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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Japanese tempura standard — clean, light, very high smoke point
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Japanese tempura standard — clean, light, very high smoke point
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place rice and water in a large saucepan and bring to a boil. cover, and reduce heat to low. simmer until rice is tender and water has absorbed, about 30 minutes. heat olive oil in a large saucepan over medium-low heat. add onion, and cook until soft and golden, stirring frequently. add garlic and ginger, and cook until fragrant, about 5 minutes. stir in tomatoes, and season with cayenne pepper. increase heat to medium, and bring to a gentle simmer. stir in peanut butter and heat through. the mixture will thicken. serve over rice.