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Post by ironchefcanadian on Feb 18, 2007 9:07:09 GMT -5
I have to admit, I tried this last night: youtube.com/watch?v=5MWjHqA0lDIMy rice cooker happens to have a cake-baking function, but its timing was a bit short, so I wound up rotating the loaf four times instead of three. I also know that my next purchase for my kitchen will be a weighing scale. I measured the flour using volume instead of weight, and I probably wound up adding more flour and water than the recipe called for. Still, the end result was nice and perfectly edible. I'd like to see if I can adapt an Italian panettone recipe to this method. Hmmm. Could this be what they mean by "fusing Japanese cooking techniques to European recipes"?
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Post by Arrianna on Feb 18, 2007 14:10:04 GMT -5
that is.... interesting. I'm not to surprised since I make rice cakes in my cooker but I would never have thought of having to rotate it like that. Just how fluffy can it be if you have to turn it over?
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Post by ironchefcanadian on Feb 18, 2007 18:12:20 GMT -5
You have to do it very carefully. One end did a partial collapse, but the other was actually pretty fluffy.
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