By the same token, you can't cook soup in a deep fryer or tea in a sauce pan.
I probably wouldn't cook a fish in a rice cooker. But I've cooked a meal of chopped and deboned chicken legs, glutinous rice, fresh crushed garlic, salt, fresh crushed pepper, chopped green onions right from my garden, and a few fresh ginger slices in a 10 year old cheapo rice cooker that was a great accompaniment to my butter pan fried basa (dried for a couple hours, then salt and liberal pepper and paprika'd). The butter helps with the Maillard reaction ;)
My chef friend asked for the recipe.
Entire meal prep was probably a total of 15 minutes, active cook time probably less than 15, rice cooker spent an hour or so working on the rice and chicken.
There's literally nothing wrong with boiling meat. It's a perfectly cromulent cooking technique. You just have to know what you are doing. Boiled meat dishes have been royal court food for thousands of years in some places.
The French (God bless 'em) just never got it down.
"There's literally nothing wrong with boiling meat. It's a perfectly cromulent cooking technique. You just have to know what you are doing. Boiled meat dishes have been royal court food for thousands of years in some places."
I second this motion: boiled (at least 2 hours) meat plus an appropriate base (rice, pasta) and sauce along with a steamed or boiled vegetable makes a wonderful and absolutely foolproof meal. Be sure to cook the meat to the point where it just begins to fall apart.
Meat: the cheapest cuts from the local market, with or without bones (the meat will fall off the bone).
Base: rice, any pasta, Ramen noodles prepared as you wish.
Sauces: anything that appeals, from plain soy sauce to Ramen noodle flavor packets to prepared pepper sauces from the local Chinese market (esp. Szechuan pepper sauces).
I probably wouldn't cook a fish in a rice cooker. But I've cooked a meal of chopped and deboned chicken legs, glutinous rice, fresh crushed garlic, salt, fresh crushed pepper, chopped green onions right from my garden, and a few fresh ginger slices in a 10 year old cheapo rice cooker that was a great accompaniment to my butter pan fried basa (dried for a couple hours, then salt and liberal pepper and paprika'd). The butter helps with the Maillard reaction ;)
My chef friend asked for the recipe.
Entire meal prep was probably a total of 15 minutes, active cook time probably less than 15, rice cooker spent an hour or so working on the rice and chicken.
There's literally nothing wrong with boiling meat. It's a perfectly cromulent cooking technique. You just have to know what you are doing. Boiled meat dishes have been royal court food for thousands of years in some places.
The French (God bless 'em) just never got it down.