Life School

This lesson is 250 words, a 59 second read time. It is the introduction to The Fantasy of Camping (coming soon). Save your spot on the log.

📍Introduction

S’mores, crackling fires, hats, fuzzy socks. Strumming a guitar, drinking beers while grilling some dinner, gazing at the stars. The simple pleasures of camping are hard to ignore. There is nothing quite like it. 

Camping is about tapping into a part of ourselves that we often ignore. That part of us that’s primal. Survivalist. The adventurer. The part that believes in ourselves to survive without our modern creature comforts. 

When we push ourselves to get out of our comfortable lives, we develop a deeper confidence in ourselves. We feel stronger. Competent. Reunited with our inner selves. 

Add this to a nice old fashioned simplicity and a much needed break from wifi and you have yourself the perfect, inexpensive, rejuvenating vacation. 

And yes - camping is hard.  There are bugs, sporadic bathrooms, and chills. It requires gear and prep and time. It runs risks - of ending up more stressed than just not going anywhere at all. 

But - talk to any longtime camper. The kind that have the knowledge and the skills. The type that know what they are doing, where they are going and how to get there. Ask them if they would ever give it up…

And that is why we are creating this course. You shouldn’t have to do hundreds of hours of research, or learn the hard way. We’re here to get to the point, the TLDR - of how to camp in comfort. Welcome to camping for indoor people. 

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This lesson is 926 words, a 3 min and 42 second read time. It is part of How to Boil Water, as well as the MaxF Meal Prep Collection. 

📍 Introduction 

Versatile, easy to store, economical, and delicious, rice is a staple of home chefs worldwide. Feeding more people in the world than any other crop, it's no surprise that rice is highly convenient. Whether used as a main ingredient, side, or base, rice adds a scrumptious fluffy texture to almost any dish. 

Requiring only water, a pot, and a dash of patience, rice is an ideal ingredient for maximum efficiency meal prep. Go ahead, put the lid on, and let the steam get to work. You'll be fluffing the rice before you know it. 

🛒 Ingredients 

* Rice 

* Kosher Salt (optional)

⏲ Instructions 

Wash the Rice (~30 seconds) 

* Pour rice into the cooking vessel (e.g., pot, rice cooker insert) 

* Fill with water & swish with your fingers. 

* Tip out the cloudy water (be careful not to pour out the rice).

* Repeat until the water runs almost clear. 

* Drain (fine-mesh sieve recommended).  

Cook the rice (~20-30 min) 

* Add water (~1 part rice to 1 1/3 parts water for white, 1:2 for brown)

* Add salt (1/2 to 1 tsp per cup) - optional.

* Bring to a boil on high. Then reduce heat to low, and simmer, covered. 

* Check the rice after ~17 minutes (30 for brown). If there is excess water, drain it. 

* Turn off heat and let rest covered for 10 minutes.

* Fluff the rice with a fork or spoon. Serve or store. 

📝 Notes, Tips & Tricks

General

* Rice is highly economical. Purchased in bulk, it can be as low as $0.05 per oz ($0.10 for a standard serving of 1/3 cup dry).

* While pre-made/microwaveable rice is convenient, it is expensive (~$2/serving or ~20x the price of dry). Pre-made bags also take up space in your freezer & generate unnecessary packaging waste. 

* Noteworthy: Over half of the world relies on rice for more than 20% of their daily caloric intake.

* A cup of cooked white rice is approximately 242 calories, 0.4g of fat, 53 grams of carbs, 0.6g fiber, and 4.4 grams of protein. Brown rice is slightly higher in fiber (~1g/serving more) and thus digests slower, keeping you full longer.  

* White rice varies in style & use (e.g., arborio for Italian risotto, bomba for Spanish paella, basmati for Indian or Pakistani dishes, jasmine for Thai & Vietnamese curries & stir-fries, short-grain for sushi or rice pudding) 

* Brown rice is whole grain, while white rice is processed and refined. A machine is used to "pearl" the rice of its bran, germ, and endosperm. Advantages of processing include longer shelf life (fewer oils & nutrients to spoil) and faster cook times. 

Cooking: 

* Rinsing the rice helps avoid sticking & clumping. Some cooks skip this step. 

* Water ratios vary by type of rice. For long & medium-grain (e.g., basmati & jasmine), use 1 cup rice to 1 1/3 cups water. With short-grain use 1:1. For brown, use 1:2. 

* For firmer, drier rice, reduce the water by a few tablespoons. For softer & fluffier, increase by a few tbsp. 

* Make sure the water is under the halfway mark in your pot to avoid overflow. 

* Resist the urge to check the rice. Removing the lid allows the steam to escape. This leads to plunging temperatures, a lengthened cook time, and overcooked or mushy grains.  

