TIPS BY TALLYRAND
cooking for a lot of people can be a real hit and miss
affair, with a stodgy mess being a common result. There
are many types of rice and all have their own different
properties and uses. Here are a few tips to help solve
the correct rice for the dish.
thoroughly wash and rinse any rice and repeat until
the water runs clear before cooking with it, this
washes away the excess starch that causes it to stick
just cover with water and bring it to the boil, remove
from the heat and let it finish cooking off the heat
with a lid on, this is called cooking by the absorption
a stock instead of plain water to increase flavour.
grain rice must be used for stir fries to get that
crisp, nuttiness. Cook and drain the rice and spread
it out on a tray and leave in the refrigerator overnight
to dry out.
are many thousands of different rice varieties throughout
the World although only a few are produced commercially
or found on the supermarket shelves. The main differences
between the rices is the way in which they cook. There
is little difference from one rice to another as to
the nutritional value.
grain rices can be used for all styles of cooking. It
is a slim grain which is 4 - 5 times as long as it is
wide. After harvesting it undergoes different milling
techniques to produce different types of rice.
Long Grain White Rice
Milled to remove the husk and bran layer. When
cooked the grains separate giving a light fluffy rice
which is used for savoury dishes.
Long Grain White Rice
Unlike regular white rice which is milled direct
from the field , it is steamed under pressure before
milling. This makes it easier to cook. Can be used
in the same way as Regular Long grain rice.
Long Grain Rice (Wholegrain Rice)
Brown Rice undergoes only minimal milling, which
removes the husk but retains the bran layer. Like
long grain white rice the grains of brown rice remain
separate when cooked but they take longer to soften
and the cooked grains have a chewy texture.
rices include the aromatics, risotto, glutinous and
contain an ingredient which gives them a fragrant taste
rice has a fragrant flavour and aroma and is the rice
used in Indian dishes. The grains are separate and
fluffy when cooked.
know as Thai Fragrant Rice it differs from other long
grain rices in that it has a soft and slightly sticky
texture when cooked.
rice comes in a variety of colours including red,
brown and black and is used in Japanese and Caribbean
cuisines. It has a clingy moist and firm nature when
Italian short grain rice with high starch content,
traditionally used to make Risotto.
a larger grain than Arborio rice.
a type of short-grained Asian rice that is sticky
when cooked, with a glue-like, sticky consistency.
is a short grain rice has a plump, almost round kernel
and when cooked the rice is soft and clings together.
and Cooking Tips
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : firstname.lastname@example.org