SEARCH VEGSOURCE:

 

 

Follow Ups | Post Followup | Back to Discussion Board | VegSource
See spam or
inappropriate posts?
Please let us know.
  




From: Robertaj (cache-mtc-ad19.proxy.aol.com)
Subject: Re: Stovetop Rice vs. PC Rice
Date: April 19, 2004 at 3:41 pm PST

In Reply to: Stovetop Rice vs. PC Rice posted by Deborah on April 18, 2004 at 2:50 pm:

I made a Mexican green rice (brown) last night in my little 4 Qt PC and it was perfect. This is electric and programmable Farberware, and Non-stick, which I think makes a big difference with long-cooking grains. I don't make rice too often - not a big fan of it - but when I do, I always prefer it soaked when cooked in the rice cooker or stovetop - it really changes the texture and helps absorption of the water, I guess.

With beans - are you pre-soaking, quick-pre-soaking or none of the above when you pressure cook them? Are you letting them come down by natural pressure release or opening the valve to release pressure quickly? Are you following the cook-times religiously? These can have a great affect on how they come out. I follow the Sass book guidelines to the T and my beans come out perfect, no matter which cooker I use. I have to trust the timings and NOT overcook them, as it seems the pintos and black beans cook in such a short time when they've been quick-or pre-soaked. If I overcook, they are mush (but still good for bean dip!). BTW, canned beans make me very gassy and mine don't at all.

What problems have you seemingly encountered that lead you to go back to stovetop - over/under cooked? Maybe we can help.

Roberta Joiner
Santa CRuz, cA



Follow Ups:



Post a Followup

Name:
E-mail: (optional)
Subject:

Comments:

Optional Link URL:
Link Title:
Optional Image URL: