Optimal cooking tool for long-duration steaming
I'm a recent college graduate, and will begin working 40 hour weeks soon. I'm not good at cooking, and I prefer to cook all of my food (fish, chicken, turkey, vegetables) by steaming them in a small rice cooker. This currently works out great, and is quick and simple enough to clean up without a mess.
However, I was wondering if it's possible to use one of these "multi-cooker" steamers, such as this Cusinart model for steaming and then slow cooking (i.e. "keep warm") chicken breasts for 4-5 hours while being away.
I was thinking about coming home for lunch, starting the steamer, then letting it run for 4-5 hours until I get home from work.
My current rice cooker isn't built for very long durations of "keep warm", and if I use the "keep warm" setting for more than an hour, it makes it more difficult to clean up.
Question:
What would you recommend for an optimal cooking tool given this situation. I'd rather start the cooking mid-day (12pm), then have it finished and ready by the return from work (5pm).
Best Answer
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 higher-end Japanese model such as the Zojirushi Umami. I own a comparable rice cooker and it's probably my favorite small kitchen appliance. It also seems tailor-made to do exactly what you're saying you want to do. It uses an array of sensors to slow-cook/steam to perfection and automatically enters a 4 hour keep-warm cycle when the cooking is done. You can also set a start-timer if you need more time and want it to wait a while before it starts cooking.
As an added benefit over the multi-cookers, you'll also be able to effortlessly prepare rice that comes out so indescribably perfect that even the rice at an upscale Asian restaurant won't compare to what you can make at home with the touch of a button. That's Japanese design for you; when the electronics capital of the world also happens to be a place where pretty much everyone eats rice daily, their engineers are going to produce one hell of a high-tech rice maker.
I apologize in advance if this answer is deemed inappropriate; I understand that answers aren't supposed to just be opnions, but there are many different methods and appliances/tools that could be used to accomplish OP's goal and no objectively best way to do so. Anyone's suggestion would probably just be based on what they'd do in their own kitchen.
Pictures about "Optimal cooking tool for long-duration steaming"
Which steamer is best for cooking?
The best food steamers to buyWhat is the method of steaming?
Steaming is a method of cooking that requires moist heat. The heat is created by boiling water which vaporizes into steam. The steam brings heat to the food and cooks it. Unlike boiling, the food is separate from the water and only comes into direct contact with the team.What is a steamer used for in cooking?
Steamers are used primarily to cook vegetables, seafood, and other foods where moisture retention is essential to visual appearance and taste. Food cooked in a steamer also maintains more of its nutritional value.What is a steamer pan?
A type of cookware consisting of inserts or layers with perforations in the bottom, that are assembled together and used to cook food with the use of steam. The steamer is made to position foods above, not in, water that is boiling or hot enough to produce steam to cook foods with a moist hot air.I COOKED a Brisket for a MONTH and this happened!
More answers regarding optimal cooking tool for long-duration steaming
Answer 2
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 very closely resemble your half day steamers.
(if get a pressure cooker: read the manual)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Andrea Piacquadio, Miguel Á. Padriñán, Andrea Piacquadio, Pixabay