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geekhack Community => Off Topic => Topic started by: Kavik on Fri, 30 April 2021, 12:08:39
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Subject line à la TP4 obviously.
I finally got one of these suckers a couple weeks ago. While it's not perfect, it makes way better rice, or at least more consistent rice, than I ever made in a pot on the stove. The main two issues I have are that it's really picky about how much water is needed, so it's still possible to get the rice too wet and that it always requires a stir towards the end so that it's not wet on the bottom and dry on the top. Most of the time, my Basmati rice turns out a little closer to Chinese white rice.
I just got a $30 cheapo with only a warm/cook setting (no special settings or switches) at Target, so I guess I can't expect perfection with no effort.
I steamed some asparagus in it and then sautéed it afterwards, and it was probably the best asparagus I've ever had. TP4 wouldn't like it though because I used butter in the pan.
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Pre-soak the Rice for at least 1 hour, OR overnight. This should help with the stir problem.
Check my link in signature for Rice hydration-formula.
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Pre-soak the Rice for at least 1 hour, OR overnight. This should help with the stir problem.
Check my link in signature for Rice hydration-formula.
I'll check it out and report back :thumb:
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I just recently discovered the joys of sweet soy sauce. Real good on rice and for dippin' goyozas.
Add a dash of peanut oil, dash of dark soy sauce, and a dash of a good sweet hot sauce (Queen's Majesty Scotch Bonnet adds good dimension) to it and it makes a very tastey sauce.
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Rice cookers are indeed a gamechanger and agreeing with tp4 on the soaking! Also a more high-tech one should cost too much sub 100$ and will do most of the work for you (aka im very lazy)
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Rice cookers are indeed a gamechanger and agreeing with tp4 on the soaking! Also a more high-tech one should cost too much sub 100$ and will do most of the work for you (aka im very lazy)
Yup as long as it's asian branded it should do a pretty good job. Tiger and Zoji are the big ones, but Midea is alot cheaper and it does as good a job as the entry level Tiger/Zoji.
The other issue is radiation risk. JPN has severe contamination risk in all products originating from northern JPN. it's risky to buy any food prep machine made in JPN, post 2008, they are undergoing a major hot particles problem.
The Tiger and Zoji made in China models are unlikely to carry this issue..
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I have used these for decades and they work fantastically well with no drama. Cook lots of other things besides rice, too.
They are cheap and plastic, however, so it gets replaced every few years.
Have tried many other devices, all suck.
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Three ladies jasmine rice was a game changer for me.....rice cooker is now a staple in the kitchen. Was taught to measure water via the finger method....
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someone tell me how to store rice in the fridge without it turning into disgusting cold maggots
is there any way to bring old rice back to or close to its original just cooked fluffy state?
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someone tell me how to store rice in the fridge without it turning into disgusting cold maggots
is there any way to bring old rice back to or close to its original just cooked fluffy state?
Put into the smallest microwavable bowl possible, add 3 tablespoon water, smoosh into rice, but NOT too hard/much, you're NOT homogenizing it, just get the surfaces wet..
Cover bowl with plate (full coverage), microwave for 3.5 minutes.
DO NOT microwave with plastic lid/ plastiwrap.