Rice, onions and chicken. This time I won't cook them up--instead, I'll share some cooking tips to get through them breezily. For one, rice doesn't always cook white. Peeling onions can make you tearful, and taking the skin off chicken can be a tedious process. Here's how you can conquer them:
For your rice, drop some lemon juice while cooking it. Lemon will make the grains whiter. To avoid sniffing tears while peeling onions, try slicing beside a gas
stove or slice only well-refrigerated onions. You can use sweet onions as alternatives, but if you can't, slicing them under running water would reduce the sting of the sulfide. Some people would even wear eyeshields! When skinning a chicken, a paper towel to hold the skin would instantly take it off.
Hmm, tough jobs? Not anymore, I think!
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