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It Should Be Easy But Isn’t!

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By *entleman Jay OP   Man
over a year ago

Wakefield

This isn’t another thread about how hard it is to meet people lol.

Why can’t I make smooth gravy without lumps. Two attempts tonight ended in failure.

What thing can’t you do, or make a mess of doing that should be easy?

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By *ex HolesMan
over a year ago

Up North

Whisk it

Strain it

Purée it

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By (user no longer on site)
over a year ago

I cant say fruit puree. Just cant.

Comes out like froot prooray

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By *ex HolesMan
over a year ago

Up North


"I cant say fruit puree. Just cant.

Comes out like froot prooray"

That’s how you should say it

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By (user no longer on site)
over a year ago


"I cant say fruit puree. Just cant.

Comes out like froot prooray"

You need to try the fruit puree in the rural brewery in February

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By *reya73Woman
over a year ago

Whitley Bay


"I cant say fruit puree. Just cant.

Comes out like froot prooray"

too cute!

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By (user no longer on site)
over a year ago

I can’t make omelette. I always end up with scrambled egg

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By *reya73Woman
over a year ago

Whitley Bay


"I cant say fruit puree. Just cant.

Comes out like froot prooray

too cute! "

Oh .. didn't mean the devil emoji though x

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By (user no longer on site)
over a year ago

Is this genuine ? Mines never had lumps in it

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By (user no longer on site)
over a year ago


"I cant say fruit puree. Just cant.

Comes out like froot prooray

You need to try the fruit puree in the rural brewery in February "

You taking the pith?

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By *nabelle21Woman
over a year ago

B38


"Whisk it

Strain it

Purée it

"

Just for gravy? Nah surely not.

Although mine isn't great

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By (user no longer on site)
over a year ago


"I can’t make omelette. I always end up with scrambled egg "

Thank goodness, I thought i was the only one this happened to

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By (user no longer on site)
over a year ago

There's a trick to it

I'm still waiting to find out what it is

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By (user no longer on site)
over a year ago

mash potato.

my kids always comment on the lumps

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By (user no longer on site)
over a year ago


"mash potato.

my kids always comment on the lumps "

God this is getting embarrassing I will have to upload Vids. Gravy mash anyone else

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By (user no longer on site)
over a year ago


"I can’t make omelette. I always end up with scrambled egg

Thank goodness, I thought i was the only one this happened to"

I never add milk. half cook it in frying pan, then put on under grill to finish cooking

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By (user no longer on site)
over a year ago


"I can’t make omelette. I always end up with scrambled egg

Thank goodness, I thought i was the only one this happened to

I never add milk. half cook it in frying pan, then put on under grill to finish cooking"

it* under

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By * and M lookingCouple
over a year ago

Worcester

Ahhhh Bisto

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By (user no longer on site)
over a year ago


"I can’t make omelette. I always end up with scrambled egg "
Pour it in a hot pan butter leave it don’t mess with it

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By *osie xWoman
over a year ago

wolverhampton


"This isn’t another thread about how hard it is to meet people lol.

Why can’t I make smooth gravy without lumps. Two attempts tonight ended in failure.

What thing can’t you do, or make a mess of doing that should be easy?"

Are you adding the flour to the hot pan? This will make lumps. Mix the flour with cold water until smooth then add the mixture to the pan

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By (user no longer on site)
over a year ago

Instant gravy or a proper sauce ?

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By (user no longer on site)
over a year ago

I can’t poach an egg! I just make a weird egg soup in the pan

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By *MP3Man
over a year ago

Between Scylla and Charybdis


"This isn’t another thread about how hard it is to meet people lol.

Why can’t I make smooth gravy without lumps. Two attempts tonight ended in failure.

What thing can’t you do, or make a mess of doing that should be easy?"

Are you talking about making real gravy or Bisto? If it's the latter, then it's best lumpy

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By (user no longer on site)
over a year ago

Ok easy peasey gravy

Nob of butter or Marge in a sauce pan

Tablespoon of flour

Mix the two keep it moving gentle heat cook one minute

Add your liquid slowly ,keep it moving ,add your stock add your vino add your herbs salt n pepper

Keep it moving

Slowly increase your fluids until you get your consistency how you want it

Don’t fight the pan relax be at one with the sauce

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By (user no longer on site)
over a year ago

I can't pour pub sized measures into my drinks at home.

