Video: How Chef Daniel Boulud Makes His Signature Abalone Dish

Watch Chef Daniel prepares the dish ormeau, a braised Kona abalone in puff pastry dish that has become a staple at his Two-Michelin-Starred Daniel.

Watch video at You Tube (13:29 minutes) . . . . .

Video: Experts Devise Do-it-yourself Face Masks to Help People Battle Coronavirus

Watch video at You Tube (2:01 minutes) . . . . .

How to Make Thai Chicken Rice

Susan Jung wrote . . . . . . . . .

Thai chicken rice, or khao man gai, is similar to Hainan chicken rice in that it’s a one-dish meal: chicken, rice and a clear broth made from the bones of the bird. The big difference is in the accompanying dipping sauce. Hainan chicken rice is served with a trio of sauces: ginger, chilli and sweetened soy sauce. Khao man gai comes with only one, which is tangy and on the edge of being too spicy.

In Thailand, khao man gai shops display a row of cooked chickens on hooks, all ready to be taken down and cut into pieces. Like Hainan chicken rice, the chicken is served at room temperature, not hot.

The quality of the chicken is of the utmost importance. Use a fresh chicken, because frozen birds have flabby, tasteless meat. And don’t buy a large chicken, or it will take too long to cook.

This recipe uses a different technique to the one used at restaurants, where the birds are cooked whole. Here, the chicken is cut up and the carcass and bony parts are simmered to make a broth that is used to cook the rice. The thighs, breasts and wings are placed on top of the rice in the rice cooker to add flavour to the grains.

Thai yellow bean sauce, also called soybean paste, comes in bottles – some with a lot of solids and others with most of the fermented soybeans strained out; either is fine. Kecap manis, or Indonesian sweetened soy sauce, can be substituted for the Thai sweet soy sauce.


350 grams long-grain rice
70 grams glutinous rice
2 pandan leaves
fine sea salt, as necessary
1 fresh chicken, about 1.2kg
40 gram chunk of peeled ginger
60 grams spring onions
2 garlic cloves, peeled
250 grams daikon (Japanese white radish), peeled
250 grams carrot, peeled
2 Asian cucumbers, sliced
fresh coriander sprigs

Nam Jim Khao Man Gai Dipping Sauce:

20 grams palm sugar
30 gram chunk of peeled ginger
1-2 garlic cloves, peeled
10 grams fresh coriander roots
15-20 grams red bird’s-eye chillies
70 grams yellow bean sauce
10 grams Thai sweet soy sauce or kecap manis
10 ml-15ml vinegar
5 ml fresh lime juice


  1. Put the long-grain and glutinous rice in a bowl and wash in several changes of water, until the water is almost clear. Drain through a fine-mesh colander shaking off as much water as possible. Leave to air-dry, occasionally stirring the rice, while preparing the other ingredients.
  2. Separate the chicken into parts. Pull out the lumps of fat from the cavity and put them in a small pan. Chop off the neck as close as possible to the body, then remove the legs (thigh and drumstick) and wings. Use kitchen shears to cut off the bone-in breasts in one piece. Cut off the tail and place in the pan with the fat. Cut off the wing tips.
  3. Make the broth. Put the bony pieces – neck (head discarded, if you like), carcass and wing tips – in a pan. Lightly crush the ginger with the side of a cleaver or a sturdy chef’s knife. Put the ginger, spring onions and garlic cloves in the pan and add 2.25 litres of water and 10 grams of salt. Bring to a boil over a high flame, partially cover the pan with the lid, then lower the flame and simmer for 45 minutes.
  4. Render the chicken fat. Add about 30ml of water to the pan holding the fat and tail. Place the pan over a medium-low flame. When the water starts to simmer, lower the flame and cook until the fat liquefies. Remove the solids from the pan.
  5. Make the sauce. Roughly chop the palm sugar, ginger, garlic, coriander roots and chillies then put them in a food processor or blender (or use an immersion blender). Chop the ingredients to a rough paste, then add the yellow bean sauce, sweet soy sauce, vinegar and lime juice. Blend to a rough purée then taste for seasonings and correct, if necessary. Add about 25ml of hot water (or some of the simmering chicken broth) to thin out the ingredients to a dipping sauce consistency.
  6. Pour 25 grams of the rendered chicken fat into a skillet and heat over a medium flame. Add the rice and 1½ tsp of salt. Stir constantly until the rice grains are coated with the fat, then transfer to a rice cooker. Cut the pandan leaves into 10cm lengths, tie them into a knot and add them to the rice. Add 520ml of the chicken broth to the rice cooker.
  7. Place the whole chicken legs, the whole bone-in breast and the wings into the rice cooker, on top of the rice. Turn it on and let the ingredients steam until done.
  8. Cut the daikon and carrot into two-bite chunks and add them to the remaining chicken broth. Simmer until tender.
  9. When the rice and chicken are done, remove the chicken from the cooker, then close the lid so the rice stays hot. Allow the chicken to cool for about 10 minutes. Separate the breast meat from the bone and slice against the grain. Separate the drumstick from the thigh, then remove the bones and slice the meat. Separate the drumette from the middle joint of the wing.
  10. Put some of the rice in a rice bowl, packing it in gently. Invert a dinner plate over the rice bowl then hold the two tightly together and flip them over. Lift off the rice bowl so there’s a mound of rice on the plate. Repeat with another three plates.
  11. Divide the chicken and sliced cucumber between the plates.
  12. Taste the chicken soup and add salt, if necessary. Stir several fresh coriander sprigs into the soup before ladling it into the bowls and serving with the chicken and rice.

