How to Cook Rice (stove top)

I know rice can be tricky sometimes so I thought I would write an entry to make sure you get it right. The recipe below should take about 20 minutes and serve 6.

Ingredients
2 cups rice
3 cups water
1 tbs oil
½ tsp salt

Step 1: Pour rice, water, oil and salt into medium sized sauce pan. Do not stir ingredients together. Place lid on pot. It is essential that you use a pot that also has a tight-fitting lid. Once the lid is on, *DO NOT LIFT THE LID UNTIL THE RICE IS DONE*-this is an instance where you really need to “set it and forget it.” Don’t peek in, don’t stir the rice around, nothing, leave the rice alone!

Step 2: With the lid on, turn stove onto high.

Step 3: Wait for water to boil-you’ll know it’s boiling when you see bubbles or a bit of foam starting to rattle the lid. On my gas stove using 3 cups of water, it takes about 4 minutes. Electric stoves will take a bit longer.

Step 4: Once the water is boiling, turn heat to low (if using electric stove it's best to move the pot onto another burner that is set to low--the burner on high may take too long to cool off).

Step 5: About 10 minutes after you have turned the heat to low, turn the heat off.

Step 6: In about 6 more minutes, the rice is ready!

Total amount of time: 20 minutes.
Serves: 6.

Julienning an Onion

Julienned onions are used fairly often in Peruvian cooking and getting this technique right will add a lot to a dish. 

Step 1- Cut off both ends

Step 2- Cut lengthwise

Step 3- Peel onion

Step 4- Cut thin half rings

Step 5- Put onion rings in water and stir them a bit to break apart and wash. This will help soften the flavor. Soak for 4-5 minutes

That’s how you julienne an onion!

Knife Sharpening

i think it's really important to have a sharp knife; it makes your cooking experience a lot more enjoyable. i use a sharpener like this every 2 to 3 times that i use my knife, and i highly suggest it. i usually sit the sharpener on the cutting board and run the knife through the sharpener 4 or 5 times and then quickly rinse the knife, and voila, sharp knife.