Let me first explain why I need to know this. I posted a question in the Discuss Cooking Road Forum
(it won't let me post a link to the post) titled ISO hotel room recipe ideas
,where I needed to get some ideas on cooking on the road. One suggestion that I am going with (I'm going with all, actually) is taking a crock pot with us and plugging it in on the road.
That said, it's important to stress that I cannot carry a ton of cookery with us, obviously. I would prefer to cook everything in the pot, all at once.
One problem I've thought about however is adding rice or pasta to any of the recipes. I cannot cook that stuff separately and while it might be better to do so, we're not going to be picky about it. We'll just be happy to save some money on the trip! The not-so-attractive food and the not-chef-worthy food will be just fine for the two of us.
I also realize that all recipes are different and such, but can anyone share some generalized rules with me?
- Should I use minute rice or long grain?
- How much liquid should I add to minute rice? Long grain rice?
- How much cooking time should I allow to minute rice? Long grain rice?
- What about pasta? Is there a general rule for pasta?
Are there any other tips that you could share with me? I would be forever indebted to anyone for help!