Curious question of the day - on topic

mad max beyond eggdome

this has had me curious for a while now. .. all of the ceramic cooker makers talk about their cookers history going back to the japanese kamado cookers, which were originally used for cooking rice. . .sooooo. . ..[p]anybody ever make rice with their ceramic cooker? and if so, how did they do it? . ..can't say i've ever seen a rice cooking post here on the forum. .. . i'm just wondering what kind of magic the egg would impart on something so simple. .. .something new i need try

Mark Backer

mad max beyond eggdome,[p]Great call, Max. I have been thinking about this too. Someone give me another reason to cook on two eggs at one time. (HOORAY!)

mad max beyond eggdome

Mark Backer,
i'm kinda thinking a metal bowl full of liquid sitting on an inverted plate setter with a small holed collander above it on the grid... temps only in the high 200s to create the steam, and let her go till the rice is done. . .the rice would pick up some smoke flavor (although i think i'd want a really clean fire for this). . .besides water, you could use some chicken or beef broth for added flavor. .. i'm just wondering what others think. . .

Mark Backer

mad max beyond eggdome,[p]I agree that you'd have to be VERY careful with the smoke. As for some chicken or beef broth, we almost never make rice without one of those two things. It's just part of doing business now.[p]I think I may have to fire up the small this weekend and try this. My guess is you'll have to break 212 degrees to get the water to boil/steam, but I could be wrong. [p]The good news is that rice is cheaper than beef, so experimenting six ways to sunday is only gonna cost you some coal.[p]

mad max beyond eggdome

Mark Backer,
hmmmm "guess is you'll have break 212 degrees to get the water to boil/steam" . . . you learn that one at war eagle U???? LOL . . .. i think i learned back at braddock elementary school that water boils/steams at 212 degrees. . .i figure dome temps in the 250 - 275 degree range oughta do the trick. .. and yep, i agree, this will be a cheap experiment. . .i think type of rice may make a difference as well. . .i'm thinkin either the good spanish canilla rice or even the rice i use for risotto . .. .although, now i'm thinking some wild rice might be excellent here (maybe throw in some wild shrooms). .. the brain is just spinning like a top now.. ..cool

fishlessman

mad max beyond eggdome,
ive tried portuguese paella on the egg, too much steaming going on to give it a chewy bottom crust and it just comes out wrong for me (always trying to duplicate my great grandmas). a spanish paella with tomatoes and seafood would be good as the texture is different. it still wouldnt be a true paella, but i think it would be good

mad max beyond eggdome

fishlessman,
i've inlcuded cooked rice in pots full of liquid on the egg (like osso bucco), but i'm thinkin more here of how to put raw rice into the egg to steam it up. . .[p]never tried to make paella (on the egg or otherwise), but i have a le creuset pan that would be perfect. .. might have to give that a try sometime. . .do you have a recipe you'd care to share??

Greendriver

mad max beyond eggdome,[p]exactly how do you do rice now?

fishlessman

mad max beyond eggdome,
ive tried a few, but have not been really happy with them, trying to duplicate flavors from when i was about 6 isnt easy. i found an old portuguese cookbook lately and it goes into a little detail of the process. no steaming and thinly dressed, about a half inch is good for the rice, no stirring. all things ive done wrong in the past. my great great grandma came over from the azores, her and her daughter would cook this on a raised grill over a fire on some fire bricks right on the picnic table.sounds easy, they would have used a ham bone and some mackerel for the broth, most recipes ive seen call for chicken stock. ive seen it cooked on tv and what they tend to do is make a seafood dish with rice, its about the rice with a little seafood and the flavors soaking together.when i get this right ill post a recipe, but its going to be a while. what i need is a way to grill with the dome open and still control temps, ive got some ideas

mad max beyond eggdome

Greendriver,
in a pot on the stove. . .mostly risotto. . .if you haven't had it, its great. ..you start with rissoto rice. ..in the pot, heat some olive oil, saute some onion, throw in the rice, stir it around in the oil for a few minutes, then add about 1 cup of white wine, stir till all the wine is absorbed. . . then start adding chicken broth a little at a time till absorbed, then add more. . .keep stirring and adding broth till its nice and tender and creamy. . . throw in some grated parmesan cheese at the end.... best rice in the world IMHO [p]if i just want white rice, its done in a pot (boiled/simmered till absorbed)

mad max beyond eggdome

fishlessman,
can't wait to hear about you being successful. ..best way i've seen to control temps with dome open is to only use a little charcoal (like a handful) .. .i saw the guys at eggtoberfest who were demonstrating the rotisserie do this. ..they had the dome open almost the whole time they were cooking and never had a lot of heat. . . they added a chunk of lump at a time if the fire starting going down. . .maybe try that out. ..

