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Old 01-21-2011, 09:24 PM   #15
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Originally Posted by aname4me View Post
...My question is..... any suggestions on making bread or rice in an Airstream?
really depends on the year and trailer model/length...

since older trailers were narrower and had less head room.

i suggest filling the trailer to 1/4 height with rice,

then add enough water to reach midway up the windows...

this will leave space for expansion and steam venting on top.

with bread it helps to have a double door model...

then the slices can be taken out at either end.

cheers
2air'
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Old 01-21-2011, 09:39 PM   #16
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I've never used a rice cooker. The simplest way to describe the ratio of rice to water is to touch the bottom of the pan with your finger. Fill the pan with rice up to your first knuckle. Now add enough water to reach your second knuckle. Add salt, if desired, and bring to a rapid boil. Immediately turn the flame to it's lowest setting and cover. Do not stir the rice! Let the concoction sit covered for 20 minutes or so and then check to see that the water is completely gone by exploring with a fork. Because each propane stove may heat a little differently, you may have to adjust your cooking time. Once you're used to it, it's very easy. If the burner is too hot, even at it's lowest setting, raise the pot with a wire cooling rack or wok ring.
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Old 01-21-2011, 09:44 PM   #17
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Quote:
Originally Posted by 2airishuman View Post
really depends on the year and trailer model/length...

since older trailers were narrower and had less head room.

i suggest filling the trailer to 1/4 height with rice,

then add enough water to reach midway up the windows...

this will leave space for expansion and steam venting on top........

cheers
2air'
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Old 01-21-2011, 09:44 PM   #18
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Originally Posted by cameront120 View Post
I've never used a rice cooker. The simplest way to describe the ratio of rice to water is to touch the bottom of the pan with your finger. Fill the pan with rice up to your first knuckle. Now add enough water to reach your second knuckle. Add salt, if desired, and bring to a rapid boil. Immediately turn the flame to it's lowest setting and cover. Do not stir the rice! Let the concoction sit covered for 20 minutes or so and then check to see that the water is completely gone by exploring with a fork. Because each propane stove may heat a little differently, you may have to adjust your cooking time. Once you're used to it, it's very easy. If the burner is too hot, even at it's lowest setting, raise the pot with a wire cooling rack or wok ring.
You know it's odd.... this is how my mother and every mother on the block used to cook rice. Going back to the simpler days - we all have to remember that food has been prepared for millenia without all of the gizmos and gadgets. It's COOKING not rocket science.

Paula
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Old 01-21-2011, 10:13 PM   #19
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I hung an oven thermometer in my CCD. I found that my oven was very accurate.
It was around $3 at WalMart and was like this one,
Taylor Thermometer, Oven Dial 100F 600F, Each Silver at Cooking.com
Use a stone, tile, cast iron pan or put an air bake pan under a loaf pan to avoid excessive bottom burn.

I cook my rice in a sauce pan. We like the Kroger store brand of Jasmine rice. Nice taste and texture and it cooks in nine minutes. Not all Jasmine has a nine minute cook time so check the directions.
We always use the exhaust fan.

I never baked bread in my oven but I am a big fan of premixing dry ingredients to save space and avoid mess.
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Old 01-21-2011, 10:23 PM   #20
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I know Michail "Artstream" had bread recipe he uses all the time and he is a full-timer. I don't remember how he makes it but if you send him a message he will fill you in.
Good Recipe. See post 30 here: http://www.airforums.com/forums/f415...tml#post688046 There is a link to the recipe from there.
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Old 01-21-2011, 10:52 PM   #21
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Oops I see my typo now! Thanks for finding that.
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Old 01-21-2011, 11:37 PM   #22
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Almost Foolproof

We cook rice a little differently than as described in a previous post. We'll have to try cooking it that way.

We cook it in a sauce pan as well. We put in as much rice as we feel is necessary. We rinse it once and then we fill the pan with enough water to reach the FIRST line of one's finger (any finger) when inserted into the pan and resting on top of the rice.

We bring it to a boil and watch it until most of the water has evaporated and there are large "holes" in the still wet rice. We stir it, cover the pan with its lid and turn off the heat. Allow the rice to sit for ten to fifteen minutes on the stove - it should be done. (This method will not work with an induction burner.) No more burned rice - that is if you don't walk away from the stove while waiting for the rice to boil and the water to evaporate. (This is Gemma's method but she still manages to burn the rice more than she likes to admit. Multi-tasking does not work very well when cooking rice.)

We've never made bread in the Airstream but imagine that the trailer would smell amazing!

Good luck. Please let us know how things work out.
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Old 01-22-2011, 01:09 AM   #23
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Cook in oven and heat water and put your rice in a pot...
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Old 01-22-2011, 08:39 AM   #24
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We use a Pampered Chef rice cooker in the microwave. Works great and is easy to clean.
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Old 01-22-2011, 08:43 AM   #25
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A caveat -- I broke out the bakery stuff in Yellowstone the first year I worked there and had horrible results -- didn't occur to my pea brain that everything is different at 8000 feet...

1.5 times usual yeast and sugar to get a decent rise and bloom the yeast before adding.

mike
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Old 01-22-2011, 10:04 AM   #26
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We have always cooked rice in a saucepan on the stove, at home or on the road---follow the directions on your favorite brand. Simple and comes out great. People get too dependent on gadgets, IMO.

Baking homemade bread, biscuits, rolls, etc., is too gratifying an endeavor to not take it with you as you travel. A Dutch Oven works perfectly, as does a skillet with a lid on your burner for smaller quantities. (We are oven-less in our Interstate). I have brought with me frozen sourdough starter, in single-batch quantities, to try out this trip. Will let y'all know how it turns out.

While we prefer the from-scratch items, refrigerated and frozen bread/rolls and biscuits are pretty darn good, are quick and balance out nicely a meal of soup or leftovers.

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Old 01-22-2011, 10:54 AM   #27
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Quote:
Originally Posted by Foiled Again View Post
You know it's odd.... this is how my mother and every mother on the block used to cook rice. Going back to the simpler days - we all have to remember that food has been prepared for millenia without all of the gizmos and gadgets. It's COOKING not rocket science.

Paula
I was taught to cook it this way from my friends Chinese grandmother - she didn't use fancy rice cookers. My mother struggled with rice until I showed her this method.
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Old 01-23-2011, 07:51 AM   #28
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Thank you for your replies (an insights).

The consensus of the Household is.....
(do you say “Airhold” in an Airstream)

I like the microwave rice cooker. It sounds light. The BH has cooked many a meal of rice in a pot (on the stove), but the rice cooker is coming on board. It will be a 4 cup model with a steamer. She also uses the lid (glass wit a small hole) as a cover for the frypan. The pot will be the back up method for when there is no power.

I have a very small bread making machine that makes a tiny loaf in 45 minutes, but “tiny” for a bread machine is still not that small. I will be experimenting this spring with the No-Knead breads. I am sure the cast-iron Dutch oven is the best, but I (as of yet) don’t own one (and it sound really heavy) so I will start with my stainless steel Dutch oven (with the laminated bottom) and see how it goes.

Could some one tell me about their experience with a stone in the oven. Does it break when you travel. Is it stone like granite, or a fire brick (they go inside a wood stove)?

Thanks again for your help.

... the soon to be rookie
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