Foodie Files

These three methods include boiling which will require twelve times as much water as rice, the Japanese method which will require you to use five times as much water as rice and the steaming method which will require you to use three times as much water as rice. You want to keep in mind that your rice when cooked should be whole and distinct. So that your rice will be perfectly cooked you want to measure your ingredients; perfectly and you want cook it only for the amount of time called for in the recipe so it won't end up sticky and gummy. You don't want to end up with it having a gummy or pasty appearance.

Boiled Rice

Boiled Rice is one of the easiest and quickest ways to make it. If you properly boil it then it will be perfectly cooked with distinct grains and you can use the boiled rice as a base for other dishes. In order for it to turn out perfectly measure the ingredients. You should rinse rice only if directed to on the package. Keep in mind that stirring rice to often will make it sticky and starchy. The only exception to this is risotto which must be stirred to create a rich creamy texture. If you end up with wet rice after cooking, cook it uncovered for a few minutes on low heat.

If you want to make enough boiled rice to feed eight or more people use one cup of rice, one tablespoon of ground sea salt, and three quarts of boiling water. Wash your cup of rice well and then add it to your three quarts of salted water. Bring your water and rice up to a boil and then reduce the heat to a simmer and cover the rice. Over the next 20 minutes or so the rice will cook and take up all the water. Once all the water is taken up you can then add butter or margarine to your rice if you want to. You can also serve your rice with a spoon of gravy over it for a delicious meal. I just simply love to serve fried chicken this way. To me that is my favorite way to serve fried chicken.

Japanese Rice Cooking Method

With the Japanese method of cooking rice you will want to have one cup of rice, one teaspoon of ground sea salt and five cups of water. Have your five cups of water boiling with the teaspoon of ground sea salt added to it and then you want to add your cup of rice. Let your rice and water boil for 15 minutes and then place the pot with an oven safe lid on it in the oven in a preheated 350 degree oven for 15 more minutes to let the water evaporate out of the rice. When you cook your rice this way it will be soft and won't be mushy. You can of course take rice made this way and make it into all kinds of other dishes.

Steamed Rice Method

This is the way I usually cook my rice. Ever since I bought a steamer I have cooked it this way and I always like the way it turns out. To use this method you need a steamer of course and you want to have a cup of rice, a teaspoon of ground sea salt and three cups of water. I always start off by boiling my rice in the boiling salted water in a pot and after 15 minutes I pour my rice and water into the steamers top basket and set it on high. I cook it in the steamer for one hour and after this time I have perfect rice almost every time. I serve this rice with my steamed fish and vegetables and people just love it.

Bought flat packed, and made from thin card, it is inexpensive, and protects your cake hygienically during transportation, ensuring it arrives safely. Also available to use with this type of box are extension corners which will raise the lid up for the slightly taller, oversize cakes.

If your cake has an intricate or fragile design, or has to be transported a long way, then an extra strong box with lift off lid would solve the problem of making sure it has maximum protection, and minimise any damage in transit.

A very popular cake at present is the stacked wedding cake, which requires a taller, stronger box if being transported. Made especially for this purpose it has round and square cut out pieces in the base to prevent the bottom tier from moving inside the box, while a strengthened base allows for the increased weight.

Cupcakes have taken the world by storm in recent years, and continue to dominate, so it is only right that there should have evolved a huge range of cupcake boxes and carriers to choose from. The cupcake box comes with an insert to hold the cupcakes and a window to show off your creations. These are available in single or multi sizes and you can often match the design of the box to that of the baking cases and even complete the effect by finishing off with a matching ribbon.

Cupcake couriers are large, plastic, multi tray carriers, which can be adapted to carry a small number or many. These are ideal for transporting up to 36 cupcakes, say to a children's party. The cupcakes are kept separate from each other and arrive safely being well protected inside the plastic outer casing. These carriers come in different colours as well! With the interior trays removed a larger cake can also be transported. This makes them very popular because of their flexibility.

Cupcake Pods are exactly what they sound like, individual plastic pods for single cupcakes or muffins. Sold in packs of 10, they are ideal for gift cupcakes or even as wedding favours, something completely different.

As can be seen there are numerous different products available now to ensure that your 'precious' cake, whatever occasion it may be for, arrives at its destination safely and in one piece. By using the right packaging this is usually achieved, and once there, much appreciated by the recipient, and ensures it will have the 'Wow' factor!

This style of cooking involves slow roasting and self-basting, both of which add greatly to the taste of the finished product. The cooked product is tender and flavorful on the inside with a crispy crust on the outside. There are many barbeque rotisseries available in the market these days and you will be able to find one that fits your needs exactly. Once you have one you will be able to create meals that are as healthy as they are delicious.

Rotisserie cooking is an art in itself and you need to know how to use it correctly in order to get the desired result. You cannot use grilling techniques here because this is an entirely different style of cooking. You do need to familiarize yourself with the equipment you purchase by reading its instruction manual. Also, the following tips will definitely be useful:

- Use cuts of meat that are cylindrical in shape rather than ones that are irregularly shaped. A tenderloin roast or a rolled boneless rib roast is usually the most suitable cut of meat.

- Truss a turkey securely before fitting it onto the rotisserie. If the bird weighs more than 12 pounds then it might not cook through evenly.

- Do not use very high temperature to cook the food because this will result in uneven cooking. The hood of the cooker should also be kept closed throughout the cooking process.

- The drip pan should be filled with liquid in order to keep the food moist and juicy. Water is the simplest liquid to use. However, you could give more flavour to the food by adding spices and vegetables to the water. Bay leaves, rosemary, oranges, lemons, garlic and onions are popular options. You could also use beer or wine (with or without spices) in place of the water for an entirely different flavour.

Rotisserie cooking works best with simple recipes and good cuts of meat. You will be able to cook delicious meals on one just as soon as you are able to get the hang of how it works. Since there are barbeque rotisseries of all sizes available in the market these days you will easily be able to find a small one for your kitchen or a larger one for your backyard.

Barbeque rotisseries are a great addition to a cook's equipment because they can be used to make delicious and juicy meat and poultry. Use these tips to make the tastiest possible dishes with your barbeque rotisseries.