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From: Deborah (adsl-68-93-253-219.dsl.rcsntx.swbell.net)
Subject: Re: Stovetop Rice vs. PC Rice
Date: April 19, 2004 at 5:04 pm PST

In Reply to: Re: Stovetop Rice vs. PC Rice posted by Robertaj on April 19, 2004 at 3:41 pm:

You're too kind. Thanks for your interest in helping. FYI, my PC is a Fagor Splendid (not non-stick) and I have an electric stovetop with flame-tamers on the burners.

As for the rice, I made it on the stovetop because I was at someone else's home (and didn't bring my PC). I don't soak my rice ahead of time, just a quick rinse. I also usually do the casserole brown rice unless I am doing a grain mix (like rice with bulgur).

With the beans, I pre-soak overnight and then pressure cook and use the natural pressure release. When I first started using the PC, I adhered to the times recommended in Lorna's cookbook, but have found that I consistently need to add a minute or two to avoid having undercooked beans. Maybe I AM overcooking them and should stick to the times and then simmer them a bit after all the steam is released. What I would like to have is perfectly cooked beans (aka creamy inside) without split skins. I even tried cooking pre-soaked beans on the stovetop yesterday (took 2 hours!) and they didn't come out evenly cooked (some were done, some weren't) so I figured that I probably should have stirred them once in awhile. However, if you have suggestions for getting perfect beans in a PC, I'm all ears!

Thanks!



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