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Haybox cooking
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alison
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Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Sat Feb 19, 05 6:14 pm Post subject:
I think that doing it in a tight lidded sausepan should do the same thing. The key is not opening the pot until the time is up.

jema
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Joined: 28 Oct 2004
Posts: 28111
Location: escaped from Swindon

Posted: Sat Feb 19, 05 6:34 pm Post subject:

alison wrote:

I think that doing it in a tight lidded sausepan should do the same thing. The key is not opening the pot until the time is up.

Yep, rice is all about knowing it will work, and therefore doing very little with it.

Guest

Posted: Sat Feb 19, 05 6:43 pm Post subject:
Basic info here on haybox cooking: https://www.lostvalley.org/haybox1.html It's a very popular method in America for cooking, for backwoodsmen, survivalists, etc. My friend has one whihc she says is excellent.

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Sat Feb 19, 05 8:29 pm Post subject:

alison wrote:

The key is not opening the pot until the time is up.

Not opening the pot???!!!

How can I not look? Something interesting might have happened. There could be gremlins eating my rice. I think I'm tracking down my problems, I'm very bad at not looking at things.

jema
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Joined: 28 Oct 2004
Posts: 28111
Location: escaped from Swindon

Posted: Sat Feb 19, 05 8:47 pm Post subject:

Bugs wrote:

How can I not look? Something interesting might have happened. There could be gremlins eating my rice. I think I'm tracking down my problems, I'm very bad at not looking at things.

Was very counter instinctive for me to. So it took me a long time to do good rice.

Marigold123

Joined: 06 Feb 2005
Posts: 224

Posted: Sun Feb 20, 05 1:35 am Post subject:

Are we talking white or brown rice here? The trouble I find with rice is that you've got to get to know your particular brand/type really well before you can cook it to perfection, (or, in my case, thereabouts), as all the different kinds seem to have different cooking times. I find brown rice a lot less predictable than white, but then it tends to be less ruinable as well.

I am also unfortunate enough to live in a rented house with a built-in electric hob that I can't change, and profoundly hate. You can't keep anything simmering, or even boiling constantly, and I can't use it to cook anything decent in a wok either. I think the 'wrap it up and turn the heat off' approach might work well for me, once I get the proper timings sorted out.

The teenage daughter has just decided to be vegetarian, so we went to Asda and stocked up on brown rice, pulses, bulgar wheat and polenta and things like that. I was quite surprised at the range they had, actually. It's been a while since I've done a lot of that sort of cooking, due to a combination of fussy and awkward partners, and bloody-minded children. Now that Madam has done a complete U-turn regarding the kinds of foods she is prepared to eat, I'm treating it as an opportunity to branch out into more interesting cooking again.

And she doesn't know it, but she's about to get a crash course in vegetarian cooking, while we're at it. It's time she made a bit more effort in the kitchen, and this is the perfect opportunity for her to learn!

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