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- 01-02-2011, 10:00 AM #1
- titania12001
- Very Gabby LCF Member!!!
- Join Date: Nov 2002
- Location: The Lovely Northwest US
- Posts: 3,667
- Gallery: titania12001
- Stats: 290/265/140
- WOE: Atkins
- Start Date: June 2010 Fluffy cauliflower "rice"
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- Who has the exact method to make it nice and fluffy? Do you use a potato ricer? Do you let cool and dry before ricing? Do you grate it first with a box grater?
- Hoping for some advice from all of you cheffies.
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- 01-02-2011, 11:12 AM #2
- ravenrose
- Very Gabby LCF Member!!!
- Join Date: Dec 2009
- Location: California
- Posts: 4,523
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- Stats: lost 110 lb so far, and miles to go before I sleep
- WOE: Atkins OWL
- Start Date: June, 2009 I would say the number one thing is to use fresh cauliflower. The frozen stuff won't be "fluffy."
- The second thing is to know you have a continuum from fluffy/hard to mushy. If you want it really soft, it's not going to be fluffy. Cook it less if you want to avoid that mushiness.
- I have tried several techniques and far prefer grating in the food processor with the regular shredding blade.
- Also, microwaving with no added water works well to avoid mushiness.
- If you want to add fat, wait till it's done and toss it while hot.
- Oh, rereading your question--definitely "rice" it before cooking! Otherwise it will compact when you do it. It never occurred to me that someone would cook it first!
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