Message Boards

Earlier instruction, "Just remember the golden rule is always two to one – rice to water" should, of course, have read, "water to rice", oops...

I'd still cook the rice the traditional way (exact water method), or microwave it from the day before... Slow cooking the meat sounds great though...

re 4 in 1 slow cooker question

The Tefal has a good reputation:-


[link]

i just recently (last week) bought a new slow cooker its a anisley harriet one .i had a bog standered one (as in 10 quid argos ) but found that you have to put stuff in a single layer .because it was a round one i couldnt do reciepes like chicken thighs etc for more than two people .the ainsley one is oval in shape and brilliant .i got it brand new on ebay for 22 quid .bargin .the other week i did a chilli con carne using braising steak and apart from browning the meat and frying onions .that was all the hard work .put it on in a morning by 7 o clock when my partner came home it was done .

Has anyone tried the 4-in-1 type slow cookers that do rice as well as slow cooking? There is one on this slow cooker site [link] but I'm not sure if its better to get a dedicated one or not?

i bought a rice cooker 10 quid from argos .oh my god its the best thing i have ever bought .its so easy .i used to dread doing a indian or chinese meal because i just couldnt boil rice .now we have rice 2 to 3 times a week you just press the buttton and its all done for you perfect every time

a whole new world!!!

Smeg,


Couldn’t find a decent thread about unconventional microwave uses, so I started a new one called ‘What do you use your microwave for…’’


Let see (hehehe…)…

__
Marc Dominic

Just to clarify,


If you’re heating a lot of rice please do it without the accompanying main… I know I mentioned that the plates that the dish will be served on are used – of course these are not stirred (for presentation purposes).


So, heat the separate components, in their existing containers (or if like me, you’ll have to remove them from the cooking pot, still on the cooker - refrigeration is not required this time of year in my kitchen! - and put them in some appropriate containers), a little ‘till reasonably warm. Then, simply assemble on your serving plates and pop back for a final heat – no longer then one minute.


I’ll search for that microwave thread…


__

Dominic.

Smeg,


Depends on the quantity of course… I usually under-do anything in the microwave compared to, say, what the manufacturer recommends on packaged microwave products – it makes them taste so much better. The key point in my opinion is to stir and let it rest so that the heat can be distributed throughout the product without over heating/boiling it. For example, if a manufacturer recommends four-and-a-half minutes on full power, you should easily be able to get away with three one-minute periods, stirring and resting slightly in between…


One bowl of rice, I’d say one minute without stirring at all. If you have more you’ll have to adopt the stir and wait process according to the bulk. BTW microwaving a larger amount is indeed more efficient but you ought let the heat disperse through the food and stir…


If I’m microwaving, I usually have the food on the plates it’ll be served on – helps warm the plate: so a main course, say curry, with rice may take up to but certainly no longer than two-minutes (800W microwave – mine’s a bit weird) from room temperature. From the fridge maybe go for three-minutes.


If you want to heat plates for service simply shove them in the microwave with nothing on them for one minute – doesn’t really matter on the quantity – that’ll warm them nicely prior to service. Good at this time of year!


I’ll get told off for this as it ought be and probably is in another thread somewhere…


Did you try the ‘exact water method’?


Oh oh (looking over my shoulder…)?


Dominic.

no that is relly helpful Marcdominc - thanks if microwaving the next day how long for??

Just re-read the thread and I'm sure you already know this...

Oopps... No offence intended but the thread is called cooking rice and it's nice to present a method (the exact water method we call it)...

__
Marc Dominic.

Perfect (Boiled) Rice


It takes only fifteen minutes (of relative inattention) to cook perfect rice – so why bother with the slow cooker?


Measure your rice (go for more than you’ll need, it’s great in the microwave the next day) in a jug – wash it if you wish, but Basmati, Thai and other fragrant rice are best left unwashed, depending on your supplier. I find these days that 10kg Indian or Pakistan bags supplied from Asian grocers do not need ‘picking over’ or washing at all – this may not be the case for other (Patna) long grain rice.


Heat some oil, olive oil, butter, ghee, whatever fat you like in a suitably sized pan. You may wish to add other flavourings, peppercorns, cloves, cardamom, star anise, saffron etc., as you choose or simply leave plain.


When hot pour in the rice. Stir ‘till all grains are coated – like you’re making a risotto – the pan should get quite hot. Then add two times the measure of rice by volume, of cold water, add some salt and bring to the boil. Stir when boiling– very important! Place a tight fitting lid over the pan and cook on the lowest heat possible (use the smallest ring you have on your cooker even for a large quantity), for ten - twelve minutes (you’ll get used to the timing and it’s not really that important but don’t over do it), according to the rice version you’re using. After the cooking time is up, simply turn off the heat and leave for a further five minutes with the lid on - don’t peep!


Your attention in making the rice has taken a minute at the start plus the necessary stir after the water has boiled (to stop it sticking to the bottom of the pan). Easy…


Finally, stir to fluff the grains and serve, or usefully, if you have more pressing things in the kitchen, such as the accompanying course, sort them first – the rice will keep good and hot for much more than twenty minutes with the lid on.


