culinary review

Welcome to The Culinary Review!

This is resource for the cooking and baking enthusiast. Here you can find lots of inspiring recipes, articles, how-to's, ingredient information and more!

Many recipes are broken down by each ingredient so you can see the exact cost and calorie content, for a more complete picture. Feel free to stop by and say hi and we always love to read your comments!

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How much does one tablespoon of sugar cost or how many calories do 2 ounces of wine contain? How many cups make up one pound of flour? Well check out our ingredient database!

Perhaps you're just stepping into the kitchen and could use some pointers on how you properly dice an onion or how to cook rice? At our cooking help center there is lots of useful information to learn from.
Here you can find a whole range of different recipes, one tastier than the next. Thinking chicken, pasta or salad? Or perhaps you're looking for that perfect recipe for chocolate cake or peanut butter fudge?

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How To Cook Rice on your Stove Top
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How To Make Pasteurized Eggs (Cooking With Raw Eggs)

How To Cook Rice on your Stove Top

Fri Dec 26, 2014 10:04 pm
Comments: 60 Views: 162398

Rice is one of the most popular and widely used grains in the world. It is a staple in countless dishes, especially in Asian cooking. However, a lot of people perceive cooking rice as a little tricky. Sometimes the result can be too mushy, too dry, or the rice burns in the pot. I think we have all experienced that...

So in order to achieve light, fluffy rice there are a few basic steps to think about.

First of all, it's very important to use a sturdy pot with a thick bottom. If the pot is too thin, your rice is much more likely to burn. A thick pot will ensure more even cooking as there will be less “hot spots” on the bottom. You also want a pot with a tight-fitting lid.

We like this pot for small portions (2-4 people)

All-Clad 2 Quart Stainles Steel Sauce Pan

The Rice-to-Water ratio
If anything will effect your rice's consistency, it's your rice-to-water ratio. This ratio changes depending on what kind of rice your cooking. Short-grain white rice will need less water than long-grained brown rice. This ratio will also be affected depending on the amount of rice you cook, as well as the altitude you're located at. Generally, white rice will need about 1 to 1 ½ cups of water to every cup of dried rice. Brown rice will need about 1 ½ to 2 cups of water to every cup of rice. Here, it's best to experiment until you achieve the perfect result based on the amount and the kind of rice you use.

Most commonly, rice is simply seasoned with a little salt. However, if you want to add some more depth to your rice, you can either substitute water for broth, or add a bouillon cube to your water. While this method will season your rice slightly, it will not overpower your rice. If on the other hand you really want to spice up your rice, you could lend it an oriental feel by adding some whole spices such as a cinnamon stick, some star anise and some cloves.

The cooking process
The method by which you cook rice is basically pretty straight forward. Add rice, then water to the pot along with salt or other flavorings. Bring up to a boil, put on a lid and lower the heat. Let the rice simmer with the lid on for about 10-30 minutes depending on your rice. Next, remove the pot from the heat and leave the lid on. Let the rice rest and fully absorb the liquid for about five minutes. Fluff with a fork and serve.

Cooking time
So how long do you cook your rice? Well, that depends on what kind of rice you are cooking. Generally though, white rice will need about 12-15 minutes and brown rice about 25-35 minutes.

How we usually cook our rice
We generally use a 2 quart pot and Basmati rice to cook about 2-4 portions. Through experiment we find that 1 cup of rice to 2 cups of water works well. After we put in the rice and water we add a bullion cube, beef or chicken. We let the rice come to a boil, then reduce the heat, stir and cover on low heat for 12-15 minutes.

When we want to use 2 cups of Basmati rice we have found that we can reduce the ratio of water to rice. 2 cups rice and 3-3½ cups of water. The cooking time is the same.

Since various factors will effect the result of your rice, your best bet is to experiment with different types of rice, rice-to-water ratio and cooking times, in order to find a solution that fits your taste.

Mustard Sauce with Oven Roasted White Fish

Tue Dec 02, 2014 9:02 am
Comments: 1 Views: 612

Mustard Sauce with Oven Roasted White Fish

This mustard sauce really makes the dish. The fish is perfectly cooked and the sauce melts in the oven all over the fish creating a very nice sauce to have on the fish as well as any sides you may have. This is a great use of creme fraiche in a sauce for fish. Creme fraiche can be expensive but it holds up better than sour cream in a dish like this.


  • 4 white fish fillets
  • kosher salt & pepper
  • 8 oz creme fraiche
  • 3 tablespoons dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons minced shallots
  • 2 teaspoons drained capers


  • Preheat oven to 425° F
  • Dry the fish thoroughly on a half sheet pan, then salt and pepper well.
  • Add the other ingredients to a bowl and mix together well.
  • Cover the fish in all the sauce then place in the oven.
  • Bake for 10-15 minutes.

Budget Salmon Cakes with Creamed Cauliflower

Tue Dec 02, 2014 8:48 am
Comments: 1 Views: 444
salmon cakes

These budget salmon cakes are great to make if you're in the mood for fish however you don't want to pay the price for fresh salmon. By using canned salmon you get good flavor, for a lower cost, and besides, these cans are easy to keep on hand. These salmon cakes are really versatile: if you have some leftover cooked vegetables for instance, then you could chop those up and add them, or if you have any nice herbs on hand, then by all means, add those as well. Sometimes it's easier to make several smaller salmon cakes than a few large ones, as it can be tricky to flip the large cakes.

