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Incidentally I think this has a setting for germinated brown rice. Anyone ever make that? I read that it's sold pre-germinated in Japan, is that something that's available in US Asian markets? Just curious about it.
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Apr 3, 2020 20:55
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Flash Gordon Ramsay posted:Appreciate it. Yeah, I find myself cooking 1 1/2 (American) cups of rice probably 4 or 5 nights a week. So this is plenty of capacity, and its also a small enough footprint that I'm willing to dedicate permanent counter space to it. I was on the fence about induction but I tend to have buyer's remorse if I don't overspend on something so I went with that. And I'll use the hell out of this. Also, and I assume you already know this, but the cup in the capacity isn't an Imperial cup. It's a Japanese 1 gou cup, which is 180 ml/0.75 (Imperial) cups. So 1.5 US cups is 2 Zojirushi cups/2 gou. Flash Gordon Ramsay posted:Incidentally I think this has a setting for germinated brown rice. Anyone ever make that? I read that it's sold pre-germinated in Japan, is that something that's available in US Asian markets? Just curious about it.
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Apr 3, 2020 21:10
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Flash Gordon Ramsay posted:Incidentally I think this has a setting for germinated brown rice. Anyone ever make that? I read that it's sold pre-germinated in Japan, is that something that's available in US Asian markets? Just curious about it. I make it sorta frequently in my zoji. Takes like 3.6 hours? It's sorta sweeter than normal brown rice. I really like it, but I don't know about all the supposed benefits. I buy the Lundberg Sprouted Short Brown and use it for Teriyaki chicken and Korean styled meats like bulgogi and hot chicken. I don't have a great selection of stores but H Mart had some germinated/sprouted brown up in Oregon. Whole Foods has the Lundberg I mentioned before for around $5 a small bag.
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Apr 3, 2020 22:18
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So for the GABA setting on the zoji, do I use regular brown rice and it takes care of sprouting it or do i buy the stuff that's already germinated and then use that setting? The instructions confused me. For I am old and easily frightened by new things. Also it arrived today and made my first batch of jasmine, cooling now for fried rice later. Thank for the help, thread.
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Apr 4, 2020 21:48
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Flash Gordon Ramsay posted:So for the GABA setting on the zoji, do I use regular brown rice and it takes care of sprouting it or do i buy the stuff that's already germinated and then use that setting? The instructions confused me. For I am old and easily frightened by new things. Regular brown rice. GABA setting does the activation/germination, hence why it’s a 3.5 hour process.
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Apr 4, 2020 22:23
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Flash Gordon Ramsay posted:So for the GABA setting on the zoji, do I use regular brown rice and it takes care of sprouting it or do i buy the stuff that's already germinated and then use that setting? The instructions confused me. For I am old and easily frightened by new things. Use plain brown rice. The extended warm bath is supposed to stimulate germination, though I understand the 2-3 hours that Zojirushi uses for their GABA setting is way on the short side for doing things 'traditionally'.
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Apr 4, 2020 22:24
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Re pressure cooker: get the 6 quart presto and never look back. Those things are work horses, don’t take up that much room, and are a good starter stove top pressure cooker. Re: GABA/the zoji That one is a good model and will produce consistently good rice. Throw regular brown in there, and hit the GABA button, and it’ll get it sorted. The good thing is that the texture is softer and less aggressively chewy than typical brown rice. I don’t buy into the hype about supposed magic benefits, but I do enjoy the really nice textured brown rice. Read the manual though. That sucker has many many features that will prove useful.
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Apr 6, 2020 16:14
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The jasmine I did came out a little soft for my tastes, and the chart it came with makes it seem like I should use extra water for jasmine. Do people do this? I just measured the rice, washed it, then added water to the line once the rice was in. The chart would have had me add an additional 1/2 (zoji) cup of water. I didn't do that and it still seemed a little soft. Would more water have made it come out firmer somehow? Also, what's the best method for steel cut oats?
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Apr 6, 2020 16:50
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I keep getting drier rice then I want with our Zoji, even when painstakingly following the directions. I must be being stupid.VelociBacon posted:Pick up some actual nutmeg it's pretty good + cool and gives you something to do with the finer microplanes. Yeah, I have the finer one and use it lots (including for nutmeg yesterday in bechamel!). But to have a whole set... Whalley posted:Post pics, custom cutting board porn is always welcome. Still settling on design details, but he also made this live-edge charcuterie/cheese platter for me as a gift from my girlfriend last Xmas:  Teaspoon for scale. It has small feet.
