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Helen's Zucchini Torte recipe?
Posted by Dawn
Helen's Zucchini Torte recipe? March 19, 2016 11:25PM |
Registered: 18 years ago Posts: 5,699 |
I was going to make this recipe Helen, but wondered why the ingredients are left to stand for a couple of hours before transferring into the pastry. I also wondered if the rice should be cooked first. Is the method of setting aside the mixture for a couple of hours is intended to soften the rice so that it cooks within the 30 minute cooking time?
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I was a bit reluctant to make it and then find the rice hadn't had a chance to cook properly. I guess cooked rice could be used instead and no standing time would be required.
Regards,
Dawn.
[www.foodlovers.co.nz]
I was a bit reluctant to make it and then find the rice hadn't had a chance to cook properly. I guess cooked rice could be used instead and no standing time would be required.
Regards,
Dawn.
Re: Helen's Zucchini Torte recipe? March 20, 2016 09:56PM |
Registered: 18 years ago Posts: 1,033 |
Re: Helen's Zucchini Torte recipe? March 21, 2016 07:27AM |
Registered: 18 years ago Posts: 5,699 |
Thanks for that Karen. I was always under the impression that you don't soak rice otherwise it will be gluggy! It's possibly an old wives tale - but I can remember Mum telling me that when I was quite young - hence my apprehension. I'll go ahead and make the recipe by the soaking method and see what happens.
Regards,
Dawn.
Regards,
Dawn.
Re: Helen's Zucchini Torte recipe? March 21, 2016 07:55AM |
Registered: 12 years ago Posts: 3,422 |
Dawn Wrote:
-------------------------------------------------------
> ... I was always under the
> impression that you don't soak rice otherwise it
> will be gluggy!
I almost always soak rice before I cook it - Basmati for about an hour, Jasmine and Japonica several hours, sticky rice overnight. It ensures that the grains are evenly hydrated and helps it to cook evenly.
-------------------------------------------------------
> ... I was always under the
> impression that you don't soak rice otherwise it
> will be gluggy!
I almost always soak rice before I cook it - Basmati for about an hour, Jasmine and Japonica several hours, sticky rice overnight. It ensures that the grains are evenly hydrated and helps it to cook evenly.
Re: Helen's Zucchini Torte recipe? March 21, 2016 08:22AM |
Registered: 18 years ago Posts: 5,699 |
Oh thank you TPANDAV, I am surprised and I've learnt something new today. If I was just cooking plain soaked rice would the timing be different to that of un-soaked rice? My mind is telling me cooking time should be less. I would certainly need to become more organised and think ahead
Regards,
Dawn.
Regards,
Dawn.
Re: Helen's Zucchini Torte recipe? March 21, 2016 11:09PM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Helen's Zucchini Torte recipe? March 22, 2016 12:13AM |
Registered: 12 years ago Posts: 3,422 |
Dawn Wrote:
-------------------------------------------------------
> Oh thank you TPANDAV, I am surprised and I've
> learnt something new today. If I was just
> cooking plain soaked rice would the timing be
> different to that of un-soaked rice? My mind is
> telling me cooking time should be less. I would
> certainly need to become more organised and think
> ahead
> Regards,
> Dawn.
I cook plain rice by the absorption method, whereby there is no need to worry about exact cooking time. Measure the rice by volume (1x 250 ml cupful serves 3 - 4). Wash well, soak, drain. Add slightly less than twice the volume of water, say 400 ml water to 250 ml rice. Bring to the boil covered, when boiling stir briefly until all the grains are suspended in a thick slurry of liquid. Immediately take off the heat, cover with a piece of absorbent kitchen paper and replace lid. Leave undisturbed to finish cooking for at least 20 minutes, or up to an hour. Reheat if necessary, but for most meals warm or tepid rice is fine. Sticky rice is traditionally served at room temperature.
This method works with all kinds of rice. Remember that different kinds of rice when cooked have different textures, and it is only Basmati that is expected to have completely separate grains. Jasmine should be slightly sticky, Japonica (sushi rice) should clump together, and sticky (glutinous) rice is very sticky.
-------------------------------------------------------
> Oh thank you TPANDAV, I am surprised and I've
> learnt something new today. If I was just
> cooking plain soaked rice would the timing be
> different to that of un-soaked rice? My mind is
> telling me cooking time should be less. I would
> certainly need to become more organised and think
> ahead
> Regards,
> Dawn.
I cook plain rice by the absorption method, whereby there is no need to worry about exact cooking time. Measure the rice by volume (1x 250 ml cupful serves 3 - 4). Wash well, soak, drain. Add slightly less than twice the volume of water, say 400 ml water to 250 ml rice. Bring to the boil covered, when boiling stir briefly until all the grains are suspended in a thick slurry of liquid. Immediately take off the heat, cover with a piece of absorbent kitchen paper and replace lid. Leave undisturbed to finish cooking for at least 20 minutes, or up to an hour. Reheat if necessary, but for most meals warm or tepid rice is fine. Sticky rice is traditionally served at room temperature.
This method works with all kinds of rice. Remember that different kinds of rice when cooked have different textures, and it is only Basmati that is expected to have completely separate grains. Jasmine should be slightly sticky, Japonica (sushi rice) should clump together, and sticky (glutinous) rice is very sticky.
Re: Helen's Zucchini Torte recipe? March 22, 2016 12:45AM |
Registered: 18 years ago Posts: 5,699 |
Re: Helen's Zucchini Torte recipe? March 22, 2016 10:54PM |
Registered: 18 years ago Posts: 5,699 |
Hi Helen, I made the Zucchini Tourte last night. It had a beautiful mellow flavour and was so nice that I had two slices of it!!! However, the rice wasn't soft, it was quite edible, but on the crunchy side if you know what I mean. The mix that the rice sat in for 2 1/4 hours started off without a lot of moisture, but this improved with sitting (probably helped by me adding some salt) so the rice did have the opportunity to absorb moisture. I'm wondering though, whether the fact that I did not have any Arborio rice (when I went to the pantry to get it ) and used Sushi rice was the problem that the rice did not cook properly? All the same, we are going to look forward to eating more of the Tourte re-headed tonight for dinner!
Regards,
Dawn.
Edited 1 time(s). Last edit at 03/22/2016 10:56PM by Dawn.
Regards,
Dawn.
Edited 1 time(s). Last edit at 03/22/2016 10:56PM by Dawn.
Re: Helen's Zucchini Torte recipe? March 23, 2016 03:32AM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Helen's Zucchini Torte recipe? March 25, 2016 12:29AM |
Registered: 18 years ago Posts: 5,699 |
Re: Helen's Zucchini Torte recipe? March 25, 2016 03:17AM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Helen's Zucchini Torte recipe? March 25, 2016 05:58AM |
Registered: 18 years ago Posts: 5,699 |
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