Basic Pilaff Rice



A Pilaff rice is cooked in different ways throughout the world. But one thing have all in common  and it is that the rice is not stirred during cooking so that the rice remain separated.

The recipe that I feature here is very easy and it's cook in the oven, it is a very classic French style.In other parts of the world like in India this rice is cook on the stove to make Indian -style pilaus, and in Turkey , the rice is cooked  with onions and other vegetables, topped with stock, and simmered for about 30 minutes. It is then covered with a cloth and left to steam for 10 minutes (off the heat), that's why this type of pilaff is very soft, I may say that the result is a fluffier pilaff.

I prefer this recipe, the French style, because the rice is kept separated. I like it in that way. This recipe is very easy to make and straight forward. I hope you enjoy it.

50 g ( 1-3/4) unsalted butter or 2tbsp olive oil

1 small onion, finely chopped.

180 gr. (6-1/2 oz) long-grain rice

350 ml (12-1/2 fl oz) well-flavoured chicken  or vegetable stock

1. Preheat the oven to 160 C (325 F, gas 3) . Heat half the butter or oil  in a flameproof casserole. Add the onions and cook over moderated heat for 5 minutes, or until softened. Add rice and stir with a wooden spoon to coat the grains well with the fat and onions.
2. Bring the stock to the boil in a separate pan. Add the rice, stir once, and return to the boil. Cover with a tight-fitting lid, place in the oven, and cook for 18-20 minutes, or until the rice is tender and all liquid has been adsorbed.
3. Fork in the remaining butter or oil, season to taste with salt and pepper, and serve.

As you can see, this pillaf is very easy to make, try it and give me your comments. 

Recipe taken from: The cook's book Recipes & Step-by-Step Techniques, Jill Norman

Cooking Rice Methods

I know basically two cooking methods to cook rice (on the stove), the Absortion Method and Boiling Rice. In my last edition I shared my mom's rice recipe, which is very close to the adsorption method, I may say the her method is a veriation of it. My mother-in-law who is from Trinidad & Tobago boil the rice, I have to confess that when I saw her cooking the rice like that, I could not belive it... boiling the rice!!! after observation and reading about it, Ican say that the results are good specially with Basmaty and Jasmin rice, in fact long-grain rice.

Other ways to cook rice, in this new age, are in the electrical rice cooker (Search Amazon.com for rice cooker) and in the microwave oven (Search Amazon.com for microwave oven)... I am not that familiar with these two methods, I guest because  I am from the old school and I like to make my rice in the traditional way. If you feel I little bit French and you want to make a Pilaff, you can try to cook the rice in the oven.

In this issue I will talk about the absorption and boiling methods, the other methods will be issued soon.

THE ABSORPTION METHOD

This way of cooking rice is the most common method used throughout Asia. This method require to measure the water or stock accurately and the saucepan used  shall have a tight-fitting lid.

White Rice - Absorption Method Recipe (by Jill Norman, The Cook's Book)

450g (1lb) long-grain white rice

600 ml water or stock

1. Put the rice and water or stock into a large saucepan. Bring to boil over moderate heat. Stir once, then simmer, uncovered, for 10-12 minutes, or until the liquid is absorbed.
2. Remove from heat. Cover the pan with a tea towel and a tight-fitting lid. Return to a very low heat and leave undisturbed for 10 minutes.
3. Remove the pan from the heat and leave for 5 minutes with the towel and lid still in place, then uncover and serve.

BOILING Method

This method allows you to cook the rice in five or six times it volume of water at a rolling boil  for 12 to 15 minutes, now you understand why I was in shock when I saw my mother-in-law making rice, so much water, I thought.

White Rice - Boiling Method Recipe (by Jill Norman, The Cook's Book)

450g (1 lb) long-grain white rice

3 liters water

1. Pour the water into a large saucepan  and bring to a rolling boil. Add the rice and return to the boil. Reduce to simmer and cook for 12-15 minutes, or until is tender but still firm.
2. Pour the rice and water into a colander and leave for 10 minutes. Fluff up with a fork and serve.

How to Cook Rice

There are over 2000 varieties of rice, more than 110 countries have crops and almost every country in the world have their very own rice dishes, I can mention the risotto from Italy, the paella from Spain, the nasi goreng from Indonesia, the arroz con pollo (rice cooked with pieces of chicken) from Venezuela, Pelao from Trinidad & Tobago and the list never end. 

Rice can be basically be divided in two types, long rice (which tend to stay separate when cooked) and the Short rice which stick together when cook.

I have seen many different ways to cook rice, some people put water to boil and them put the rice in the pot, some people toasted the rice with oil then they put water (hot or at room temperature), here in Trinidad I have seen people boil the rice until it get  dry and do not cover, and I am sure that you have your own way to make rice. 

