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Snag
Jun 11, 2020, 8:58:21 PM6/11/20
to
The chicken kabobs turned out good - chicken , anaheim pepper ,
onions , fresh shrooms , and zucchini slices . But the bed of rice I
served them on was way under cooked . The rice tasted great (cooked in
chicken broth and seasoned with salt , a dash of garlic , a few onion
flakes and some poultry seasoning) but apparently I turned the burner
down too much because it was not done . I know it was on long enough ,
the timer was set on 45 minutes (brown rice) and it went off at the
expected time so too low has to be the problem . I hate when that
happens , but the birds will enjoy it .
--
Snag
Yes , I'm old
and crotchety - and armed .
Get outta my woods !
onions , fresh shrooms , and zucchini slices . But the bed of rice I
served them on was way under cooked . The rice tasted great (cooked in
chicken broth and seasoned with salt , a dash of garlic , a few onion
flakes and some poultry seasoning) but apparently I turned the burner
down too much because it was not done . I know it was on long enough ,
the timer was set on 45 minutes (brown rice) and it went off at the
expected time so too low has to be the problem . I hate when that
happens , but the birds will enjoy it .
--
Snag
Yes , I'm old
and crotchety - and armed .
Get outta my woods !
Leo
Jun 11, 2020, 11:04:57 PM6/11/20
to
On 2020 Jun 11, , Snag wrote
(in article <rbujv5$9ms$1...@dont-email.me>):
> The chicken kabobs turned out good - chicken , anaheim pepper ,
> onions , fresh shrooms , and zucchini slices . But the bed of rice I
> served them on was way under cooked . The rice tasted great (cooked in
> chicken broth and seasoned with salt , a dash of garlic , a few onion
> flakes and some poultry seasoning) but apparently I turned the burner
> down too much because it was not done . I know it was on long enough ,
> the timer was set on 45 minutes (brown rice) and it went off at the
> expected time so too low has to be the problem . I hate when that
> happens , but the birds will enjoy it .
Or it could be too little water. If the rice was a bit dry when served,
that could be the problem. Or not. I haven’t cooked brown rice in years.
My wife likes white long grain, so...
leo
(in article <rbujv5$9ms$1...@dont-email.me>):
> The chicken kabobs turned out good - chicken , anaheim pepper ,
> onions , fresh shrooms , and zucchini slices . But the bed of rice I
> served them on was way under cooked . The rice tasted great (cooked in
> chicken broth and seasoned with salt , a dash of garlic , a few onion
> flakes and some poultry seasoning) but apparently I turned the burner
> down too much because it was not done . I know it was on long enough ,
> the timer was set on 45 minutes (brown rice) and it went off at the
> expected time so too low has to be the problem . I hate when that
> happens , but the birds will enjoy it .
that could be the problem. Or not. I haven’t cooked brown rice in years.
My wife likes white long grain, so...
leo
Julie Bove
Jun 12, 2020, 5:35:19 AM6/12/20
to
"Snag" <snag...@msn.com> wrote in message
news:rbujv5$9ms$1...@dont-email.me...
> The chicken kabobs turned out good - chicken , anaheim pepper , onions ,
> fresh shrooms , and zucchini slices . But the bed of rice I served them on
> was way under cooked . The rice tasted great (cooked in chicken broth and
> seasoned with salt , a dash of garlic , a few onion flakes and some
> poultry seasoning) but apparently I turned the burner down too much
> because it was not done . I know it was on long enough , the timer was set
> on 45 minutes (brown rice) and it went off at the expected time so too low
> has to be the problem . I hate when that happens , but the birds will
> enjoy it .
I rarely have problems with rice but the last two times I cooked it, it was
> fresh shrooms , and zucchini slices . But the bed of rice I served them on
> was way under cooked . The rice tasted great (cooked in chicken broth and
> seasoned with salt , a dash of garlic , a few onion flakes and some
> poultry seasoning) but apparently I turned the burner down too much
> because it was not done . I know it was on long enough , the timer was set
> on 45 minutes (brown rice) and it went off at the expected time so too low
> has to be the problem . I hate when that happens , but the birds will
> enjoy it .
undercooked. This was bulk, long grain while rice from Winco. Should cook in
20 minutes. The first failure was cooked for another 30 minutes with more
liquid. The end result was rice that tasted both under and over cooked.
Weird. The next time, I cooked it for another 20 min. with more liquid. Was
still a tad underdone.
Could the rice have been old? Will it cook like that when it's old? I dunno.
I only have a small amount of it less. Maybe a cup.
Gary
Jun 12, 2020, 7:01:53 AM6/12/20
to
Julie Bove wrote:
>
> I rarely have problems with rice but the last two times I cooked it, it was
> undercooked. This was bulk, long grain white rice from Winco. Should cook in
>
> I rarely have problems with rice but the last two times I cooked it, it was
> 20 minutes. The first failure was cooked for another 30 minutes with more
> liquid. The end result was rice that tasted both under and over cooked.
> Weird. The next time, I cooked it for another 20 min. with more liquid. Was
> still a tad underdone.
>
> Could the rice have been old? Will it cook like that when it's old? I dunno.
> I only have a small amount of it less. Maybe a cup.
You didn't say how you cooked it. Odd though, since you've
> liquid. The end result was rice that tasted both under and over cooked.
> Weird. The next time, I cooked it for another 20 min. with more liquid. Was
> still a tad underdone.
>
> Could the rice have been old? Will it cook like that when it's old? I dunno.