Greendriver

mad max beyond eggdome,[p]I'll try that Max. We do a lot of rice to go with our Mexi dishes and here's their technique that I have adopted and is a "no fail, same everytime" thing. Proly just the same as yours, but here's the detail: 1 tbs evo in a pan with a tight fitting lid and heat med high, 1/2 cup rice (no need to rinse) in the oil and stir continuously till it starts to brown, 2 tbs minced onion & 1 tbs minced garlic added just for 1/2 min or so before adding the broth, optionally you can add 1/4 cup tomato here too, 1 cup very hot broth (if you don't have the real deal the Knorr is good)added to the very hot pot of rice (add it while holding over sink just in case it tries to boil over on ya), put the tight fitting lid on and turn down to simmer 30 min. Remove lid fluff with fork and that's it.

Chef Wil

mad max beyond eggdome,
I have made not just plain rice but Chicken and Sausage Jambalaya many times and really comes out well.
Bring BGE up to temp (400 degrees)
I use a lodge roaster 12 qt.[p]
brown 1 lb. smoked sausage ( sliced)
add 1 lb. bite sized chicken meat and brown
add 1 can rotel tomatoes, 2 med. sized onions (chopped)
1 large bell pepper (chopped) and
3 ribs of celery (chopped)
cook and carmelize veggies a little
add 1 pound frozen corn kernels(optinal) and cook for about 15 minutes
add 1 can of chicken broth (swansons 49.5 oz.)
1 box of uncle bens rice (32 oz)
cook until it starts to boil
reduce heat to about 250 degrees and
cook for about 20 to 30 minutes minutes.
put the lid on the pot while it cooks (rice)
I did not add salt and pepper because of the sausage, rotel tomatoes, and broth. [p]

David from RI

mad max beyond eggdome,[p]
How about the two pounds of butter at the end ?
[p]DR

Unknown

mad max beyond eggdome,
Am I the only one to cringe at the thought of a Le Creuset pan in the Egg? Maybe on a platesetter...I think that nurturing cookware may be a double X chromosone thing
considering what I have had to rescue mine from. Now the cast iron, that is a different story...
Or am I wrong about potential damage to a pricey pot?

fishlessman

kk,
it works good and is not that hard to clean. scary the first time, but you get over it when the tomato base doesnt wreck the finish like in a lodge

mad max beyond eggdome

kk,
i use le creuset all the time in the egg. .. it can handle the temps just fine, and clean up is a breeze with good hot soapy water (i don't use the lids as the lid handles don't like heat over 375 degrees, but the egg retains moisture anyway so you usually don't need the lids) [p]here are some pics of le creuset in the egg:[p]peach crisp[p][p]pot roast style brisket[p][p]osso bucco[p][p]so go ahead and use it. ..it works great. . .

Unknown

mad max beyond eggdome and Fishlessman,
I'm impressed! I expected cracked enamal everywhere. Might have to rethink everything about that line.
And you've made me starving; hope the freezer has something Egged.

Cap'n

mad max beyond eggdome,
Here is a posting I did awhile back

[ul][li]http://www.biggreenegg.com/archives/2003/messages/89754.htm[/ul]

mad max beyond eggdome

kk,
keep in mind that le creuset is designed to be used with direct flame on the stove top. ..so it will handle pretty much any temps you can through at it on the egg. . .it's tough stuff. . about the only way to chip the enamel is to bang it with another piece of metal. ..that will chip it. ..[p]btw. .if you are looking for le creuset, first look and see if there is a le creuset outlet in your area. . .great bargains there. .. .