Mar. 8th, 2010

neadods: (Default)
Cut for extreme navel-gazing )

Tonight, I have successfully made a new frittata recipe - *and* successfully in the rice cooker. The recipe was pretty simple: 8 oz cottage cheese to 2 eggs, add flavorings. Dust with grated parmesan as it finishes cooking and shut lid long enough for the cheese to melt. The cottage cheese separates a bit, so I did drain the resulting frittata, but it's got a lovely custardy texture.

As for anyone asking "why in the rice cooker instead of the oven?" it's simple - at the end of the Quick cycle, the rice cooker turns itself off! Like the risotto, I can go putter around elsewhere and unlike the oven, it won't be a disaster if I let it sit a little bit before I come rescue it. (Not to mention no lengthy pre-heating cycle and it isn't warming up the whole kitchen, so it's faster than the oven and won't run up the cooling bill come summer.)

Also, the rice cooker will play the Japanese national anthem and then STFU. The timer on the oven is the most annoying nonstop noise ever, and this from someone who keeps tripping the fire alarm every time she pan-fries a steak.

Next up... fun times with the bread machine. The new bread machine with all the settings, including one for jam-making.

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