Does anyone do this?
My mom did/does this all the time, but I just tried with disastrous results last night (read, had to throw away a weeks worth of baby food for my son).
My mom has used the same cooker, the same container, and probably the same source of ingredients for the last 20 years. All her instructions are her cooker specific. She measures everything handfuls (her hands), which makes it really hard to replicate results.
She just bought me my own 8 quart vinod cooker. (just like hers, but shinier), I stacked up 3 containers just like her, I poured water in the bottom just like her, and ended up with a colossal mess 30 minutes later. The rice had overflowed, the squash turned purple? and squash water turned the rice purple as well. WTF?
Any tips? I called my mom, and the only advice she had was to eat it anyways. blech.
My mom did/does this all the time, but I just tried with disastrous results last night (read, had to throw away a weeks worth of baby food for my son).
My mom has used the same cooker, the same container, and probably the same source of ingredients for the last 20 years. All her instructions are her cooker specific. She measures everything handfuls (her hands), which makes it really hard to replicate results.
She just bought me my own 8 quart vinod cooker. (just like hers, but shinier), I stacked up 3 containers just like her, I poured water in the bottom just like her, and ended up with a colossal mess 30 minutes later. The rice had overflowed, the squash turned purple? and squash water turned the rice purple as well. WTF?
Any tips? I called my mom, and the only advice she had was to eat it anyways. blech.