Well, I make rice just how my mother tough me when I was small, I will give you may family recipe that works very well with long rice, then I will introduce you to two comum method of cooking rice The Absorption Method and the Boiling Method ( Taken from The Cook's book: Recipes and step-by-step techniques from top chef by Jill Norman) in my next issue. I hope you enjoy it!!!

Karina's Mom White Rice Recipe (for 4 portions):


1 cup of white rice (long type) not parboil.
2 cup of water
Salt to taste
Oil


Note: for each cup of rice you always have to use two (02) cups of water.

Directions:
In a large saucepan  with capacity for at least 3 times the volume of rice, put some oil at medium fire (just enough to toast the rice);

Aadd the rice (do not wash or rinse the rice), and with a wooden spoon toast the rice for a little bit (do not let it get brown), then add water at room temperature. Add salt to taste. 

 Bring it to boil over moderate heat. Then simmer uncover, until all liquids is absorbed. Stir one gently.

Reduce the heat (minimum fire) and cover the pan with a tight-fitting lid. Let it cook for 10 minutes. Remove the pan from the heat. The rice is ready.

I have been making rice from my family recipes for years, and the result has been excellent, no mater the amount of rice I need to make, the proportions are the same, and the result  too. Just remember to use a sauce pan that can hold at least 3 times the amount of rice that you need to cook. Do not let the rice cook for more than 12 minutes after the rice is covered, otherwise the rice will came out too soft and sticky. We want to achieve  a separated grain, for this I recommend to use also long grain.


TIPS FOR PERFECT RICE

• Always buy good-quality rice
• Use a heavy-bottomed pan with a tight-fitting lid
• Be sure that the rice is big enough, rice can triple in volume
• To add flavour use stock instead of water, you can also saute pieces of onion and/or pimento before adding the rice. Flavour can be added also adding pieces of onion to the water and remove when the rice is ready.
• Never stir, prod or even taste rice during the cooking process. Rice grain are delicate and can easily split, releasing their starch and becoming sticky.

See you... I hope this tips and recipe can help you somehow in the kitchen...

White Long-Grain Rice

For How Long I Need to Soak these Pulses?

This has been the question all my life, every time that I needed to soak and cook pulses. And even more when you do not have a pressure cooker to make this a little bit faster. I still waiting for my pressure cooker, it did not come for my last Mother's Day and It did not come for the last Christmas and definitely I do not wanted for San Valentine's  Days... But I found a very useful chart in my last acquisition, a fantastic book that have a lot of cooking techniques, The Cook's Book Recipes and Step-by-Step Techniques from Top Chefs (http://www.dk.com/), I have been using some of my mother cooking advices for the preparation of the pulses but when I got this chart, there was not more guessing.

Being honest the soaking and cooking f the pulse is not a exact science because much depend on the age and origin of the crop. So the chart will give you an idea of the times needed but is not cast in stone, it is a best approximation. I hope this chart help you to reduce the wondering about how to cook pulses and make you move away from the beans in the can.

TYPE OF PULSES           SOAKING TIME        APROX.COOKING TIME                             BEST FOR                     
Black Beans (Mexican)        Overnight                        1 hour                                     Salad, soups, stews, refried beans

Black-eyed beans                 Overnight                        1  to 1- 1/2 hours                   Casseroles, pates, salads, soups

Borlotti Beans                       Overnight                        1  to 1- 1/2 hours                   Italian dishes, soups, stews

Broad beans (skinless)        Overnight                        1-1/2 hours                              Falafel, salad, soups, stews

Butter Beans                         Overnight                        1  to 1- 1/2 hours                   Pate, salads, soup

Canellini Beans                     Overnight                        1  to 1- 1/2 hours                   Italian dishes, soup, salads

Flageolet Beans                    Overnight                        1-1/2 hours                              Casseroles, soup, salads

Ful Medames                        Overnight                        1  to 1- 1/2 hours                   Ful medames, bigilia

Haricot Beans                       Overnight                        1  to 1- 1/2 hours                   Boston Baked beans, casseroles, cassoulet

Lentils (split)                         Not required                       25 minutes                          casseroles, dals, pate, soup

Lentils (whole)                      Not required                       45 minutes                          casseroles, dals, pate, soup

Mung beans (whole)           Not required                      3/4 - 1 hour                          Salads, sprouting, stews

Peas (whole)                         Overnight                          1  to 1- 1/2 hours                 casseroles, mushy peas, purees

Peas (split)                            Not required                         45 minutes                         casseroles, dals, peas pudding

Pinto Beans                          Overnight                          1  to 1- 1/2 hours                 Mexican dishes, refried beans, tacos


Red Kidney Beans   and Soya Beans: boil hard for 10 minutes then soak for 4 hours and cook, he red kidney for 1 - 1 1/2 hours and the soya beans cooks for 2 to 4 hours.        

