KitchenTigress: March 2012

Braised Chicken with Chestnuts

My mother always used dried chestnuts, so I'm clueless about prepping fresh ones. Using my common sense, I figure boiling should be the right method for tackling fresh chestnuts' shell and peel. It seems like the obvious thing to do, right?

Boiling 5 minutes or so works for the outer shell, which softens and becomes easy to cut through and tear off.

How to Make GOOD Fried Rice

The most common tip for making fried rice: use day-old rice. Why? Because it's fluffy and no longer sticky. Unfortunately, fluffy rice alone doesn't make good fried rice. The chewiness of the rice is equally important, and that doesn't change much once the rice is cooked.