11 minutes for white rice*, 30 minutes for brown, those are my timings. I'd say your white rice was probably overcooked.
*Yoko Ono taught me to make rice, so this is in fact her timing. I heard her in a radio interview when i was a teenager, and I have cooked white rice her way ever since. > On 12 Mar 2020, at 16:02, John <[email protected]> wrote: > > > On 3/11/2020 10:24:59, Larry Colen wrote: >>> On Mar 10, 2020, at 7:35 PM, John <[email protected]> wrote: >>> >>> I had a beautiful Le Crueset omelet pan I got from the PX down at Ft Bragg >>> while I was still on active duty after I got home from Iraq; enameled cast >>> iron >>> with a non-stick coating. >> Interesting, I’ve never known them to have anything but the enamel on them. > > Just looked at their web site & they say the pan I now have is a "matte black > enamel". I remember noticing when I got it that the inside surface didn't > look quite like the inside surface on the old one. > > Non-stick coatings may not have worked out on enameled cast iron. I don't > think they can take high heat the way cast iron can. So if you cooked like it > was just plain cast iron, you'd probably ruin it. I never had a problem > because it was an omelet pan and the last thing you want with an omelet is > high heat. > > I know it worked just like a non-stick surface, and after she got through > with it, it looked like a non-stick surface that had been badly abused, > flaking & peeling around the spots where she stabbed it with the fork. > > -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