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By (user no longer on site)
over a year ago


"I can’t poach an egg! I just make a weird egg soup in the pan "

Vinegar a dash spin the water crack your egg on the whirlpool centre

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By (user no longer on site)
over a year ago


"I can't pour pub sized measures into my drinks at home. "

eBay old skool spirits measures

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By (user no longer on site)
over a year ago


"I can't pour pub sized measures into my drinks at home. "

My pub can’t pour home sized measures in my drinks when out

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By (user no longer on site)
over a year ago


"I can’t poach an egg! I just make a weird egg soup in the pan

Vinegar a dash spin the water crack your egg on the whirlpool centre "

It doesn’t work. It just makes the egg melt quicker!

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By (user no longer on site)
over a year ago


"mash potato.

my kids always comment on the lumps "

What spuds you using ?

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By (user no longer on site)
over a year ago


"I can’t poach an egg! I just make a weird egg soup in the pan

Vinegar a dash spin the water crack your egg on the whirlpool centre

It doesn’t work. It just makes the egg melt quicker! "

You can’t melt n egg lol

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By (user no longer on site)
over a year ago


"I can’t poach an egg! I just make a weird egg soup in the pan

Vinegar a dash spin the water crack your egg on the whirlpool centre

It doesn’t work. It just makes the egg melt quicker! "

One steady turn with a wooden spoon not rapids !!!!

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By (user no longer on site)
over a year ago


"I can’t poach an egg! I just make a weird egg soup in the pan

Vinegar a dash spin the water crack your egg on the whirlpool centre

It doesn’t work. It just makes the egg melt quicker!

One steady turn with a wooden spoon not rapids !!!! "

Oh right I thought it needed to be like an actual whirlpool

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By (user no longer on site)
over a year ago

Ant for the life of me drive backwards and let’s not start on parallel parking

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By (user no longer on site)
over a year ago

No that’s why it’s flying round the pan lol it’s not a spin cycle for washing

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By (user no longer on site)
over a year ago

Might have to do vypers weekly cooking thread lol

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By (user no longer on site)
over a year ago


"I can’t poach an egg! I just make a weird egg soup in the pan

Vinegar a dash spin the water crack your egg on the whirlpool centre

It doesn’t work. It just makes the egg melt quicker!

One steady turn with a wooden spoon not rapids !!!!

Oh right I thought it needed to be like an actual whirlpool "

Think of old skoool record player just a nice gentle spin

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By (user no longer on site)
over a year ago


"I can’t make omelette. I always end up with scrambled egg Pour it in a hot pan butter leave it don’t mess with it "

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By (user no longer on site)
over a year ago


"mash potato.

my kids always comment on the lumps

What spuds you using ? "

I'm not a foodie, I just grab the cheapest white potatoes

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By (user no longer on site)
over a year ago


"mash potato.

my kids always comment on the lumps

What spuds you using ?

I'm not a foodie, I just grab the cheapest white potatoes"

I’m a trained chef Michelin

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By (user no longer on site)
over a year ago


"I can’t poach an egg! I just make a weird egg soup in the pan

Vinegar a dash spin the water crack your egg on the whirlpool centre

It doesn’t work. It just makes the egg melt quicker!

One steady turn with a wooden spoon not rapids !!!! "

Also remove from heat when egg goes in. (the bubbling separates it too)

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By (user no longer on site)
over a year ago

[Removed by poster at 08/01/20 23:06:40]

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By (user no longer on site)
over a year ago


"mash potato.

my kids always comment on the lumps

What spuds you using ?

I'm not a foodie, I just grab the cheapest white potatoes"

Try Maris piper when you cook pinch of salt and cut roughly same size to cook even put them in boiling water not cold to heat up

You want them firm not floury

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By (user no longer on site)
over a year ago


"I can’t poach an egg! I just make a weird egg soup in the pan

Vinegar a dash spin the water crack your egg on the whirlpool centre

It doesn’t work. It just makes the egg melt quicker!

One steady turn with a wooden spoon not rapids !!!!

