About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Thursday, August 10, 2006
Off To Hell
I'm going straight to hell.

Found a recipe (thanks Nerissa) for Boeuf Bourguignon - that's Beef with Burgundy to you and me. Cooked it up just fine, though due to time constraints skipped the meat marinating part, though I don't think the devil would want me for that. Spent a little bit of time on the sauce reduction, which was amply rewarded with bonus flavour, and decided to serve it with plain rice.

I pretty much follow all cooking instructions at least once, but there is one that I never have. I never wash rice. I've seen this instruction a million times, maybe more, television presenters, cookbooks, even fellow bloggers and I just blythely ignore everyone.

I don't mean to sin, I just do.

But if I do go to hell, I will have all the angels for company. You see I cooked this for dessert.
  posted at 7:39 am

At 12:31 pm, Anonymous Anonymous said...

Well, you'll be in good company, I've never washed my rice - well, I did wash the sushi rice but no other.
But, I woud like to have some of the pudding.

At 4:11 pm, Anonymous Anonymous said...

I never wash it either.

What about the comment on the back of packs of lentils and the like that says something like 'pick over carefully to remove foreign matter'? I hardly ever do that either but I've had stones or hard pieces appear occasionally.

Actually, there is a minimum allowable content of dead bugs in packets of dry goods - maybe that's what they're suggesting we wash out.

At 4:23 pm, Blogger Reb said...

I never wash basmati but I always wash jasmine rice and sushi rice, like Tanna. Yhere are some things for which life is too short:)

At 8:51 pm, Blogger Shell said...

oh wow, you are going someplace far worse than hell ... round to my place and into my tiny kitchen! *drooling in very undignified manner* ... er ... i don't wash rice either, if it wants a shower it knows where the bathroom is!

At 8:13 am, Blogger neil said...

Hi tanna, well you have washed some rice so you will probably only go half way to hell! The pudding was great, golden syrup is the best. I was saving you a piece but it strangely disappeared before I got home.

Hi kitchen hand, there is no hope for reprobates like us. I washed lentils one time but couldn't figure out what the fuss was about. Bah, wildlife is no problem to a mushroomer.

Hi reb, good to see you back. Do you wash them grain by grain or do you take the easy way out and throw them all into the stainer at once?

Hi shell, no problem, any kitchen is heaven to me. You are parenting just right.

At 10:14 am, Blogger Ange said...

I never wash either! And from the comments above looks like no one else does either - cant be all that bad if we still eat our rice then can it? How was the pudding, saw the recipe & thought it sounded quite nice

At 4:19 pm, Blogger Reb said...

All in at once - as you do :) Not one by one ...

At 10:03 pm, Blogger Helen (AugustusGloop) said...

Mon dieu! Or, more appropriately, ai yah! Jasmine rice must always be washed before it's cooked (it removes excess starch so the rice becomes fluffier and cooks into separate grains), but then again, you mentioned a colander.

I am concerned.


At 9:47 am, Blogger neil said...

Hi ange, We the great unwashed!

The pudding was really great though I burnt my fingers on the side of the pot putting the pudding in, 'cause there wasn't enough room for my big boofy man fingers, then the string pulled off when I tried to get my fingers out.

Hi reb, as you do indeed.

Hi helen, are we talking about absorbtion cooking? And do I understand that you mean to soak and drain the rice rather than rinsing?

Don't be concerned, I would use a strainer not a colander. It would be awful to see all the rice disappear down the sink!

At 12:32 pm, Anonymous Anonymous said...

Every Chinese worth their faan (rice) cooks rice via absorption. Wash your rice in the pot until it runs clear, then pour in twice as much water as rice and allow to soak for at least 30min (pref an hour). Cook via absorption method until fluffy (or use a rice cooker).

And whoops, I did mean strainer.

Ok, I'll get off my rice sack now =)

At 6:29 pm, Blogger neil said...

Hi helen, because I'm curious I will try it.

At 2:09 pm, Blogger Helen (AugustusGloop) said...

It will change your life.

There's a slight art getting the right rice to water ratio (use a little less water if u are using a rice cooker), but once you get the hang of it, you will never look back!

At 8:25 pm, Blogger Jeanne said...

Washing rice?? Nope, that falls in the same category as "peeling mushrooms" - I kid you not, one of my friends ALWAYS does!!

Pudding loooks AWESOME - I rediscovered baked puddings in a big way last year (date pudding, self saucing apple caramel or chocolate, apricot sticky toffee) but have never tried a steamed one. Probably the lack of kitchen utensils (i.e. a proper stock pot) in my tiny rented kitchen has something to do with that...

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