Just remember the golden rule is always two to one – rice to water, oh and you need that small amount of fat and salt to taste…



__

Marc Dominic

Hi gastro and smeg. Sorry to tag on a bit not connected with cooking rice, but I cannot find the original thread for waterbaths. Any ideas gastro? I'd love to tell you more about my experience of messing around with it.

I didn't think you would doubt my cooking ability gastro, but you have every justification to think I would buy a kitchen gadget, use it a couple of times and then shove it in a cupboard, never to see light of day again. The waffle maker a fine example...My son could not live without it, well he has managed to do so quite happily since its first and only use. Messy, sticky and hard to clean. Pannini press....in the garage after a couple of outings. The latest thing he wants is the toast and egg maker from Tefal. No chance, how often does he have an egg on toast?

Hi posset

I never had any doubts about your ability to get good results with the waterbath - just wondered whether the long cooking times were compatible with daily life in a domestic setting - as opposed to a commercial kitchen. I've often wondered how you are getting on with it.

As for the high tech devices - I think I have been beaten to it

It's now more about having the technical infrastructure in place to support the integration of it into peeps daily lives - 3G technology and the Internet being part of that structure. Plus of course people have to have the money to buy into the changes.

If a microwave has a link through the Internet to a suitably programmed server, then setting a program remotely with a mobile would be fairly straightforward, as would auto-diagnosis of any faults that developed.

All joys to come for the next generation.

No doubt the technology will even take the initiative when being set up, i.e. "please grunt once for ON... twice for OFF ... or three times if you would like me to ASK YOU AGAIN LATER

I think your idea of using youth compatible technology is a very good idea - even if they are only in the next room ... lol

All the very best.

You could invent a 'smart' microwave gastro.....The Microwave could have the ability to record appropriate instructions to the 'microwaveee'. By using the mobile phone or the clock within to trigger the instructions. For example, "Get the rice on, I'm on my way home, failure to respond to this message will cut the electricity supply to your X box".

I can see further applications for first year Uni students. A metal sensor, will trigger the message, "you can't microwave foil take-out containers". Other messages could be personalised for the user. "Check your timings..remember that Popcorn, we couldn't get rid of the smell for days". By using the clock "What are you doing eating at this hour? You've got lectures in the morning!" " Don't forget to phone your Mother, you haven't spoken to her in weeks!"

Yep, bestseller I reckon!

Oh ye of little faith gastro re the water bath. I couldn't get it in a cupboard if I wanted..it is pretty big. I have had some excellent results. If I could find the original thread, I would give more detail. When I do find it, I will give the news.

ALB

oh my we have started a thesis 101 things to do with teenagers and mobile phones !!! LOL - makes life more bearable tho
press 6 to shut extractor fans, pc's down, lights/ tv's/ lamps etc off.....

righty'o posset - I'm working on it at this very moment...

press 1 to start microwave

press 2 for wash and spin

press 3 to trigger revolving bed

for all other inquiries please press 4

Please continue to hold as we do value your call (honestly we do!)



Should I include 'press 5 to set up waterbath', or is that a sore point? i.e. has it ended up in the back of the cupboard?

Do let me know when you have invented it gastro, I can think of a hundred applications other than setting the rice going. I have managed to get said teenager out of bed at the weekend by calling his mobile, from within the house; strange that he manages to sleep through house phone ringing and my nagging!

Being able to set your microwave while away from home by using your mobile phone sounds very high tec though

I've got one of those fixtures on the coach. He is capable of making rice this way, but remembering to press GO at the required time might be a bit tricky Still, it only takes ten mins, so good old Mum/Dad can do it!!

thanks very much to both of you - think on balance using the microwave and maybe even phoning home on leaving work to teenager slouching on the couch to press go may work .....ever the optimist!!!

You can always microwave your rice, it only takes 10 mins and I get good every results.

Measure your rice in a mug or cup. Rinse in a sieve until water runs clean. Put in microwave safe bowl (large enough to allow for expansion of rice obviously), add an equal amount of water to rice, plus about one third more water. Cover with cling film, making some small holes to allow steam to escape. Put in micro on high for 10 mins. Remove cling and fork over. No messy pans and perfect rice!

Give it a go...easy.

Personally I wouldn't bother as it will be a waste of energy and the end product will probably be poor.

You can buy a steamer that will cook rice for a reasonable sum - i.e. this one is cheap and even comes with a 3 year warranty - no wonder they are doing so well.

[link]

It doesn't take long to steam rice, but if you want it ready when you get home in the evening, then put it on a timer like this one:-

[link]

If you can find a rice basket that fits into your slowcooker, and the cooker has a 'high' setting, you may be able to get away with buying just the 13 amp timer. Worth an experiment I would think - obviously when you are around to monitor the process.

You can also get rice cooking dishes for microwaves - which might do the job if you have a microwave that can be pre-set to start and finish at the right time.

But if the rice is to accompany curry, or something similar, I would put the curry in the slow cooker and set the steamer up on the timer, and will have a hot meal to come home to.