> I only have a small amount of it less. Maybe a cup.
cooked it before. Perhaps the rice was old and needed more
time. I've never had a fail before - ever
Bring to a boil, 2 cups water (and I salt mine)
Once it starts to boil, add in 1 cup rice, stir briefly,
then cover and turn down the heat to it's lowest setting.
I have a gas stove so I turn flame down until it starts
to flicker out, then back up a nip to low steady flame.
Set timer for 20 minutes. When timer goes off turn
off the flame and let it sit for another 15 minutes.
Lid must remain on at all times during and after cooking.
songbird
Jun 12, 2020, 9:19:22 AM6/12/20
to
Gary wrote:
...
rice to a boil while stirring, then reduce to a simmer
and cover for however much time it needed. turn off
the heat and leave it sit until eaten. didn't take off
the lid ever as i knew it was done how i liked it.
for regular rice it seemed 30 minutes was ok. for
brown rice i'd go 40 minutes.
when cooking brown rice i'd add a little bit more
water because of the longer cooking time.
no salt to either, usually whatever i was cooking
to go with the rice had enough seasoning on it.
since i rarely eat rice these days we mostly buy
the minute rice when we need it for something. i don't
really eat much of it. vastly prefer beans instead.
when i was eating more rice if found out that i
liked the combination of lentils and brown rice the
best. seemed more filling, more hearty and stuck
longer so i'd not feel so hungry so fast again.
in recent times i've been trying to find lentils
that would grow here, but not very good luck so far
so this year i'm trying some adzuki beans instead
which taste enough like lentils i find them a good
substitute. not sure they're going to grow though...
songbird
...
> You didn't say how you cooked it. Odd though, since you've
> cooked it before. Perhaps the rice was old and needed more
> time. I've never had a fail before - ever
>
> Bring to a boil, 2 cups water (and I salt mine)
> Once it starts to boil, add in 1 cup rice, stir briefly,
> then cover and turn down the heat to it's lowest setting.
> I have a gas stove so I turn flame down until it starts
> to flicker out, then back up a nip to low steady flame.
> Set timer for 20 minutes. When timer goes off turn
> off the flame and let it sit for another 15 minutes.
> Lid must remain on at all times during and after cooking.
how i always cooked rice was to bring the water and
> cooked it before. Perhaps the rice was old and needed more
> time. I've never had a fail before - ever
>
> Bring to a boil, 2 cups water (and I salt mine)
> Once it starts to boil, add in 1 cup rice, stir briefly,
> then cover and turn down the heat to it's lowest setting.
> I have a gas stove so I turn flame down until it starts
> to flicker out, then back up a nip to low steady flame.
> Set timer for 20 minutes. When timer goes off turn
> off the flame and let it sit for another 15 minutes.
> Lid must remain on at all times during and after cooking.
rice to a boil while stirring, then reduce to a simmer
and cover for however much time it needed. turn off
the heat and leave it sit until eaten. didn't take off
the lid ever as i knew it was done how i liked it.
for regular rice it seemed 30 minutes was ok. for
brown rice i'd go 40 minutes.
when cooking brown rice i'd add a little bit more
water because of the longer cooking time.
no salt to either, usually whatever i was cooking
to go with the rice had enough seasoning on it.
since i rarely eat rice these days we mostly buy
the minute rice when we need it for something. i don't
really eat much of it. vastly prefer beans instead.
when i was eating more rice if found out that i
liked the combination of lentils and brown rice the
best. seemed more filling, more hearty and stuck
longer so i'd not feel so hungry so fast again.
in recent times i've been trying to find lentils
that would grow here, but not very good luck so far
so this year i'm trying some adzuki beans instead
which taste enough like lentils i find them a good
substitute. not sure they're going to grow though...
songbird
Snag
Jun 12, 2020, 11:37:38 AM6/12/20
to
Snag
Jun 12, 2020, 11:49:29 AM6/12/20
to
to a boil then turn it down . The problem here is that the "low" setting
on the burner I used (actually all the burners on this stove)is too hot
. I have to throttle it by turning past "high" towards off - low is all
the way the other way .
graham
Jun 12, 2020, 1:27:45 PM6/12/20
to
itsjoan...@webtv.net
Jun 12, 2020, 4:57:24 PM6/12/20
to
On Friday, June 12, 2020 at 10:49:29 AM UTC-5, Snag wrote:
>
> I put it all in the pan then bring it up
> to a boil then turn it down . The problem here is that the "low" setting
> on the burner I used (actually all the burners on this stove)is too hot
> . I have to throttle it by turning past "high" towards off - low is all
> the way the other way .
> --
> Snag
>
Same as Terry, bring to a boil, turn it down to a bare simmer, cover, and
>
> I put it all in the pan then bring it up
> to a boil then turn it down . The problem here is that the "low" setting
> on the burner I used (actually all the burners on this stove)is too hot
> . I have to throttle it by turning past "high" towards off - low is all
> the way the other way .
> --
> Snag
>
let cook for about 17 minutes or so. My stove is also gas, but I'm fortunate
that one of the burners is a 'simmer' burner. If I remember correctly it's
rated at 5,000 BTU's.
But I have a microwave rice cooker and it will do the job perfectly at 70%
power in about 11 minutes.
jmcquown
Jun 12, 2020, 5:21:20 PM6/12/20
to
absorbed and stashed it in the fridge for another meal. Hope the birds
enjoyed it!
Jill
cshenk
Jun 14, 2020, 3:37:54 PM6/14/20
to
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