Boiled starch dont taste good .

Mashed potatoes need a Tune-Up
with Gravy .

Sphagetti needs good sauce to cover the raw flour taste .

Complaints Complaints !!

Doesn't anyone know how to cook ?!!!

Im learning ..... Im a Scientist , Engineer ...

-------------------------------------------------------
Starch tastes good if you
1) carefully remove ALL water .
2) cook 300F for 5 minutes
3) cool , let it set for 6 hours .

Toss rice into a 12" Teflon skillet and carefully remove
the water from rice , when it is higher temp
(use IR thermometer ) , then cook at 300F for
a few minutes ... It tastes much better than
fresh boiled rice . You are creating a new
engredient ! A new flavor .

Its not oil , French Fries can taste good , if you bake
with very little oil . I used to think oil was "holding"
in the flavor . ya dont need oil , ya need baking
at 300 F ONLY .
--------
At these low temps , butter , beef/chicken stock
helps the starch flavor .


You can be a better cook if you have a HarborFright
$28 IR thermometer . I have 5 ! Theyre so low cost .

As you bake the water out of
Rice / Potatoes/ sphagetti at 300 F ,
use Thermo to catch the exact point .
maybe 230 F .
Temp will go up very quickly here , so
you must catch it with the IR Thermo ,
instantly .
---------------------------
Raw Flour taste is from not baking at 300 F
You can add pancake syrup , beef/chicken stock
butter , cheese as its baking , and the flour will
absorb those flavors .

"werty" > wrote in message
oups.com...
>
> Boiled starch dont taste good .
>
> Mashed potatoes need a Tune-Up
> with Gravy .
>
> Sphagetti needs good sauce to cover the raw flour taste .
>
> Complaints Complaints !!
>
> Doesn't anyone know how to cook ?!!!
>
> Im learning ..... Im a Scientist , Engineer ...
>
> -------------------------------------------------------
> Starch tastes good if you
> 1) carefully remove ALL water .
> 2) cook 300F for 5 minutes
> 3) cool , let it set for 6 hours .


Be careful. Crack can cause heart failure.