* Listen for the sounds of doneness (from bubbles to "steamy"). 

* If the grain is too al denté: return to a covered pot to "carry-over" for a few min. To soften further, add some water, cover, and place on a low flame for 5-10 min. 

* If the grain is overcooked (e.g., mushy): spread it out in a single layer on a plate or sheet tray to accelerate cooling and evaporation. 

* For additional flavor, cook rice with a pat of butter or splash of olive oil. You can also cook it in stock/broth or with part of a bouillon cube. 

* Some dishes that use rice: fried rice, stir fry, grain bowls, in soup, in salads, as a side dish.

* Popular rice toppings/add-ins include: flaky sea salt (e.g., maldon), chopped nuts and seeds (e.g., almonds, cashews, pinenuts, sesame), dried fruit (e.g., cranberries, currants), herbs (e.g., cilantro, parsley), spices (e.g., saffron, cardamom, cinnamon, bay leaf), alliums (e.g., scallions, garlic). 

* To cook in an oven, bring the rice to a boil in an oven-safe vessel. Then place in 350°F oven to cook through (~17 min for white). Rest & fluff. 

* If you eat a lot of rice, a rice cooker (like this one) is an invaluable investment. It essentially guarantees perfect rice and can also produce a wide range of other grains (e.g., oatmeal, quinoa, polenta). 

Leftovers & Storage: 

* Cooked rice lasts in the fridge for ~ five days. Store leftovers in an airtight container. To reheat, microwave with a few sprinkles of water (or add an ice cube). Cover with a damp paper towel or plate. Alternatively, reheat in a pot on low heat with some water & a lid. 

* Day-old (or older) rice is ideal for fried rice (it absorbs the oil & gets crispy). 

* White rice has a shelf life of two years. Brown rice turns faster than white rice due to its higher oil content (~ 6 months.) Keep rice in a sealed container out of sunlight. If it smells musty or oily, toss it. 

* For economical purchasing, consider buying in bulk. You can keep a large jar or container within reach & store the bag elsewhere.

🎓 Further Study

* Grain Bowls [Life School]

* The Philosophy of MaxF [Life School]

* 37 Best Rice Recipes [Epicurious]

* How to Make Perfect Rice by Gordon Ramsey 🎬 [YouTube] 

* Brown Rice vs White Rice: Which is Better For You? [Healthline] 

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This lesson is part of Cooking Without Recipes. Check it out!👇

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This lesson is 766 words, a 3 min and 3 sec reading time. It is part of How to Boil Water, as well as the MaxF Meal Prep Collection. 

💡 Introduction: 

Steaming is a skillset worth mastering because it is one of the easiest, healthiest, and fastest ways to cook vegetables. All you need is a pot, a steamer, and some vegetables to put in it. Within minutes you’ll have lightly cooked veggies - easy to whip up into a side dish or save for later use. Steamed vegetables are extremely dietetic because they require no fat or oil to cook. Better still, they provide a perfect blank canvas for dressings & toppings.

🧂 Ingredients

* Vegetable(s)

* Toppings (optional) 

⚙️ Gear

* Pot (with lid)

* Steamer 

✅ Instructions

* Place steamer basket in the pot & bring one inch of water to boil 

* While heating, chop vegetables

* Add vegetables, place lid & set a timer (see timing reference guide)

* Check vegetables for doneness (see notes for more detail) 

* Carefully remove the steamer basket or use tongs to transfer vegetables to another dish 

* Dress & serve, or store. 

📝 Notes, Tips & Tricks

* Steaming is a moist heat cooking method that surrounds food from above and below with steam, which helps keep veggies moist and intact. It also helps preserve a vegetable’s color, flavor, texture, & nutritional value (e.g., vitamin B & C) due to the gentle nature of the steaming process. 

* Steamed vegetables are more nutritional than raw. The steaming process breaks down tough outer layers and cellular structures, making it easier for the body to absorb nutrients. Boiling, on the other hand, causes many nutrients to leach into the water.  

* There are many types of steamers - bamboo, metal, silicone, even using a plate or small metal colander/sieve. Steel folding baskets are ideal as they expand to fit any pot and are easy to procure (e.g., local hardware or grocery store). 

* To steam using a plate, make three balls of aluminum foil & place them under an inverted plate inside the pot. 

* In general, try to keep the vegetables from touching the water as they can get soggy. However, if you’re in a big rush, you can put some water in a pot and steam the veggies on top. Less porous veggies will do fine (e.g., broccoli, greens). 

* Keep vegetable size & shape uniform. This ensures they cook evenly (e.g., no mushy/crunchy pieces). Smaller pieces will cook more quickly, so cut oversized or dense items like winter squash into manageable chunks. 

