"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 08-11-2013, 11:31 AM   #21
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,416
We had our quarterly dinner club get together last night. The theme was Hawaiian.

We started on the patio with some wonderful coconut shrimp skewers, paired with Sancerre wine, that one of the other couples brought. The next course was a tropical fruit salad with Macadamia nuts. The hosts served the main course, Mahi Mahi with grilled pineapple, rice pilaf, and mango salsa. This was paired with an unoaked California Chardonnay. We brought the dessert course - chocolate haupia pie with Macadamia nut crust, paired with a Spanish "Cream" Sherry.
__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 08-11-2013, 11:52 AM   #22
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,917
Quote:
Originally Posted by pacanis View Post
How do you steam rice, GG, suspend it over the water?
I'm not sure why I wrote that I cooked it in the microwave, actually.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-11-2013, 12:27 PM   #23
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by GotGarlic View Post
I'm not sure why I wrote that I cooked it in the microwave, actually.
I've seen the term used before, or people calling rice cookers rice steamers. I wasn't sure if there was an actual technique to steam the rice or if steaming and boiling are interchangeable terms when it comes to rice.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-11-2013, 01:50 PM   #24
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,133
Quote:
Originally Posted by Bob-66 View Post
Filet mignon, shrimp marinated in lime juice, olive oil, garlic and salt, along with roasted vegetables.
They look great, Bob!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-11-2013, 01:51 PM   #25
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Quote:
Originally Posted by pacanis View Post
I've seen the term used before, or people calling rice cookers rice steamers. I wasn't sure if there was an actual technique to steam the rice or if steaming and boiling are interchangeable terms when it comes to rice.
The rice comes to a boil at first, but you continue to cook at a simmer until the water has been absorbed by the rice...thus steaming the rice.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 08-11-2013, 02:09 PM   #26
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by PrincessFiona60 View Post
The rice comes to a boil at first, but you continue to cook at a simmer until the water has been absorbed by the rice...thus steaming the rice.
hmmm... I don't know if I consider simmering until the liquid is absorbed steaming, but maybe that's the difference in this case.
If you put potatoes in boiling water, put the lid on and turn the heat down are you steaming them? No. But perhaps a food that absorbs the liquid, like barley and rice, and using just enough liquid for it all to be absorbed crosses over from boiling to steaming.
I always considered cooking with steam to be steaming. As in suspended above boiling water or using just a small amount of liquid, like in foil packet foods.
But I'm not going to lose any sleep over it
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-11-2013, 04:16 PM   #27
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Quote:
Originally Posted by pacanis View Post
hmmm... I don't know if I consider simmering until the liquid is absorbed steaming, but maybe that's the difference in this case.
If you put potatoes in boiling water, put the lid on and turn the heat down are you steaming them? No. But perhaps a food that absorbs the liquid, like barley and rice, and using just enough liquid for it all to be absorbed crosses over from boiling to steaming.
I always considered cooking with steam to be steaming. As in suspended above boiling water or using just a small amount of liquid, like in foil packet foods.
But I'm not going to lose any sleep over it
Me, either. I just cook it the way I like it.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:19 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.