How to collect slime pass through rice cooker cover when cover on?
I have often the following situation when boiling rice and meat in rice cooker. However, I do not like it because the meat cannot then reach the high temperature. I know that I could boil rice and meat (chicken) separately to minimise the problem.
Fig. 1 Wood stick between cover and the rice cooker
I know that you can prevent the slime formation by washing the rice first but I cannot do it easily because I have only this machine to warm food up; also, I need to filter my water to purify it.
Is there any measure to collect the slime passing through the cover of rice cooker?
Best Answer
I will bump this up to an answer as the only time this should not work for you is if you have a rice cooker that requires a minimum weight to activate the heating element.
You usually should be able to use your rice cooker itself to sear/brown your protein. Cut into small pieces and toss into the cooker. Also, garlic, onions, maybe fresh herbs which would benefit from heat to bloom their flavor. Caramelize any onion or garlic you use and sear/brown meat or poultry just as you would in a pan. It may take a little longer, and you may not get quite a deep of a browning as you would in a pan, but the same general effect. It will also help meld the spicing with the protein.
When satisfied, use a little of your liquid to deglaze the bottom of the cooker, you want all that flavor that stuck on. Then add your rice and the rest of the liquid and cook as normal. I agree that the bulk of you slime, at least the more unappealing part is probable the protein scum from boiling it, and this should greatly reduce that effect and may give you a more satisfying blend of flavor as well.
My rice cooker is one which with multiple settings which allows it to somewhat double as a slow cooker and I have used this technique many times to make soups with very good results. If you do have multiple settings, use the highest heat option for the searing of the protein.
Pictures about "How to collect slime pass through rice cooker cover when cover on?"
What is the inner lid for on a rice cooker?
This metal inner lid was designed for use with rice cookers and attaches to the lid to ensure that heat is retained within the pot while cooking.How do I keep mess out of my rice cooker?
Rinse your rice with cold water until the rice runs clear. Add a tablespoon of olive oil, coconut oil, or butter during cooking or spray the top of the rice with cooking spray. For small spills, place a paper towel over the hole in the rice cooker's lid or place the rice cooker on a cookie sheet.How do you use a rice cooker as a steamer?
Problem: The rice is cooked but too wet. Solution: Uncover the pot and cook over low heat to evaporate the water. Or gently turn the rice out onto a baking sheet and dry it in a low oven.How to teardown Rice Cooker Lid - top cover remove for repair - Micromatic - Hanabishi
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Answer 2
There are a couple of potential issues at play here. One is when startches from the rice intermix with the boiling water and steam, which creates a residue. This could be the "slime" you are referring to.
Another is when meat is cooked, some of the proteins coagulate and form a "scum" that, when making soups or broths, gets skimmed to keep the appearance more clear.
I wouldn't worry too much about either one, other than in terms of messiness. If I'm going to mix chicken in and use my rice cooker to make a combined meal, I'd use cooked chicken (chop it up, cook it in a skillet ahead of time, or use leftovers from a bigger chicken meal). This would reduce the "protein scum" issue from the chicken, I think, vs using raw chicken. The taste is a better than boiling raw chicken, to me, but that's just my opinion.
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