Also remove from heat when egg goes in. (the bubbling separates it too)"

Correct

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By *orthern StarsCouple
over a year ago

Durham


"Ok easy peasey gravy

Nob of butter or Marge in a sauce pan

Tablespoon of flour

Mix the two keep it moving gentle heat cook one minute

Add your liquid slowly ,keep it moving ,add your stock add your vino add your herbs salt n pepper

Keep it moving

Slowly increase your fluids until you get your consistency how you want it

Don’t fight the pan relax be at one with the sauce "

Or even easier, get some bisto granules in a jug, add freshly boiled water, quick stir, done

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By *iamondCougarWoman
over a year ago

Norfuck! / Lincolnshire


"mash potato.

my kids always comment on the lumps "

You’re using the wrong type of spuds

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By (user no longer on site)
over a year ago

Knowing left from right is one of life's little challenges, well it is for me

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex

I can't screw the lid on jars first time. It takes me aaaages

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By *ex HolesMan
over a year ago

Up North


"Whisk it

Strain it

Purée it

Just for gravy? Nah surely not.

Although mine isn't great"

Northern boys make good gravy

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By (user no longer on site)
over a year ago


"I can't screw the lid on jars first time. It takes me aaaages "

Ease off the vino

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By (user no longer on site)
over a year ago


"mash potato.

my kids always comment on the lumps

What spuds you using ?

I'm not a foodie, I just grab the cheapest white potatoes

I’m a trained chef Michelin "

marry me

I hate cooking

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By *naswingdressWoman
over a year ago

Manchester (she/her)

If it's easy, I'll make a mess of it

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex


"I can't screw the lid on jars first time. It takes me aaaages

Ease off the vino "

Do you think that would work? I'm not convinced

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By *epsonWoman
over a year ago

Biddulph


"If it's easy, I'll make a mess of it "

You said you could cook lady

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By *naswingdressWoman
over a year ago

Manchester (she/her)


"If it's easy, I'll make a mess of it

You said you could cook lady "

Lol I can

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By (user no longer on site)
over a year ago

Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker

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By (user no longer on site)
over a year ago


"mash potato.

my kids always comment on the lumps

What spuds you using ?

I'm not a foodie, I just grab the cheapest white potatoes

I’m a trained chef Michelin

marry me

I hate cooking "

Can you polish

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By (user no longer on site)
over a year ago


"I can't screw the lid on jars first time. It takes me aaaages

Ease off the vino

Do you think that would work? I'm not convinced "

I’ll help you love a good full bodied red

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By (user no longer on site)
over a year ago


"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker "

How’s the rice cooker going

Are you washing your grains first ?

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By *hunky GentMan
over a year ago

Maldon and Peterborough


"I cant say fruit puree. Just cant.

Comes out like froot prooray"

Sounds French

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By (user no longer on site)
over a year ago


"I cant say fruit puree. Just cant.

Comes out like froot prooray

Sounds French "

Non

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By (user no longer on site)
over a year ago


"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker

How’s the rice cooker going

Are you washing your grains first ? "

It hasn't arrived yet.

Yes, I rinse them until the water runs clear.

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex


"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker

How’s the rice cooker going

Are you washing your grains first ?

It hasn't arrived yet.

Yes, I rinse them until the water runs clear. "

Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes.

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By (user no longer on site)
over a year ago


"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker

How’s the rice cooker going

Are you washing your grains first ?

It hasn't arrived yet.

Yes, I rinse them until the water runs clear. "

When it arrives lol they are good x

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By (user no longer on site)
over a year ago


"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker

How’s the rice cooker going

Are you washing your grains first ?

It hasn't arrived yet.

Yes, I rinse them until the water runs clear.

Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes."

Ruce is that posh rice or are you slurring again xxx

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By (user no longer on site)
over a year ago

Add the gravy granules in increments rather than all at once and stir like fuck. Never had lumps yet

Or you can also strain it to be sure. Or if that's too much effort buy it ready made

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By (user no longer on site)
over a year ago

Mix 2 table spoons of cornflour with half a cup full of cold water, whisk until it is lump free (it doesn't take much)

4 oxo stock cubes with boiling water simmering on a hob and add in the cornflour mixture, mixing and stirring until it's all added.

Seriously, fool proof way of making lump free gravy, no need for straining or anything else. Easy peasy

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By *ire_thornMan
over a year ago

no comment

There are many ways to do it. Somedays i make gravy that is smooth and silky ... Other days looks like i tried to throw in cottage cheese

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By (user no longer on site)
over a year ago

Gravy:

Put some fat from the meat pan in a saucepan, or use olive oil. Sprinkle on flour and mix to smooth paste, add gravy browning, pour on half a bottle of nice beer, stir it while heating to boiling point. Drink rest of beer. Then add some liquid.

