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Culinary Term Spotlight

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Boiled Basmati Rice

Basmati rice which has been boiled until tender in water. First the rice is rinsed until the water is clear then boiled until the rice is cooked. There are two basic ways of doing this 1. Placing the washed rice into a thick bottomed pan and then adding an exact amount of water usually around 2 and half parts to 1 part of rice. Then covering and simmering on the stove until the water is almost gone then reducing the heat, covering with a lid for another 10 minutes until the rice is completely cooked. 2. Washing the rice and adding it to a large pot of boiling water and boiling until the rice is tender then draining the excess water off. In this method the rice can be placed into a rice ball and boiled until the rice fills the rice ball and is tender. Boiled basmati rice is used as a side dish for many Asian dishes and served with curries or can be cooled down and used in salads or in stir fries.

Recipe of the Day

Brioche Potato
This is a basic duchess potato mix which has been piped into a 20mm ball with a 5mm ball on top then baked in the oven and brushed with egg wash and browned lightly under the salamander.
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Professional Profile

Dugléré, Adolphe
Dugléré, Adolphe
French chef (born Bordeaux, 1805; died Paris, 1884). A pupil of Carême, he became head of the kitchens of the Rothschild family and later managed the restaurant Les Frères Provençaux. In 1866 he became head chef at the Café Anglais, with which his name is always associated. He is described as ‘a taciturn artist who revelled in contemplative isolation’, and his culinary creations made the Café Anglais one of the most famous restaurants in Paris during the Second Empire. His creations included potage Germiny, Anna potatoes, sole and sea bream à la Dugléré and soufflé à l’anglaise. It was Dugléré who drew up the menu for the historic dinner of the ‘Three Emperors’. Among the illustrious guests who attended were Alexander II (the Russian emperor), his son (the future Alexander III), Wilhelm I of Prussia (the German emperor) and Bismarck. The dinner, it is said, cost 400 francs a head! a. Chef of cafe anglaise in paris pre world war 1. b. His fish dishes are world famous. c. He also invented pommes anna. 7 June 1867 Menu for the dinner arranged by Adolphe Dugléré, The ‘Mozart of cuisine’ SOUPS Impératrice and Fontanges HORS D’OEUVRE Soufflés à la reine REMOVES Fillets of sole à la vénitienne Escalopes of turbot au gratin Saddle of mutton with Breton purée ENTRÉES Chicken à la portugaise Hot quail pâté Lobster à la parisienne Champagne sorbets ROASTS Duckling à la rouennaise Canapés of ortolan ENTREMETS Aubergines à l’espagnole Asparagus spears Cassolettes princesse DESSERTS Bombes glacées WINES Retour de l’Inde Madeira, sherry, Château-d’Yquem 1847, Château-Margaux 1847, Château-Lafite 1847, Château-Latour 1848, Chambertin 1846, Champagne Roederer
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Sip Selection

747
A shooter served in a single shot glass layered with Kahlua, Baileys Irish Cream and Frangelico.
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