Is risotto a cook-chill meal ?!
i need to do 6 different types of cook-chill meals and i wanted to do a risotto!. at first i didnt think it was a cook-chill meal so i didnt bother but i went onto the saindburys website and it was on there as a ready meal!. but im still not sure cuz my cooking teacher is horrible and will probs have a go at me if its not !!
do u think it is a cook chill meal !?
xWww@FoodAQ@Com
do u think it is a cook chill meal !?
xWww@FoodAQ@Com
Answers:
risotto is a rice!.!.!.and you can do lots of things with rice!.
cook chill meal!.!.!.
does this mean cook it, then chill it then eat it!?
Do a pasta salad!.!.with Shillings salad supreme
Do a pizzallo!.!.!.with steak, peppers, onions, and pasta!.
!.!.!.!.cold rice dishes!.!.!.Www@FoodAQ@Com
cook chill meal!.!.!.
does this mean cook it, then chill it then eat it!?
Do a pasta salad!.!.with Shillings salad supreme
Do a pizzallo!.!.!.with steak, peppers, onions, and pasta!.
!.!.!.!.cold rice dishes!.!.!.Www@FoodAQ@Com
Have to agree with Mark here!. If I have left overs of risotto they are never the same the next day!. The rice grains seem to swell more than they had when I served up the risotto!. also the issue of reheating rice to the correct temp for the right length of time will surely affect the texture of the rice!.
The only way I can imagine having it as a cook-chill meal is if you undercook the risotto initially, turn out and spread to cool down quick, refridgerate and leave some cooking stock to use to re-heat!.
Perhaps a Kedgeree may be an option as they use different rice grain that don't swell so much!.
Or a meat paella!.Www@FoodAQ@Com
The only way I can imagine having it as a cook-chill meal is if you undercook the risotto initially, turn out and spread to cool down quick, refridgerate and leave some cooking stock to use to re-heat!.
Perhaps a Kedgeree may be an option as they use different rice grain that don't swell so much!.
Or a meat paella!.Www@FoodAQ@Com
Risotto is a rich and creamy, traditional Italian rice dish!. It is one of the most common ways of cooking rice in Italy!.
Its origins are in North Italy, specifically Eastern Piedmont, Western Lombardy, and the Veneto (where Vialone Nano comes from), where rice paddies are abundant!. It is one of the pillars of Milanese cuisine!. As far as Italians are concerned, to be correctly described as a Risotto a dish needs to be made following the established process described below; otherwise the dish is a rice dish, but cannot correctly be called a risotto
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Its origins are in North Italy, specifically Eastern Piedmont, Western Lombardy, and the Veneto (where Vialone Nano comes from), where rice paddies are abundant!. It is one of the pillars of Milanese cuisine!. As far as Italians are concerned, to be correctly described as a Risotto a dish needs to be made following the established process described below; otherwise the dish is a rice dish, but cannot correctly be called a risotto
Www@FoodAQ@Com
I think you are already aware what a risotto is (!), but to be honest I personally wouldn't prepare it as a cook-chill meal!. I would make it and serve it straight away!. I think if chilled, then reheated the next day, it would be very thick and stodgy, and not half as good as it might have been freshly prepared!. Good luck!.Www@FoodAQ@Com
It doesn't work very well because if you make it yourself you should eat it before the rice goes squidgy, with a bit of liquid in!. However if you reheat risotto, all the water gets absorbed and the rice goes squidgy!.
chicken fried rice is a better option!.Www@FoodAQ@Com
chicken fried rice is a better option!.Www@FoodAQ@Com