Timeline for answer to How to collect slime pass through rice cooker cover when cover on? by dlb
Current License: CC BY-SA 3.0
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| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Oct 5, 2016 at 8:57 | comment | added | rackandboneman | Basic 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. | |
| Oct 5, 2016 at 5:45 | vote | accept | Léo Léopold Hertz 준영 | ||
| Oct 4, 2016 at 20:24 | comment | added | dlb | It 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. | |
| Oct 4, 2016 at 16:54 | comment | added | Léo Léopold Hertz 준영 | What is this about sear/brown your protein? - - My rice cooker has only one option. - - | |
| Oct 4, 2016 at 16:49 | history | answered | dlb | CC BY-SA 3.0 |