Omelette:-

Use splash of olive oil in the frying pan, and get it hot, pour a good red wine into a glass then beat the eggs into smooth mix. Pour the eggs into the pan and drink half the wine, then put pan under hot grill to cook the top from the top. Finish the wine and it is done.

Mashed Potato:-

Good spuds into boiling water, open good quality beer, take 20 minutes to drink beer. Drain off water and smash them all to bits adding butter, bit of horseradish and if needed a bit of mayonnaise to get them creamy and fluffy.

Poached egg:-

You could get one of those egg poaching pans, but it is too quick to involve any form of alcohol so why bother!

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By (user no longer on site)
over a year ago

Sorry missed out har lids, either drink less wine so you remember which way to turn the lid, or drink more and cover jar with clingfilm instead

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By *ad steMan
over a year ago

Southport


"I can’t poach an egg! I just make a weird egg soup in the pan "

A pinch is salt vinegar and stir the water so the water is rotating round the pan gently crack the egg into the centre the rotating water will keep the whole of the egg in the middle of the pan and have the pal just off the boil I'll buy a microwave poaching bowl

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By *hloevtTV/TS
over a year ago

norwich

Yorkshire pudding x

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By *uriousscouserWoman
over a year ago

Wirral

I can't make wholemeal bread, it comes out like a brick every time. White I can make practically in my sleep, sourdough is passable, ciabatta is great; it's just wholemeal that gives me such issues.

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By (user no longer on site)
over a year ago


"I can’t poach an egg! I just make a weird egg soup in the pan

Vinegar a dash spin the water crack your egg on the whirlpool centre "

Nooooo don't add vinegar it makes the eggs taste funny. Shallow pan. Just enough water to cover the eggs. Crack egg into cup. Get the water simmering not boiling. Add egg to pan. You can poach multiple eggs this way at the same time. It's important to crack egg into cup then pour into pan though

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By (user no longer on site)
over a year ago


"Yorkshire pudding x "

This. I class myself as a good cook. I can bake. But I can't make Yorkshire puddings at all

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By (user no longer on site)
over a year ago

York’s

4 eggs

Sift plain flour

Pinch salt

Blue top milk

Whizz the eggs together ,splash of milk ,then start adding your flour whizz ,milk ,consistency tiny bit thicker than Guinness,rest it ok the fridge covered min hour

Cooking as hot as your oven goes ,good thick pudding tins with with either duck fat or oil .smoking hot ,cup your mix in hot get in oven shut that door ! Don’t open it ,flufys

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By (user no longer on site)
over a year ago


"I can't make wholemeal bread, it comes out like a brick every time. White I can make practically in my sleep, sourdough is passable, ciabatta is great; it's just wholemeal that gives me such issues."

That Paul what’s his face has a vid online for whole meal it’s a fucker tho ,mines either good or shyte

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By (user no longer on site)
over a year ago

Use one of those protein shake cups with the filter powder smasher dont forget to hold it in a dish cloth tho its hot

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By (user no longer on site)
over a year ago

I picked up a sack of scallops at billingsgate this morning they are the daddy they getting it lunchtime lol

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By *erryxxxWoman
over a year ago

manchester

I don’t even like gravy but I’ve read this thread from top to bottom and now I have this urge to make perfect gravy.

My grandma was a truly crap cook but her Yorkshire puds were legendary

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By *oxychicWoman
over a year ago

Nottinghamshire

If your using granules try adding cold water not alot just to mix it n turn it in to a paste before adding your hot water will be lump free do it half hour before

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By *nabelle21Woman
over a year ago

B38


"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker

How’s the rice cooker going

Are you washing your grains first ?

It hasn't arrived yet.

Yes, I rinse them until the water runs clear.

Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes."

I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.

I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice.

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By (user no longer on site)
over a year ago


"I don’t even like gravy but I’ve read this thread from top to bottom and now I have this urge to make perfect gravy.

