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What does the "fuzzy logic" part of the rice cooker do? Is it just a way for the cooker to figure out how the rice has cooked?
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Sep 3, 2013 18:41
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| # ? May 31, 2024 19:24 |
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The Neuro Fuzzy® Rice Cooker & Warmer features advanced Neuro Fuzzy® logic technology, which allows the rice cooker to 'think' for itself and make fine adjustments to temperature and heating time to cook perfect rice every time.
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Sep 3, 2013 19:05
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How did they register that trademark when it's a well known technique? (e: I should say it's a "well known" algorithm, not everyone subscribes to SIGART) deimos fucked around with this message at 20:47 on Sep 3, 2013 |
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Sep 3, 2013 20:36
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feelz good man posted:Go big and get the induction kind or nothing at all I love induction in other applications, like stovetops, but I don't see much benefit here.
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Sep 3, 2013 20:53
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No Wave posted:I really couldn't understand the advantage of the induction. It just cooks slightly faster? I just ordered the neuro fuzzy two days ago, but if there's a strong enough argument in favor of induction I can return it and exchange, so I'm kind of curious. really? you don't see the benefit of having more of the cooking vessel being heated?
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Sep 3, 2013 23:18
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MasterFugu posted:really? you don't see the benefit of having more of the cooking vessel being heated? No Wave fucked around with this message at 00:03 on Sep 4, 2013 |
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Sep 4, 2013 00:01
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No Wave posted:I mean, does the neuro fuzzy make inferior rice? This is a rice cooker - we're by and large talking about very moist heat, ie first a boiling action and then a steaming action, neither of which requires ultra-precise heat distribution. I'd feel the same way about a stockpot. But if I were making paella, for example, heat distribution would be critical, which is why I like induction for stovetops a whole lot.
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Sep 4, 2013 02:46
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How long do fuzzy logic cookers take to cook rice? I've heard even for white rice they can take 40-50 minutes or more. I'm not sure it's worth so much time just for a few cups of rice.
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Sep 4, 2013 02:49
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feelz good man posted:If you want to keep making subpar rice or don't cook rice that often, then a non-induction cooker will suit you just fine
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Sep 4, 2013 02:54
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No Wave posted:I don't want that! After doing some research it looks like induction's gonna be the way to go. What research and what product did you end up buying, for the record? I have been looking at getting a decent rice cooker since we go through rice at my household like nobody's business.
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Sep 4, 2013 03:02
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Arcturas posted:What does the "fuzzy logic" part of the rice cooker do? Is it just a way for the cooker to figure out how the rice has cooked? It's a form of control that's well suited to handling systems whose needs for inputs (such as heat) change over time. As rice goes from 'not boiling' to 'boiling' to 'simmering' to 'nearly cooked' to 'cooked, keep warm', a fuzzy logic controller is better able to handle that process than a regular hard logic or a PID controller. In programming terms, it uses a weighted combination of inputs (such as water level, temperature, cook time) to determine the output (heating), rather than using binary inputs and binary logic.
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Sep 4, 2013 03:11
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aldantefax posted:What research and what product did you end up buying, for the record? I have been looking at getting a decent rice cooker since we go through rice at my household like nobody's business.
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Sep 4, 2013 03:33
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nwin posted:gently caress drinking + access to the Internet. I ordered the Sansaire last night. After reading this, I went ahead and bought one too. I have a big boxy FMS 2000w setup, which works great, but it's just overkill for cooking a couple of steaks in a bucket and it's so awkward and a PITA to unpack and set up that I hardly ever end up using it.
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Sep 4, 2013 04:30
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BrosephofArimathea posted:After reading this, I went ahead and bought one too. I have a big boxy FMS 2000w setup, which works great, but it's just overkill for cooking a couple of steaks in a bucket and it's so awkward and a PITA to unpack and set up that I hardly ever end up using it. Bwahaha. Share my pain!
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Sep 4, 2013 14:45
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My boyfriend and I have been trading off purchases for our new apartment, and my next contribution is going to be a pizza stone, we've decided. I did some research and am caught between two brands. The first is the Emile Henry Flame Top Pizza Stone, which has the benefits of being pretty, have built-in handles, and being dishwasher safe (I am incredibly lazy, so this is a big plus). The other is the FibraMent-D, which looks lot more like a baking stone, I guess doesn't need to be taken out of the oven, is scraped clean and as an added bonus is constructed pretty close to my home town. Does anyone have any preference or experience with either of these?