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Apr 6, 2020 17:03
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Flash Gordon Ramsay posted:The jasmine I did came out a little soft for my tastes, and the chart it came with makes it seem like I should use extra water for jasmine. Do people do this? I just measured the rice, washed it, then added water to the line once the rice was in. The chart would have had me add an additional 1/2 (zoji) cup of water. I didn't do that and it still seemed a little soft. Would more water have made it come out firmer somehow? Just checking, are you using the Zoji cup to measure the rice as well?
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Apr 6, 2020 17:48
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.Z. posted:Just checking, are you using the Zoji cup to measure the rice as well? To be clear, I measured the rice on the zoji cup (2 cups worth), washed and added it tot he bowl, then added water to the bowl to the 2 cup white rice line. The chart made it seems like I'd need to add more than that, but I was thinking since I wanted to make fried rice, a little underdone would be ok, and instead it seemed a little soft for my tastes. Also why did they give me two different cups? near as I can tell they're the same size just different shapes.
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Apr 6, 2020 17:56
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Is there any reason to get a Zojirushi if I already have an Instant Pot?
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Apr 6, 2020 18:29
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Nah. Just make sure to let rice come down from pressure naturally instead of venting
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Apr 6, 2020 18:45
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PolishPandaBear posted:Is there any reason to get a Zojirushi if I already have an Instant Pot? Probably not but i did it anyway. Mainly because the zoji i got is small enough to stay on my counter and not piss me off.
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Apr 6, 2020 19:05
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That's room that could have been allocated to a bigger instant pot or a second instant pot
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Apr 6, 2020 19:54
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I gave my dad an Instant Pot for Christmas and he hasn’t tried it out yet. Probably because we don’t know what to make with it first. He loves it though.
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Apr 6, 2020 20:14
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I. M. Gei posted:I gave my dad an Instant Pot for Christmas and he hasn’t tried it out yet. Technically, if you read the manual, the first thing you should make is a cup of water.  Actually though, this is fun because is breaks that 1 cup of liquid rule. https://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html
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Apr 6, 2020 20:23
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I. M. Gei posted:I gave my dad an Instant Pot for Christmas and he hasn’t tried it out yet. Bean soup. Beans, onions, salt, chicken stock, 30 minutes. I like to go slightly longer for softer beans. Kick it up a notch with chorizo.
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Apr 6, 2020 21:14
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PolishPandaBear posted:Actually though, this is fun because is breaks that 1 cup of liquid rule. https://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html I am totally doing this. wormil posted:Bean soup. Beans, onions, salt, chicken stock, 30 minutes. I like to go slightly longer for softer beans. Kick it up a notch with chorizo. This is also a really good idea, though could I sub beef stock instead of chicken stock and add smoked brisket chunks and peppers to it?
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Apr 7, 2020 07:07
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I bought an Instant Pot as a gift for someone because she’d had her eye on it for a year. We cooked a couple of things together, and it was such a hit that I bought another one for myself. Mine gets used almost exclusively for making yogurt and for boiling milk to make paneer, but it’s worth it to me just for those things. Hers gets used to make soups, stews, rice, and popcorn, and she loves it.
Veni Vidi Ameche! fucked around with this message at 09:51 on Apr 7, 2020 |
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Apr 7, 2020 09:48
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I. M. Gei posted:This is also a really good idea, though could I sub beef stock instead of chicken stock and add smoked brisket chunks and peppers to it? My current favorite is smoked turkey necks. They're tough so I cook them for 20 min then add the beans.
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Apr 7, 2020 19:00
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What's the go-to mandolins that's less than $100? OXO? Swissmar? I like the look of the white Swissmar on Amazon, I feel blood will show up really well on the white plastic..., But the OXO looks more quality with more metal.
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Apr 8, 2020 20:34
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El Jebus posted:What's the go-to mandolins that's less than $100? OXO? Swissmar? I like the look of the white Swissmar on Amazon, I feel blood will show up really well on the white plastic..., But the OXO looks more quality with more metal. benriner mandolins are the go-to cheapish ones that everyone i know uses. they're pretty minimalist by comparison to the big complicated ones with lots of attachments, but work well
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Apr 8, 2020 20:41
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El Jebus posted:What's the go-to mandolins that's less than $100? OXO? Swissmar? I like the look of the white Swissmar on Amazon, I feel blood will show up really well on the white plastic..., But the OXO looks more quality with more metal. get cut proof gloves. its a bad time to go to the ER to have them sew the end of your finger on!