* Frequent checking slows down cook time as the steam evaporates and must build up again. Use a timer to avoid this problem. For the most exact timing, set the timer a bit early (~2-5 min, depending on suggested length) to ensure you don’t overcook. 

* To check for doneness, poke with a sharp knife. Alternatively, remove a piece, let it cool, and taste. Vegetables should be bright and firm. If the vegetable is “squeaky,” it’s undercooked. Mushy is overcooked. Aim for a slightly al denté (firm) texture, as the vegetable will continue cooking after removed from the steam. 

* If you’re cooking two or more vegetables simultaneously, cut the longer-cooking vegetables into smaller pieces than the quick-cooking ones.

* Safety: Steam burns can be severe. To avoid, wear protective mitts and never lean over a pot as you remove the lid.

* To avoid soggy, water-logged vegetables, remove the lid and transfer vegetables to a plate or sheet tray to evaporate for a couple of moments before the next step in your recipe.

* A quick trick for adding melted butter: remove the vegetables from the pot while still hot & pour out the water. Add the butter to the still-warm pot, let it melt, swirl it around, and add back the veggies. Then top with cheese, breadcrumbs, lemon juice, etc. 

* You can steam other foods too (e.g., delicate ones like dumplings & fish) 

📓 Steam Time Reference Guide

Time in minutes; the goal is al denté (enjoyably firm, not mushy) 

* 3-5: spinach, bok choy, cut asparagus, sliced summer squash, fresh shelled peas

* 5-7: kale, chard, green beans, sugar snap peas

* 7-10: cauliflower, broccoli, whole asparagus spears, corn on the cob, leeks,

* 10-15: cut potatoes, cut or baby carrots, small turnips, winter squash, brussel sprouts, cut sweet potatoes

* 25+ min: artichokes, small potatoes, beets

🗂 April & Michelle’s Favorite Recipes

* Classic: melted butter, grated parmesan, lemon  

* Californian: olive oil, salt flakes & lemon 

* Asian-inspired: soy sauce, chili-garlic paste, sesame oil, and rice vinegar

* Mediterranean-inspired: tahini, garlic, lemon, yogurt

* Spicy: hot sauce, butter, and lime

* Other toppings & flavors: breadcrumbs, maldon flakes, toasted nuts, salad dressing, pesto, harissa, tapenade, fresh herbs - get creative! 

🎓 Further Study

* Seasonal Vegetables to Boil [Life School]

* How to Steam Without a Steaming Basket [Epicurious]

* The healthiest ways to cook veggies and boost nutrition [CNN]

—

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🎳 Lesson Team: Michelle Tandler (Research) & April Word (Expert Chef)

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

This lesson is 641 words, a 2 min and 33 second read time. It is part of How to Boil Water and the MaxF Recipes collection.

📍 Introduction: 

Allowing you to use what you already have on hand, grain bowls are the ultimate, elegant MaxF meal. These delicious, nutritious, and fun-to-make bowls require no unique ingredients or techniques. Additionally, they serve as a delightful blank canvas for endless experimentation and creativity.

Whether combining previously prepped ingredients, or using up leftovers, so long as you start with flavors you like, you can't go wrong. Go ahead and give grain bowls a shot. You might just surprise yourself. 👨‍🎨

🧂 Ingredients

(All optional)

* Grains (~¾ cup per serving) 

* Toppings (e.g., protein, vegetables, garnish) 

* Dressing/sauce 

✅ Instructions: 

* Start with a base of room temp or warmed grains 

* Layer & arrange the toppings 

* Drizzle a few spoonfuls of sauce or dressing  

* Serve & enjoy! 

📝 Notes Tips & Tricks

* A grain bowl is only as good as the sum of its parts. Use ingredients you like. 

* For extra flavor, cook the grain in stock or with a bouillon cube. 

* Reheat the grain before serving or toss with a light dressing if serving cold.

* For a visually appealing bowl, use contrasting colors & textures. For dynamic flavor, experiment with varying temperatures (e.g., cold grains & warmed proteins) & textures (e.g., crunchy, tender).

* Seasons can serve as inspiration. In winter, try using roasted veggies (e.g., cauliflower, broccoli, brussel sprouts) and warmed proteins or beans. In spring or summer, try adding crisp, light vegetables (e.g., salad, cucumbers, tomatoes) and cold proteins (e.g., tofu, lentils). 

* For easy assembly throughout the week, prep some ingredients in advance (e.g., batch cook grains, make a sauce, wash/chop/roast vegetables.) 

