Dear Jeff,
I used to cook for alot of people for Food Not Bombs. One great way to
cook rice is after the rice comes to a boil, take it off the stove with its
lid on, and let it sit for about 45 minutes or so, it will cook that way,
absorbing all the water, 2 parts to one part rice, and be just perfect. No hi
tech, necessary. I learned this from Filipo, the American Indian who has a
kitchen for years at the Rainbow Gatherings.
Also, we finally got pictures of the vertical aquaponics up on the
homepage and under Food, Production, Vertical Aquaponics.
Most Organically,
Mofwoofoo Woofuaza
www.bagelhole.org
In a message dated 2/18/02 3:46:31 PM, [EMAIL PROTECTED] writes:
<< Eating whole grains is almost always a win for both health and
ecology. Even though our grains travel from either the mid US
region or from California, they still rate higher than most other
food choices. Some other advantages are low cost and easy long
term storage.
With rice we found a solar cooker works well in the summer. In
the winter we tried using the wood stove but kept running into
problems. Brown rice is easy to scorch and timing is critical for
great rice. This has presented a problem until last week.
The solution came from Japan and is an example of technology used
to our advantage. What we need is a computer to monitor the rice
and use the minimum amount of energy to cook it. It needs to be
cooked in a insulated area to conserve heat. It needs to stop
cooking when the water has been absorbed and the temperature
starts to rise. This simple strategy also works for other grains
and the basic technology can be used for soups and stews.
Anyway, these cookers have been in our local Asian grocery for a
long time but the instructions and controls were not in English.
This has now changed and it is possible to find them with some
English. They are called fuzzy logic cookers.
Now we can cook perfect brown rice and do something
else at the same time. My only regret is wasting money and time
on the standard rice cookers found in most US appliance stores.
All of them got warm on the outside (heat loss) and scorched
brown rice. None had a useful timer function or were as
versatile.
jeff
