New answers tagged cooking-time
2
Some info for completeness sake:
The method you have been taught is fine. The oil, lard or fat is there to prevent:
Only the bottom layer was burnt only a bit.
the fat at the bottom is there to allow higher temperature from the bottom to generate steam without burning the bottom layer and the oil does that.
Making rice well is not easy so don't ...
6
Oil or fat is absolutely not necessary to cook rice.
I suspect you may have been taught the pilaf method where the rice is first sauteed in oil or butter, and then liquid is added and the rice is fully cooked. The purpose of the pilaf method is to add depth of flavor. When making pilafs, additional herbs, spices, or aromatics (such as onions) are often ...
1
It is possible that the newer crockpots have higher power (possibly to get food out of the 'danger-zone' of temperature faster).
However, slow cookers are designed to work with water inside the pot and as long as there is water in there, the temperature should not exceed the boiling point of water (~100C/212F). So when you say that people's foods are ...
3
There's no right answer to this, every brand is different. Plus, you are assuming that you will have this problem when you don't know if the pot you bought is hotter than normal. In any case as long as you have enough liquid in it and use a low setting you shouldn't have to worry about anything burning.
My advice is to try a standard slow-cooker recipe and ...
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