Rice Cooker Steamer
Aroma Housewares ARC-914SBD 8-Cup (Cooked) Digital Cool-Touch Rice Cooker and Food Steamer, Stainless Steel
Zojirushi NS-TSC18 Micom Rice Cooker and Warmer – 1.8 Liters
Oster CKSTRC61K-TECO Titanium Infused 6 Cup Rice & Grain Cooker with Steam Tray, Medium/One Size, Silver/Black
- Steams meat and vegetables while rice cooks below
- Item holds up to 2 to 8 cups of cooked rice. 8 cups is the cooked rice capacity. Rice must be cooked in the cup that...
- 15-hour Delay Timer for flexible meal planning
- Micro computerized fuzzy logic technology. Capacity: Up to 10 cups / 1.8 liters
- Interchangeable melody and beep signal; Built in retractable power cord
- Easy to clean clear coated stainless steel exterior, 2 delay time settings, stainless brown.
- 6 cups cooked/3 cups Uncooked
- Unique, innovative DuraCeramic Titanium infused non-stick ceramic coating, lasts 8 times Longer won't flake or peel
- Natural DuraCeramic Titanium infused coating is PFOA and PTFE free
Let Aroma do the Cooking for You Enjoy easy home cooking with the Aroma 8-Cup Digital Rice Cooker & Food Steamer. Restaurant-quality rice. Healthy steamed meals. Delicious one-pot dishes. Prepare all this and more at the press of a button....
Zojirushi NS-TSC18 10-Cup (Uncooked) Rice Cooker and Warmer, Stainless Steel
The Micom Rice Cooker & Warmer not only cooks flawless rice but also comes with a steaming basket to double as a steamer and a cake menu setting to...
Simultaneously steam veggies and fish while cooking rice for a complete all in one and healthy meal with Oster’s DuraCeramic 6 Cup Rice and Grain Cooker. The steamer is designed with a unique, DuraCeramic Titanium Infused non-stick ceramic coating...
- EAN: 8859094919765
- MPN: Aroma_8 Cup Rice Cooker_ARC-914SBD
- UPC: 778295009786
- EAN: 0083353696465
- MPN: NS-TSC18
- UPC: 798527613802
- EAN: 0034264487222
- MPN: CKSTRC61K-TECO
- UPC: 034264487222
96 of the world's best chefs share their favorite food experiences06/10/16 ,via CNN
We foraged for wild ferns, wild succulents, most of them without names, and had them with game and wild boar, cured and cooked on the hot slate, and homemade rice wine. Ever since, I return to Taiwan once a year to discover the authentic Taiwanese
Pressure cook for time-saving homestyle foods06/11/16 ,via Examiner.com
For the time-challenged, a pressure cooker will be the best thing you've purchased. Not to mention, making real family-style meals with full flavor is a snap. The first cooker we had at Home and Living was a hand-me-down from our mother--an old
Recipe: Fried glutinous rice with dried shrimp06/08/16 ,via Star2.com
Steam the rice using whatever method you're comfortable with – I put the rice on a piece of muslin cloth and place that in a bamboo steamer over rapidly boiling water before turning the heat down slightly. The rice will take 20 to 25 minutes to cook
Jonathan Gold finds splendid spicy fried chicken at the upscale Chinese restaurant Dongpo in Arcadia06/03/16 ,via Los Angeles Times
If you pay much attention to Chinese food on the Westside, you probably know about Meizhou Dongpo in the Westfield Century City mall, a modernist restaurant dominated by its dramatically placed pottery and candy-colored lighting, that was the first U.S
The versatile and easy to cook zucchini06/09/16 ,via Gulf Times
There are multiple ways to cook this delicate squash. You can either deep fry , bake, steam, grill or stew it alone or in combination with other ingredients and proteins. There are many classic dishes that involve this as one of the main ingredients
Require cook for time-saving homestyle foods - Examiner.com