* If you like routine in your life, consider having a weekly Grain Bowl Day. Monday is great if you meal prep over the weekend. Alternatively, later in the week can work well for using up odds & ends from previous meals (e.g., takeout). 

* Wide, low, flat bowls allow you to layer the flavors & capture sauce. Plates can lead to sauce running. 

* Layer flavors by dressing each component separately.

* Arrange your toppings on top as opposed to tossing everything together. This makes every bite a unique combination. 

* If using raw vegetables, slice them thin or chop them up small.

📓 Grain Bowl Ingredients Reference Guide

* Grain: rice (e.g., brown, white, wild), quinoa, farro, couscous, millet, pearled barley, polenta, wheat berries, cauliflower rice 

* Protein: fish (e.g., salmon), roasted chicken, steak, roasted turkey, tofu, beans (e.g., lentils, chickpea, black, heirloom), cheese (e.g., feta, goat, parmesan, cheddar), egg (e.g., poached, medium-boiled)

* Cooked vegetables: roasted sweet potato, beets, asparagus, carrots, sautéed mushrooms, cauliflower, broccoli, roasted brussels sprouts, green beans, peppers, eggplant, squash, chard, edamame

* Raw vegetables: carrots, fennel, radish, cucumber, celery, snap peas, tomato, avocado, peppers, cabbage

* Leafy Greens: lettuce, spinach, arugula, kale, radicchio  

* Sauce: olive oil & lemon, vinaigrette, leftover takeout dressings (e.g., peanut sauce, caesar), pesto, miso, harissa, sriracha, creamy dressings (e.g., tahini yogurt, blue cheese, green goddess), soy sauce, warm broth  

* Garnish: herbs (e.g., cilantro, dill), toasted nuts or seeds, scallions, sprouts or microgreens, crumbled cheese, anything pickled (e.g., pickled red onions) 

🗂 Chef April's Recipe Box

* Mediterranean: Freekah or farro, grilled chicken, chickpeas, marinated red bell pepper, cucumber, tomato, tahini yogurt sauce, kalamata olives, crumbled feta

* South of the Border: Quinoa, grilled steak, black beans, sauteed peppers or spinach, thinly sliced cabbage, avocado, salsa, pickled peppers, toasted pepitas

* Poke: Sushi rice, tuna or salmon poke, avocado, edamame, sweet onion, seaweed salad, spicy mayo sauce, toasted sesame seeds

* Japanese: Brown rice, broiled salmon, marinated tofu, roasted sweet potato, sesame-miso dressing, sliced scallions, furikake

* Italian: Polenta, sautéed vegetables (e.g., mushrooms, spinach, cherry tomatoes), cheese, protein (e.g., beans, meatballs, bolognese). 

* Veggie delight: grain of choice, variety of grilled/ roasted/boiled vegetables, (crispy) chickpeas, arugula, cherry tomatoes, green goddess dressing, crumbled goat cheese, toasted almonds

* Breakfast (sweet): oats or multigrain porridge, fresh fruit, nuts and seeds, milk, maple syrup, cinnamon

* Breakfast (savory): steel-cut oats, sauteed kale, mushrooms, crumbled bacon, hot sauce, poached egg

🎓 Further Study

* The Philosophy of MaxF [Life School]

* How to Cook Grains [Life School]

* How to Boil Vegetables [Life School]

* Seasonal Vegetables to Boil [Life School]

* Roasting Vegetables [Life School]

* 32 Grain Bowls [Bon Appétite]

* 15 Great-Tasting Grain Bowls [Brit & Co]

* Grain Bowl Sauces [New Baguette]

——————————————————

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🎳 Lesson Team: Michelle Tandler (Research) & April Word (Expert Chef)

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

This lesson is 641 words, a 2 min and 33 second read time. It is part of How to Boil Water and the MaxF Recipes collection.

This guide is 1,098 words, a 4 min and 23 sec reading time. It was co-written with houseplant expert David Dekevich. To learn more about David check out the partner lesson, The Joy of Indoor Gardening 🎬🌟🎙.

⚡️ TLDR: Water approximately once per week, soak the roots, and ensure the pot has drainage.

📍 Introduction

Indoor gardening is rewarding, fun, and once you get the hang of it, relaxing. Additionally, plants bring nature into the home, help rejuvenate the air, make a room feel cozier, and add a dash of flair at a very low cost. 

With a bit of knowledge, anyone can become a proud plant parent. Requiring just light, water, soil, and nutrients, houseplants can survive (and even thrive!) in almost any home. 

