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The Tools

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By Marcella Hazan

Published 1997

  • About
A Pot to Cook In. The pot must efficiently transmit and evenly retain constant high heat so you can cook the rice at a very lively pace without scorching it. Do not use light ware such as aluminum. Sturdy, heavy-bottomed pots made of steel-jacketed alloys are a practical choice, but for me nothing does the job better than heavy cast iron with a thick enamel coat.
The Stirring Spatula. To stir, get a long-handled wooden spatula with a straight edge and sharp corners. The straight edge wipes the bottom of the pot clean every time you pass it, and its corners allow you to get into that hard to reach angle between the pot's sides and bottom to dislodge the rice that loves to stick there.

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