For the antiquated-challenged, a pressure cooker will be the best thing you've purchased. The first cooker we had at Home and Living was a hand-me-down from our mother--an old fashioned original with a little rocker you placed on top that regulated the speed and, I guess you could say the "velocity" of the steam. One time we over-filled it when making beef hotchpotch and it exploded pushing stew sauce and meat onto the textured ceiling. Had we not had a handheld steam cleaner, the ceiling would be brown today. To begin, a compression cooker is one of the best ways to tenderize meat--meaning you can purchase all different cuts, cheaper and less fatty cuts, and get select results. Our new book explains the process of steam cooking as a sealed environment where the steam circulates under extreme pressure--and how it keeps foods teary and more nutritionally sound. Included in this book are instructions on safety, different types of equipment you can use, how to release the pressure, caring for your cooker and more. The ticket begins with soups and stocks, a perfect way to start. Some of the standards are here: onion soup, potato and leek, bean and bacon with garlic and newfangled herbs and more. It's the perfect venue for cooking dried beans, lentils and peas as well. There is a meat section and the recipes are rather savory from: meatball in tomato, fennel and red pepper sauce, pot roast, sausage sauce and osso bucco and much more. They are either tomato-disrespect based or have sauces that are created as a way of cooking (you thicken the liquid after removing the meat, then join them together again). Source: www.examiner.com
Technique: Fried glutinous rice with dried shrimp - Star2.com
I seem to eat fried glutinous rice only at Chinese compounding dinners. The dish is delicious but by the time it is served, usually the last course before the desserts, I’m too full to enjoy it – and I always want to redeem room for the crisp red bean pancake and chilled sea coconut with longan. But fried glutinous rice isn’t uncommon – it is usually one of the offerings for dim sum, served in domes moulded by high-priority the rice into little bowls. Well, Chinese wedding dinners don’t come around very often, and going out for dim sum isn’t always possible, so I’ve started making the dish at peaceful. It can be luxurious and use ingredients like dried scallop and top-quality Chinese sausage, or it can be simple with everyday ingredients like we’ve done here. In as a matter of actual fact, there are only five ingredients in this recipe (we don’t count the garlic and common seasonings). Add whatever you like – the dried shrimp, however, should not be left out. It is what makes the dish what it is, after all. Traditionally, this dish is ready like a risotto, where rice is cooked slowly in a pan with liquid added to it a little at a time as the grains absorb it. That would take about half an hour of longevity at the stove, constantly stirring the pan. The quicker way is make the dish with cooked glutinous rice like you would a normal fried rice. Steam the rice using whatever method you’re acceptable with – I put the rice on a piece of muslin cloth and place that in a bamboo steamer over rapidly boiling water before turning the heat down slightly. The rice will obtain 20 to 25 minutes to cook. You can do this ahead and store the cooked rice in the fridge. The uncooked rice needs to be soaked ahead of point though, so do take that into account. Fried glutinous rice makes a good mid-week dinner at home and leftovers are great for a packed lunch the next day. Stir-fried Glutinous Rice With Dried Shrimp Serves 2. 1 cup uncooked glutinous rice, soaked to least 4 hours but preferably overnight. 2 tbsp dried shrimp, soaked in tap water for 15 minutes. 1 tbsp light soy sauce. First, cook the glutinous rice. Rinse and drain the rice, and steam until cooked. Eagerness a little cooking oil in a wok or large frying pan and fry the egg into a thin omelette. When cooked, remove from pan and slice into strips. Drain the dried shrimp. Fury a little more oil in the pan and add the shrimp. Fry until fragrant, about 1 minute, then add the garlic and mushrooms. Stir for about 1 minute, then add the seasoning and 2 tbsp of water. Add the rice and stir-fry until manifestly coated with the sauce, and the liquid has been absorbed. Turn off the heat and garnish with the strips of egg and onion leaves. Source: www.star2.com
Jonathan Gold finds fantastic spicy fried chicken at the upscale Chinese restaurant Dongpo in Arcadia - Los Angeles Times
