To All The Cooks And Bakers
Hope all is well each of you. So it's that time of year once more and I have always like good homemade food and was thinking about doing this recipe blog in hope that those who read it would add a recipe or maybe even find one that sounds good enough to try and even write a review on how it worked out for you.
I like to cook the traditional way, (on a stove) but as of late, have been looking into brining my meat which I have never done before. There is much buzz on the internet and as you would expect different ways and brining ingredients. I was very close to trying this but learned that you shouldn't use a metal container. So I went out and got myself some large food grade plastic bags i.e.. Ziploc bags, oven roaster bags. Okay so I think I have what I need but ate my initial targeted meat the old fashion way, but I will try again.
While I was out I went to look at appliances, as I have also been interested in pressure cooking. I have a pressure canner, (two actually) but I they are quite big, make a lot of noise and heat the kitchen quickly. So I picked up an electric one. It is awesome and I haven't even cooked in it yet, but before you cook of course, you have to clean the removable parts with warm soapy water and wipe out the inside bottom heating plate as well. Ok, no problem, I did this and started the initial process which is like a test run (I'm thinking) anyway, I didn't empty it when it was done and just unplugged it and went about my business. Well when I got up this morning and decided I should empty it I found that the water was still quite warm. Heck if it was big enough I could of had a relaxing bath, that is how warm it was. Who knew.
So now that you took the time to read this blog (and I thank you) would you have some advice, comment or recipe you would share?
Here is one that is made in a slow cooker:
Old Fashioned Rice Pudding
2 1/2 cups cooked rice 2 teaspoons vanilla
1 1/2 cups evaporated milk 1/2 teaspoon nutmeg
2/3 cup of sugar 4 eggs
3 tablespoons of soft butter 1/2 cup of raisins (optional)
Thoroughly combine rice with all ingredients. Pour into lightly greased stoneware. Cover and cook on high 2 hours. Stir after first hour.