Why do I need to fluff rice with a fork?
Why do I need to fluff rice with a fork?
To "fluff" rice (or couscous, quinoa or bulgur) means to use the prongs of a fork to carefully separate the cooked grains. This will remove any lumps and separate the delicate grains without crushing them to give the rice a light, fluffy texture. (A wooden spoon is too much of a bruiser for this operation and will often result in mushy rice.)
Note: When making a granita, a semi-frozen dessert made from water, sugar and fruit or other flavorings, a fork is also used to scrape the ice crystals as they form, resulting in a fluffy icy texture, not an ice cube.
Recipe: Stuffed Zucchini With Ground Beef, Brown Rice, Red Pepper And Basil (Kalyn's Kitchen)
Recipe: Vegetable Fried Rice (Tastes Like Home)
Recipe: Muscatel & Green Grape Granita (Chow)
Bulgur (also known as bulgar, bulghur, and burghul) is whole wheat that's been parboiled, dried and crushed (or cracked). The outer bran layer is then rubbed off by hand and then sometimes ground again to achieve a particular grain size. Bulgur is sometimes referred to as cracked wheat, which is not cooked during production, and takes much longer to cook.
Chewy and nutty-tasting, bulgur is high in fiber, protein, iron, magnesium and B vitamins. Finely ground bulgur may be boiled and eaten as a hot cereal, while medium ground may be combined with minced meat or vegetables to make meatballs or burgers. Coarsely ground bulgur is often used as a substitute for rice in pilafs and as a main ingredient in salads like tabbouleh or kibbeh, or in casseroles, soups or stews.
