Thursday, 16 December 2010

Oval White Melamine Buffet Bowl


Easy to use

Capacity: 10 CUPS

High durability

Non-stick coated pan

Made in Japan

This review is from: Oval White Melamine Buffet BowlI still have it in case I want to make burn-free paella since I replaced the old worn bowl for a new one because I didn't want to compromise by buying any rice cooker other than the Sanyo I was searching high and low for. The Sanyo is a sacred vessel and must not be used for anything other than pure rice cooking so I have "hoarded" this one. I'm going to keep it til I wear out the new aluminum bowl I paid for.Repurposing a Rice CookerRepurposing a Rice CookerBeatriz Da Costa It may be called a rice cooker, but don't let that stop you from using it for:Making hot breakfasts -- and keeping them hot. To make oatmeal or other hot breakfast cereals, add a little less milk or water than you would for stovetop cooking (and some chopped nuts and dried fruit if you want). The "keep warm" function is perfect for days when everyone gets up at a different time.Steaming vegetables or making vegetable-based one-pot meals. If your machine comes with a steamer rack, use it to cook cut vegetables, tofu, potatoes, or even shrimp, fish fillets, or chicken breasts.Making risotto without stirring. Saute onions in butter in an open rice cooker, then add 1 part Arborio rice and 4 parts liquid (such as broth and wine). Cook for about 25 minutes in an on/off cooker or use the "slow" or "porridge" cycle if your machine has one. Mix in grated cheese and herbs at the end.Slow-cooking soups, beans, or stews. Give your rice cooker enough liquid and time and it will create long-simmered dishes without scorching or boiling over (the way slow cookers sometimes can). Try split-pea soup with ham, or put beef (that's been browned on the stove) and vegetables in the cooker with tomatoes, wine, and herbs for a hearty dinner.Poaching fruit. A rice cooker works for healthy desserts of fruit simmered in juice, wine, or maple syrup. Or make applesauce and other fruit sauces.Written by Melissa ClarkFebruary 2003...




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