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Off Topic / Re: Rice part-II, Presoaking and Hydration
« Last post by tp4tissue on Sat, 08 August 2026, 20:35:17 »Another issue with sushrrr.. is the Hydration lvl of the rice.
Humans are naturally hardwired to detect and Pursue, HIGH caloric density.
Restaurants use alot more water to cook their rice, because they know they have to have it LAST-all-day in a warmer.
This leads to rice that is Overly plump. You can feel this when you eat their sushr, the rice is soft, loose and not wholesome.
WHEREAS, at home, if you use the MINIMUM amount of water using Tp4's patented Hydration Formula (in sig), You produce a significantly more Jelly bean like rice.
Remember, Sushr has the additional problem that they have to ADD roughly 150ml rice(raw) of 5%vinegar TO 600g (raw rice) for seasoning.
Even if you account for evaporation, 150ml is about a centimeter of water.
So, getting the minimum possible FROM the pot is critical.
Restaurant versions use way more water, 20-30% more.
Humans are naturally hardwired to detect and Pursue, HIGH caloric density.
Restaurants use alot more water to cook their rice, because they know they have to have it LAST-all-day in a warmer.
This leads to rice that is Overly plump. You can feel this when you eat their sushr, the rice is soft, loose and not wholesome.
WHEREAS, at home, if you use the MINIMUM amount of water using Tp4's patented Hydration Formula (in sig), You produce a significantly more Jelly bean like rice.
Remember, Sushr has the additional problem that they have to ADD roughly 150ml rice(raw) of 5%vinegar TO 600g (raw rice) for seasoning.
Even if you account for evaporation, 150ml is about a centimeter of water.
So, getting the minimum possible FROM the pot is critical.
Restaurant versions use way more water, 20-30% more.