Source: SCMP

7 Rules for a Better Rice Bowl

Sho Spaeth wrote . . . . . . . . .

It may sound silly to put it this way, but before grain bowls became a thing, grain bowls were already a thing. Wherever people cooked whole grains and ate them, they likely put them in a bowl and put tasty stuff on top, both because it was delicious and because it was convenient. (Yes, even in America, where grain bowls are currently a “thing”!)

But bowls of rice with stuff thrown on top are only delicious if you give them enough thought and consideration. And while there are exceptions to any set of rules, I generally find that successful rice bowls almost always have certain elements in common, so I wanted to share a set of guidelines that I’ve relied upon to make great rice bowls with whatever I happen to have on hand. I’ve also created a few recipes for quick, easy-to-assemble meals that show how to put those guidelines into practice.

While lessons can be learned from rice bowls around the world, I’ve taken most of my cues Japan’s long tradition of meals-in-a-bowl-with-grains, which typically fall under the category of donburi. The term donburi is used both to mean a rice-bowl meal and the bowl in which a rice-bowl meal is served—wider and deeper than your standard-issue Japanese rice bowl, since it needs enough extra volume to accommodate both the rice and the non-rice portion of the meal. You’re likely already familiar with some of the more famous donburi, like gyudon, katsudon, and oyakodon (which mean, respectively, “beef bowl,” “cutlet bowl,” and, disturbingly, “mother and child bowl”), but even if you aren’t, the appeal of putting tasty stuff on top of rice and eating it all out of one round-bottomed container probably isn’t lost on you. Again, it’s convenient and, if everything is prepared well, delicious.

This guide and the accompanying recipes skew Japanese (because I’m skewed Japanese!), but there isn’t really any reason to limit yourself to ingredients out of the Japanese pantry. That being said, Japanese grocery stores, like Korean, Chinese, and other Asian-cuisine-focused grocery stores, are stocked with a wide variety of prepared food items designed to be eaten with rice. They can be a particularly valuable resource for small and tasty staples that can round out and diversify whatever you decided to put on top of your rice. Beyond that, you can also shop elsewhere (including online) for most, if not all, of the varied prepared products from across the world that are good on rice.

The Rules of the Rice-Bowl Road

Rule 1: The Rice Rules

First and foremost, a rice bowl is all about the rice. Much as with a Japanese breakfast, the rice makes up the bulk of the meal, and everything in the bowl that isn’t rice is meant to be eaten with it. This means that you want a good amount of rice in the bowl—about a cup and a half of cooked rice per serving—and it also means that you want to cook the rice well (take a look at my rice cooker review, which is the easiest way to get consistently great rice with no effort).

Rule 2: Limit Topping Portions but Season Them Well

Second, since the rice is the star, you don’t want to overload it with a mountain of toppings. Still, the food that you do add needs to be seasoned aggressively enough to compensate for the rice’s relative blandness. Whereas a typical American portion of something like, say, a steak, weighs about eight ounces, you’ll want to use only about half that for a rice bowl, and you’ll want to find ways to flavor it beyond salting the steak’s surface alone. A proper showering of salt may be all a seared steak needs, but that’s not going to cut it on a mound of plain rice.

Rule 3: Chop, Chop, Chop

Everything on top of the rice should be cut into bite-size pieces. Whether you plan on eating your rice bowl with a spoon, fork, or chopsticks, you don’t want large slabs of meat or vegetables that will require any kind of cutting.

Rule 4: Texture and Flavor Variety Are Key

Every rice bowl needs to be varied in both texture and flavor. Katsudon (fried pork cutlet with egg over rice) is a great example: you have chewy meat encased in a highly seasoned fried breadcrumb exterior, the tender and silky egg, strands of just-cooked onion that still have a remnant of bite, all of it dressed with a sauce that is both sweet and savory. And, for a final, optional bit of texture/flavor contrast, you can add some crisp pickled vegetables, like pickled ginger strips.