I hope this chart be very useful for you as it has been for me...

How to Prepare Grains & Pulses

Every country have its own  favorite pulse-based dishes, whether is refried beans from Mexico, black beans in the Venezuelan Pabellon, hummus from the Middle East, Boston  beaked beans from the US or the green peas with pig tail for the Sunday Lunch in Trinidad & Tobago. The basic preparation of the pulse is simple  - sort, rinse, soak if necessary, and then simmer, after which they can be used in all kind of dishes.

SORTING & RINSING
The first step for the preparation of all pulses is sorting and rinsing, this is applicable to all kind of peas whether they are lentils or split peas or beans or whole peas that you want to cook.  Please them in a sieve or colander and pick them over carefully to remove any dirt or grit, tiny pebbles or any other foreign material. Then rinse the pulses well under cold running water.

SOAKING
To ensure the that the pulses are cooked evenly and relatively quickly, the pulse need to be soaked. With the exception of lentils and split peas, all pulses should be soaked before cooking. I like to give the pulses a long soak because I think they keep their shape better than pulses that have been quick-soaked.
Place the pulses in a large bowl an cover with 3 times their volume of cold water. Cover the bowl and leave to soak for 8 hours or overnight (refrigerate them to avoid fermentation).
The next day , drain the pulses and discard the soaking water. They are now ready to cook.

ADDING FLAVOR
Because pulses are somewhat bland, when cooking them  I often add a "sofrito" -saute onion, clove of garlic, sweet pepper with butter, for a Venezuelan style pulses - you can add also chicken or beef stock. Spices such as cumin, caraway, anise, coriander, chili can be added to, some people add also bay leaf, thyme and rosemary.  Vegetables such as carrot will add sweetness. You can add also potato or pumpkin to give more body to the liquids. In some countries people add sausages or "chorizo" even bacon, to add more flavor.
Wait until towards the end of cooking to add salt, and be sure that the pulses are completely cooked before mixing in acidic ingredients  such as wine, tomatoes, and lemon. The reason is that salt and acidity will toughen the skins of the pulses, preventing them from softening and this will prolong the cooking time.


Tips:

1. When you do not have to much time and you do no dot have a pressure cooker, you can put the pulses in a large pan, cover with 3 times their volume of cold water, and bring quickly to boil. Reduce the heat and simmer for 5 minutes. Remove from the heat, cover with a lid, and leave to soak for 1-2 hours. Drain, the pulses are ready to cook.
2. Make the ought pulses in the traditional way (mentioned in this article)  in advance, cook them but do not add any seasoning. Divide the pulses in portions and storage them in plastic bags in the refrigerator. When you ready to eat your pulses just add the spices, vegetables and salt and give them the flavor that you prefer.
3. Do not used canned pulsed for salads, they cannot absorb dressing and take on flavors.
4. Use firm canned beans -black and red kidney beans for example- for stews and to make quick soups.
5. Before using canned beans, drain and rinse the beans in a sieve or colander.
6. Broad beans with skins need to be soaked for 48 hours  in several changes of water, then skinned before cooking; skinless broad beans require only an overnight soak.
7. The red kidney beans and soya beans require a special soaking procedure. Follow the Tips No 1, but boil the bean hard for 10 minutes to destroy toxins in their skin. Remove from the heat, cover and let it soak for 4 hours, then drain and cook.

I hope this help you in the preparation of your pulses....

Beans

LET'S TALK TURKEY

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Buying the Turkey
Read the label to know what you are buying. "Young turkey" means the bird is four to six months old at slaughtering. "Turkey fryer" means the bird is under four months of age.

Toms are male turkeys. Hens are female turkeys. Toms are normally larger in size. They can weigh from 20 to over 30 pounds. Hens, on the other hand, are smaller birds. They normally weigh between 10 and 12 pounds.

Frozen or Fresh?
Fresh birds are usually of a better quality; however, if the birds were properly frozen, they will maintain good quality for a long period of time.If you are buying a fresh bird, you should buy your turkey one or two days before cooking. This way, you insure that the fresh quality you paid for will be there when you cook the bird.

Frozen turkeys should be properly handled to insure the quality of the birds. Buy your frozen bird early to allow enough time for thawing before cooking.

For servings, assume one pound of uncooked turkey per person. However, a few extra pounds will provide enough for healthy appetites, as well as a little left over for "after holiday" snacks.

Whenever possible, avoid buying a stuffed turkey. Buy the bird and stuff it yourself, right before cooking.

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XXXXX3 Ways to Thaw a Frozen Turkey Safely:
xXXxxxxxxxxxxxxxxxxxxxxxxXXRefrigerator
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Thawing the Bird
You can safely thaw a frozen turkey in three different ways: in the refrigerator, in cold water, or in the microwave.

