Getting Everything on the Table at Once

Stir-Fried Rice

Lots of people think cooking is hard, but the real challenge is getting everything on the table at once.  The simplest approach is a picnic.  If everything is served cold, a lot of last-minute juggling is not required.  Just take the food out of the basket – or refrigerator – and spread it out on the tablecloth.  If you want, you can spend days preparing.  But you won’t be exhausted when it’s time to eat.

However, most diners want their meal to be served hot, and that takes planning.

Rice Vinegar: What Is It and How Do I Use It?

Until I began cooking Asian dishes, I was unfamiliar with rice vinegar. At first I substituted cider vinegar, which seemed to work--although I wasn't really sure what the dish was supposed to taste like. Then I bought a bottle of rice vinegar, which is made from fermented rice.

Tasting it on its own was a shock. The label describes it as "the mild vinegar," but the back of my throat did not enjoy the experience. But when I mixed it with other ingredients, including oil and spices, the sharp flavor mellowed out.

Somehow I used up two bottles of rice vinegar within a few months. It was a good addition to Super-Easy Fried Tofu  and Asian Chicken Slaw I've also added it to my homemade oil and vinegar dressing recipe. Rice vinegar is not a kitchen essential, but using it makes me feel like a more sophisticated cook.

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How Far Can You Stray From a Classic Recipe?

I’ve been aware of Gado Gado, an Indonesian salad, for years.  I’ve admired pictures of it and even considered making it at one point.  But I never did because 1) it looked like too much work, and 2) it didn’t appear filling enough to be a main course.

Sunset Magazine’s July issue carried a recipe for this salad, and I finally decided to try it.  ‘Too much work’ and ‘not filling enough’ still seemed valid concerns, so I decided to add a few of my own touches and subtract one of theirs--the bean sprouts, because there were enough cold vegetables already on the platter.

Ramen Noodles Not Just for College Students

If you toss out the flavor packet (too much salt), packaged ramen noodles can be the basis of a reasonable emergency meal.  I proved it last night when I was scrambling to get dinner on the table and discovered two lonely packages of ramen noodles at the back of a pantry shelf.  They were just what I needed for the leftover pork stir-fry I wanted to make.

Sesame Oil: What Is It and How Do I Cook with It?

Sesame oil is sold in small bottles and is used mainly for flavoring.  Be careful if you use it for frying because it can burn easily. 

The oil is pressed from roasted sesame seeds and is usually a golden color, although I have seen a brown version.  It’s popular in Asian cooking.  Add a few drops of sesame oil just before you serve a stir-fry or tofu dish, and you will be surprised how much it improves the taste with its unique nutty flavor.

A Tale of Two Woks

Stir-Fried Shrimp and Vegetables

Last night it was a face-off between shrimp and tofu.  The shrimp won (no leftovers), but the fight  was close.  The contenders:

1 pound (21-25 per pound) raw shrimp - cost $5.77 (on sale)

12 ounces extra-firm tofu, cut into small squares - cost $1.49

Stir-Fried Tofu and Vegetables

Cooking two dishes at the same time is stressful. Here are some tricks I learned: