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Entries from Talk tagged with 'help'
Need help w/sodium in recipe
Good morning everyone!
I need alittle assistance lowering the sodium in one of my favorite recipes passed down from my Nana.
The basic recipe calls for thinly sliced potatoes, onion soup mix, & butter....layering potato, soup mix, then butter into a 2 qt dish until full...then baking. When I make the dish now, I also add some grated cheddar cheese to add some extra gooey,yumminess (yes...I swear yuminess is a word! lol)
I began making the dish Sat. night & discovered I was out of soup mix, so I improvised using beef base in a small amount of water, and dehydrated onions. (I use dehydrated because the flavor is stronger in some dishes).
I thought by using the beef base it would bring down the sodium....but it was still salty.
Any thoughts on how to get that great beefy flavor into my potato dish without all the salt?
Rice
There are some things that I just can't cook successfully. My baking skills are getting much better, but only after loads and loads of practice. I just can't do rice. It always ends up hard or mushy or burnt or some other kind of horrible. An inability to cook rice well is horrible because it also leaves out the making of paella and risotto. Speaking of which (and getting to my question), what kind of rice are you supposed to use for risotto? Is it short grained rice and if so, will the kind of rice I use for sushi rice work?
Rice Noodle Help.
Tomorrow for dinner, I'm working with rice noodles for the first time ever. They are intimidating the hell out of me. The back of the package says that I can either fry them straight out of the bag or boil them. I want to put them into a broth of some kind with all kinds of yummy veggies and shredded chicken, will that even work? My friend told me that rice noodles are rice ... I thought they were noodles. Does anyone have any tips for a first time rice noodle user? I don't want to chicken out of my dinner idea, but I have no idea what I'm doing.
Stir fry help!
I have all of the components to make a stir fry: chilies, bean sprouts, bok choy, tofu, shrimp, garlic, ginger, shredded chicken blah blah blah. I just don't know what to put in and what to leave out. I don't want it to include everything but the kitchen sink and I don't know what order to put things in the wok. Aren't you supposed to do aromatics first and then leave things like scallions until the very end? Someone please help. What's your best stir fry recipe and what's the order that you throw things in the wok?
