Hey guys great to be back here again talking with everyone. Today I want to talk about how we utilized a rice cooker when traveling through Asia to cook some of the most beautiful foods. A rice cooker has an element in the bottom that heats up the rice bowl inside the rice cooker to cook the rice, then clicks off when finished and keeps it warm. So we basically stuck down the switch so that it would stay on cook effectively turning it into a slow cooker. We started off with a standard beef stew to see how well it works, we could not believe what we was tasting. After that we started trying out roasting chickens which worked well just took about half a day. Tip: Braise it first to keep it nice and moist due to being in the cooker for so long.
Unfortunately after a while of using the rice cooker like this it had forgotten how to cook rice/we broke it. But it was still good to cook anything else we wanted. We would have Indian curry nights, Chinese curry nights and I even fried up some bacon for a nice bacon butty for breakfast. This is something I would advise chefs/cooks that travel to have a look at when traveling around. They cost a mire $30 and gives you pallet as good a time as you are having traveling. Do proceed with caution thought, these rice cookers are not designed to be left of cooking mode for so long hence mine dint cook rice anymore, it could easily have set on fire. Had to throw that bit in at the end I don’t want to be held responsible for anything!!!