Comments on: Cuban Red Beans and Rice

By: Learn Drums

Learn Drums — Thu, 15 Apr 2010 04:53:42 +0000

Cheers, I like all your articles, keep them coming.

By: Chef

Chef — Wed, 27 Feb 2008 21:58:10 +0000

Hi Sunny, Good to know. Tips and info like this are terrific and helpful. Thanks! Toni

By: Sunny

Sunny — Tue, 26 Feb 2008 02:13:07 +0000

Latin homemakers heat the Annato seeds in the oil briefly first to release the flavor and color then they remove them because they’re hard and not pleasant to chew. The Latin program provided a nice change of pace for an occassional vegetarian.
Thank you,
Sunny

By: Chef

Chef — Sat, 29 Sep 2007 17:40:47 +0000

Hi Janet, Good question! The general rule of thumb for TVP that needs to be hydrated is 1 cup of TVP to Â¾ to 1 cup of boiling water. I always start at the lower measure first. Give this about 10 minutes to rehydrate. Once the TVP is rehydrated, use the fine textured TVP in sauces, soups, casseroles, tacos, and chili. Use a more heavily crumbled texture (some products are a coarser cut) to replace beef in stews, stir-frys, soups, pot pies, and hot entrÃ©es. Dry TVP can be stored in dry storage for up to 6 months. Rehydrated TVP needs to be refrigerated and should be used up within 3 days. If for some reason you feel the TVP is too wet, spread it out on a baking sheet and pop it in the oven at 300 degrees for about 10-15 minutes. Check it after 10 minutes just to be sure since all ovens bake differently. Let us know how this turns out and thanks for writing! Toni

By: Janet Bortt

Janet Bortt — Fri, 28 Sep 2007 17:28:56 +0000

I would like to learn more about how to use TVP. I see it most often in the bulk foods at my local store and seems to be more available than the refrigerated or frozen kinds. I am somewhat confused as to how to hydrate the various forms for cooking without it being wet in the recipe. Do you have any suggestions? P>S> I love your show!

By: Chef

Chef — Tue, 21 Aug 2007 21:39:44 +0000

Hi Gabriel,
Thanks for watching DTV. I’m not sure where you’re writing from, but if you feel the show is on too early call your local station and ask that they consider a different time slot. We do extremely well in the late morning/afternoon slot. Now onto the mushrooms. I love mushrooms! Prepared properly they can be added to just about any dish, from sauces or soups to pasta and sandwiches. We are planning on more mushroom dishes next season, however if you have someting special in mind write me and I’ll be able to have better focus on what you’re looking for. For the moment if you prepare mushrooms as I do for my Savory Mushroom and Black Eyed Pea Burger, you will really enjoy adding them to your favorite recipes. Prepared in this manner they will remain full of flavor and texture. From this point you can use them in whatever you like. Please write again and good for you for choosing to include more healthy vegetarian dishes in your diet! Toni

By: gabriel

gabriel — Mon, 20 Aug 2007 23:21:54 +0000

Hi;
I warched some of your episodes(episodes are showed to early)and I would like to include more vegetarian dishes on my diet.
I would like to know what type of dishes can be cooked with mushrooms.
Thank you.
Gabriel

By: Chef

Chef — Fri, 17 Aug 2007 13:05:23 +0000

Annato would make the rice more red, where turmeric would add a more amber or ‘curry’ color. You can make this recipe easily without the annato and, you are correct that 1/4 teaspoon of turmeric would add little flavor while still adding color to the rice. The best recipes often times are enhanced or improved with experimentation so try this with the turmeric and please write back and let everyone know what your results were! Thanks for writing with a great question/tip.

By: Suasoria

Suasoria — Fri, 17 Aug 2007 05:01:52 +0000

In such a small quantity, wouldn’t turmeric add the yellowy color, without too much of the flavor?

By: Chef

Chef — Sun, 15 Jul 2007 19:02:10 +0000

Hi Rae, Sorry for the oil omission! You can use 2 tablespoons of either vegetable or olive oil. The annato is totally optional since it adds little discernable flavor and is used primarily for color. There really is no substitute for annato that I can think of, so if you don’t have it , no problem!