In general, think about combining ingredients that can add the following:

  • Heft: This will likely be the featured player in your rice bowl, whether it’s a portion of meat, cubes of tofu, or a hearty vegetable that can take center stage, like eggplant.
  • Umami: Many ingredients can add savory depth to your rice bowl. Meat automatically will, especially if you brown it well and make a sauce from it. Beyond that, seaweed, mushrooms, and fermented foods (anything from miso and soy sauce to lacto-fermented pickles and funky shrimp paste) will deliver a wallop of satisfying flavor.
  • Acidity: Pickles, whether vinegar-based or fermented, are one of your key players here, but even a squeeze of lemon juice can do the trick.
  • Heat: Fresh chilies, chili pastes, chili flakes and powders all work for adding anywhere from a subtle background warmth to an all-out fiery assault. It’s up to you how far you want to go. Horseradish, wasabi, and mustard are also great choices, delivering that nose-burning sensation we all love with a grimace.
  • Freshness: Thinly sliced scallions, fresh herbs, finely minced raw vegetables, even a dose of raw minced ginger or garlic can bring a breath or blast of freshness to the bowl.

Rule 5: Control Your Sauce

A flavorful sauce is almost always needed in a rice bowl: It coats your toppings and seeps down into the rice, uniting the two. But you don’t want your rice swimming in it. This is both a flavor and a texture issue because too much wet sauce means you’ll end up with overly seasoned, soupy rice. One good trick for ensuring your sauce doesn’t pool in the bottom of the bowl, aside from using an appropriate amount, is to employ some kind of thickener, like cornstarch. When it’s more viscous, the sauce will cling to the toppings more and glaze the top layer of rice, but it won’t run down and saturate everything.

Rule 6: Quick and Easy Are the Name of the Rice-Bowl Game

A rice bowl has to be quick and easy to put together. I suppose it doesn’t have to be, but part of a rice bowl’s appeal as a home-cooked meal is that it’s not going to be a heavy lift, whether you’re making it for lunch or you’re doing it for a weeknight dinner. This is where having a store of tasty stuff in your pantry really helps, but it’s also why rice bowls are an ideal way to use up leftovers. Have some broiled eggplant lying around? Overstocked on pickles? Or maybe you’ve got a leftover stir-fry or some mapo tofu from the takeout spot. All of these things can be used to make a very satisfying rice bowl in no time.

Rule 7: Construct Consciously

Even with all the other elements in place, true rice-bowl success requires considered construction. Exactly how this works depends on the ingredients, but in general, it’s worth thinking about which ingredients you want to ensure get all over the rice so that they can mix in evenly as you eat and which ones you don’t. That frequently means distributing very small ingredients like shredded nori or very finely minced pickles all over the rice, and spooning a bit of sauce (but not too much) all over. Larger pieces of vegetable and protein can be piled on more artfully and then glazed with a bit more sauce.

Anything particularly strong-flavored or pungent, like pickled ginger or hot mustard, is often best left in a small, contained clump so that the diner can choose exactly how much to get in each bite.

Get bowl recipes at Seious Eat . . . . .

How to Load a Dishwasher Correctly: The Definitive Guide

Casey Bond wrote . . . . . . . . .

Few topics are as polarizing among roommates and clean freaks as the best way to load a dishwasher. Everyone has their own “system,” which they believe to be infallible. But in reality, it’s probably wrong ― at least a little bit.

We got the lowdown from experts on how to properly load a dishwasher so that everything comes out sparkling clean and undamaged. Read on to find out how to improve your dish stacking skills.

How To Load A Dishwasher The Right Way

Top rack: Glasses, mugs and small bowls should go on the top, upside down. If the bottoms of certain cups or dishes are slightly concave, it helps to lean them at an angle to avoid collecting dirty water.

“All plastic items should go on the top rack, too, because the heat comes from the bottom and can warp plastics,” said Heloise Blaure, a chef, blogger at Home Kitchen Land and self-proclaimed dishwasher stickler.

Be sure that any small pieces are secured and won’t fall through the gaps, potentially blocking the washer arm or landing on the heating element.

“Spatulas, ladles, and other large utensils should lie flat on the top level with your coffee mugs and saucers,” Blaure said. If you stick them upright with silverware, they’ll block the water spray and prevent other things from being cleaned properly.

Bottom rack: Plates, large bowls, pots and pans should go on the bottom. Put the biggest pieces to the sides so they don’t block the sprayer.

Utensil holder: Load utensils handle-first so that spoons and the prongs of your forks are facing up. One exception to this rule is knives, which should be placed point-down so that you don’t cut yourself when you unload them.

