I don't use the oven top as well.
With the island that came with the house.
The gas admitter burned out.
So, to use the oven these days you need to strike the stove with a match.
So, that's out for me and the toaster oven and microwave is over used.
SMILES.
Ron
-----Original Message-----
From: Immigrant via Cookinginthedark
Sent: Monday, August 3, 2020 17:02
To: cookinginthedark@acbradio.org
Cc: Immigrant
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
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In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
Best Whishes,From
Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG
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