Cooking Technique Patterns
Boiling
Boiling is used to make starchy foods, like grains, dried pasta, and potatoes, soft and tender so they can be eaten. No one wants to eat raw rice or potatoes.
Boiling Tips and Tricks
- Salt, oil, or butter can be added to the water for taste.
Boiling Patterns
| Cooking Pattern | Food | Details |
| Pattern 1 Sometimes food is added to the liquid once it has reached a boil, and then cooked while boiling | To soften pasta | No specific food to water ratio. The water is discarded you’re when done cooking. The food just needs to be fully submerged in the water with some cushion. |
| Pattern 2 Othertimes food is added to cold liquid and is brought up to a boil, then turned down to a simmer until finished. | To soften potatoes | No specific food to water ratio. The water is discarded you’re when done cooking. The food just needs to be fully submerged in the water with some cushion. |
| To soften rice | Very specific food to water ratio. All the water gets absorbed by the rice. White rice is 1.5:1 water to rice, brown rice is 2:1 water to rice | |
| Pattern 3 Food is added to cold liquid, brought up to a boil, then turned off to let cool. | To harden hard-boiled eggs | No specific food to water ratio. The water is discarded you’re when done cooking. The food just needs to be fully submerged in the water with some cushion. |
Frying
Frying Tips and Tricks
- When frying food, the majority of the spices end up left behind in the oil. If you want to cook a fried recipe with much less oil, you have to reduce the amount of spices down to 1/3rd of what the recipe required.