Watch Out For These Common Mistakes

Figuring out where to put dishes is fairly intuitive, but there are many nuances to loading a dishwasher so that everything comes out as clean as possible. Below are some common mistakes to avoid.

Overloading. Good on you for trying to save water, but know that overcrowding the dishwasher means you’ll end up having to rewash many pieces. According to Whirlpool, crowding dishes and stacking them on top of each other causes “nesting” and prevents dishes from being cleaned evenly.

Placing large, flat items near the door. Whirlpool also noted that flat pans or platters should be placed in racks away from the door, as placing them near the door can block detergent from reaching other dishes.

Laying large pots and pans face down. Big items should be loaded on their sides, not face down. “This is especially important for older dishwashers that do not have an upper spray arm, because whatever pot or pan is blocking the bottom spray arm will act as a shield, preventing water from reaching the top rack,” said Aleka Shunk, a food blogger at Bite Sized Kitchen.

Blocking the spray arm. Just because everything fits inside the dishwasher doesn’t mean your job is done. “Right before you start your cycle, you want to give the arm a quick test spin to see if it spins without obstruction,” Shunk said. If it hits a plate or utensil, move that item before you start the cycle, otherwise the dishwasher won’t clean properly.

Facing everything in the same direction. Water sprays from the center of the dishwasher, so you want the dirtiest part of your plates (the faces) pointed toward the spray. When you load your plates all facing to your right, for instance, you block some of them from having full access to the water. “Instead, you should face them all toward the middle so they get exposed to the spray,” Blaure said.

Leaving a bunch of stuck-on food. You can put unrinsed dishes in your dishwasher, but you should scrape off any chunks of food before loading. “Too many food remnants in the dishwasher can lead to mold and also dishes not coming out clean,” said Melissa Maker, host of the YouTube channel Clean My Space.

Cleaning dishes before loading them. Though you should clean off chunks of food before loading your dishes, it’s possible to go too far. If your dishwasher was made in the past 10 years, there’s no need to pre-rinse, according to Blaure. “Pre-washing is a serious waste of time, water and heat,” she said. If you stop washing your dishes in the sink before they go in the dishwasher, you should see your energy bill drop.

Items You Should Never Put In The Dishwasher

You may be tempted to save time and throw the whole kitchen sink into the dishwasher. However, some items will get damaged by sitting through cycles of harsh soap and extra hot water.

  • Cast iron: Putting cast iron pans in the dishwasher will destroy the coating and cause them to become rusty.
  • Non-stick pans: Even though many non-stick pans claim to be dishwasher safe, repeatedly exposing them to the hot water and detergents will break down the coating. It’s best to hand-wash these.
  • Delicate pieces: Avoid loading anything that could break easily, such as crystal or china.
  • Fine metals and finishes: “Certain finishes such as silver or enameled items should be hand washed only, as the heat and detergents can ruin the finish,” Maker said.
  • Wood utensils and cutting boards: Avoid putting any wooden items in the dishwasher. “Wood is porous and can not sustain the amount of water that a dishwasher uses to clean,” Maker said.
  • Sharp knives: Any chef will tell you that sharp knives are to be hand-washed. “A dishwasher exposes them to too much water and shortens their lifespan,” Blaure said.
  • Anything that is not dishwasher safe: It may seem obvious, but always check dishes to be sure they’re safe for dishwashers. Some items, such as certain plastics, are not.

    Tips For Maximizing Your Dishwasher Use

    Finally, keep your dishwasher in top shape and use it to its fullest potential with these tips.

    Clean your dishwasher regularly. Even if you do a good job of removing gunk prior to washing, food particles, paper towels and other buildup can lead to funky smells and poor drainage. At a minimum, fill your soap dispenser with white vinegar and run an empty cycle once a month. You should also regularly check the food trap and other nooks and crannies for stuck food particles.

    Preheat the water. To avoid starting a load with cold water, run the kitchen sink on hot for a couple of minutes to get the heated water flowing. You should also check that your water heater is set to the right temperature ― about 120 degrees Fahrenheit (roughly 49 degrees Celsius).

    Organize utensils by type. When loading utensils, organize each holder by forks, knives and spoons. It might not seem like a big deal, but when you go to put all your dishes away, you’ll be amazed at how much faster it goes when all the utensils are already separated.

    Skip the heat. You might feel guilty about the amount of water and energy each load requires, but it is possible to keep it to a minimum. “If people want to be more environmentally conscious, they can turn off the ‘heated dry’ option,” Maker said.

    Dishwashers aren’t just for dishes. According to Whirlpool, there are several unusual items that people may not know can go in the dishwasher. This includes rubber dog toys, baseball caps, grill grates and rubber rain boots.

    Source: Huffington Post