My grandma was a truly crap cook but her Yorkshire puds were legendary "

It’s all about your Yorkshire lol

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By * and M lookingCouple
over a year ago

Worcester

Welcome to the Fab recipe sharing page

Don't ask Mr M though, he can burn water

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By (user no longer on site)
over a year ago


"This isn’t another thread about how hard it is to meet people lol.

Why can’t I make smooth gravy without lumps. Two attempts tonight ended in failure.

What thing can’t you do, or make a mess of doing that should be easy?"

just like whisky add your water slowly and gradually until perfect

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By (user no longer on site)
over a year ago


"I can’t poach an egg! I just make a weird egg soup in the pan

Vinegar a dash spin the water crack your egg on the whirlpool centre

It doesn’t work. It just makes the egg melt quicker! "

Vinegar definitely but don't do the whirlpool thing, it just creates straggly whites. Crack your egg into a teacup first and gently slide it into simmering water, this will keep the egg together. Always remove with a slotted spoon to drain off any water. I get perfect eggs every time

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By (user no longer on site)
over a year ago


"This isn’t another thread about how hard it is to meet people lol.

Why can’t I make smooth gravy without lumps. Two attempts tonight ended in failure.

What thing can’t you do, or make a mess of doing that should be easy?"

Blender, my friend

Or instead of using flour make a slurry (water + cornflour) instead

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By *nnocentimesMan
over a year ago

over there by that tree


"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker

How’s the rice cooker going

Are you washing your grains first ?

It hasn't arrived yet.

Yes, I rinse them until the water runs clear.

Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes.

I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.

I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice."

I got taught how to cook rice properly when I was in Japan a few years ago,

Rinse first, boil it with what appears to be far to much water, just when the grains are tender but a little crunchy, drain and put back in the pan with a lid for 3/5 mins to steam in their own heat.... fluff with a fork - perfect!

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By (user no longer on site)
over a year ago


"I can’t make omelette. I always end up with scrambled egg "

You're probably flipping it too soon. Make sure your pan is hot when you pour the eggs in. Even when you think the underside is cooked, wait a little longer before flipping. Try turning the sides up to check

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By (user no longer on site)
over a year ago


"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker

How’s the rice cooker going

Are you washing your grains first ?

It hasn't arrived yet.

Yes, I rinse them until the water runs clear.

Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes.

I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.

I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice.

I got taught how to cook rice properly when I was in Japan a few years ago,

Rinse first, boil it with what appears to be far to much water, just when the grains are tender but a little crunchy, drain and put back in the pan with a lid for 3/5 mins to steam in their own heat.... fluff with a fork - perfect! "

My dad is Asian and he has always taught me to cook rice like this - basically the same way you make pasta

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By *nabelle21Woman
over a year ago

B38


"I can’t make omelette. I always end up with scrambled egg

You're probably flipping it too soon. Make sure your pan is hot when you pour the eggs in. Even when you think the underside is cooked, wait a little longer before flipping. Try turning the sides up to check "

I never flip, I put it under the grill once I'm sure underneath is coooked

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By *nabelle21Woman
over a year ago

B38

[Removed by poster at 09/01/20 09:06:52]

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By *nabelle21Woman
over a year ago

B38


"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker

How’s the rice cooker going

Are you washing your grains first ?

It hasn't arrived yet.

Yes, I rinse them until the water runs clear.

Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes.

I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.

I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice.

I got taught how to cook rice properly when I was in Japan a few years ago,

Rinse first, boil it with what appears to be far to much water, just when the grains are tender but a little crunchy, drain and put back in the pan with a lid for 3/5 mins to steam in their own heat.... fluff with a fork - perfect!

My dad is Asian and he has always taught me to cook rice like this - basically the same way you make pasta "

for me the whole draining process is unnecessary. I just steam it

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By (user no longer on site)
over a year ago

Never burnt, undercooked or overcooked rice since I tried this method.

1 part rice two parts water, bring to boil, simmer 10 mins and turn off leave 10 mins Do not stir or lift the lid at any time while cooking. Perfect rice every time.

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By *nnocentimesMan
over a year ago

over there by that tree


"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker

How’s the rice cooker going

Are you washing your grains first ?

It hasn't arrived yet.

Yes, I rinse them until the water runs clear.

Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes.

I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.

I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice.

I got taught how to cook rice properly when I was in Japan a few years ago,

Rinse first, boil it with what appears to be far to much water, just when the grains are tender but a little crunchy, drain and put back in the pan with a lid for 3/5 mins to steam in their own heat.... fluff with a fork - perfect!