So take a deep breath and snag that cute succulent you see at the store. As the old saying goes, if you have a window, you can have a plant! 🪴

⚙️ Gear 

Required

* Plant

* Soil 

* Pot/planter

Optional/recommended: 

* Saucer/plastic drip tray (like these) 

* Fertilizer/nutrients (e.g., Miracle Grow) 

* Watering can 

* Gardening gloves 

📑 Lesson Glossary

* Container: also known as a plastic container or nursery container -- what the plant comes in

* Pot: also known as a decorative pot: what you put the container/plant in

* Root rot: a disease that attacks the roots of plants growing in wet soil

* Rootbound: having roots formed into a dense, tangled mass that allows little or no space for further growth 

✅ Potting Instructions: 

Basic Potting (Nursery container inside a decorative pot) 

* Ensure plastic nursery container fits inside your decorative pot  

* If the pot has holes, place a plastic drip tray inside, or saucer underneath  

* Carefully lower plant into decorative pot & place in new home 

Repotting (e.g., into a larger nursery container or decorative pot) 

* Remove the plant from the container. 

* If the plant is root-bound (e.g., roots circling plant), loosen roots & soil. 

* Fill the new container (or a decorative pot with holes) ~25% full with soil. 

* Place the plant inside & fill in the empty space with soil. Leave ~ 1 inch of space from the top.

* Top with pebbles/moss/gravel (optional)

📝 Notes, Tips, and Tricks:

Shopping for Plants & Gear: 

* Hardware & home supply stores (e.g., Ace, Lowe's, Home Depot) typically carry required gear. Plant shops and nurseries usually have a greater variety of plants and pots.  

* For unique or one-of-a-kind pots & planters, consider furniture & home goods stores, garage/estate sales, thrift shops, flea markets, & swapping with friends.  

* Recommended online plant shop: Delano, The Sill, Ansel & Ivy

* For rare or exotic plants, check out Etsy and plant groups on Facebook. (Tip: make sure you are buying plants, not seeds) 

* To save money, consider buying younger/smaller plants as opposed to fully grown ones. 

* For beginners, fast-growing plants are particularly entertaining. However, they are also likely to outgrow their pots sooner. 

Pots & Potting: 

* Pots are typically for single plants; planters are wider & hold multiple plants.

* Pots must have a mechanism for drainage, or the roots will sit in water, leading to root rot. Root rot (the growth of bacteria or fungus around the roots) is the leading cause of early plant death.

* A pot should be about 0-2 inches larger than the plant. If too small, the roots crowd & become rootbound, hindering the plant's ability to grow. If too big, there will be too much soil, leading to overwatering and root rot. 

* Filling the plant too high with soil leads to overflow when watering. 

* If a pot has holes, you can use a plastic drip tray inside or saucer outside. This will protect surfaces from dripping water. Alternatively, tuck it into a small, rolled-over ziplock bag. 

* Potting soil works well for most indoor plants. Cactuses & succulents thrive best in cacti mix. 

* Some plant parents believe that adding a few rocks/pebbles at the bottom helps facilitate drainage. This addition is not required but optional. 

* A typical rule of thumb is to repot the plant approximately once every two years.  

Watering:

* Most plants survive on a once-per-week watering schedule. Exceptions include large leafy plants (~ twice/week) and succulents/cacti (~ every three weeks, or whenever completely dried out).  Rule of thumb: the more leaves, the more water a plant requires. 

* The goal of watering is to thoroughly soak the roots without over-filling the pot with water. This takes some practice & over time, you will learn how much water each plant needs.  

* Before watering, check with a finger to see if the soil is still moist. If so, hold off a few days. 

* If you have trouble remembering to water your plants, try add a repeating calendar invite (e.g., every Friday at 8 am). For next-level calendaring, put in the low water plants every three weeks, and the higher water plants every week. 

* Watering in the sink is recommended for a) plants without drip trays, b) new plants c) beginners. To water in the sink: remove plant in nursery container from the pot, soak thoroughly in the sink, let drain & replace. 

* One trick to avoid overflowing is to go very slowly or in two half-rounds. 

* Signs of overwatering: drooping, yellowing or browning of leaves, soft or mushy leaves. Signs of underwatering: sad, wilted look, yellowing/browning, crisp & dying leaves.

* To promote growth, add some fertilizer to water ~2x/month. Don't feed during the winter. 

* A watering can help steady the flow of water but is unnecessary. A pitcher, bottle (or any container) works equally well. 

* In general, plants tend to need more water during summer during their growth periods and less during winter when growth is stagnant. 

Other

* Most plants thrive best with indirect light, as direct light can burn leaves. However, a few hours of direct sunlight won't hurt most plants.

* Try to find plants and pots that call to you. You may have them in your home for decades! 

