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In response to
"Thought while fixing dessert - what is your favorite kitchen tool?"
by
Meg
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mentioned previously: fondue forks both for olives and for flipping steaks. Otherwise wood utensils and a strainer for rice. -- (edited)
Posted by
Max
Jul 11 '23, 23:42
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I don't have a rice cooker and had been using a pot with measured water, which was overcooking my rice. This year I switched to boiling the rice in plenty of water to near al dente, dump in to strainer to drain, then toss the rice back into the empty pot with lid on and no heat for another 5 minutes. The rice ends up much better separated and the right firmness compared to my previous measured-water attempts.
This method also allows me to boil chickpeas for a while before adding the rice. I'm still chasing after the perfect consistency of the rice and chickpeas I get from my favorite kabob takeout.
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