Thawing in the refrigerator: The time required for thawing a turkey in the refrigerator depends on the weight of the turkey. For example, a 12-pound turkey will take up to two days to be completely thawed; a 16-pound turkey will take three days; and a 20-pound turkey will take four days. A good guideline is 24 hours/five pounds of frozen turkey.

Thawing in cold water: Put the bird in a waterproof bag. Check the original packaging material for cuts to insure that no water will get through if you are using this as your thawing bag. Allow six hours for a 12-pound turkey; nine hours for a 16-pound turkey; and 12 hours for a 20-pound turkey. Change the water every 30 minutes.

Thawing in a microwave: Frozen turkey can also be thawed in the microwave. Follow the directions of your microwave model. Use the DEFROST cycle if it is available. Normally, it takes four to seven minutes per pound to thaw a turkey. The bird should be defrosted unwrapped; use a turntable if available, or turn the turkey periodically during defrosting. Cook immediately after thawing.

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Never thaw the turkey on the counter at room temperature
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Thawing takes place from the outside in. At room temperature, this allows the bacteria on the surface of the bird to grow during the thawing process.


Stuffing the Bird
It is safer to cook the stuffing outside the bird. However, if you want to roast a stuffed bird, the bird should be stuffed right before cooking. You can prepare the ingredients for the stuffing and store them in the refrigerator until you're ready to cook the bird. Then mix the ingredients right before stuffing the bird; do not stuff the bird and store it before cooking. Regardless of how you cook the stuffing, it should be cooked to an internal temperature of 165F.


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Roasting the Bird

xxxxxxxxxxxxxxxxA step-by-step guide to roasting your holiday turkey:

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Factors that can affect the ultimate cooking time.
Roasting times are based on turkeys just removed from the refrigerator, roughly 40F (5C). Thaw unstuffed, frozen turkeys completely. If there is still a little frost or ice in the cavity, rinse with cool water, then dry thoroughly.

A dark roasting pan absorbs more heat and therefore cooks a turkey faster than a shiny pan does. Likewise, aluminum foil deflects heat and can slow cooking quite dramatically. If you use foil, do so for only a portion of the cooking time.

A large roasting pan touching the oven wall blocks heat waves. Turn the pan several times during roasting to compensate for factors that may cause variations in cooking temperatures within your oven.

Don't use a lid. It raises the temperature inside the roasting pan, so cooking happens faster than desirable. You'll end up with a bird that's tough and cooked an hour early. Lids also hold in moisture, so a turkey stews in its juices rather than roasting by dry heat. A crisp, golden skin only happens when the surface reaches 300F to 400F (149C to 205C), much higher than the temperatures reached in the turkey's moist interior.

While the recommended temperature for cooking turkey is 325F (163C), ovens are often inaccurate...another reason one turkey takes longer than another.

So when is a turkey cooked? Eliminate the guesswork by inserting a meat thermometer into the thickest part of the thigh without touching the bone (if the thigh is 165F, the breast meat is likely to be about 10F hotter.). Take into account that the temperature will rise another few degrees after the turkey is removed from the oven. A 20-minute "standing time" allows the juices to settle, making the meat easier to carve and more succulent when eaten.

Cooking a Turkey in a Microwave Oven
Follow the directions of your own microwave oven. Usually, cooking time is about a third of the time needed in a conventional oven. Start with a HIGH temperature for 20 minutes, then MEDIUM temperature for seven to 10 minutes per pound. Use your microwave probe or food thermometer to ensure that the turkey is at least 165F.

Serving the Bird
Whether you cook the turkey in the oven or in the microwave, let the turkey stand for 20 minutes before carving. But do not leave the turkey at room temperature for a longer time before serving. Refrigerate leftovers as soon as possible (within two hours) and do not store leftovers for a long time. The quality deteriorates fast, even in the refrigerator. Enjoy your turkey and have a happy and safe holiday!



TURKEY CARVING VIDEO FROM COOKING.COM

Somme information from:
University of Maine Cooperative Extension Bulletin #4213
Prepared by Mahmoud El-Begearmi, Extension specialist, nutrition and food safety
Revised by Beth Calder, Extension Food Scientist Specialist/assistant professor and assistant professor of food sciences

Cooking.com
Ochef.com

~Place the bird breast side up, on a rack in the roasting pan.

~Insert a meat thermometer in the meaty part of the thigh. It will help you tell when the turkey is done.

~Cover loosely with aluminum foil, with the shiny side in.

~Cook at 325F for the time shown in the table. It is not recommended that you start roasting on one day and complete cooking on another. You can baste your turkey during roasting using butter or drippings from the bird.

~Uncover the bird 20 to 30 minutes before the cooking time is up. Birds are completely cooked when the internal meat temperature reaches 165�F. (If you use roasting bags, more time is needed to reach an internal temperature of 165F.)