Cooking rice is very difficult if you do not have a rice cooker. It requires a lot of attention form you and even if you give your attention to it, you often end up burning them instead. In this light, we really need to thank rice cookers or rice makers for making our lives easier.

Rice cooker makes cooking an easy thing to do. It uses a thermostat that automatically controls the temperature once the rice is cooked. However, even if this is the case, there are still fiascos that result when cooking in a rice cooker. Some turn fluffy or they stick to the pan while others become dry.

In cooking the perfect rice using your rice maker, it is important that you still need to know the basics about rice cooking. Below are the tips on how to prevent these fiascos from happening while you cook rice.

Use Long Grains

Do not use short-grains since they have a tendency to cook in less time and that they do stick on the bottom of the pan. Do not use instant or pre-cooked rice otherwise they will really get soggy if you cook it in a stainless rice cooker.

Rinsing

There is a science to rinsing the grains. It removes the extra starch and other residues that usually cause the rice to become sticky. You can rinse for two to three times to completely clean it. If you are in a hurry, you can rinse the night before and keep it inside the fridge. This will give it a softer texture.

Use a Heavy Bottom

Using a heavy bottom prevents the rice from sticking to bottom. You can also use a copper pan as this distributes the heat equally on all the sides resulting to uniformly-cooked rice.

Jasmine Lee is a product trainer for appliances. She gives her tips on how to choose the best rice cookers. At BestStainlessSteelRiceCooker.com, you may find interesting information on the related category.

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“Planet Barbecue” author and grill master Steven Raichlen prepares Cambodian-style baby back ribs with PCTV host Ori Hoffer. parkcity.tv

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PaulaAbdul.com – This is from Jaylin Rosario. Hey Jaylin! You are asking me, do I cook, and what is my favorite dish to cook? Okay, here’s the long and short of it I LOVE to cook! But I only love cooking when I have lots of people that I can cook for. Cooking for myself, uhuh! Pretty boring! But I do like to prepare my food, especially when I’m on a really good health regimen; I like to take the guesswork and the trouble out of it, so I will go to the market, pick my fresh produce… I juice a lot, and I do… I know it’s going to sound… I hope people are getting more used to hearing the “green shake” situation! Because it doesn’t matter that it’s the color green – it’s so healthy and it tastes wonderful because, in addition to all the vegetables from Kale lettuce, alfalfa, carrots, beets, I throw in blueberries and I throw in strawberries – and it tastes magnificent! That’s not really cooking – but for myself I stay pretty clean with the juicing and the shakes. And I also will take fish and I will grill fish; and I will do lots of veggies and salads. But my favorite thing to do is I LOVE to barbecue. So summer’s here and I’m going to start inviting all my friends over! And I must say I’m pretty kick-butt at the barbecue, the grill! I grill fish, I grill chicken, chicken sausage, turkey – everything! I love everything from sea bass to Chilean… well I love Chilean sea bass. I do, when my dad comes over, I do steaks. My dad’s pretty good at the barbecue too! I love it …

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BASIC HIBACHI KNIFE TRICK = II =

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The Rib Roast is what eating beef is all about. And for good reason. This cut of beef has lots of flavor, and is always moist and tender if it’s prepared the right way. Need a killer roast for your next Que? Then check out this open fire classic 4 bone standing rib roast beef recipe by the BBQ Pit Boys that’s real quick and easy to do.

How to cook pork How to cook beef How to cook asparagus

Tried beef brisket? Find more great beef brisket recipes at www.barbecue-party.com

How to cook asparagus How to cook beef

Another tasty pork recipe from TC at beerintheheadlights.com

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You’ve probably had an experience like this: you take a nice chicken breast out of the refrigerator, marinate it, season it, tenderize it, and place it in a glass pan in the oven. At this point, you are salivating, thinking you are going to bite into juicy chicken goodness. Not. You put it in your mouth, and it feels and tastes like you’re chewing on wet paper towel. Not the texture you’d hoped for. But then again, you’ve had this problem in the past because chicken can actually be really hard to cook perfectly.

How many times have you cut open the chicken and wondered, “Is that still pink inside? And worried you were colorblind because you’ve looked at it 50 times and can’t tell… but if It’s pink you’ll surely get salmonella…better cook longer…” But then you cook it longer, and voila! Paper towel. You really are between a rock and a hard place when it comes to cooking chicken. There is a sweet spot you have to reach when cooking it in the oven–any time before that, and you’ll be contaminated by salmonella! Any time past that, and the texture is unbearable!

But, if you cook it on the grill, it comes out perfect every time. Nice and juicy, if you follow these simple rules:

1. Turn your grill on low or medium heat. If you can hold your hand at chicken level for about four to six seconds, but no more, you have the temperature just about right.

2. Use a thermometer. The internal temperature of the chicken should be 165 F, no less, and then you’ll know it’s perfectly done!

3. When you put the chicken on the grill, seal it with oil–that will keep the juices inside.

4. Avoid putting salt on the chicken until the very end–salt can extract the juices, and you will be on your way to paper towel texture!

Abide by these rules, and you will get tender, juicy chicken every time. Happy grilling!

If you are shopping for a grill, shop.autorain.com has a wide selection of great brands, including Louisiana Grills Billings Farnsworth is a freelance writer.

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Ask any grill enthusiast about grill planks, and there is really no stopping them after that. They will go on and on about cooking salmon on cedar planks. In fact, there are restaurants that prepare something like forty pounds of salmon each day with cooking planks.

Plank grilling and cooking planks are not new. In fact, they are a wonderful old tradition of cooking that originated from the Indians around the Pacific Northwest and became popular with the rest of the world.

