Why, it's me! I know it's been a while, but I don't get to cook nearly as much as I want to anymore.
Today I experimented with cooking something in a rice cooker, besides rice.
A rice cooker is just like a pot on the stove. So, whatever you can cook in a pot on the stove, you can cook in a rice cooker.
I used a 16 cup rice cooker. This was not a "fancy" rice cooker with any special features; It just had a "cook" setting and a "warm" setting.
What I made, was a form of beef teriyaki.
I cut up a 2 pound chuck roast into cubes, and chopped up a yellow onion. Put them in the rice cooker with 1 spoonful of minced garlic, and turned the rice cooker on the "cook" setting.
After the meat was browned and the onions were soft, I added some raw mushrooms, a can of beef broth, and a bottle of stir fry sauce.* Added some onion powder, garlic powder, black pepper. Continued to let it cook.
*Next time, I will use straight teriyaki sauce.
When it started foaming, I turned it to the "warm" setting and left the lid on.
After a while, I wanted to thicken the liquid. So I added some corn starch, stirred, and turned it back on the "cook" setting until it started bubbling. Then turned it back to the "warm" setting.
After a couple of hours slow cooking on "warm", it was ready. Serve over rice and with crunchy chow mein noodles.
I read somewhere that a rice cooker on the "warm" setting acts like a slow cooker. To some degree it does, but you may need to check periodically to see if it's getting lukewarm; If it is, turn it back to "cook" for a few minutes, then back to "warm."
I liked it, but next time I will use regular teriyaki sauce instead of stir fry sauce.