it up, because who feels like driving all the way back to the store for an exchange? Not me. 

Also, if any break or crack in transit, at least you'll know when it happened and you can salvage the eggs (depending on the damage). I'm not going to use them if I buy them without looking and they are broken, but if they break or crack in transit I'll put them in another container as first in line for use. They'll be A-OK for 2 or 3 days in a glass container with a lid that seals well. 

That's my egg tip for the day. Cheerio! 

Quick Tater Tip

 Well, it's getting a little rusty in here, so I thought I'd better drop in for a quick visit. 😁

Let's talk potatoes! I don't often use a microwave to cook them (we didn't even have a microwave for years after the last one went out). We finally did break down and get another microwave and I'm glad we finally did, really. They aren't entirely evil. Vegetables cooked in the microwave retain more nutrients than other methods, so there's that! 

But back to the taters! Some of you might already be doing this,  but here it is for those who haven't: Instead of poking the potato before placing it in the microwave, make a cut down the middle of it, but don't cut it all the way through. Leave a bit of it uncut, (like 1/4" to 1/2" or so). Think potato "clamshell." 

Then put it in there and blast as usual. It works great, and if you are planning on making a recipe like, say...."Cheater Twice-Baked Potatoes," it makes things quicker & easier. (Now there's a recipe I'll have to post soon. )

Even for a regular microwave baked potato, it is a good idea. You can still rub it with oil or butter & roll it in salt if that's your preference. It just makes it a little easier to deal with after cooking, because you don't have to worry about steaming the heck out of your fingers when you cut it open. 

Anyway, give it a try & let me know what you think about it. 

Happy Eating! 😊

Kitchen Tip: Food Hack for Leftover Quiche

 What Can I Do with My Leftover Quiche? 

So you have some leftover quiche, but there's not enough to go around because you had some unexpected guests drop in around lunchtime? 

Here's what I did with mine. I threw it in a frying pan with just a small amount of butter -- (oil is okay too, but butter...well...you know), and chopped it up with my spatula while heating to make sure it was heated through. Then I served it on flour tortillas for a quick, "no hassle" meal. 

*Note: The quiche I used was a quiche that had a "self-forming" crust. I suppose you could do it with traditional quiche, since we live in a world where some people don't mind extra starch on their sandwiches, tacos, or burritos. (Like French fries inside a burger, or a flour tortilla with 100% potato filling, etc.) 

Just add your favorite salsa. No extra cheese required! 

Spinach & Mushroom Quiche Breakfast Burrito 

Kitchen Tip: Microwave "Baked" Potatoes - No Poking Required

 

"Potatoes in a Bin"
(Public Domain Photo) 

Do you use a microwave oven to "bake" potatoes? We went without one for a few years after the other one went kaput. Last year we finally took the plunge and got one at Costco. 

So a quick "baked" potato has become all the rage again, when hunger strikes and waiting for it to bake in a conventional oven is just not possible. It's not as great as a real baked potato, but hey...it is passable. 

One day I decided to change the preparation a bit. Instead of poking it with a fork in several places all over, I decided to make one cut with a knife.   

Here's how it works: 

1. Cut through the potato (lengthwise), almost to the other side, leaving about 1/4" to 1/2" uncut. Cutting it halfway will work as well. 

2. Place the potato in the microwave, with the cut side to the facing to the side. 

3. Cook as usual as per your microwave wattage.

Poking holes with a fork can sometimes be a pain, and you have to poke it in several places. That could be just me. When I poke it, I really poke the thing, and sometimes it's hard to pull the fork back out because of suction. 

Cutting it saves time and possible burns after cooking because all you have to do is open it up to add your favorite toppings, instead of cutting the hot potato. 

It cooks better too. I don't think I'm imagining that. I've done it multiple times.

So try it out next time you make a microwave potato, and let me know how it works for you. 

Happy Eating! 

Kitchen Tip for Pepperoni Lovers

 

Pepperoni, a classic topping we know so well. I still love it on occasion. What I don't love is the excess oil. I have been using paper towels to remove it on take-out pizzas (and frozen pizzas) for years. 

At some point back in the 90s, when I used to make homemade pizza for the kids on a regular basis, I started thinking about ways to remove some of the oil in the pepperoni before baking the pizza. 

There are two different ways I do this. One is simply layering the pepperoni slices on a plate and popping it in the microwave, then heating it for short intervals until the pepperoni releases enough oil to satisfy me. 

That method is acceptable, but I like the stovetop method better, because you have more control over the process. Just use a frying pan, (any will do the job), and toss your pepperoni in over low to medium heat. The slices don't have to be precisely lined up in one layer for this. Just toss in a handful, (or more if you're having a big pizza bash), and toss them around occasionally until they change color and the oil is released. Then pull them out and drain on paper towels. 

How long you want to do that is up to you. The pepperoni will be crispier after you bake the pizza, so monitor your oil-release level. After you've done it a couple of times you'll learn what your desired level of oil removal is. 

I have also used this method and made pepperoni "sprinkles" to add to pizzas (after baking the pizzas), salads, sandwiches, and other dishes that benefit from a sprinkling of crispy pepperoni. I just leach enough oil from the pepperoni until it is crunchy, then drain and chop it up when cooled. 

If you're a total pepperoni fiend you can make a double-pepperoni pizza and use the pepperoni sprinkles along with the familiar Parmesan cheese & red pepper flakes to finish off the pizza after baking. Pepperoni Heaven! (Just keep a large supply of antacids around as a sub for after-dinner mints. 😉)

You can use the same methods on cubed pepperoni. It won't make pizza into a health food, but at least it will remove a lot of fat without compromising the flavor. 

If you have any questions, just drop me a line in the comments. 

*Note:  Images are Public Domain

No attribution required.