Plank grilling is similar to using a pan. The difference is you will get smoke, and the plank is likely to catch fire. Planks are great because you get a nice flat surface that is stable to place your food on, enabling them imbibe that smoke flavor. Think fish fillets. Incidentally, the first ever food cooked on planks was fish, and you can imagine why.

Grilling planks put that perfect flavor into your grilled meat, fish or bird. The juices are held intact inside the meat making them succulent. Before you start cooking on the plank, it must be soaked for fifteen to twenty minutes. Then it can be placed directly over the fire. A grilling plank can be used up to four times. In fact, these will work with any grill, be it a charcoal grill, gas grill or even electric grill, so long as you have a lid for the grill.

Preparing your meals on aromatic grilling planks is a wonderful way to grill. The original Indians would slow roast their fresh catch of salmon on cedar or alder planks over their fire pits. This method made the natural oil and moisture in the cedar or alder wood penetrate the salmon to give it an incredible flavor. Now, this method is also being used creatively all over the world to cook meat, poultry cheese, fruits and vegetables. And yes, you can make your pizza on a cooking plank!

When you buy your cedar grilling plank, make sure you get one that is untreated. You can get them at your local hardware or grocery store. Why untreated? So that you can avoid your food being contaminated by chemicals. Also avoid resinous wood like pine. Other than cedar grilling planks, you can also try alder, maple, cherry, apple wood, mesquite, peach or oak to experience different flavors in your food. About an inch thick wood will do. Get a cooking plank that can take the size of the food you want to grill.

You can also buy your cooking planks online these days. A lot of people visit their local lumberyard and get the exact size cut to fit their grill. If your plank is similar to cedar shingles it can crack, splinter or burn and you can only use it once.

Experienced chefs use one inch thick alder grilling planks for cooking salmon. They have a series of holes drilled diagonally across to skewer the salmon fillets to the board. These planks are hung vertically around a fire pit that burns slowly to enable the salmon roast slowly, basting in their own oil while absorbing the smoke and the wood flavor.

Plank grilling is a very tasty way to grill because of the delicious flavors. It is also very easy to do. Those who have tried it once seem to want to get as many recipes as possible into their favorite cookbook and try them all on the board. Practically anything can be plank grilled from poultry to large roasts and just about anything that requires a longish grilling time. Cooking planks give your food that great smoke flavor which is the essence of barbecue grilling.

About The Author: Jonathan Goodman is the owner of Market Merchants an online retailer specializing in home and garden products. My passion for bbq grilling and fireplaces is the core focus of Market Merchants. I am a member of the Hearth Patio Barbeque Association (HPBA), the National BBQ group (NBBQ), and the Kansas City Barbeque Society (KCBS). We sell these products because we love them and are passionate about consumer living needs. So whether its furniture and decor, home improvement, kitchen and dining, or outdoor living Market Merchants brings a dedicated commitment to the customer and a passion for high quality products. Visit Market Merchants for a wide selection of grilling accessories link grill planks

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Summer time mornings are the best! The air is clear, clean and warm. Why not get out of the kitchen and cook breakfast outside on the grill? Food always seems to taste better when made on the grill and breakfast is no exception. Here are a few ideas to get you started.

Traditional bacon/sausage and eggs and toast:

Use the griddle plate on the grill. One with ridges that allows the grease to flow away and collect away from the food is best. Preheat the grill and cook your bacon/sausage and eggs just as you do on the stove. Toss a slice or two of buttered bread on the griddle at the last moment and enjoy your in house breakfast cooked outdoors. Because there is grease involved watch to make sure there are no fire flareups and remove grease as necessary.

Next is something a little more fun:

Place a thin ham slices in muffin tins, and top with a mixture of beaten eggs, salt, pepper, 1/4 cup milk, chopped onions and peppers. Top with shredded cheese. Place muffin tin in aluminum pan that has about 1/4 cup of water in the bottom. Cover the pan with foil and cook on low heat until egg is set. Approximately 45 minutes.

How about some BBQ fruit to get you energized for a morning walk:

Grilling fruit is very easy to prepare but there are a few things you should do prior to placing it on the grill. First make sure your grill is clean. You do not want the left over burnt bits of last night’s dinner to be mixed with the fresh fruit you will be grilling. Firmer fruits like, pineapples, pears, apples and even bananas work best. They should be firm, fresh and solid so they will hold together will grilling. Leave the peels intact as it will also help hold the fruit together. Slice the fruit into large slices and cut the bananas in half lengthwise. After cutting the fruit soak it in water so that it will absorb as much liquid as possible and stay juicy will grilling. Completely cover the fruit in cold water and add 1 teaspoon of pure lemon juice to the water to help the fruit retain its natural color. Let the fruit soak for 30 minutes adding ice as needed to keep the water cold. Adding spices such as cinnamon to the water gives the fruit a touch of spice flavoring.

Drain the fruit and coat lightly with a mild oil or melted butter to keep it from sticking to the grates. You can also add spices such as ginger, nutmeg, allspice or cloves to the melted butter prior to coating the fruit to spice it up some more. Grill the fruit, on a preheated grill, on medium heat. Grill the fruit till heated through and it has the look of lightly grilled food. Remove from heat and serve warm.

Now that you know how easy it is to make breakfast on the grill. Get out the grill and start your day outside with a meal in the fresh morning air.

Please visit grills [http://grills.lovethislist.com] to find more fun recipes and to learn about tips and tricks for electric grills visit electric grills [http://grills.lovethislist.com]. Summer is here and its time to enjoy your grill!

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