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mystes posted:I've had fancy rice cookers and dirt cheap rice cookers and honestly the dirt cheap ones are fine if you don't need a timer to start it later and are just cooking white rice. Yeah after further research that seems to be the difference, like if you want perfect rice on tap literally throughout the day the fancy IH ones are worth, but for dinner a couple nights a week it's not
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Sep 2, 2020 01:25
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Yep. The fancy ones are nice but the $20 one I got at Target two years ago also works just fine. A Zojirushi super cooker is great, but it is really designed for people who are eating rice for every meal. Or if you just have $250 to blow, sure why not.
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Sep 2, 2020 01:34
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I got a $20 Panasonic rice cooker in 2006 that I use four times a week. It makes perfect rice and nothing weird has happened.
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Sep 2, 2020 03:24
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Grand Fromage posted:Yep. The fancy ones are nice but the $20 one I got at Target two years ago also works just fine. A Zojirushi super cooker is great, but it is really designed for people who are eating rice for every meal. Or if you just have $250 to blow, sure why not. I still don't understand why Japanese companies like Zojirushi and Toto only sell their super fancy ultra premium lines in the US instead of the lower end stuff you can get here in Japan.
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Sep 2, 2020 03:27
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Mine is a Zojirushi and it plays a little song at the beginning and end of cooking time. Its gigantic and was a wedding gift. I don't think I'd have bought it for myself but I love that little diddy.
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Sep 2, 2020 03:27
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poo poo POST MALONE posted:Mine is a Zojirushi and it plays a little song at the beginning and end of cooking time. It's a crime against humanity that the American models don't play a clip of someone singing "Rice, Rice Baby"
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Sep 2, 2020 03:30
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Stringent posted:It's a crime against humanity that the American models don't play a clip of someone singing "Rice, Rice Baby" Because it would be too easy to confuse with the song the pressure cooker plays.
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Sep 2, 2020 03:31
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Stringent posted:I still don't understand why Japanese companies like Zojirushi and Toto only sell their super fancy ultra premium lines in the US instead of the lower end stuff you can get here in Japan. I have seen more basic ~$60 Zojis here, but eh. I can't imagine there's much difference between that and the cheap ones.
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Sep 2, 2020 03:32
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Subjunctive posted:Because it would be too easy to confuse with the song the pressure cooker plays. Lmfaoooo
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Sep 2, 2020 03:34
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Grand Fromage posted:I have seen more basic ~$60 Zojis here, but eh. I can't imagine there's much difference between that and the cheap ones. That's good, Toto needs to get the memo.
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Sep 2, 2020 03:36
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I feel this would be the best place to ask. I work in produce department and often get asked for chives. We don't have that, but I recommend the green parts of a green onion as a substitute. Am I loving up some dinners here?
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Sep 2, 2020 04:02
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Not materially, IMO.
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Sep 2, 2020 04:14
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Leal posted:I feel this would be the best place to ask. I work in produce department and often get asked for chives. We don't have that, but I recommend the green parts of a green onion as a substitute. Am I loving up some dinners here? Scallion tops will do in a pinch, but chives do have a distinct flavor that I can't really describe as anything other than chive-y. But if you don't have chives, then you aren't doing anything but helping.
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Sep 2, 2020 04:17
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Stringent posted:That's good, Toto needs to get the memo. You can get like $300 Totos at Home Depot.
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Sep 2, 2020 05:07
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Chemmy posted:You can get like $300 Totos at Home Depot. Yeah, they start at like half that here.
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Sep 2, 2020 05:12
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Leal posted:I feel this would be the best place to ask. I work in produce department and often get asked for chives. We don't have that, but I recommend the green parts of a green onion as a substitute. Am I loving up some dinners here? Chives have a more mild, delicate flavor than green onion tops but ultimately it's not a huge deal. Anyone who would care enough about the difference between the two probably already knows somewhere else to find chives anyway tbh.
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Sep 2, 2020 06:41
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Subjunctive posted:Because it would be too easy to confuse with the song the pressure cooker plays. 
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Sep 2, 2020 08:09
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Subjunctive posted:Because it would be too easy to confuse with the song the pressure cooker plays. This is a very good joke.
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Sep 2, 2020 13:40
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Leal posted:I feel this would be the best place to ask. I work in produce department and often get asked for chives. We don't have that, but I recommend the green parts of a green onion as a substitute. Am I loving up some dinners here? As others have said, you’re definitely not loving in any dinners. If you want to go a step further to help though, you can tell people to rinse the sliced green onion tops in cold water, then dry with a towel before using them. This will cut down on the powerful onioniness, and make them a little closer to chives. It’s not a big deal though, and up to you if your read on the person says they want that info or not.
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Sep 2, 2020 13:49
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Hey, how do y'all thicken your sauces? Is starting with a flour + dairy base the only way to go? Asking because while I LOVE bechamel sauce and mornay sauce, sometimes I find the flour can really dampen the flavour if I add other ingredients such as homemade stock, herbs, sauteed mushrooms and onions etc.
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Sep 3, 2020 19:26
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Fruits of the sea posted:Hey, how do y'all thicken your sauces? Is starting with a flour + dairy base the only way to go? Flour+fat is one way, you can also dissolve corn/potato starch in a little water and then add that.
