In the Kitchen with DKDetective and InCali: All Things Food, Wine, and Spirits, Etc.

[DeadlyWest]

Thanks! It's actually Rice Pilaf. Baked in the oven with butter and onion. Very delicious.

Interesting, I've honestly never heard of baking it before but it also looks perfectly fluffy so fair play

 

[DKDetective]

Interesting, I've honestly never heard of baking it before but it also looks perfectly fluffy so fair play

Pilaf is a classical French preparation of rice. The recipe I use is from Les Freres Troisgros' Three-Michelin Star Cookbook. It is as follows:

1 cup white rice
1 cooking onion diced finely
4 tablespoons butter
1 teaspoon salt
1.5 cups water

Preheat oven to 450 Fahrenheit.

Melt butter in saute pan over low heat. Cook onions for 2 minutes covered. Do not brown, you just want them sweated and translucent. Add rice and 1.5 cups of boiling salted water. Mix well and quickly bring to boil. Cover and bake in oven for 18 minutes. Remove and let stand covered for 10 or 20 minutes (can't remember which). Fluff rice with fork and serve.

 

[DeadlyWest]

Pilaf is a classical French preparation of rice. The recipe I use is from Les Freres Troisgros' Three-Michelin Star Cookbook. It is as follows:

1 cup white rice
1 cooking onion diced finely
4 tablespoons butter
1 teaspoon salt
1.5 cups water

Preheat oven to 450 Fahrenheit.

Melt butter in saute pan over low heat. Cook onions for 2 minutes covered. Do not brown, you just want them sweated and translucent. Add rice and 1.5 cups of boiling salted water. Mix well and quickly bring to boil. Cover and bake in oven for 18 minutes. Remove and let stand covered for 10 or 20 minutes (can't remember which). Fluff rice with fork and serve.

I hate that I've never heard of or even thought of this because it makes literally so much sense.

I would've thought from pure logic that it'd be around 10 minutes letting it stand. Tbf I would've thought it's possible to even leave the lid on as long as it has a steam hole as that way you finish letting it steam at the bottom. Stops that sorta soggy wet layer on the bottom of the pan from accumulating, I always do it even if I'm just doing a basic boiled rice. 10 minutes covered on mediumish heat after bringing the water to a boil (you gotta sorta baby it and wait until the water starts rapidly rising up to the top at which point you knock the heat down until it stays sitting and doesn't overflow), 5 minutes on low heat, 5 minutes with no heat and just steaming. With a good wash of the rice and proper rice-water ratio (which your recipe also uses, so kudos to that cookbook) the rice always comes out perfect. I'll absolutely try this though, seems like an upgraded version of this method

 

[DKDetective]

I hate that I've never heard of or even thought of this because it makes literally so much sense.

I would've thought from pure logic that it'd be around 10 minutes letting it stand. Tbf I would've thought it's possible to even leave the lid on as long as it has a steam hole as that way you finish letting it steam at the bottom. Stops that sorta soggy wet layer on the bottom of the pan from accumulating, I always do it even if I'm just doing a basic boiled rice. 10 minutes covered on mediumish heat after bringing the water to a boil (you gotta sorta baby it and wait until the water starts rapidly rising up to the top at which point you knock the heat down until it stays sitting and doesn't overflow), 5 minutes on low heat, 5 minutes with no heat and just steaming. With a good wash of the rice and proper rice-water ratio (which your recipe also uses, so kudos to that cookbook) the rice always comes out perfect. I'll absolutely try this though, seems like an upgraded version of this method

No need for a steam hole for this recipe. Given the high heat of the oven, it's not necessary to avoid sogginess. You need the moisture locked in to prevent the rice from drying out and becoming crispy.

 

[DeadlyWest]

No need for a steam hole for this recipe. Given the high heat of the oven, it's not necessary to avoid sogginess. You need the moisture locked in to prevent the rice from drying out and becoming crispy.

Fair point. This is just me trying to almost rationalize in my head how this method works using how my rice cooking method works

 

[Lily Adler]

 

[Babillygunn]

We made Vietnamese food tonight for my son’s 18th birthday.

 

[Lily Adler]

At first I thought his burrito looked good, but it got more and more stupidly unnecessary.

 

[Lily Adler]

 

[Babillygunn]

I was just in the Superman thread and saw a Kryptonite burger post and it made me think of this.

When my youngest son was maybe 6 years old or so, I made him this birthday cake:



I made rock candy formed into strips to build a Fortress of Solitude.

 

[MissMarvelous]

I was just in the Superman thread and saw a Kryptonite burger post and it made me think of this.

When my youngest son was maybe 6 years old or so, I made him this birthday cake:

View attachment 109993

I made rock candy formed into strips to build a Fortress of Solitude.

That's fantastic!!! Love the effect... looks delicious af.

 

[Lily Adler]

This is a fun twist on Thanksgiving.