Neil Saavedra

So for Technique of the Week, we just talked about the deboning a rotisserie chicken in the easiest way possible.

You can go back and listen to that on the podcast later on tonight if you didn't hear it.

And now I want to tell you something else that I'm a big fan of.

If you're like us, we have limited real estate in our kitchen.

We all do, counterwise.

Our home is an old home.

I've said this many times.

And although it was modified before we moved in for a larger kitchen, it is not a huge kitchen by any stretch of the imagination.

And counter space is at a premium.

So although I love gadgets...

big Rich on Tech fan, love me gadgets, it doesn't mean all of them are worthy of your counter space.

However, if you burn rice like the rest of us, no matter what you do and doing all the different techniques, you end up getting that lower level of that crusty rice, then get a rice cooker.

Rice cookers are great and they cook rice perfectly.

That is their job.

The problem comes in when you think that that is their only job because rice cookers can be used for everything, for other things, which makes them, you know, usable across the board.

It doesn't mean that they're what our friend Alton Brown calls them a uni tasker.

He doesn't like unitaskers, and although I like them in theory, in practice they're a pain.

You want things on your countertop that can do more than one thing.

So what can you cook in a rice cooker other than just plain rice?

Well, you can do flavored rice, and you can put veggies in there with it.