4 ms·

+1 Slow Cooker and also add a Rice Cooker. My fav recipie is beef stroganoff. I buy cooking steak from the local butcher shop who is happy to cut it into diced

+1 Slow Cooker and also add a Rice Cooker. My fav recipie is beef stroganoff. I buy cooking steak from the local butcher shop who is happy to cut it into diced chunks for no extra cost. In the morning I chop up mushrooms & onion and throw them with the beef into the cooker with a half cup of ketchup and wostershire sauce and set it on low. In the evening when I get home I put on a rice cooker (cheapest automatic machine ever) and pour sour cream into the slow cooker and then pretty much serve it up. It probable took me about as long to write this as to put it on in the morning. Similar recipie: https://www.gourmetgetaways.com.au/day-slow-cooked-beef-stroganoff/ https://www.gourmetgetaways.com.au/day-slow-cooked-beef-stro...

roryisok 9y ago
I've heard people sing the praises of rice cookers before and I just don't get it. I cook rice in a pot and it takes barely any effort. The most time consuming steps are measuring out rice and cleaning the pot afterwards, and you need to do both of those things with a rice cooker? In fact there might be more parts to clean?
- jlebar 9y ago
  I always burn or undercook rice when I use a stove. For me, the rice cooker is amazing, because it comes out perfect every time with no trying on my part. I don't know how you do it without, you must be magic.
  - adaml_623 9y ago
    It's an interesting question. I just use loads of water and keep the rice boiling for 12 minutes. Test and if it's crunchy then leave it in for a couple of extra minutes. Once the rice is soft then throw the whole pot in a colander and rinse the pot straightaway. It just feels simple and faster
  - roryisok 9y ago
    I measure 1 cup rice to 2 cups water (often boiling, from the kettle), check it every now and then, and when it's got "holes" - gaps where water has bubbled and evaporated - I turn off the heat underneath. I never add salt. I can't remember the last time I've burned it but I've made sticky, underdone rice plenty of times. Maybe I'm just not that picky? Edit: I use a non stick pan, tefal ingenio pans with removable handles which are a great time saver. Nothing ever sticks to them! So maybe I do burn rice and I just don't realise
- C4stor 9y ago
  For me, there's a noticeable process difference : 1. In a pot, I have to get water to a boiling pot, which means periodically checking the water, and this point add salt and rice. Be there exactly (ok, more or less a minute) the good time after that, stop the cooking, drain the rice, and ideally make it that it's now time to eat, implying everything and everyone else is ready. 2. In a rice cooker, I put salt, rice and water (have to measure those), tap "start", and then, from about 40 minutes onwards I have a perfectly cooked rice ready to be eaten for the next 8 hours or so, since it's keeping it hot until I decide to open the thing. For me, it's just that more versatile, since it no longers needs any attention between the moment where I decide I want to have rice, and the moment I want to eat it.
- barrkel 9y ago
  Some people make rice with exactly the right amount of water, others use lots of extra water. The first group have to be very careful not to burn their rice. The second group get watery rice with fewer nutrients, such that there are in rice.
- timrichard 9y ago
  For me, the big advantage of the rice cooker is the auto 'keep warm' mode after it's finished. I can set it going earlier in the evening and leave it, so it's hot and ready whenever I've finished cooking the main dish. Plus, as long as I stick to the measuring markings, the result is fluffy restaurant-type rice with zero chance of error on my part.

roryisok 9y ago

I've heard people sing the praises of rice cookers before and I just don't get it. I cook rice in a pot and it takes barely any effort. The most time consuming steps are measuring out rice and cleaning the pot afterwards, and you need to do both of those things with a rice cooker? In fact there might be more parts to clean?

jlebar 9y ago
I always burn or undercook rice when I use a stove. For me, the rice cooker is amazing, because it comes out perfect every time with no trying on my part. I don't know how you do it without, you must be magic.
- adaml_623 9y ago
  It's an interesting question. I just use loads of water and keep the rice boiling for 12 minutes. Test and if it's crunchy then leave it in for a couple of extra minutes. Once the rice is soft then throw the whole pot in a colander and rinse the pot straightaway. It just feels simple and faster
- roryisok 9y ago
  I measure 1 cup rice to 2 cups water (often boiling, from the kettle), check it every now and then, and when it's got "holes" - gaps where water has bubbled and evaporated - I turn off the heat underneath. I never add salt. I can't remember the last time I've burned it but I've made sticky, underdone rice plenty of times. Maybe I'm just not that picky? Edit: I use a non stick pan, tefal ingenio pans with removable handles which are a great time saver. Nothing ever sticks to them! So maybe I do burn rice and I just don't realise
C4stor 9y ago
For me, there's a noticeable process difference : 1. In a pot, I have to get water to a boiling pot, which means periodically checking the water, and this point add salt and rice. Be there exactly (ok, more or less a minute) the good time after that, stop the cooking, drain the rice, and ideally make it that it's now time to eat, implying everything and everyone else is ready. 2. In a rice cooker, I put salt, rice and water (have to measure those), tap "start", and then, from about 40 minutes onwards I have a perfectly cooked rice ready to be eaten for the next 8 hours or so, since it's keeping it hot until I decide to open the thing. For me, it's just that more versatile, since it no longers needs any attention between the moment where I decide I want to have rice, and the moment I want to eat it.
barrkel 9y ago
Some people make rice with exactly the right amount of water, others use lots of extra water. The first group have to be very careful not to burn their rice. The second group get watery rice with fewer nutrients, such that there are in rice.
timrichard 9y ago
For me, the big advantage of the rice cooker is the auto 'keep warm' mode after it's finished. I can set it going earlier in the evening and leave it, so it's hot and ready whenever I've finished cooking the main dish. Plus, as long as I stick to the measuring markings, the result is fluffy restaurant-type rice with zero chance of error on my part.