The Tasty Word

A synesthete's adventures in the kitchen.
This is my main cooking blog, but I sometimes post about books (especially cookbooks, obviously), synesthesia, and pictures of kitchen decor, tea, coffee, and other things vaguely food-related that strike my fancy. My book blog is over at Silent Librarian.
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Posts tagged "cooking tips"

It’s lunch hour!

It’s missing baked, as in the oven, though…


It’s lunch hour!

It’s missing baked, as in the oven, though…

A comprehensive list of food equivalents.

From the website: How many pounds of carrots should you buy if you need 2 cups of slices? Here’s that answer and lots more.

Here’s another one, in alphabetical order.

And yet more useful cooking conversions, here.

Super Quick Video Tips: Pairing Pasta Shape with Sauce

(by America’s Test Kitchen, via Lifehacker)


  • Aceite de oliva
  • 1 taza de arroz integral
  • 2 - 2½ tazas de agua
  • 1 cucharadita de sal


1) Echa un chorrito de aceite en una olla y deja que cubra el fondo.

2) Añade el arroz, el agua y la sal.

3) Deja cocinar sobre fuego alto por unos 20-25 minutos. Cuando el arroz haya absorbido el líquido (se formarán huequitos en la superficie), baja la llama, tapa la ollay deja cocinar unos 20 minutos más.

Nota: Te tomará unos cuantos intentos obtener la proporción ideal de arroz/agua y determinar el tiempo exacto de cocción, según la variedad de arroz que uses (grano largo o corto), tu estufa, la altitud a la que vivas y otros factores. Pero no te desanimes, el arroz integral es delicioso y mucho más nutritivo que el blanco.


1) Cuando cocines algún plato para el que tengas que hervir broccoli o zanahorias, por ejemplo, reserva el agua donde herviste los vegetales y úsala para reemplazar el agua en esta receta. Le dará un sabor riquísimo al arroz.

2) Sofríe un poco de ají (pimiento) rojo y ajo picados en el aceite de oliva antes de agregar el arroz, el agua y la sal.

3) Sustituye la sal por un cubito de caldo de vegetales/pollo/recao verde.



  • Olive oil
  • 1 cup of brown rice
  • 2 - 2½ cups of water
  • 1 tsp salt


1) Drizzle a little olive oil and spread over the bottom of a pot.

2) Add the rice, water and salt.

3) Let it cook over high heat about 20-25 minutes. When the rice has absorbed the liquid (little holes will form on the surface), lower the flame, cover the pot and let it cook for about 20 more minutes.

Note: It will take a few tries to get the perfect rice-to-water ratio and to determine the exact cooking time needed, depending on the variety of rice you buy (long grain, short grain), your stove, the altitude where you live, and various other factors. But don’t be discouraged, brown rice is delicious and much more nutritious and satisfying than white!


1) When preparing a dish for which you have to boil broccoli or carrots, for example, reserve the water in which you boiled the vegetables and use it instead of the water in this recipe. It will impart a marvelous flavor to your brown rice.

2) Sauteé some chopped red peppers and garlic in the oil before you add the rice, water, and salt.

3) Substitute the salt for a cube of vegetable or chicken stock.