Creamed cauliflower is a great dish to serve alongside these cakes. It's easy to make and a great way to enjoy additional vegetables.


  • 1-2 cans of salmon
  • 1 egg
  • a spoonful or two of mayonnaise
  • some scallions / celery finely minced
  • salt and pepper
  • 1 lemon
  • panko breadcrumbs
  • butter & oil
  • 1 head of cauliflower
  • some cream (heavy or half and half)


Wash and cut the cauliflower up. Place in a pot, add some cream, salt and pepper and bring to a simmer. Let simmer with the lid on.

Add the salmon to a bowl (If there are bones or skin in the canned salmon, make sure to carefully remove it). Zest the lemon and add the zest along with 1 egg, mayonnaise, minced vegetables and salt and pepper. Form to small cakes and roll in a plate with panko breadcrumbs. Heat up a non stick pan with butter and oil and sautee the salmon cakes until they are browned on each side. If you're making many, then keep the cooked salmon cakes warm in a 200 degree oven, covered with some foil.

When the cauliflower is soft, either mash with a fork, or mix with a blender. Taste with salt and pepper.

Serve the salmon cakes with the mashed cauliflower and a green salad as well as extra lemon on the side.

Ina Garten's Pecan Squares

Fri Oct 24, 2014 11:26 am
Comments: 2 Views: 2014

click on any ingredient
for more information, including
measurement conversions
General Info
Servings: 20
Total Cost: $35.72
Cost Per Serving: $1.79
Total Calories: 20,052
Calories/Serving: 1,003
Butter, Unsalted * 1.25 Pounds $2.53 4,050
Sugar, White Granulated 3/4 Cups 150.00 Grams $0.20 581
Eggs, Chicken (3 eggs) * 150.00 Grams $0.50 234
Extract, Vanilla Pure 3/4 Teaspoons 3.25 Grams $0.16 9
Flour, White Unbleached All Purpose 4 1/2 Cups 19.13 Ounces $0.63 2,048
Baking Powder, Clabber Girl 1/2 Teaspoon 2.40 Grams $0.02 0
Salt, Table 1/4 Teaspoon 1.50 Grams $0.00 0
Butter, Unsalted * 1.00 Pound $2.02 3,240
Honey 1 Cup 336.00 Grams $3.00 960
Brown Sugar, Packed 3 Cups 660.00 Grams $1.94 2,487
Lemon, Whole (1 teaspoon zest) * 25.00 Grams $0.09 5
Oranges (1 teaspoon zest) * 50.00 Grams $0.17 25
Heavy Whipping Cream 36% 1/4 Cup 60.00 Grams $0.28 200
Pecans * 2.00 Pounds $24.19 6,214
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

20 large squares

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How Long To Cook Beans

Wed Oct 22, 2014 5:54 pm
Comments: 25 Views: 95585

All beans do require relatively long time to cook, however the different types do differ beans Here is a chart for various beans and how long they take to cook.

Soaking does reduce the cooking times somewhat for all the beans. There are two basic methods for soaking beans:

Long Soak:
Simply cover the beans in water and soak them overnight (about 8-10 hours). You don't want to soak the beans for too much longer, then they can absorb too much liquid and loose their texture and flavor. If however, you soaked your beans and want to wait to cook them, then drain the beans and store in the fridge until you're ready.

Quick Soak:

The second method is a little quicker and doesn't require as much preparation. Put the beans in a large pot, add water and bring up to a boil. Let the water boil for about 2 minutes, then remove from the heat, cover the pot and let soak for about 1 hour.

Beans-to-Water Ratio

All the beans have the same beans-to-water ratio.

  • 1 pound of soaked beans need to cook in 4 quarts (16 cups) of water
  • 1 pound of unsoaked beans need to cook in 5 quarts (20 cups) of water

Cooking the beans

When cooking the beans, bring the water, the beans and 2 ½ teaspoons of salt to a boil. Reduce the heat and maintain a low simmer during the remainder of the cooking time.

Type of BeansRequired Cooking Time
Black Beans 
Soaked1 1/2 - 2 hours
Unsoaked2 1/4 - 2 1/2 hours
Black-Eyed Peas 
Soaked1 - 1/4 hours
Unsoaked1 1/2 - 1 3/4 hours
Cannellini Beans
Soaked 1 - 1 1/4 hours
Unsoaked 1 1/2 - 1 3/4 hours
Soaked 1 1/2 - 2 hours
Unsoaked2 1/4 - 2 1/2 hours
Great Northern Beans  
1 - 1 1/4 hours
1 1/2 - 1 3/4 hours
Navy Beans  
Soaked 1 - 1 1/4 hours
1 1/2 - 1 3/4 hours
Pinto Beans  
1 - 1 1/4 hours
1 1/2 - 1 3/4 hours
Red Kidney Beans  
Soaked 1 - 1 1/4 hours
Unsoaked 1 1/2 - 1 3/4 hours
Unsoaked 20 - 30 min


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