* Plants should bring joy. If you fall out of love with a plant, it's okay to let it go (e.g., give to a friend, compost) 

* If you want to be extra careful, try using a moisture meter. This reusable device detects moisture at the base of the plant where your fingers cannot reach. 

* Next-level hack: For the most economical (and fun) plant procurement, grab a clipping from a friend. You can propagate it for 4-6 weeks in a jar with water and then plant it. More info here. 

📓 Low Maintenance Starter Plants: 

* Fast-growing: pothos (aka ivy) 

* Slow-growing: Zz, snake

* Moderate growing: Monstera, Ddumbcane, Dracaena

* Trees: Ficus (fiddle leaf fig, rubber), palm

* Low-water: succulents, cactuses, air-plants 

🎓 Further Study:

* How to Take Care of Plants 🎬 [Life School]

* The Joy of Indoor Gardening 🎬🌟🎙 [Life School]

* 14 of the Fastest Growing Houseplants for a Nearly Instant Indoor Garden

* Become an Indoor Plant Parent [NY Times]

* How Taking Care of Houseplants Taught Me to Take Care of Myself [NY Times]

* It's True—You Really Should Talk to Your Plants [The Spruce]

* Happy Houseplants 📖 

—

🎳 Lesson Team: Michelle Tandler (Research) & David Dekevich (Plant Expert)

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David Dekevich shares his story of how he fell in love with plants and became an Instagram & TikTok star.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

This lesson is 661 words, a 2 min and 38 sec read. It is included in How to Boil Water & the Breakfast Collection.

📍 Introduction

Thick but not mushy, fluffy but not chewy, oatmeal can please even the pickiest of eaters. Additionally, with its neutral flavor and customizable texture, it’s the ultimate blank canvas for building a hearty, satisfying, & economical breakfast. 

The most important thing to remember about oatmeal? It’s best the way *you* like it. Go ahead and experiment. Your scrumptious bowl of whole-grain goodness awaits. 

🧂Ingredients: 

* Oats  

* Water or milk (2:1 for rolled, 4:1 for steel cut) 

* Salt (recommended) 

* Add-Ins & Toppings (see reference guide)

✅ Instructions: 

* Bring 1 cup of water or milk to a simmer.  

* Add a generous pinch of salt (optional). 

* Stir in oats & add-ins/flavorings

* Reduce heat to a low simmer. Stir occasionally for 5 min. ~25-30 for steel cut. Add more water if necessary to avoid scorching. 

* When grain is tender & water fully absorbed, add toppings & serve. 

📝 Notes Tips & Tricks

Cooking: 

* For creamier oats, start them in cold water. For chewier, wait until the water is boiling.  

* To test for doneness: run a wooden spoon across the bottom of the pot. If thick enough, the displaced oatmeal will take a few seconds to cover the bottom.  

* To soften dried fruit (e.g., plump the raisins), add towards the beginning of cooking.  

* For next-level flavor, toast the oats first in some butter or coconut oil until slightly browned.

* Don’t over-stir the oats. They will become gummy. 

* Rice cookers make cooking oatmeal hands-off & essentially fail-proof. They are also nonstick & temperature controlled (less scorching, easier to clean). Add all ingredients (reduce water by ~1/3rd) and set to quick cook. For a more developed flavor & softer texture, use the porridge setting. A popular hack is using the timer feature. Add ingredients at night and set the timer for breakfast time. Your home will smell delicious when you wake up. 

* To skip cooking entirely, try “overnight oats.” Soak raw oats in milk, water, or yogurt + flavorings overnight). Cover to keep from drying out. 

Storage: 

* Cooked oatmeal lasts for ~ five days. 

* To meal-prep oatmeal, make a batch and store it in a large container or individual jars in the fridge.

* Dry oats last approximately one year in a cool dark place.  

Varieties of Oats: 

* Instant (aka quick oats): trades speed for lack of texture & depth of flavor; often includes added sugar & flavorings

* Rolled (aka old fashioned or whole): traditional varietal, most common

* Steel-cut (aka Scottish or Irish): requires longer cooking time, richer/nuttier flavor 

* Muesli: rolled oats with nuts, seeds, & dried fruit added. (Fun fact - this was developed in 1900 by a Swiss doctor for his hospitalized patients). 

Nutrition & Cost: 

* Serving sizes vary by type of oatmeal (e.g., ½ cup of rolled oats is 150 calories, ¼ cup of steel cut is 160) 

* USDA recommends ~6 oz of grains per day (2x amount in photo below)

* Oatmeal has ~5 grams of protein per serving (compare to 6g in an egg) 

* Bought in bulk, oatmeal costs ~18 cents per serving.