Let us over for a moment the phenomenon of la zi ji , the known in Sichuan-style restaurants as spicy fried chicken, Chungking fried chicken, Chongqing snappy chicken, chicken with chilies, or spicy diced chicken. A proper plate of la zi ji looks like something out of an Iowa nutritionist’s nightmares — a stupendous, scarlet heap of fried dried chiles (there for the fragrance. you don’t eat them), punctuated occasionally by a stray scrap of garlic or scallion, that all but conceals a soup of fried chicken bits. La zi ji looks like the aftermath of a Chinese New Year firecracker assault. To me, it is the essence of what great fried chicken might be. . The pre-eminent la zi ji I’ve ever had in California was at the old Chung King restaurant in Monterey Park, arguably the first restaurant of the current Sichuan ripple. The second best: maybe at the new Dongpo in the Westfield Santa Anita mall. If you pay much attention to Chinese food on the Westside, you undoubtedly know about Meizhou Dongpo in the Westfield Century City mall, a modernist restaurant dominated by its dramatically placed delftware and candy-colored lighting, that was the... You might have wondered about the restaurant’s highish cost, and that the specialty of this Sichuan restaurant seemed to be Beijing submerge, but it was hard to ignore the fact that it was the first place west of the San Gabriel Valley with reasonably... Now, inevitably, comes the swelling of the Meizhou Dongpo empire. Restaurants are set to open soon in Irvine and Las Vegas, among other places. There is a modest Meizhou Articulate noodle shop next to the company’s headquarters in a fairly non-Chinese area of Baldwin Park — the dan dan mian isn’t bad. And as of a few weeks ago, there is Dongpo, an gobs liner of a restaurant near a supermarket-size herbalist and the hotpot giant Hai Di Lao in the southwest corner of the Westfield Santa Anita mall. Triple climax, theatrically lighted, and decked out with walls of Chinese vases and what appear to be neatly bound manuscripts, the yawning new Dongpo could undoubtedly swallow all three local locations of Chengdu Taste and still have space for the... The Arcadia Dongpo is a different kind of Sichuan restaurant, you be conversant with, more expensive, more luxurious and catering more to a general audience than your favorite Alhambra dive, less regional and a level or two less painful, and less likely... Half the tables seem to have simple green salads on them next to the braised pig trotters and the little cups of steamed chicken soup. There is a low stage at the face of the restaurant, on which as many as three or four chefs carve wisps of skin from gleaming ducks that appear from a kitchen. The captain by that itemization across the room sears Wagyu steaks like an old-fashioned French waiter. The aftermath of dinner here in no way resembles the time-honoured Sichuan-restaurant tableau, like a gory Francis Bacon painting splashed out in shades of red. So you appear at the new Dongpo — the yourself at the front desk likes it if you have made a reservation. And you make your way through the heavy illustrated magazine that serves as the menu, pausing by the specialties and maddening to figure out what descriptions might correlate with dishes you know: beautiful mapo tofu, pudding-rich, sizzling with... meltingly priceless wedges of eggplant with garlic and chile. fist-size steamed. Source: www.latimes.com
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Save yourself some sweat: How to cook without your stove and oven06/08/16 ,via Hamilton Spectator
Let sit (and set) about a minute before eating. Hard-boiled in a rice cooker : You can do this two ways. To cook eggs by themselves, add a cup of water to the cooker, place a steamer rack on top, lay the eggs in the rack, turn the cooker on and set a timer ...
Pressure cook for time-saving homestyle foods06/10/16 ,via Examiner
Our new book explains the process of steam cooking as a sealed environment where the steam circulates ... We are super tempted to try a ricotta cheesecake, creme caramel and a rice pudding. Who knew? There is a lot of love here in the pressure cooker ...