Sushi
We recommend preparing the sushi within two hours of the rice preparation. If the rice is too hot, it might reduce the crispiness of the kelp surrounding it.
Sushi rice
Do not store cooked sushi rice in the fridge before you are ready to use it. Cold sushi rice reduces the stickiness of the rice kernels and your sushi might fall apart as a result.
Cooking rice
After cooking, stir the rice with a fork instead of a tablespoon. Stirring rice with a fork cools and airs the rice, whereas a tablespoon might make it sticky.
Exotic rice
Add some preserved coconut milk to exotic rice. You can either replace, or partially replace, the cooking water with the coconut milk.
Rice and soup
If you add cooked rice leftovers to soups and stews, we recommend that you do so only at the last stage of cooking.
Sesame seeds
Roast Sugat Sesame Seeds for a rich and nut-like flavour. You can use a wok and chopsticks or a regular saucepan and wooden spoon.
Sugar coating
Sugat sugar can be used for many purposes, and in creative ways, in the dessert department. The most familiar coating is glazing, which is made out of Sugat Sugar Powder and warm water mixed together
Soda bread
Would you like to bake soda bread, just like the Irish? Take ½ kilo Sugat Wholewheat Flour, 2 teaspoons salt, 1 teaspoon Sugat Bicarbonate, 250 ml liquid yogurt and 100 ml warm water. Add the liquids to the dry ingredients and work together until soft dough is formed. Create a round shape and bake at 220 °C for 30-40 minutes.
Cornflour
Sugat Cornflour can be used in many ways. You can serve it moist with butter and Parmesan cheese as an addition to the main course; you can make cutlets out of it (fried and crispy) and, as in Italy and Romania, you can make polenta out of it for a nutritious breakfast.
Two main ways of cooking rice: the warm water method and the absorption method
When cooking white rice of the long and thin variety it is advisable to use the first method - the amount of water doesnt matter that much because once the rice is cooked, the extra liquids are rinsed out. Using the second method for Thai or Japanese rice, one must measure the amount of water carefully as it must be completely absorbed when the rice is cooked.
Indian dhal
Indian cuisine contains many kinds of dhal dishes which use pulses as the main ingredient. Pulses are also called dhal in India. Learn the basic method for making Indian dhal and alternate creatively with dozens of varieties to make special tasty and nutritious additions to your meals.
Lentils
Unlike other pulses (such as beans or chickpeas) lentils do not have to be soaked before cooking.
Oats in soups
Oats are very nutritious as porridge for breakfast but they can also be used for thickening soups and casseroles to enrich their nutritional value.
White beans in the morning?
Yes! The English love it that way: toast slices of wholewheat bread and put cooked white beans in tomato sauce on top. It complements protein from different sources and is therefore particularly good for vegetarians.
Cornflour cooking
In order to cook Sugat Cornflour it is advisable to use a double pot which might normally be used for making couscous It should prevent the flour from burning.
Grits- did you know?
Grits are actually peeled barley grains. In ancient times, barley was used for medicinal purposes, such as mixing it with water to make ointment for infected wounds.
Rice leftovers
What do you do with rice leftovers? If you dont like throwing food away, here is a way to save the rice: make a pudding. Mix 1 ¼ cup cooked rice, 1 egg, 3 tablespoons honey, different types of dried fruit, ¼ cup Sugat Coconut, half a container cooking cream, cinnamon and salt to taste. Put in a baking mould and bake in a pre-heated oven for an hour. Delicious!
Do you want your pulses to be always ready to use?
Here's an idea: soak a comparatively large amount of chickpeas and white beans for the required time and then freeze them in small nylon bags. Every time you want to cook your pulses quickly, just take one of the bags out and cook as usual.
Cooking grains
In order to achieve the best result when cooking grains, it is important to use a heavy pot with a matching lid, and always cook on low heat.
Sugat Wholewheat Flour
In order to preserve the flour for a long time it must be kept in a dry and cool place keeping it in the refrigerator would be best