My dad is Asian and he has always taught me to cook rice like this - basically the same way you make pasta

for me the whole draining process is unnecessary. I just steam it"

I can’t fit anymore gadgets into my kitchen, I have to many biscuits in the cupboards

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By *nfinitylandMan
over a year ago

Leicester

Just gotta put that wanking arm to good use and whisk it. I must have a lot of practice cause my gravy is never lumpy.

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By *nabelle21Woman
over a year ago

B38


"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker

How’s the rice cooker going

Are you washing your grains first ?

It hasn't arrived yet.

Yes, I rinse them until the water runs clear.

Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes.

I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.

I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice.

I got taught how to cook rice properly when I was in Japan a few years ago,

Rinse first, boil it with what appears to be far to much water, just when the grains are tender but a little crunchy, drain and put back in the pan with a lid for 3/5 mins to steam in their own heat.... fluff with a fork - perfect!

My dad is Asian and he has always taught me to cook rice like this - basically the same way you make pasta

for me the whole draining process is unnecessary. I just steam it

I can’t fit anymore gadgets into my kitchen, I have to many biscuits in the cupboards "

Just meant low heat with tight lid on, in a saucepan

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By (user no longer on site)
over a year ago


"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker

How’s the rice cooker going

Are you washing your grains first ?

It hasn't arrived yet.

Yes, I rinse them until the water runs clear.

Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes.

I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.

I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice.

I got taught how to cook rice properly when I was in Japan a few years ago,

Rinse first, boil it with what appears to be far to much water, just when the grains are tender but a little crunchy, drain and put back in the pan with a lid for 3/5 mins to steam in their own heat.... fluff with a fork - perfect!

My dad is Asian and he has always taught me to cook rice like this - basically the same way you make pasta

for me the whole draining process is unnecessary. I just steam it

I can’t fit anymore gadgets into my kitchen, I have to many biscuits in the cupboards

Just meant low heat with tight lid on, in a saucepan "

I've given up trying to learn, I've tried for years and years. I've brought a microwave rice steamer I've not used it yet, but I bet I cock that up too

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By (user no longer on site)
over a year ago

Whisk as you pour the boiling water in , prevents lumps

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By *entleman Jay OP   Man
over a year ago

Wakefield

I’m using bistro!

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By *entleman Jay OP   Man
over a year ago

Wakefield


"Whisk as you pour the boiling water in , prevents lumps "

I do that!

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By *nabelle21Woman
over a year ago

B38


"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker

How’s the rice cooker going

Are you washing your grains first ?

It hasn't arrived yet.

Yes, I rinse them until the water runs clear.

Don't rinse put one cup of ruce, two cups of water in a pan. Bring to the boil, put a tight fitting lid on and turn down to a simmer for 15 minutes.

I always rinse pretty thoroughly. I always use a good rice, I'm not a fan of easy cook rice.

I add about an inch of cold water above rice level, stir, simmer down to actual rice level,lid on tight and heat as low as it will go. perfect rice.

I got taught how to cook rice properly when I was in Japan a few years ago,

Rinse first, boil it with what appears to be far to much water, just when the grains are tender but a little crunchy, drain and put back in the pan with a lid for 3/5 mins to steam in their own heat.... fluff with a fork - perfect!

My dad is Asian and he has always taught me to cook rice like this - basically the same way you make pasta

for me the whole draining process is unnecessary. I just steam it

I can’t fit anymore gadgets into my kitchen, I have to many biscuits in the cupboards

Just meant low heat with tight lid on, in a saucepan

I've given up trying to learn, I've tried for years and years. I've brought a microwave rice steamer I've not used it yet, but I bet I cock that up too "

I have had a lot of practice and have cocked up many a pot of rice...good luck with it x

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By *inateaseWoman
over a year ago

ANTRIM


"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker "

Me too. Even with a rice cooker! It’s just mush!

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By (user no longer on site)
over a year ago


"Gravy is easy it's rice I can't master. It always ends up as 'slice of rice', finally given in and brought a rice cooker

Me too. Even with a rice cooker! It’s just mush!"

Oh no I may well be doomed then

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By (user no longer on site)
over a year ago

Stick blender. Works brilliantly

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