Hello,

I use the oven and the toaster oven for most cooking tasks. I do a
limited amount of top of the stove food preparation, such cooking
boil-in-bag rice and browning meat.  I do have an electric skillet
that I use for most browning meat tasks now.

I use the microwave mainly for heating things. I do not use it to cook
stuff, as the results were not to my liking.

Pauline


On 8/3/20, Immigrant via Cookinginthedark <cookinginthedark@acbradio.org> wrote:
> 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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>
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