I used them in my immersion heater. (*) They seem to be OK, despite the thermal cycling.
(The spade terminal fell off one of the connections to the heater element.)
I used them in my immersion heater. (*) They seem to be OK, despite the thermal cycling.
(The spade terminal fell off one of the connections to the heater element.)
More like "11 minutes later, remove drain cover made of rice, throw it away and cook some more by the 'rolling boil' method."
TBH, these days we use Tilda ready cooked basmati pilau rice to go with curries.
Pan on gas ring - full boil for one minute - put lid on pan, turn off heat completely, leave for 15 minutes.
No-one in this thread that suggested boiling rice has mentioned the starch problem: it causes rice to stick together in lumps. My method eliminates the pre-rinsing, and the lack of constant agitation of the boiling method means that the rice doesn't stick. Simples....
problem: it causes rice to stick
constant agitation of the boiling method
Afraid I always pre-rinse. Well, bung required rice in pan, add cold water, shoosh around by hand, pour out water. Repeat if very starchy. Started doing so in Sri Lanka where the rice often has stones, etc., in it.
Then, used to do the reverse of your approach, set on a modest heat, and by the time it gets to boiling point, rice is ready. On old ceramic hob, that would be about setting 4. Now on induction, get to boiling asap and switch off, like you.
I've tried all the rice cooking methods mentioned here and IME they're all useless except the "rinse and rolling boil" method. Obviously people's mileage varies, but I certainly have no intent of changing ...
problem: it causes rice to stick
constant agitation of the boiling method
My Indian cookery teacher said to rinse rice until the rinse water goes clear.
[snip]
OK, so I looked at the advice, and found RS's French for-individuals site (now that's a stupid idea - one site for companies and partners/sole traders, one site for the general public. I know why, but it's still a stupid idea) who had all the relevant bits.
Two two-way ceramic terminal blocks and a coil of 4mm over-172-rated fabricky sleeve, plus a replacement thermal fuse => one machine repaired!
Thanks for all the advice.
Rice is a pan, water, simmer ....1,344,130,000 Chinese can't be wrong.
One hell of a surge current when they all switch on their cookers at once. :-)
But... Surely only some cook? The rest are cooked for. And why exclude Taiwan? And India?
they've probably nothing better to do with their lives.
it certainly beats watching X factor...
What's: "X factor"?
(I don't have a telly, assuming that this is something televisual).
En el artículo , Frank Erskine escribió:
It's a "talent" programme on the Idiot's Lantern viewed only by the brain-dead, m'lud.
OK divide by 4
or 6 ... still a lot of people who don't use fancy ricecookers
Better if steeped over night before cooking, assuming you are using pukka porridge oats,and then add a dash of Drambuie before consuming
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