Give me advice on random cooking questions

[MLS]

I would NEVER soak or rinse rice. I use Uncle Ben’s, and it is simplicity itself. Two-one ratio as previously mentioned. Bring water to a boil, add rice, optionally butter and/or salt. Turn heat down to low and simmer gently about 25 minutes or until water is absorbed. This keeps the vitamins in.

[ouryL]

If your Calphalon pot is flaking, you have probably been using it over to high a heat.

In the case of mushrooms, too small a pan and/or too low a heat and/or too much mushrooms and/or too much butter/oil and/or not enough stirring.

I live in Hawaii. We eat rice in practically every meal. Sometimes even with bread, potatoes and noodles being served too. Using the all in one basic rice cooker, in which all the water goes in with the rice, means the type of rice determines the amount of water. These were designed to cook Japanese style rice - median/short. The typical ratio, after washing the rice, is 3 to 4. Washing the rice cleans the rice not only from foreign particles, but the bits of broken rice that serve only to cook into mush. That is why you try not to agitate rice after washing. Three cups of rice to four cups of water. Because of personal preferences, you can adjust the water up or down. I have found if you use one cup of rice, one cup of water may be preferred. Now how old the rice is and what varietal might effect the ratio. Older rice may/will need more water. Brown rice should be soaked at least one hour before and you can boost the water a bit. The super premium sushi is much more tender and can absorb more water reasonably and not be mushy.

[SmellMyWort]

@BigT

I don’t know if this will work for mushrooms (as I have yet to try cooking them), but when other foods let out water, I’ll drain them, then continue cooking. It’s the only way I can get some meats to brown, for example. If it really happens that quickly, try cooking them separately until the water comes out, drain them, and then add to whatever else you are cooking.

Guides about how to saute mushrooms seem to indicate that the water should be low enough that it will evaporate in a few minutes. So maybe you’re cooking too high and/or not waiting long enough.

As for rice, unless you like clumpy, sticky rice, the common 2 to 1 ratio is too high. That’s why rice cookers give you altered cups to use. I personally avoid the rice cooker and just cook to the hand, where you choose any amount of rice, in a pot, rinse the rice 3 times, and then fill up the water to cover one knuckle above. I really like how this rice turns out, and it’s nice not to have to clean up two different measuring cups.

I’m having a hard time trying to figure out why you’d need to clean measuring cups used for rice and water.

[snowthx]

I am surprized at how complicated cooking rice can be made. I guess it depends on preferences, but the most basic rice technique that seems to provide the most consistent, universal results:

Standard pot
Standard gas stove
2:1 water/rice ratio (no soak, no rinse - cold water and Calrose type rice)
Bring to boil
Cover, set to low heat
20 minutes, remove from heat
Fluff or scoop as desired

I know for basmati or other aromatic rices there can be differing instructions - the above is just for basic rice. You can always add butter/salt once you get comfortable with the above.

I dont know if this makes a difference for the mushrooms, but I use a lot of the brown crimini variety - but I remove the stems and only use the caps, slice and saute - no pool of water to speak of. Also, small batches, as has been stated.