The Gourmet Mom: Little Kitchen Hacks


During my classes at Hudson Table, I find the most frequent questions I get are on cooking basics. What’s the best technique behind sautéing vegetables? How do you perfect a hard boiled egg? What’s the ideal way to maintain a cast iron and other types of pans? This is the inspiration behind this new series: Gourmet Mom’s Little Kitchen Hacks.

First up is one of my favorite skills to teach: cooking and making rice.

A few DO’S and DON’TS:

  • DO: Feel free to toast the rice in a little olive oil before adding the liquid for a nuttier flavor in the rice.

  • DO: Measure the liquid as 1 ¾ liquid: 1 cup of rice OR use the fingertip method. Add the rice to the pot and fill with liquid until it reaches your first knuckle when your fingertip is touching the top of the rice.

  • DON’T: Forget to put the lid on the pot and lower the heat to a simmer after the liquid starts boiling.

  • DON’T: Stir the rice while it’s cooking in the liquid unless you’re making risotto.

  • DO: Check on the rice by tilting the pot, making sure no liquid comes out the sides and rice looks slightly dry.

  • DO: Remember the rice will double in amount when cooked. If a recipe calls for 2 cups of cooked rice, only cook 1 cup.

Here’s a delicious Kimchi Fried Rice recipe for you to make with your well-cooked white rice. For this recipe, the fried rice is best when the rice used is cold and the grains are slightly hard. Leftover rice and leftover vegetables are perfect for this dish!

KIMCHI RICE

Serves: 4-6

Ingredients:

  • 2 cups white rice, cooked and cooled down

  • 2 Tablespoons canola oil

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 1” piece of ginger, grated

  • 2 cups assorted chopped vegetables (carrots, mushrooms, peppers, broccoli, kale, peas all work well)

  • ½ cup kimchi, chopped

  • 2 eggs, cooked to your preference

  • ¼ cup soy sauce, or taste

  • 2 Tablespoons sesame oil

Procedure:

  1. In a large sauté pan, add the canola oil and heat on medium heat until shimmering when pan is tilted. Add the onion, garlic, and ginger. Cook until onion is translucent and a little browned.

  2. Add the other vegetables and cook until tender.

  3. Add the rice and stir into all ingredients are mixed together.

  4. Add the kimchi, soy sauce, and sesame oil to taste. Top with a poached or over easy egg or mix in scrambled eggs. Enjoy!

Sara is a mom to a little boy, a trained chef, and culinary teacher at Hudson Table. She loves farm-fresh and wholesome food, and shares her delicious recipes and cookie tips for family-friendly meals.


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