📓Toppings & Add-Ins Reference Guide

* Spices: cinnamon, nutmeg, turmeric, vanilla extract 

* Sweet: maple syrup, brown sugar, honey, fruit (e.g., berries, bananas, apples), jam, dried fruit (e.g., raisins, cherries, chopped apricots) 

* Creamy: milk, half/half, butter, yogurt, nut butter (e.g., almond, cashew)

* Crunchy: nuts (e.g., slivered almonds, walnuts, pecans), seeds (pumpkin, sesame, flax, chia), toasted coconut, salt flakes 

* Savory: bacon, egg, cheese, sauteed veggies (spinach, mushroom, onion), hot sauce

🛍 Shopping Recommendations:

* Oats: Bob’s Red Mill Steel Cut ($0.31 per serving) 

* Rice Cooker: Zojirushi 5 cup ($$ & $$) 

🗂 Recipe Box: 

* Banana & Almond Butter: ⅓ frozen banana (no need to chop) + 2 T nut butter 

* Cinnamon Raisin: A few dashes of cinnamon & a handful of raisins

* Apple Pie: Diced apple, nuts (e.g., pecans/walnuts), maple syrup, cinnamon

* Peaches & Cream: diced peaches topped with greek yogurt or half & half

🎓 Further Study

* How Much Oatmeal Should I Eat? [Livestrong]

* What’s the Difference Between Steel-Cut, Rolled, and Instant Oats? [Kitchn]

* Why Oatmeal Made in a Rice Cooker Is Awesome [Kitchn]

* The Best Rice Cookers [Wirecutter]

* 7 Ways to Make Leftover Oatmeal [Food52]

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This post is 778 words, a 3 min and 6 second reading time. It is the third lesson of Simmering, Steaming, & Poaching (How to Boil Water II). It is also a part of the MaxF Meal Prep Collection.

📍 Introduction: 

Knowing how to cook grains is an invaluable skillset worth having in your back pocket. When you memorize the main principles of cooking grains, you can: 

* Buy in bulk & store grains in containers without instructions. 

* Save money. Pre-cooked/frozen grains are marked up significantly. 

* Get into a flow. Savor the experience of cooking without referring to directions frequently.

There are three primary approaches to cooking grains - simmering, steaming & boiling. Each method hydrates & cooks the grains. They vary in the way they approach temperature, water & time. 

☝️ The 3 Primary Cooking Methods:

* Simmer: Creates porridge consistency. Recommended method for oatmeal, polenta/grits & quinoa. Requires regular attention & stirring.  

* Steam: Creates tender & fluffy consistency. Best for brown & white rice. Requires a snug lid & careful measuring of water. 

* Boil: Best for hearty grains (e.g., barley, farro). Requires some monitoring. Mesh sieve/fine strainer required. 

🧂 Ingredients: 

* Grain 

* Water or stock 

* Salt (optional)

⚙️ Gear:

* Stockpot & lid 

* Fine mesh sieve (optional) 

✅ Instructions: 

Simmering Method: 

* Bring water to a boil.

* Slowly pour in grain and reduce heat to a gentle simmer (e.g., steady & gentle "champagne bubbles") 

* Occasionally taste and add water if necessary (e.g., to thin porridge & avoid scorching). 

* Stir occasionally until water is absorbed by the grain and desired consistency is achieved. 

Steam Method:

* Bring water and grain to a boil over high heat.

* Reduce to medium-low for a gentle simmer.

* Cover, and simmer until liquid absorbed.

* Turn off heat and let rest covered for 10 minutes; fluff with a fork.

Boil Method:  

* Boil a pot of water and add salt so that you can taste it (e.g., light seawater flavor).

* Add grains.

* Bring to a low boil and taste every ~5-10 min until done (~10-30 min). 

* When desired tenderness is reached (e.g., al denté), drain in a fine-mesh sieve/strainer. 

* Return to pot, cover & rest for 10 minutes.

* Fluff with fork & serve.  

📓 Grain Cooking Reference Guide 

📝 Notes Tips & Tricks

Prep: 

* Most grains (and especially rice & unwashed quinoa) benefit from being rinsed before cooking. This removes debris & dust, making for fluffier, cleaner-tasting grains.  

* To rinse, put grain in a bowl, cover with water, swish around with your hands, then pour the water off. Repeat until the water runs clear, then pour through a strainer.

* Grains typically expand ~2-3x when cooking. A typical serving size for a side is ½ cup cooked, and thus ~¼ cup dry. For a grain bowl, assume 1 cup cooked, so ~½ cup dry. 

* For added flavor, cook with broth (e.g., chicken, vegetable). Alternatively, for a quick hack, use part of a bouillon cube (like these). 

* Salt & seasoning is personal, but a rough guide is ½ teaspoon salt per 1 cup uncooked.  

