Fasta Pasta review (microwave your pasta!)

[Kaido]

I recently had some poor results cooking some brown rice that I picked up. Cooking time for different brown rices, with different moisture levels, varies way more than for any white rice. As much as 20 minutes of cooking time difference.

I've found that the easiest way to cook brown rice is exactly like cooking pasta (well, the way most people do it, not the OP). Use a large pot of boiling water, cook at a rolling boil, test doneness as you go, and when it's soft enough, drain. For fluffier rice, pull it off while it's still al dente, drain, then throw it back in the warm pot, cover and let it steam, off of the heat, for about ten minutes. Stir with a fork or wooden spoon and serve.

FWIW, the best brown rice I've ever tried is in a pressure cooker. It makes brown rice actually edible (even on its own!). I just got an electric pressure cooker for Christmas & it's been amazing for making stuff like that! At some point I'll do a post about it in more detail, I didn't even know they still existed until late last year, let alone came in plug-in versions that don't require babysitting like the stovetop ones.

One fun thing to do with brown rice is to throw a tablespoon or two of tumeric in it, gives it a really nice yellow color like saffron rice:

http://heatheratwood.com/blog/wp-content/uploads/2012/03/kedgeree.jpg

For me, the bright yellow color really helps me overcome the whole "brown rice...yawn" effect that goes on whenever I eat it. Makes dishes look spiffy too!

 

[Kaido]

These still look brand new for a little update, and thanks for every ones recommendations in that thread.

The silicone utensils also.

Well about everything.

:thumbsup::thumbsup:

The Ceramic Knife has had a few issues though to be honest.

I'm still going to take it to work yet and put it on a diamond wheel and fix it myself real soon I think though.

I forgot you even picked one up, mine I had I still like, but had started using some German ones again.

I think I can put a real edge on it myself again, I think the factory may have fudged it a bit.

http://forums.anandtech.com/showthread.php?t=2397312

Nice! My mom has one of the white ceramic skillets; I've cooked on it a couple times & it does a really nice job of crisping things up, like chicken. I recently got a really nice 12" T-fal Teflon pan:

http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2/

I'm trying my best to take good care of it...my family destroys nonstick stuff, so I replaced all of the nearby utensils with heat-capable silicone ones. I also read the instructions, so I'm making sure (1) not to heat it above medium, and (2) to oil it after every few uses. So far, it's been holding up amazingly well for a few months now...I always thought non-stick was a joke because food always stuck, but not anymore! I also just ordered a silicon stirring spoon based off a Serious Eats review:

http://www.seriouseats.com/2015/03/le-creuset-bi-material-spoon-equipment-review.html

I just had one of my wooden stirring spoons crack & put splinters in my cookie mix, which ruined the whole batch before I realized it had somehow splintered apart So I'm really looking forward to trying out this model; it's made from glass-reinforced nylon with a silicon scraper-style spatula tip.

 

[Kaido]

Turns out it IS pretty good for veggies. I buy stuff like frozen broccoli in bulk...I usually steam-boil a cup of it it in a bowl of water in the microwave for 3 minutes, then use a strainer to drain it, but you can do as much as you want using the plastic tub & then use the strainer lid to drain it. Sometimes using an electric steamer can make certain veggies TOO soft, which is why I like to use the microwave since it sort of blanches it for a better texture.