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From: Guy (adsl-63-195-90-90.dsl.snfc21.pacbell.net)
Subject: Re: I cook rice in my 6qt all the time without inserts
Date: February 21, 2004 at 3:28 pm PST

In Reply to: I cook rice in my 6qt all the time without inserts posted by Sabrina on February 21, 2004 at 2:18 pm:

That's great that you get good results w/o an insert. I bet, though, that you'd get different texture of your rice if you used an insert. Have you ever tried one? Whether or not you'd like it better or want to make the slight extra effort to use an insert is a matter of personal preference. In the 15 years since I first bought a PC, my experience is that the indirect heat, in addition to zero sticking or scorching, leaves food more intact & less beaten up vs. cooking w/o an insert. Though I never had problems with scorching certain foods when cooking w/o an insert I prefer the way they come out with an insert vs. without. In addition to the various grains I cook, I also prefer the way beans come out because they are more intact. The insert also allows me to cook oatmeal and orzo pasta, (or just about any other grain) with just the right amount of water with no sticking to the bottom of the pot. With orzo pasta I use about a 1 1/2 cups of water for each cup of pasta. When it is done there is no need for draining it because there is no excess water. With oatmeal, the insert allows a very low amount of water to be used with zero sticking or scorching. (about 1 1/3 cups water to 1 cup of oats)

Also, the PC's (Fisslers) that I own have about a 5/16" thick plate to contact heating elements so the distribution of heat is probably not what might make any difference between a Kuhn & the units that I own. I did have a Kuhn for awhile before I gave it to a friend. I got the same results (rice sticking to pan with occasional scorching) with it as I did with my other units before I started using an insert about 3 years ago.

Finally, I view using an insert as a tool to further enhance pc'ing. Just as a steamer insert expands pc'ing capabilities, so does using an un-perforated insert. If you haven't tried one, I'd suggest giving it a whirl. You may find you have some of the same enthusiasm for it as I sensed you had when you first purchased your pressure cookers. (Was that about 3 years ago?)



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