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What is this about sear/brown your protein? - - My rice cooker has only one option. - -Léo Léopold Hertz 준영– Léo Léopold Hertz 준영2016-10-04 16:54:52 +00:00Commented Oct 4, 2016 at 16:54
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2It should still work. You should be able to start you rice cooker, but not put the rice in. Put the protein, beef, pork, chicken, etc., in small pieces in with spicing and may small amount of oil to minimize sticking and brown it stirring it. This will help flavor it, give it a bit of caramelized surface as you would get pan searing it. This will use or seal in much of that fluid which gives you protein scum when you boil meats. If the rice cooker had higher settings it is a little easier, but it should still work without other settings.dlb– dlb2016-10-04 20:24:35 +00:00Commented Oct 4, 2016 at 20:24
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1Basic rice cookers (as the one pictured likely is!) will constantly trip their thermostats if you try to heat anything over a 100 degrees C in them (as you need to for searing/browning); also the pan (which could warp) and its coating could be unsuitable for working at that temperature.rackandboneman– rackandboneman2016-10-05 08:57:05 +00:00Commented Oct 5, 2016 at 8:57
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