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Sep 4, 2013 15:28
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I'd buy a Baking Steel, personally. http://bakingsteel.com/shop/the-big/
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Sep 4, 2013 15:58
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Chemmy posted:I'd buy a Baking Steel, personally. Or have one done for you for ~$40 if you have an industrial area anywhere near you. It's about $15-20 for the chunk of steel and $20 for the sandblasting.
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Sep 4, 2013 16:14
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^probably depends on where you live though, this site does custom cut metal plate and even 16x14x.25 is $116. http://www.onlinemetals.com/merchant.cfm?pid=724&step=4&showunits=inches&id=233&top_cat=1
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Sep 4, 2013 17:44
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Chemmy posted:I'd buy a Baking Steel, personally. http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html
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Sep 4, 2013 19:06
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I've done cast iron skillet pizza, do you think I could use a cast iron flat top griddle similarly to a baking steel? (not using the typical cast iron method where you heat the skillet on the stove first, but doing the baking stone method where you leave the griddle in the oven the whole time) edit: ugh, well I guess I'd have to make rectangle pizzas since it's 9x16, but other than that? Steve Yun fucked around with this message at 19:27 on Sep 4, 2013 |
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Sep 4, 2013 19:23
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Steve Yun posted:I've seen cast iron skillet pizza, do you think I could use a cast iron flat top griddle similarly to a baking steel? Yeah it will work alright. I don't know the exact science of the metals and stuff but its a big hot heavy piece of metal. It'll cook a pizza.
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Sep 4, 2013 19:25
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BraveUlysses posted:^probably depends on where you live though, this site does custom cut metal plate and even 16x14x.25 is $116. Baking Steel is not food grade, it's A36 IIRC. FishBulb posted:Yeah it will work alright. I don't know the exact science of the metals and stuff but its a big hot heavy piece of metal. It'll cook a pizza. Kenji to the rescue: http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html tl;dr: it's the thickness that makes a difference.
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Sep 4, 2013 19:33
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I bought a zojirushi to replace my old no-name rice-cooker from K-mart. It takes more than 2 hours to cook the amount of brown rice that my old one did in 50 minutes and it is only a little bit better. I feel like I messed up by getting this new rice cooker. Am I doing it wrong? I wish I hadn't given away my old rice cooker 
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Sep 4, 2013 19:40
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deimos posted:Kenji to the rescue: http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html I'm sure a baking steel is BETTER but the dude already has cast iron. He can use it to make pretty good pizza.
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Sep 4, 2013 19:47
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Well, the 9x16 dimensions mean I'll probably just stick to the cast iron skillet method instead, rectangle pizzas are no fun
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Sep 4, 2013 19:50
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Yaaaaaay Green LED tier reached (and broken $700K with more than a day left) green $179 Sansaire 
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Sep 4, 2013 23:56
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Gotta say, sending an advance item for Kenji to test was loving brilliant. Not at all an insult - I think everyone wins that way - but wow, that guy has some seriously strong untapped market potential.
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Sep 4, 2013 23:58
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Anova lowered the price of their circulator to $199, coincidence?
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Sep 5, 2013 00:15
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Knockknees posted:I bought a zojirushi to replace my old no-name rice-cooker from K-mart.  OK. If you're going to buy a Zojirushi, understand that it will take longer, but it will also /keep/ longer. White rice takes freaking 90 minutes, but will stay piping hot, WITHOUT DRYING for about 5 days. Brown rice takes nearly two hours, but will also stay piping hot without mushing or drying for three days (after three days, all the rice is eaten, because we eat a lot of rice). It also has a timer function that you set before you leave for work. Coming home and starting the thing is a dumb idea, because it is going to take a while. Think of the Zojirushi as your constant use rice pot. You don't use it, and then fridge the rice. You cook a rice, leave it in there, and have piping hot rice for all your meals.
