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Posted by on Apr 30, 2011 in Korean Food | 2 comments

Properly Washing Rice (and bonus tutorial on the onion spectrum)

In this edition of “Not Your Mother’s Kitchen”, Leigh will show you the “how-to” of perfect North Asian sticky rice and a bonus tutorial of the different kinds of onions from the large bold flavored white onions common in Western cuisine to the delicate chives. Yes, there is a difference between spring onion and green onion and she’ll show you how.

2 Comments

  1. good video and great tips! I want to try the charcoal in my rice…Theresa

  2. The charcoal think would be tricky…I hope people don't think she means those kingsford charcoal briquettes! 😛

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