Rice

Cuban Black Beans & Rice

Cuban Black Beans & Rice

Cuban Black Beans & Rice Ingredients: 2 T. olive oil 1 green bell pepper, chopped 1 onion, chopped 5 cloves of garlic, minced 1 T. tomato paste 1 T. minced fresh oregano (or 1 t. dried) 1 1/2 t. ground cumin 1 1/2 c. long-grain white rice, well-rinsed and drained…

Cooking Grains

Cooking Grains

All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into dextrine as to render them easy of digestion. Even the so-called “steam-cooked” grains, advertised to be ready for…

Italian Cuisine: In The Heart Of Tuscany

Italian Cuisine: In The Heart Of Tuscany

When an American conjures up an idea of “Italian cuisine,” often what comes to mind is pasta, red sauce, and garlic bread. Pasta, no doubt, plays a large part in most traditional Italian regional cuisine, and few cultures know how to employ a tomato the way that Italians can. However,…

Sushi: The Japanese Delicacy

Sushi: The Japanese Delicacy

Sushi is a Japanese dish, popular all throughout the world. Sushi lovers, young and old alike, mistakenly think Sushi refers to raw sea fish. Sushi actually means vinegar-flavored rice and the raw food accompanying it are called Sashimi. Types of Sushi Preparations There are five kinds of Sushi preparations like…

A Look at Cantonese Cuisine

A Look at Cantonese Cuisine

Easily the most well-known of the Chinese regional cuisines, Cantonese cuisine comes from the region around Canton in Southern China. Simple spices and a wide variety of foods used in cooking characterize Cantonese cuisine. Of all the Chinese regions, Canton (Guangdong province) has the most available food resources. Its proximity…

3 Ways To Cook The Perfect Rice

3 Ways To Cook The Perfect Rice

Rice may be cooked by 3 methods, each of which requires a different proportion of water. These methods are boiling, which requires 12 times as much water as rice; the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much. Whichever of these methods…