kitchen tada's

We grew up with a mom whose career was her family. So everyday, we were served with fresh food, I get to cry while chopping the onions, experiment in the kitchen, and, the chore I hate most, do the dishes.

So naturally, mama's hands (and face, and feet, and everything of her) are all in the kitchen when she cooks. And though we (my elder sister and I) are Chemical Engineers, you can't look down on ma, she has a great wisdom of her own, as she too knows the explanations of kitchen occurrences and she does a lot of experimenting on her own. Okay, we are guilty. We teach her why the water boils (vapor pressure thinga majig) , why salt and oil is added when cooking the pasta (colligative properties) and why tenderizing meat with a fork in the boiling pot works (oooh, interesting?).

We praise her for her practical wisdom and how it comes so naturally. When I tell my colleagues of these tips, they are just amazed. In her, uhmmm, 31 years of motherhood career, these are the things she discovered:

1. COOK RICE AND SAVE GAS.
   their way: After the rice and water mixture boils, turn the fire to low until the rice is cooked.
   the mama way:  After the rice and water mixture boils, turn off the fire. Wait for a few minutes. When all the water has been absorbed, turn on the fire again and set at low. Cook for additional 5 minutes. Use more minutes for more than 5 cups uncooked rice. When the timer beeps, turn off the fire but don't serve immediately, wait for 5 more minutes.
   
   the cost: according to mama's economic feasibility studies, save up to 50% on LPG.
   
   We don't use electric rice cookers - they are no-brainers. We cook with the gas range instead. And we use a timer so we don't ignite our house nor get dukot for dinner. We are also assured of repeatable results - perfect rice all the time!
     
2. YOU CAN COOK HARD-BOILED EGGS WITH RICE. It's easy peasy.
   their way: Plop egg in water, boil, simmer until cooked.
   the mama way: Using the same procedure above, when the mixture has boiled off, put in the egg (cleaned and at room temp or slightly cool from the fridge; if it's too cold, it'll crack up), digging it a bit to the rice's surface so it does not run around the pot. Finish the rice as above. When the rice is cooked, so is the egg. Saves you hassle, saves you gas, saves you water.
     
3. ELIMINATE THE BLACK RING ON YOUR HARD-BOILED YOLK.
   their way: They don't mind as long as it is done.
   the mama way: Noticed the black outer layer of the yolk of your hard boiled egg? That's an indicator that it is overcooked. Do this: when the egg is cooked, plunge them in cold water (tempering!). This stops the cooking process totally by bringing down the temperature.
     
4. WEEVILS IN YOUR PASTA? PACK LAUREL IN YOUR ARTILLERY! 
   their way: Use the pasta anyway.
   the mama way: Bokbok is natural in starch-based foods. They are in egg form when they get in your pantry but crack up when their time is due, munching on pasta, turning them to powder and leaving behind a distinct stink. When storing pasta, put in a dried laurel leaf (the leaf in your adobo) or two - they hate it.
   
   
   ...more to follow