141–150 of 161 posts
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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.
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If you have an electric kettle, you can sidestep this problem -- add boiling water and keep the stovetop flame on low the whole time. Then it's just a matter of turning off the heat at 15 minutes and uncovering at 20. I will admit, despite how trivial it may sound, that it is nice not having to worry about turning off the heat. It means you can walk away and get into some other task more deeply. However, I don't thin…
I am a pressure cooker proselytizer. Seriously, they can cook dehydrated beans in 35 minutes-no soaking required. However, rice does poorly with my model. The grains are too small and can become lodged in the safety features.
Electric rice cookers are pretty uncommon in South Asian countries. Reasons could have been due to the electricity availability and affordability initially. But it has not caught on even now. I have seen electric rice cookers in minuscule number of households. Based on interactions, it’s more to do with people not liking the taste of the cooked rice. I always found this funny as older generation used to complain abou…
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It's not the magnet's curie point; it's the curie point of the metal the magnet sticks to. And I guess it's not really the curie point, just the point where the force becomes weaker than the spring
That sounds wrong. From wiki "In physics and materials science, the Curie temperature (TC), or Curie point, is the temperature above which certain materials lose their permanent magnetic properties". What you're saying is that metals stop being attracted to magnets above a certain, rather low temperature. Possible but very hard for me to imagine.
What about the size of the hand being used?
It's like Americans and not owning a kettle. Boggles the mind, but I suppose they don't drink as much tea as I do ...
On the topic of _which_ rice cooker to buy, the answer is simple: the rice cooker was perfected years ago, with its double pot single button (on-off switch) operation. Anything else is a gimmick and not worth paying extra for.
Owning and using a rice cooker is such a time saver that I am often surprised that it's not a staple in other peoples' houses (though much of that is a cultural thing,I eat rice basically every single day) It's like Americans and not owning a kettle. Boggles the mind, but I suppose they don't drink as much tea as I do ... On the topic of _which_ rice cooker to buy, the answer is simple: the rice cooker was perfected…
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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.
> 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. 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?
In my experience, the surface area where evaporation occurs has the most impact. If I know (and obviously I do every time, just measure it) the evaporation area size, that's what I use to dial in how much pre-boil wort I need the first few times I use a set of equipment.
But heat energy is the second most important factor. Sea level, salt/mineral levels, and other factors are - in my experience - not worth considering. But I've not tried to brew beer on the top of a mountain.
I've brewed over 300 batches of beer in vessels of various dimensions (including surface area and evaporation area), and with various amounts of heat energy, applied in various places in the vessel. Ranging from 2kW to 18kW, sometimes heat applied under the pot, sometimes distributed throughout for example 3 heating elements at various heights. 2kW for all from 15L to 60L vessels, 6-18kW from 25L to 120L, and 18kW (IIRC) for 500-800L.
When brewing beer, the boil usually lasts for 60-90 minutes, and the boil off rate is extremely important for hitting your target gravity and volume, and getting a consistent result if you're brewing the same recipe again.
What you do as a brewer is you test the equipment on the first 2-3 batches and then after that you can hit your target boil-off with 99% accuracy every time, or 100% in an enterprise-grade professional setup.
I've never been more than 5-10% off my estimated boil-off rate for the first batch, and I only account for surface area in that estimate. Even with 6kW for 25L.