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Apr 8, 2020 20:56
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The Swissmar is the one ATK recommends. Whatever you buy, just go ahead and get cutproof gloves with it.
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Apr 8, 2020 20:57
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i like nice words
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Vim Fuego posted:get cut proof gloves. its a bad time to go to the ER to have them sew the end of your finger on! Anne Whateley posted:The Swissmar is the one ATK recommends. Whatever you buy, just go ahead and get cutproof gloves with it. I assume these are the same thing as the "cut resistant" grey gloves sold with a lot of the various models on Amazon? Or are you suggesting the chainmail gloves style?
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Apr 8, 2020 21:17
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Nothing slices my fingats more cleanly than the cheap benriner I own. Would recommend.
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Apr 8, 2020 21:23
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El Jebus posted:I assume these are the same thing as the "cut resistant" grey gloves sold with a lot of the various models on Amazon? Or are you suggesting the chainmail gloves style?
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Apr 8, 2020 21:39
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idk if i would recommend the benriner, it's really miserable for doing any julienned cuts. i have the large one and its fine for just slicing but i wouldnt buy again.
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Apr 9, 2020 03:47
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i just microplaned my knuckles and immediately ground lemon oil into the wounds
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Apr 9, 2020 04:18
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fart simpson posted:i just microplaned my knuckles and immediately ground lemon oil into the wounds welcome, my son
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Apr 9, 2020 04:22
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fart simpson posted:i just microplaned my knuckles and immediately ground lemon oil into the wounds Now you know.
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Apr 9, 2020 04:24
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Goddamn, graters gave me way more trouble than knives and mandolines ever did.
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Apr 9, 2020 05:26
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fart simpson posted:i just microplaned my knuckles and immediately ground lemon oil into the wounds 
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Apr 9, 2020 07:32
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Vim Fuego posted:get cut proof gloves. its a bad time to go to the ER to have them sew the end of your finger on! sure, you won't feel like a cool and good TV chef, and sure, you'll waste some poo poo, but you're not a fuckin' TV chef with centuries of experience practicing with the cutter, you're someone at home trying to do skinny slicing without wandering into an overworked covid-filled ER to wait for hours until a doctor is able to finally see someone whose lungs aren't collapsing.
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Apr 9, 2020 12:29
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I guess being careful is always good general advice but cut gloves should be used precisely because being careful and using the guard won't save your fingers. Same with having a bunch of experience. I'm extremely skeptical about how effective guards are in general, much less across all mandoline and guard types. I always (always, always) use a cut glove and never use the guard because it's impossible to not end up fumbling the food at some point using the guard (unless the food I'm prepping happens to be a perfect slab that I want to slice along it's longest axis) and I'm waaaaaay more worried about fumbling around a mounted sharp blade than I am with ANSI/CE rated cut gloves failing.
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Apr 10, 2020 00:09
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fart simpson posted:i just microplaned my knuckles and immediately ground lemon oil into the wounds Now lay down in this coffin in the middle of our  circle
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Apr 10, 2020 01:50
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What is the consensus on on Boos Blocks? I'm looking at this. Does the wood make any difference? Cause I'm thinking one with a juice groove would be great. I was resting a steak today and juices dripped onto the floor when I was letting it rest.
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Apr 10, 2020 05:34
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I personally love having a juice channel when dealing with cooked meat. My question revolves around the Thermomix. My wife is very keen on one but it seems too good to be true. Bear in mind she doesn't cook, at all. Seems like a butload of money to drop on an appliance. I thought the infitine wisdom of this thread could tell me if they are worth a drat. The MLM business model puts me off.
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Apr 10, 2020 06:37
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It works as advertised. I’m sure it’s great if you only have one square foot of counter space but if you have any room on your counter I think it’s better to have several appliances so that you can make more than one dish at a time and if one appliance dies it’s not the end of the world. The new ones have an annoyingly stupid computerized recipe wifi keychain system that just screams rich dumb trophy housewife toy
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Apr 10, 2020 08:12
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