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Basic principle of electric rice cooker operation. A basic rice cooker has a main body (pot), an inner cooking container which holds the rice, an electric heating element, and a thermostat. [9] The bowl is filled with rice and water and heated at full power; the water reaches and stays at boiling point (100 °C, 212 °F). [10]
A steam cooker catchment which collects water with condensed nutrients Broccoli in a metal steamer pot. Most steam cookers also feature a juice catchment which allows all nutrients (otherwise lost as steam) to be consumed. When other cooking techniques are used (e.g., boiling), these nutrients are generally lost, as most are discarded after ...
Most user guides contain both a written guide and associated images. In the case of computer applications, it is usual to include screenshots of the human-machine interface(s), and hardware manuals often include clear, simplified diagrams. The language used is matched to the intended audience, with jargon kept to a minimum or explained thoroughly.
Oster itself was bought by Sunbeam Corporation in 1960. The blender. Osterizer blenders tended towards heavy construction and motors. While this raised cost, many ...
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice , glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used.
Steamer (milk), a flavored milk drink; Steamer (wetsuit), covers the torso and arms and legs; Steamer trunk, a type of luggage; The Steamer, an album by jazz saxophonist Stan Getz; Clothes steamer; Food steamer; Fastball, nickname for the baseball pitch; Soft-shell clam, nickname for soft-shell clams; Tachyeres, steamer ducks
Steamed clams. Steamed clams is a seafood dish consisting of clams cooked by steaming.. In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish [1] harvested and served along the East Coast and in New England.
This tool is commonly used to rice potatoes, a process that forces cooked potatoes through the ricer and turns the potatoes into fine, thin shreds. The resulting potatoes are lighter and fluffier. The process allows the full starch cells of high-starch potatoes to maintain their integrity and stay separate, giving the potatoes a fluffy, full ...