Sheela Prakash's Recent Articles
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5 Tips for Making a Fast Meal with the Microwave
Take a walk through the freezer section at any grocery store and you’re likely find almost an entire aisle devoted to microwavable meals. From rice bowls to mac and cheese to lasagna — the options are endless. But even the ones that claim to be nutritious or healthful don’t beat an equally quick meal made at home with the aid of the microwave.
Mar 8, 2016
Got Leftover Rice? Waffle it!
I don’t know about you, but if there was a competition for most-used appliance in my kitchen, my waffle iron would easily come in last place. In fact, it wouldn’t even be a competition at all — one look at the dust collecting on it and all bets are off. The good news for waffle irons around the world is that there are people who are much more clever than I am and have found ways to lift the waffle iron out of its single-use appliance stigma.
Feb 19, 2016
Tips for Making Your Own Sleepytime Tisane
Drinking herbal, caffeine-free teas, also known as tisanes, is a wonderful way to wind down at the end of a long day. And while it’s convenient to pick up a box of herbal tea bags or a relaxing loose-leaf blend, it’s a whole lot more fun to create your own custom mix. It also happens to be quite easy to do. To make your own tisane, it’s as simple as mixing and matching a couple dried herbs and spices together.
Feb 17, 2016
Why I Only Use Carnaroli Rice to Make Risotto
Swap out the bag of arborio and it will make all the difference.
Feb 12, 2016
Why the Best Part of a Pot of Rice Is at the Bottom
Cook up a pot of rice on the stove and you’ll sometimes find, after scooping up the fluffy grains, what may seem to be an unpleasant layer of grains that are practically glued to the bottom. Some may see this as a failure and send the pot straight to the sink for soaking; others (aka those who are wiser) will see it as an opportunity. Almost every cuisine where rice is a staple in the diet has a different name for what lies underneath. In Iran, it’s tahdig.
Feb 11, 2016
What Gives Jasmine and Basmati Rice Their Fragrance?
Both jasmine and basmati rice are prized for one specific thing: their aroma. There’s nothing quite like the two — they’re far from any other average white or brown rice. And while they carry distinct characteristics in their own right, it’s their fragrance that makes them stand out. But why are they more fragrant than any other long-grain varieties? It’s all thanks to a compound called 2-Acetyl-1-pyrroline.
Feb 2, 2016
Why You Shouldn’t Peel (Most of) Your Vegetables
When you’re late getting home from work and you’re already starving for dinner, peeling your vegetables before cooking them probably feels like the last thing you want to be doing. It tacks on a few extra minutes, which on crazed weeknights can feel all too precious. So is it really necessary? Nope! If you wash your vegetables well, organic or not, it’s OK to leave the peel on.
Jan 29, 2016
The One Tip That Will Make You More Confident When Cooking Risotto
Perhaps the trickiest thing about risotto is knowing when it’s done. Like pasta, you want to cook the rice to al dente — it should be cooked through but still have just the slightest bite to it. How do you know when risotto is cooked to that stage?
Mar 5, 2012