More than 30 mins is good because I know I can sleep again or at least stay resting and cosy, less than 10 is good because I know I can keep my mind awake enough to get up feeling naturally well rested.
I feel like I have a superpower when that happens. Even if I still feel like shit and would obviously rather go back to sleep, it still feels better to wake up naturally than get woken up by the alarm.
It’s not helpful in any way, but I do not experience boredom. You can leave me with a computer in a room for 2 years and when you come to collect me I’ll just tell you to turn the light off and go away.
I’ve always done the salt and prob a tablespoon of vegetable oil (yeah I’m a pleb). usually make my own sauce or will add simmered vegetables to a store bought base.
I don’t like vegetable oils if I am using a tomato sauce–I don’t think it goes well together. If I’m doing Mac-n-Cheese, then yes, Otherwise it’s olive oil.
I use apple vinegar to catch fruit flies and white vinegar to keep various laundry items odor free, plus it’s good for the front loading washing machine. I have to say though, cooking with various vinegars is beyond my capabilities.
I’ll tell you what blew my mind and opened a world for me. Please give this a try next time you make rice, with luck it does the same for you.
Use a rice cooker and prepare as normal. Before starting the cycle, add in about a teaspoon of salt and about 2 teaspoons of either rice wine vinegar or cider vinegar. Mix well then cook as usual. Adjust for the stovetop method if you don’t have a rice cooker.
I find that the rice wine vinegar works better, but that the cider vinegar works just fine. You’re going to worry that you put in too much vinegar because you can smell it a little while it’s cooking. But guess what? You didn’t. That little bit of acidity in contrast with the slight sweetness of the rice starch balances out.
I’ve also recently learned of the flavor triangle. You’re meant to balance sweet, salty, and bitter. The recipe above does that for rice.
Last tdbit: my chef friend turned me on to this, and it’s all I use now:
I used to get all the fancy brown and wild rices, the long grain rice, etc. Calrose is just no-fuss. It definitely has its uses and you’re not going to make biriyani with it, for instance. What it’s great for is when you just need rice on the side of whatever else you are making.
I hope this works for you. Please let me know what you think if you end up trying it.
p.s. just noticed that I linked you to a 5lb bag! LOL. They come in small bags too so don’t worry too much about that.
This shouldn’t happen unless you overcook your pasta. When the water starts boiling, toss in some salt and then the pasta. Wait for length of time on the pasta package. Then remove from heat and drain. If it still gets sticky, buy a better quality pasta.
Never had pasta stick in the boiling water, dunno what some people are doing to their pasta here. Best thing is just taking it right from the boiling water to the sauce before it’s done, add some pasta water in there, last thing toss a bit of olive oil in. Throw basil on top to serve if extra fancy.
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