[Sca-cooks] Rice in a roaster?
Glenn A. Crawford
tavernkeeper at phoenixroost.com
Thu Oct 6 14:33:27 PDT 2005
Hello,
I bake rice all the time for my catering business. I use cold water, wrap
with restaurant plastic wrap tight them a layer of foil. It comes out
perfect everything. Some brown rice stay el dente' no matter how long you
cook it.
Thanks,
Glenn
-----Original Message-----
From: sca-cooks-bounces+tavernkeeper=phoenixroost.com at ansteorra.org
[mailto:sca-cooks-bounces+tavernkeeper=phoenixroost.com at ansteorra.org] On
Behalf Of Adele de Maisieres
Sent: Thursday, October 06, 2005 5:25 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Rice in a roaster?
Mairi Ceilidh wrote:
>Adele de Maisieres wrote:
>
>
>
>>That's as much a quantity thing as anything else. _Always_ use
>>_boiling_ water when doing baked rice.
>>
>>
>
>
>The homeless shelter where I help do dinner once a month does not have a
way
>to boil water. They have a steamer thing that will hold two large steam
>table pans. We use tap water and bake it at 400* for 45 or so minutes.
>Works every time.
>
>
Yup. Steamers do that. Ovens don't.
(And good on you for helping the homeless).
--
Adele de Maisieres
-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
-----------------------------
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