* Stirring spoons: if using a nonstick pot, do not use a metal spoon as it can scratch the surface. If using plastic, ensure it is sufficiently heat-proof, or it may melt. Wooden & silicone are recommended. 

Cooking: 

* If the grain is too al denté: return to a covered pot to "carry-over" for a few min. To soften further, add some water, cover, and place on a low flame for 5-10 min. 

* If the grain is overcooked (e.g., mushy): spread it out in a single layer on a plate or sheet tray to accelerate cooling and evaporation. 

* A mushy outside & tough interior means that the grain is not fully cooked and needs more time. It may be the result of cooking too hot/fast. Better to cook more slowly at a lower temp.  

* For fail-proof results, consider investing in a rice cooker. They work for all grains, including oatmeal. Reduce water slightly (e.g., 1:1 for rice) because little water is lost. 

Serving & Storage: 

* To meal-prep a grain for multiple purposes/flavor profiles, keep flavorings to a minimum during cooking & dress the grains before serving. 

* Popular dressings/additions include: chopped herbs (e.g., parsley, cilantro, dill) or nuts, olive oil, salt, lemon, cheese.

* Storage: grains last ~4 days refrigerated in airtight containers. Use the sniff test to know when they have gone bad. To prevent sticking, add a drizzle of olive oil. 

* To freeze, let grains cool and then pack in airtight containers. They keep for ~4-6 months. 

* For meal prep, consider the size of the storage container. Double portions work well for small households. 

🛍 Purchasing Recommendations

* Saucepan: small ($$), medium ($$)

* Fine mesh sieve: trio ($)

* Tupperware: glass ($$), jars ($) 

🎓 Further Study

* 13 Grain Salads to Prep on Sunday and Eat All Week Long

* 20 Easy, Flavorful Grain Salad Recipes

* 10 Quinoa Recipes [Cookie & Kate]

* 39 Polenta Recipes [Epicurious]

* 29 Polenta Recipes [Cooking Light]

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🎳 Lesson Team: Michelle Tandler (Research) & April Word (Expert Chef)

🍳 Want to learn more? Check out the Table of Contents.

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This post is 334 words, a 1 min 20 sec reading time. It is the (updated) 13th lesson of How to Boil Water. It is also part of the Breakfast Collection.

📺 Video Demonstration (1 min 37 sec)

📍 Introduction

Packed with protein & speedy to make, hard (or medium)-boiled eggs are a delicious, timeless, economical treat.

The trick to nailing boiled eggs is ensuring they cook for a precise number of minutes. If overcooked, eggs are hard to peel, tough & chewy. They can also have powdery & tasteless yolks. 😝

For a more delicate egg with a tender & creamy interior, set a timer and let the simmering water do the rest. If you have a penchant for jammy & gooey yolks, aim for a 7-minute egg. For a little firmer, try 9-10 min. Go ahead and experiment to determine what type of eggs you like best.

🧂 Ingredients & Equipment:

* Eggs

* Timer (optional)

* Slotted spoon (optional)

✅ Instructions:

* Boil water 

* Slowly lower eggs into the water

* Set timer. For medium, 7 min. For hard, 9-10 min. Soft 4-5 min.

* Slightly lower heat

* Prepare ice bath

* Remove eggs, place in the ice bath for ~1-2 min, or until they are slightly warm.

* Peel, dress, serve, eat or store! 

📝 Notes, Tips, Tricks

* By cooking at a simmer (instead of a rolling boil), the eggs will bounce around less. This reduces the chances of cracking.

* To start eggs in cold water, make two adjustments. (1) Turn off the heat once the water is boiling. (2) Let rest covered to finish cooking. Soft is 4 min, Medium = 6 min, Hard = 8 min. 

* Shocking the eggs helps shrink the cooked egg, separating it from the shell and making for easier peeling. It also cools them, making for more comfortable handling. 

* Older eggs peel easier. Fresh ones can be nearly impossible. 

* Boiled eggs can elevate salads, soups, ramen, sandwiches & more. 

* Popular toppings include flakey sea salt (we love Maldon), olive oil, herbs, mayonnaise, hollandaise. 

* Boiled eggs last in the fridge for ~ one week. Leave the peel on for freshness. When in doubt, crack open and take a sniff. If it smells bad, toss it. 

📓 Simmering Time Reference Guide

🎓 Further Studies:

* Bon Appetite’s Jammy Soft-Boiled Eggs

* 25 Recipes to Make with Hard-Boiled Eggs

* How to Peel an Egg in under 10 Seconds - 3 Methods

——————————————————

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🍳 Want to learn more about cooking? Table of Contents: Cooking Level 1.

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