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After further inquiries and experimentation I have discovered when cooked salmon is left out for a long time it starts to turn dark orange at the edges, probably due to oxidation. So, possibly the browning is due to being left out a long time, not over cooking, however, it could be due to overcooking. After I complained about steamed salmon being sold as ...


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Barkode is right. Also consider electric pressure cookers. There are many on the market. Mine has many modes programmed in, most notable: slow cooker (ie. crockpot), rice cooker, pressure cooking. You could also experiment with foregoing the long steam. With my pressure cooker, I put in frozen chicken tenders and in 18 minutes they are done. They probably ...


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If you search "multi cooker" on Amazon, you'll see a multitude of devices similar to the one you linked and the vast majority of them are able to do what you're asking. Another option that would defintely be worth considering since you're already accustomed to preparing the sort of dishes you're wanting to make with your rice cooker is upgrading to a ...



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