Wasn't there a muppet called the Swedish Chef? :p
There have been sooo many threads on the credibility of calling oneself Chef, I have never encountered this before except on Cheftalk. In England almost everyone in the brigade is a...
Although lots of methods will pass as risotto, a baked risotto to me would be a pilaf using arborio or a similar short grain rice instead of a long grain. In my opinion it is not true risotto. As said earlier I am a stirrer and yes...
Good post Chris, I agree with this although I had to google 'endosperm' The only way you are going to get 'gooey' risotto is by overcooking. 'Creamy' is, as you say the starches from the rice which I find are best extracted within the...
Seasons Greetings from the Garden of England. I will be working right through to Christmas Day. I will have Boxing Day off and then back in on the Sunday 27th, then off again on 28th and 29th.
I will spend Boxing Day with family, we...
Medium high is ok but all stovetops are different as you say. The cooking heat is not that critical, use judgement rather than adhering to instructions, if you feel it is cooking to fast, lower the heat and vice versa.
