Bold

Author: Max Johnson

Chef aprons promote a better working experience all the way around. While these versatile accessories are not as common as they once were, the fact is that chefs are again discovering the wondrous functionality added by simple accessories. Sometimes, the most simple of items can and will have the most effect on your workplace experience. Staying bold and sassy means you want to look better even when things heat up in the kitchen, and an apron provides you with bold and sassy solutions to your needs.

There are many types of chef aprons to choose from. Deciding which is perfect for you will depend a lot on what it is you require as well as your own personal tastes. Not every apron is right for your job or career, but there is one apron right for you. In addition, you will get to choose from colors and fabrics used in the construction of your favorite apron to get that perfect look that meshes with your current look in the workplace. Do you like blues, greens, red? Or perhaps you like the more traditional blacks, whites, or grays?

Choosing a bib apron is a popular choice for those working in the back of the house environment. These are full frontal accessories that have a wrap around the neck and waist. The pocket space is all along the lower section of this beauty. The neck wrap can be tie, snap, or even buckle depending on your need. These are easy to wear when necessary and even easier to remove when you need to have that full frontal excellence there for your clients to see. These are extremely popular for use as chef aprons.

There is the bistro apron which is extremely fashionable as well. The bistro is an apron that wraps around the waist and the remaining fabric falls below the knees often to the middle of the shin area. The pockets run along the upper portion of the bistro, and this is quite popular for use by chefs. These will protect against splattering and stains caused by leaning over a cabinet. Very affordable and available in your choice of colors.

Regardless of the type of apron you choose, you will find that the versatility makes life a little easier. Whether you choose a bib, a bistro, a cobbler, or other type or style, you will appreciate the benefits ranging from a cleaner working day to a longer life for your favorite work wear. There are colors, sizes, and other features allowing the opportunity for an individualized and personal experience.

With an apron, you can carry around a few extra utensils or you can carry around a few hidden tips to make that meal delectable and enticing. Cooking naturally is becoming a must in our society, and high-end restaurants are choosing to cook healthier. This means, as a professional, you need to have the necessary tools at your fingertips allowing you to cook smarter, healthier.

Choosing chef aprons for your professional wardrobe allows you to have a more versatile, functional, and flexible working experience. This added content is passed directly to the consumer.

Article Source: http://www.articlesbase.com/cooking-tips-articles/bold–413434.html

About the Author:
Max Johnson of The Uniform Connection click for Chef Uniforms. Click for more Bold & Sassy Chef Aprons.

How to Cook Rice Right

The easiest way to make rice well every time is to use a rice cooker. If you don’t have one, or don’t want one, though, here’s a no-fail recipe for rice that one of my grandmothers taught my mother, who taught me. This one, I use mainly for seasoned rice dishes because things can be added to it before boiling, or broth (a plain soup) can be used in place of water.

This is for 4 substantial servings (4 rice bowls).

You will need:

1 large saucepan, or a short pot.

2 cups of white rice, preferably persian, glutinous, or converted, depending on how sticky you like it.

2 tablespoons of butter, margarine, rendered fat, or vegetable oil.

water or broth as needed (usually 3 to 3.5 cups)

salt to taste

Directions:

1.Put the rice in the bottom of the saucepan, and wash it thoroughly by rinsing, and then pouring off the cloudy water. Repeat until you

can recognize grains of rice through the water, and then pour this last rinse out.

2.Put your middle finger in the saucepan until it touches the bottom, and put in water or broth until the level reaches the second line of

your finger.

3.Add your salt and oil.

4.Place on the stove, and cover loosely, which means there should be a centimeter of space between the side of the cover and the edge

of the pot or saucepan.

5.Turn on the stove at medium/low heat, and leave it alone for about 20 minutes.

6.Check to see if it’s done, and if not, come back every 5 minutes.

7.If you need to check, and can’t tell from looking at the top, stick a spoon in the middle, and push gently to the side to see if there is any

water left. If there is, then move the rice back to cover the hole. Try not to touch it too much.

8.If you run out of water before the rice is the level of softness you want, in the well you make in it for checking, just pour a quarter cup

of hot water to the middle, and move the rice back over to cover the water.

9.When it’s done, turn off the heat, and cover the rice completely, and let it sit for 5 minutes.

10.Stir, and then serve.

Then, there is the other absolute sure-fire way that my other grandmother taught me. This is how I cook rice when I want it somewhat plain.

You will need:

However much rice you want up to 5 cups.

A pot of water, salted, with about a tablespoon of oil

A strainer

A large bowl

Directions:

1.Set the pot of oiled and salted water on high heat.

2.In a large bowl, rinse the rice repeatedly, until the water is somewhat clear.

3.Drain as much water as you can from the rice, and then wait ’til your water on the stove boils.

4.When the water reaches a fast, rolling boil, gently pour in the rice.

5.Stir to make sure the rice doesn’t stick together, and then wait.

6.Occasionally stir the rice, and after 10 minutes, check to see if it’s done.

7.Check every two minutes after that, and when it’s as soft as you like, turn off the heat and then pour the contents of the pot into a

strainer.

8.Shake the strainer a bit, to get out as much excess water as possible, and then return the rice to the now empty pot.

9.Season to taste, and then serve.

Rice cooked this way can also be used for rice balls, unless it is parboiled rice. Parboiled rice should never be used if you prefer it sticky on its own, but is the best to use when making the deep fried breaded rice balls.

More Rice Tips

For golden coloured rice, stir a teaspoon of turmeric into the water before the rice begins to cook.

Seasoning blocks or bouillon give a nice flavor to rice. It will need to be stirred after cooking to evenly distribute it though.

Use leftover rice to make fried rice. It can also be used to add a bit of starch to a meatloaf in place of bread crumbs.

Never let cooked rice sit out for more than a couple of hours without keeping it very hot. Rice turns very quickly. To serve it at parties that may last awhile, but keep it from burning at the bottom, put it in a pan atop a pan of water that is over a tea light or other warmer. To cool it off quickly before it turns after a meal, transfer it from the pot to smaller containers.

If you are on a salt restricted diet but don’t like your rice too sweet, use a couple of dashes of pepper and salt free chicken broth to enhance the taste.

Niki Singleton Webmatron of http://www.freerecipeclub.com