CURE YOUR MORTAR AND PESTLE FIRST -- before its to be used the first time, take some white rice and some coarse sea salt and grind it down inside the entire bowl. Replace with fresh white rice and fresh sea salt and keep doing it until it runs clear. You can add a little water too. At the end crush some garlic into it so that the oils seal off the areas as well and rinse super good. You don't have to do the garlic part. But if you have a granite or basalt mortar and pestle the first part is a must. Probably for marble too but I've only worked with volcanic rock ones. This helps smooth it out plus to get rid of any micro rock bits that will otherwise get into your food if you don't.
A couple tricks I learned that to help are: for boiled eggs, do not add your eggs to the water until it’s rapidly boiling. It’s very important and any chef will tell you that. Then do the cold water bath prior to peeling when done. When cutting onions, lay a wet rag next to where you are cutting them. The compounds in the onions are attracted to the nearest moisture source. Your eyes will water much less if you do this prior to cutting them and leave it there the whole time you’re cutting them.
My rice is always dry. Rinse rice, add equal part liquid to rice, bring to a boil, cover pot and turn off heat. Rice is done in 15 minutes. (do not lift cover until time is up)
No. There are two basic ways to cook rice. One is to add just enough water to cook rice until water is absorbed. The other way is to cook rice like you cook pasta. So you use aLOT of water and boil it. Add salt and rice and boil until done. Then pour out the rice and water in a colander or seive or cheese cloth. Just like cooking macaroni or spaghetti.
Storing cookies, tissue paper is good but if you don’t have any handy, use a paper coffee filter. Works the same way. Be sure to use the white ones. not the tan, unbleached ones.
Overcooked coffee came from percolating and stove preparation. It would get bitter if you weren't careful but I could easily taste the salt no matter how little I used. I had a percolator when I 1st tried housekeeping. Didn't they take a long time?
Use a slice of bread in your cookies keeps them soft, works well with brown sugar too. Marinade meats in baking soda and corn starch for an hour. Chinese have been dothis for years to tenderize meat. Blind baking does way better than butter. Butter contains water, which will make your crust soggy. This channel has no idea how to cook.
I like to keep home-made cookies in a cookie tin. They keep better and stay crispy. I've also added pieces of aluminum foil to a cannister and that works almost as well.
