Showing posts with label flavor. Show all posts
Showing posts with label flavor. Show all posts

Electric Rice Cookers - Automation & Flavor

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Have you ever heard of electric rice cookers? Basically it is a kitchen appliance that automates the rice cooking process.

The most modern machines cook not only white rice, but also brown rice and sushi rice as well. Some models go beyond that and they also work for steaming vegetables, chicken and fishes.

Rice

You can, too, pre-program certain foods such as rice and oatmeal and have them ready only a few hours later. Can you imagine just putting the ingredients in the evening and going to bed to wake up on a lazy Saturday with freshly made oatmeal? And in case you feel extra-lazy and decide to sleep a little longer, the rice cooker will switch automatically to warming mode, so the food will not overcook -- it will just maintain the temperature.

Other common traits to most rice cookers are the presence of a retractable cord, as well as removable inner lid and pot for easy cleaning and maintenance. Speaking of which, my family has had a Zojirushi cooker for 20 years. They are very robust and well built.

These cookers are available basically in three different sizes: for individuals (or couples), for families and for restaurants.

The 3-cup models are very small and cook your rice really fast. You can find some brands that make rice on between 20 and 25 minutes. These are ideal for college students due to their versatility as a rice cooker and as a steamer, while they are small and easy to store.

When I moved out and came to Japan, I did some research and I ended up buying a Panasonic cooker, 3-cup model. It is also a Japanese, reliable brand. There were two main selling points for me: it was a bit cheaper than the Zojirushi model and it saves some good 4-5% of electricity. I don't know if all models are like that, but I found that to be pretty amazing.

The 5-cup models are a bit bigger. These are ideal for families with four to six mouths to feed on every meal. Although you will be far from using the entire capacity of this rice cooker on every meal (most likely around half if you really like rice), this is a good size because it either allows you to cook extra rice for two meals at once or you are able to make more rice for an unexpected guest.

This is the size of the rice cooker I have back home. You can also use the warming function during the winter and serve soups and stews in your rice cooker. The warming function will keep your foods warm, although not necessarily keep cooking them.

And if you really like these machines, or you are a restaurant owner looking for further automation of your kitchen, you can buy a 10-cup cooker. These are a bit too big for families, although you can buy one of these if you entertain a lot. If you manage to find Sanyo cookers, they offer some models with a program specially made to bake breads. So this machine can be a rice cooker, oatmeal maker, warm foods, steam vegetables and also make you bread. Talk about versatility, huh?

Electric rice cookers can be a great aid to any kitchen. They serve a wide variety of needs and automate processes to free your time. I hope this article has helped you grasp that.

Electric Rice Cookers - Automation & Flavor

Max White lives in Japan and maintains BestRiceCooker.org, a site devoted to bring the best reviews of rice cookers. If you are interested in a detailed Panasonic rice cooker buyers guide or other brands, make sure to click one of these links.

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Canning lobster flavor

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Image : http://www.flickr.com


During the Y2K fear was determined not to be really prepared but to do it with style. Now, if I say I mean really. I just wanted to survive. I wanted a style that I used to do. I went bought a motor home 30 feet, particularly for Y2K, and began to give them the good things in life. I think a bottle of red and white wine (which was really a good excuse me) in action, crab meat and a lot of canned shrimp and cannedLobster. Only later, after Y2K, I discovered how easy and inexpensive it was for my lobster, instead of buying those boxes that were ready.

The procedure is simple and I would leave the submit some information I learned in this article.

First, of course, you must take or purchase your lobster alive. Heat a lobster pot of water with 2 tablespoons of salt per gallon added to the informationThe water you use. Bring to a boil, bring water and dive quickly to your Hummer. Go to this cook for about 20 minutes, depending on their size. You will know when they have finished their red color.

If cooking is your lobster and remove quickly in cold water dives completed. Then proceed to remove all the meat, lobster, then wash thoroughly. The food is good and if you dive into a solution½ cup of vinegar with two gallons of water.

Remove the meat at this stage and that the condensate in excess of it. Next Pack meat into sterilized half pint jars own. Complete the process by filling the jars with the brine in a half inch from the top, leaving room for expansion.

The brine must be made with 1 ½ tablespoons teaspoon of salt to two quarts of water. I love the sea salt for this purpose. Process jars in a pressure canner for ten pounds of pressure. Half Pintsshould be treated for 70 minutes in regulation. Remember to adjust the pressure appropriately depending on the size and style of using pressure canner.

To reopen the jars and rinse the lobster meat from the brine and salt removed. Rinse with clean water and ready to eat. The hardest part of this process of canning lobsters will ensure that glasses and do not eat first!

Copyright @ 2008 Joseph Parish

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