A number of vegetables I prefer raw, with the exception of potatoes and a few others. With pasta, I usually cook regular spaghetti, not a microwavable product. I make a single serve recipe of macaroni and cheese in the microwave, or sometimes I cook the same single serving of spaghetti for a pasta salad.
-----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 5:25 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey <ny...@gypsyheir.com> Subject: Re: [CnD] Preferred cooking methods Stove top is simple if you practice. And practice with the stove off at first. It's all a question of position awareness. Higher rim pots also help a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in small batches, of course) then bread and fry. I'll use my wok pan to do that. Boiling is useful for pasta. (I don't like microwaved noodles or other pasta products as much) I could probably think of a couple of other things, though for vegetables I prefer the steamer. (which is in a medium sized pot on the stove) If you have a reliable timer steaming is safe, and you can set your time so the veggies are still crisp. Sent from my HAL 9000 in transit to Jupiter -----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant <immigrant...@verizon.net> Subject: [CnD] Preferred cooking methods I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer <catwa...@verizon.net> Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: >As I said, my rice is minute rice, so it is partially cooked. It comes >in 4-ounce cups, and it is meant for microwaving. I don't buy regular >rice because I don't feel the need for a bag of 5 or more pounds of >rice for just me, and all that stovetop cooking for just one person >when I can cook a couple of those cups for a minute and a half and they >are ready. To rinse or not to rinse is not a question as this rice is >prepackaged and I cook it in its cup. > >-----Original Message----- >From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On >Behalf Of Deborah Armstrong via Cookinginthedark >Sent: Monday, August 3, 2020 11:30 AM >To: cookinginthedark@acbradio.org >Cc: Deborah Armstrong <armstrongdebo...@fhda.edu> >Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > >Well I prepare rice completely differently but I mostly eat brown. > >I have read that it is important to rinse rice, but packages in the >U.S. and cookbooks published in America advise against it. > >Turns out after further reading, I found out why; rinsing originally >removed field debris. Now that rice is prepared in factories, rinsing >removes excess starch which can make it sticky. The reason they advise >against rinsing is given is that here in America, rice is fortified >with spray-on vitamins and minerals which rinsing removes. > >If you eat plenty of vegies you don't need the spray-on nutrients, so >go ahead and rinse it to remove the starch. > >I put my rice in my cooker with 1 cup of rice to 3 cups of water for >brown and 2 cups of water for white. I sprinkle in a little salt; >that's all. I then let it sit an hour or two. I've read this makes the >rice better absorb the liquid and this works especially well for brown; makes it less chewy. > >I let the cooker do its thing; there's a sensor that knows when the >water is almost gone. Once it is back to just warming, I turn it off >and let it set ten minutes. Then I stir and cover again so it won't dry >out and put it in the fridge when it's cool enough. > >I generally flavor it when I add other things -- for example I might >microwave it with garlic or curry and vegies. Or I might mix it with >cumin and add it to enchiladas. Or I might make a salad with cold rice, >mayo, vegies, spices, pickles -- yum. > >I have tried flavoring it in the cooker, but especially with brown >rice, the hull is so thick that most of the flavoring is lost. > >--Debee > > >_______________________________________________ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark > >_______________________________________________ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
