View All Posts. Apr 6, 2019; 2 min; HAYES CARLL Venue: Lincoln Hall City: Chicago, IL Date: March 30th 2019 What It Is Bless me audiophiles for I have sinned. Keep in mind that different people and cultures make rice differently. Might also be fun to experiment with different seasonings to see how they add new dimensions to your concon scrapings. If you’d like to learn more about Con-Con and how to make it visit my Those extra steaming minutes is going to create a beautiful golden crust at the bottom which is going to give you Con-con.

Remove the good rice once cooked, scrape out the concon and enjoy! Rice can get hard and dry if it is left in the fridge for too long, or if it is reheated improperly.

Then you let the rice steam for an extra 10-15mins. Not only will the con-con cook faster, but it will be golden and much more crunchier. It has been 20 days since ... 3 views Write a comment. - There's no Secret to Weight Loss But, say the authors of the food blog Dominican Cooking, perfect concón is not burnt. To start, you need to quick-cure your pot, if your pot is not already seasoned. To make it, just cook some rice in a nice iron pot. However, you want to get to the con-con while the rice and the rice pot is still hot.

Unless you are a Latina, or spend a lot of time with a Latin family, chances are you’re not familiar with this home cooked side dish called Pegao.This dish is known by many names… The only catch, is that you have to let the rice cook for a while. This will make it light years easier to scrape off.

Now contrary to popular belief, a non-stick pot will give you con-con.
In fact, it will come off in one piece or big chunks. Cauliflower Concón. Dominicans typically call this crunchy rice Con-con while Puerto Ricans call this delicious treat pegao.

I’ve done this plenty of time because whether or not I get to the con-con while it’s warm– I’m still having my con-con! Believe me, concon is definitely one dish well worth burning. Cooking Con-Con in a non-stick pot will also yield con-con that comes out in bigger chunks that isn’t as crunchy– still delicious just not as crunchy. It will also take you longer to make it since the rice is fighting against the non-stick pot.

Now whenever you eat con-con, you have to make sure that the fluffy rice on top is gone. However, you want to get to the con-con while the rice and the rice pot is still hot. Please read our « I could Have Told you That! Scorched rice is known as cucayo, pegao, cocolón, concolón, raspa, raspado, graten (Haiti), bunbun (Jamaica) and concón (Dominican Republic) in the Caribbean.

Then you let the rice steam for an extra 10-15mins. Last but not least, scraping the con-con from this pot will be infinitely easier than if you used different pot Now cooking your rice in a caldero,  aluminium, or stainless steel pot is going to give you the best con-con. This is vital! Rather, they write, it's a thin film that's “perfectly crunchy.”

To do this add vegetable oil (one that is good for frying) and cover the bottom of the pot with it. Pegao de Arroz is the crusty rice left over at the bottom of the pot after cooking Colombian-style white rice.This rice dish is crispy and absolutely delicious…really! Eric Rice. Con-con also goes by different names.

What do you call this dish and are you fan? Now whenever you eat con-con, you have to make sure that the fluffy rice on top is gone. All you have to do is make White Rice as you normally would, better yet if you make it my foolproof way.

Concón is the name given to crispy, bottom-of-the-pot rice in the Dominican Republic, and as in Puerto Rico, it's coveted. In Colombian cuisine, scorched rice is called cucayo, pega or pego. When stored carelessly, rice is also an easy host for bacteria that causes food poisoning.

For a perfect concón the rice, once cooked, should not occupy more than 3/4 of the pot (better yet if it is only half). Let's stay updated!Subscribe my Newsletter for new blog posts, tips & new photos. Anyway, back to the ropa vieja with concón. We tested the best ways to reheat rice, from reimagining it into a fried rice dish to a quick steam in the microwave. Concón is the crunchy rice at the bottom of the pot, the part most people complain about when cleaning said pot, but the part of I like best.I know I’m not alone – Serena at Teaspoon of Spice recently wrote about this for her USA Rice Recipe ReDux contest entry! Let's stay updated!Now the key to making con-con actually pretty simple. The catch is that you have to scrape the con-con while the pot is hot. Subscribe my Newsletter for new blog posts, tips & new photos. Otherwise, you’ll end up giving yourself an arm workout.

DOMINICAN REPUBLIC: Concón. It is often consumed with vegetable toppings as a … Cooking your rice in a non-stick pot will give you lighter con-con. Trust me on this– I’m a con-con pro.

Those extra steaming minutes is going to create a beautiful golden crust at the bottom which is going to give you Con-con.

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