111–120 of 161 posts
Earlier quoted context omitted.
IMO the Korean brands are the market leaders. Check out Cuckoo
I was told by a rice cooker salesperson (in Asia) that Korean brands should be avoided if you plan to cook brown rice. Apparently brown rice isn’t eaten in Korea so the machines don’t have a brown rice setting. I don’t know if the former is true but the latter seemed to be on the ones I saw.
I don't quite get why people think that pot rice on the stove is somehow difficult. Measure your rice and water, and set up a timer. That's it. We've been cooking rice for millennia in this way, a rice cooker is just plastic waste in the end.
100%. The proper measuring of ingredients and timing is all that's required. Take a look at the first line of the article: Cooking rice on a stovetop can be fraught. Add too much water and you end up with porridge. Then take a look at this line shortly afterwards: These devices can seem all-knowing. So long as you add water and rice in the right proportions, it’s nearly impossible to mess up So in other words, the de…
However, a rice cooker frees you from having to watch over it while it cooks. It'll stop cooking automatically once it's done. Not so for the pot, which you have to keep an eye on or time, and turn off when it's done.
This difference makes a rice cooker much more convenient for those of us who want to do other things while the rice cooks, and not have to worry about it.
Also, a rice cooker will keep your cooked rice warm for a long time after it's done, but a pot won't.
Why not just use pressure cooker? Cheap, easy to use, durable and versatile.
For people that regularly eat rice, buying a decent rice cooker is really a no-brainer. Cooking rice in a pan is possible and you can obtain good results if you're careful and turn the heat down at the right moment before the rice starts to stick to the bottom of the pan and burn, it's easy to miss though. A rice cooker makes this process so much easier though: Put in the rice, the adequate amount of water, press a b…
BUT, I’ve gotten a lot of ridicule and pushback from friends and family, as if it’s somehow “cheating“ not to cook your rice in a pot/pan..
These people are all northern europeans... what do they know about rice???
I try to point out how common these appliances are in (at least some) actual rice eating cultures, but they’re usually pretty skeptical about the whole idea.
I’m just happy to get great rice every time!
Earlier quoted context omitted.
100%. The proper measuring of ingredients and timing is all that's required. Take a look at the first line of the article: Cooking rice on a stovetop can be fraught. Add too much water and you end up with porridge. Then take a look at this line shortly afterwards: These devices can seem all-knowing. So long as you add water and rice in the right proportions, it’s nearly impossible to mess up So in other words, the de…
You have to get the water and rice in the right proportion in both rice cookers and pots. However, a rice cooker frees you from having to watch over it while it cooks. It'll stop cooking automatically once it's done. Not so for the pot, which you have to keep an eye on or time, and turn off when it's done. This difference makes a rice cooker much more convenient for those of us who want to do other things while the r…
Also I use a glass pot which will stay quite warm for at least an hour after turning it off.
I used to have a rice cooker. But I gave it away to free up counter space. My stove has 4 elements, but counter space is precious.
The original article describes rice cookers were invented because cooking rice over a wood fire is very difficult. I’ve no argument with that. But cooking rice with a generic pot on a modern stove is trivial, and most people buy rice cookers because they’ve been taught to.
For people that regularly eat rice, buying a decent rice cooker is really a no-brainer. Cooking rice in a pan is possible and you can obtain good results if you're careful and turn the heat down at the right moment before the rice starts to stick to the bottom of the pan and burn, it's easy to miss though. A rice cooker makes this process so much easier though: Put in the rice, the adequate amount of water, press a b…
I grew up cooking rice on the stove. My mother preferred it this way because she liked crisping the bottom. It's definitely an art. Even picking what kind of rice you want is an art. Even slight variations in your technique can yield wildly different results. How much you rinse the rice changes the gluten content and stickiness, how long you let it soak changes the texture and size. Things like water quality, pot mat…
I think in this case 米 was used for ateji (as it also has a reading of "me") and not for the semantic meaning.
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Wouldn't this result in different amounts of water depending on the dimensions of the pot?
Evaporation rate should be proportional to surface area, so the volume of extra water you need to add to make up for that should also be proportional to the surface area too. Adding extra water to a fixed depth accomplishes that. This is assuming a pot with straight sides, at least above the lowest water level during cooking.
This would be accurate at room temperature, but under stovetop conditions wouldn't evaporation rate be determined mostly by the amount of heat energy added to the water?
I grew up cooking rice on the stove. My mother preferred it this way because she liked crisping the bottom. It's definitely an art. Even picking what kind of rice you want is an art. Even slight variations in your technique can yield wildly different results. How much you rinse the rice changes the gluten content and stickiness, how long you let it soak changes the texture and size. Things like water quality, pot mat…
you can also make zhou/congee with a rice cooker and steam foods. I often use mine to reheat leftovers like chicken legs while cooking rice
Pots are for cooking. Machines are for other stuff.