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Sep 5, 2013 03:16
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deimos posted:Yaaaaaay Green LED tier reached (and broken $700K with more than a day left) green $179 Sansaire deimos posted:Anova lowered the price of their circulator to $199, coincidence? Wasn't it always $199? fake edit: Their products page lists it at $299, but it's $199 on the actualy product page. I guess that must be the old price. I'm considering unbacking Sansaire. I'm pretty sure they said at some point that $199 is the intended post-kickstarter price (you know, ~four months later when they finally ship), and the extras are kinda lovely for how much money they raised. Plus, the Anova looks better in my opinion and the LCD screen is more useful. And it seems to be available now. I would feel bad about not supporting a hobbyist inventor but I'm pretty sure Mr. Heimendinger will probably make a lot of money off this. 23 hours left on the clock if anyone's on the edge.
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Sep 5, 2013 13:28
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After hearing about the Anova pricedrop I unbacked the Sansaire -- the market is about to boom, early adopting is probably not the best idea. I guarantee we'll see something better and/or cheaper than the Sansaire/Anova very soon.
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Sep 5, 2013 13:37
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Me in Reverse posted:After hearing about the Anova pricedrop I unbacked the Sansaire -- the market is about to boom, early adopting is probably not the best idea. I guarantee we'll see something better and/or cheaper than the Sansaire/Anova very soon. Good god, the Anova has pump vectoring, they looked similar enough, but after reading a bit about it I can't unback fast enough. e: I am also pretty happy with the feedback directly from Anova to users in this eGullet thread I mean things like this: quote:Thanks for bringing this to my attention. I investigated the issue today at production and found out that one dude (a new guy) was reading meter values wrong - I told him he was making me look bad. deimos fucked around with this message at 14:12 on Sep 5, 2013 |
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Sep 5, 2013 13:52
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Just unbacked the Sansaire as well, think I might go for the Anova though, I'm sure these will drop, but maybe $50-100 at most? But will probably lose some features in the process. PID's are expensive and will probably continue being expensive.
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Sep 5, 2013 14:08
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What is pump vectoring?
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Sep 5, 2013 14:12
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Yeah I just found that too. Wish I'd known about it sooner. Here's an unboxing: https://www.youtube.com/watch?v=EMGIb2WFQBU Unboxings are usually pretty useless but it gives you a decent look at the clamp mechanism and a sense of scale. The pot he uses is 12 quarts. Flash Gordon Ramsay posted:What is pump vectoring? I'm also trying to figure this out. Maybe you can twist the bottom to control what direction it circulates?
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Sep 5, 2013 14:18
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Flash Gordon Ramsay posted:What is pump vectoring? You can aim the pump whatever way you want on the Anova. So on a circular container you can make it swirl around, on a square you can make it go around bags, if cooking eggs you could minimize turbulence to get stable temperatures with the least amount of movement on eggs.
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Sep 5, 2013 14:24
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Looks like if you pause that unboxing video at 5:50 (he's scrolling through the pdf manual at this point), you can see the pump outlet (#8). I assume you rotate #7 to aim it, but it doesn't say that explicitly.
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Sep 5, 2013 14:56
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I didn't unback the sansaire but I did go ahead and order the Anova as well. Sansaire just became a christmas gift/backup if the Anova doesn't work out.
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Sep 5, 2013 15:15
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Flash Gordon Ramsay posted:What is pump vectoring? Like aiming your pee edit: While you're sitting in the jacuzzi Steve Yun fucked around with this message at 19:19 on Sep 5, 2013 |
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Sep 5, 2013 17:41
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| # ? May 31, 2024 19:24 |
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dino. posted:
Well, I basically chose it because I heard over and over that it was awesome and the best. It didn't occur to me that it would take so much extra time. The amount of rice that we eat doesn't really justify needing to keep it warm for several days. I have been able to set it before I leave for work a few times, but most of the time I'm just not in a place to be meal planning very well. We've actually switched to using instant rice since I bought this rice cooker because the situation is usually "oh my goodness, I didn't know that you were showing up for dinner, I better find something I can pull together fast" I'm sorry food world, I thought I did my research, but I didn't ask the right questions. Please, no one repeat my mistake!
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Sep 5, 2013 18:07
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