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Sep 3, 2020 20:08
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If it’s a pasta sauce, pasta water works nicely. If I’m doing sausage and mash, I often thicken my onion gravy with a little of the potato water.
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Sep 3, 2020 20:42
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Most soups I've made are better if I just toss them in a blender and smooth em out. I always wondered how restaurants did it. Turns out you just need an industrial food processor.
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Sep 3, 2020 20:59
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I wouldn't reach for it first, but xanthan gum is a thickener which has gone from an industrial food production ingredient to a common grocery store item because it's gluten free.
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Sep 3, 2020 23:27
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oftentimes the thing that is wanted is emulsification. rouxs and starch waters forex are good emulsifiers. but soy lecithin is prolly the best emulsifier. tiny drops will do
bob dobbs is dead fucked around with this message at 01:24 on Sep 4, 2020 |
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Sep 3, 2020 23:40
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I should probably have specified that I'm asking specifically about gravy, but thanks, now I have some things to try!captkirk posted:Flour+fat is one way, you can also dissolve corn/potato starch in a little water and then add that. Oh right, starch. Why didn't I think of this.  I'll try it out next time. Scientastic posted:If it’s a pasta sauce, pasta water works nicely. If I’m doing sausage and mash, I often thicken my onion gravy with a little of the potato water. Seriously, why didn't I think of starch, I've already messed around with one pot pasta. Which is pretty good although it sits in my stomach like a brick. poo poo POST MALONE posted:Most soups I've made are better if I just toss them in a blender and smooth em out. To make it even creamier, cook some rice in the soup before blending. Wait, gently caress that's starch too, how did I not connect the dots. Could be interesting to mess around with soy and xantham gum as well, thank you!
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Sep 4, 2020 00:58
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Fruits of the sea posted:I should probably have specified that I'm asking specifically about gravy, but thanks, now I have some things to try! If you try xanthan gum, try it on some water first. I had no idea how little I needed the first time I tried using it.
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Sep 4, 2020 01:19
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ditto w soy lecithin. big food conglomerates use both because they are cheap as gently caress in volume cuz so little is needed
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Sep 4, 2020 01:23
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I remember when I was first fuckin around with ultratex (I think it's a modified tapioca starch?), screwing up the measurements and just getting solid bricks of gravy or water or whatever. But when you get the ratio correct, it's the most velvety thing ever and you don't even need heat to thicken.
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Sep 4, 2020 01:47
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Dunno if it qualifies as a thickening agent or not, but stock with lots of collagen adds a nice mouthfeel and some body. I got a couple kg of veal bones and made demi glace a few months ago and just dropping a cube or two of that in a sauce/gravy has a nice effect.
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Sep 4, 2020 03:36
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Stringent posted:stock with lots of collagen I think that is the purpose of chicken feet. I dont think anyone actually eats them, but put in a crockpot overnight for very thick, rich broth.
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Sep 4, 2020 05:20
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excellent bird guy posted:I think that is the purpose of chicken feet. I dont think anyone actually eats them, but put in a crockpot overnight for very thick, rich broth. People eat chicken feet, they are really popular in Asia.
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Sep 4, 2020 06:17
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Brown rice from a Zojirushi is a lot better than it was from our crappy Amana. The white rice is also better if we don't use the quick setting.
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Sep 4, 2020 07:00
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Stringent posted:Dunno if it qualifies as a thickening agent or not, but stock with lots of collagen adds a nice mouthfeel and some body. I got a couple kg of veal bones and made demi glace a few months ago and just dropping a cube or two of that in a sauce/gravy has a nice effect. Approximately how long would you say it takes to make a really thick stock? I get jello consistency (when chilled) with a mix of beef and chicken bones after 5 to 6 hours, but it isn't particularly thick after heating. Haven't pushed it farther yet due to time constraints.
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Sep 4, 2020 12:26
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Fruits of the sea posted:Approximately how long would you say it takes to make a really thick stock? I get jello consistency (when chilled) with a mix of beef and chicken bones after 5 to 6 hours, but it isn't particularly thick after heating. Haven't pushed it farther yet due to time constraints. Dunno, I've never made a stock that would jellify at room temperature, so I guess my experience aligns with yours.
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Sep 4, 2020 12:35
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make a demi, hope you didnt salt the stock
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Sep 4, 2020 13:12
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Yeah, salted stock is an abomination.
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Sep 4, 2020 13:31
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Fruits of the sea posted:Hey, how do y'all thicken your sauces? Is starting with a flour + dairy base the only way to go? The lazy way
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Sep 4, 2020 13:35
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Fruits of the sea posted:Approximately how long would you say it takes to make a really thick stock? I get jello consistency (when chilled) with a mix of beef and chicken bones after 5 to 6 hours, but it isn't particularly thick after heating. Haven't pushed it farther yet due to time constraints. If you have a pressure cooker that has as much leftover chicken bones as water (or brand new chicken feet and/or wings), it takes 1 hour under pressure. https://i.imgur.com/Fls08Vx.mp4
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Sep 4, 2020 14:11
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| # ? Jun 11, 2024 21:11 |
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Is there a way to tell for sure if your oven runs too hot?
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Sep 5, 2020 00:03
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