[Sca-cooks] Rice in a roaster?
Jeff Gedney
gedney1 at iconn.net
Thu Oct 6 08:34:40 PDT 2005
>In a half-hour at 400 deg. F. the water in the roaster
>had warmed up only to the point that it was uncomfortable
>to handle, and the rice had absorbed but little water.
Why did you start with cold water?
Seems to me such an application ought to start with
boiling water.
A Roaster is really good at holding temp, but it has
to be a damn good roaster to bring a large thermal sink
like a gallon of cold water to boiling temps at any
rate resembling that of a good stove.
Capt Elias
Dragonship Haven, East
(Stratford, CT, USA)
Apprentice in the House of Silverwing
-Renaissance Geek of the Cyber Seas
- Help! I am being pecked to death by the Ducks of Dilletanteism!
There are SO damn many more things I want to try in
the SCA than I can possibly have time for.
It's killing me!!!
-----------------------------------------------------
Upon the hempen tackle ship-boys climbing;
Hear the shrill whistle which doth order give
To sounds confused; behold the threaden sails,
Borne with the invisible and creeping wind,
Draw the huge bottoms through the furrow'd sea,
Breasting the lofty surge: O, do but think
You stand upon the ravage and behold
A city on the inconstant billows dancing;
For so appears this fleet majestical,
Holding due course to Harfleur.
- Shakespeare - Henry V, Act III, Prologue
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