I have a package of frozen precooked Italian meatballs. I got a can of tomato sauce. I would like to cook the meatballs in a tomato sauce. I don't have a pot right now. I only have a 4-cup rice cooker with tow modes: 'cook' and 'warm'. How can I use it? For how long?
What's the unit's usual cycle time for white rice? 20-30 min? That should get the sauce boiling, and the meatballs hot (70°C, plus) all the way through. I'd not trust a rice-cooker's 'warm' setting to eliminate bacteria in even pre-cooked meat.
while stirring. So I would assume I just have to boil the meatballs long enough to heat the sauce and the meatballs. However contrary to this while looking up how long I should cook the meatballs for I came across one recipe that cooked the meatballs in the oven and then cooked them in the pasta for one hour even though the meatballs were already cooked. So my question is how long should I cook...I made meatballs yesterday in the oven and I'm going to add them to pasta sauce tonight to heat them up and add them to spaghetti. My question is how long should I boil the meatballs for in the sauce
I bought this cheese thinking I'd be able to eat it straight, and I like the smell, but I can't stand the taste. So I'm thinking I should use combine it with something else. One combo that I thought of is swiss-chard and the cheese. And now that I know about this combo, I can try them in meatballs, or maybe make a pesto to eat with a steak. Do you know any other swiss-chard combination? The only other ones I can think of involve pasta or other things I can't eat: Grains (pasta, bread, rice, etc...) Legumes (beans, chickpeas, soy, etc...) Nightshades (tomato, peppers, and eggplant
I routinely hear that breadcrumbs are added to burgers and meatballs to bind them. For example, see the answers to this question: how to stop meatballs falling apart. On the other hand, I have heard professional chefs say that the bread does not bind the meat. The egg is added to bind, the bread is added as filler. I have never put bread or breadcrumbs in my meatballs or burgers and I don't have problems with them falling apart. I do however, put an egg yolk in and work them long enough that they don't break when pressure is applied. So which is it? Filler, binder or both? If it's a binder
I love my rice cooker. I also like rice with stuff in, makes an easy quickish dinner. I sometimes cook up some stuff, say mushrooms, chilli and garlic fried in a bit of olive oil, or small chunks of pork, some browned onions and broccoli florets with paprika, and then add that to my rice + water (which I have measured before I add the extras) before I cook it. Then I stick the rice cooker... for a little longer. And if I add a bit too much water, the rice at the bottom can get a bit mushy. So how can I better judge if I'm going to need to add any extra water and if so approximately how
The new rice cooker I bought shows that it can bake a cake--like a sponge cake--in a rice cooker. I have also read that cakes turn out misshapen when made in a rice cooker. I've never baked a cake before and don't know too much about it, so using the new rice cooker to bake it is tempting. My definition of good: Not misshapen Doesn't taste bad is like a cake that is baked normally (not in a rice cooker) Thanks!
Some of the more expensive rice cookers advertise that they use pressure in combination with induction to cook rice. On one Japanese website that sells rice cookers, they showed some diagrams that I couldn't follow since they were in Japanese, however, the images seemed to indicate that the water is changed in some way (maybe taste) because of the pressure cooker. The rice cookers that include a pressure cooker cooking method are also more expensive. So, what exactly is the purpose of this pressure cooker method? Thanks!
I have seen steamed fish dishes where the fish is cooked on top of the rice in a rice cooker. I'd like to try this, but I don't have a rice cooker and always cook my rice in a pot. Does anyone know how to adapt this style of cooking to work in a pot? My usual method of cooking rice is as follows: 2 c basmati rice 2.5 c water Bring to boil, then turn down to minimum and cover. Cook for 15 minutes, then remove from heat and let stand (leaving lid on) for 10 minutes. So would this method be similar to how a rice cooker works? When would I add the fish? To clarify: I'm looking
Possible Duplicate: How can I keep pasta from sticking to itself? We have a spaghetti dinner at our church and the problem is is that we don't mix it in with sauce because some don't want sauce others don't want a lot of sauce some do. So my question is after I cook the pasta I put it in a colander to drain and it sets till ready to put in hotel pan on the steam table, however by then it's stuck together, how can I keep this from happening or how do I keep it from happening?
Years ago, I ate at Sushi Yasuda in New York. After I went, I was reading up on the chef, and an article about him mentioned that he accounted for air humidity while making his sushi rice. Wow! My kind of guy! There is a 'how much water with your rice' conversation on this site, one that basically said "get a great Zojirushi," but I'd like to hear from an expert sushi rice cooker -- can anyone explain to me a formula or set of considerations for making really great sushi rice? I'm thinking of the sort of thing taught sushi chefs at the Japanese equivalent of the CIA, if there is such a thing