|
My cheapo Black & Decker rice cooker has served me well enough for ~10 years, but I'm ready to upgrade since the nonstick coating is in very rough shape. I may want something nicer as well. Anyone have any opinion on these options if I don't just run to Target and pick up a basic Aroma? - Cuckoo Micom, 6C: $95 - Tiger Micom, 5C: $100 - Zojirushi Micom, 5.5C: $132
|
#
?
May 18, 2022 15:35
|
|
|
|
| # ? May 11, 2024 13:07 |
|
|
FishBowlRobot posted:My cheapo Black & Decker rice cooker has served me well enough for ~10 years, but I'm ready to upgrade since the nonstick coating is in very rough shape. I may want something nicer as well. Love my zoji and you'll love it too. Maybe look up the cook times as it was a surprise that the zoji wanted 60min (40min on quick mode) to do it's fine work.
|
|
#
?
May 18, 2022 16:32
|
|
|
VelociBacon posted:Love my zoji and you'll love it too. Maybe look up the cook times as it was a surprise that the zoji wanted 60min (40min on quick mode) to do it's fine work. LOL and if you like brown rice it’s more like a couple hours. IMO it’s the only rice cop that does a decent job at cooking brown rice, but you have to plan ahead of you want to use that feature.
|
|
#
?
May 18, 2022 16:55
|
|
|
therobit posted:IMO it’s the only rice cop that does a decent job at cooking brown rice ARCAB
|
|
#
?
May 18, 2022 17:26
|
|
|
VelociBacon posted:Love my zoji and you'll love it too. Maybe look up the cook times as it was a surprise that the zoji wanted 60min (40min on quick mode) to do it's fine work. drat, I’ll look into that. Thanks for the heads up. Maybe I’ll keep my old one around for quick cook situations.
|
|
#
?
May 18, 2022 18:17
|
|
|
FishBowlRobot posted:drat, I’ll look into that. Thanks for the heads up. Maybe I’ll keep my old one around for quick cook situations. To be honest I run it in 'quick' mode for pretty much any white rice and I can't tell the difference compared to normal mode. I got used to having to start the rice 'earlier' and I barely think about it anymore.
|
|
#
?
May 18, 2022 19:25
|
|
|
Quick cook is way fast than normal for white rice. I’d say less than half an hour if you are doing 3-4 cups. But on either mode the rice is just better than a normal rice cooker.
|
|
#
?
May 18, 2022 19:29
|
|
|
I got The Wok by J. Kenji Lopez-Alt and I have to say as informative as it is, I've never cooked a JKLA recipe that was better than "ok". His seasoning ratios always seem to be off. For example I used his "basic meat marinade" yesterday, as well as his smashed cucumber recipe following all of the steps to a T, but his ratio per pound of meat seemed way off and it turned out it was. The end results are pretty bland, and need a lot of extra sauce or seasoning to make enjoyable. The smashed cucumber recipe is especially disappointing considering I used a similar NYT recipe earlier last week that is far superior in nearly every way. This isn't the first time this has happened. In fact I would say of the 8 or so recipes I've tried from JKLA they all needed heavy modification or seasoning tweaking to get tasting "right". Conversely, following other Asian recipes from the likes of Souped Up Recipes and other resources, these recipes don't require much if any modification and end up tasting spectacular. I really like his content and I think his technique videos are spot on, I think the wok book as a whole is a great resource for learning the intricacies of wok-based cooking, but I've been routinely disappointed with his recipes.
|
|
#
?
May 18, 2022 20:59
|
|
|
Isn’t the usual Kenji criticism that he uses way too much salt?
|
|
#
?
May 18, 2022 21:03
|
|
|
the wok has blurry small pictures and is laid out poorly. big disappointment.
|
|
#
?
May 18, 2022 21:07
|
|
|
Chemmy posted:Isn’t the usual Kenji criticism that he uses way too much salt? That's what I'm saying, the seasoning ratio is either way too much or way too little. I've never made something that tasted right without modifying the recipe as written.
|
|
#
?
May 18, 2022 21:07
|
|
|
Verisimilidude posted:I got The Wok by J. Kenji Lopez-Alt and I have to say as informative as it is, I've never cooked a JKLA recipe that was better than "ok". His seasoning ratios always seem to be off. For example I used his "basic meat marinade" yesterday, as well as his smashed cucumber recipe following all of the steps to a T, but his ratio per pound of meat seemed way off and it turned out it was. The end results are pretty bland, and need a lot of extra sauce or seasoning to make enjoyable. The smashed cucumber recipe is especially disappointing considering I used a similar NYT recipe earlier last week that is far superior in nearly every way. Sorry but do you have the NYT cuc recipe handy?
|
|
#
?
May 18, 2022 21:15
|
|
|
VelociBacon posted:Sorry but do you have the NYT cuc recipe handy? I gotchu buddy. I also add about a teaspoon of white pepper powder 
|
|
#
?
May 19, 2022 02:23
|
|
|
Verisimilidude posted:I gotchu buddy. I also add about a teaspoon of white pepper powder Here's the webpage link for anyone wanting to save it to a digital recipe box: https://cooking.nytimes.com/recipes/1017629-chinese-smashed-cucumbers-with-sesame-oil-and-garlic
|
|
#
?
May 19, 2022 05:10
|
|
|
Verisimilidude posted:I gotchu buddy. I also add about a teaspoon of white pepper powder Thank you.
|
|
#
?
May 19, 2022 05:41
|
|
|
Is there a reason the ninja creami says to freeze things for 24 hours instead of like, overnight? Do frozen things get somehow more frozen the longer they're frozen?
|
|
#
?
May 19, 2022 21:16
|
|
|
Things can be cooled to temperatures lower than their freezing point, and when you're going to mechanically lathe them with a high-speed rotary blade you want that so your poo poo remains frozen while you dump a shitload of mechanical energy into it.
|
|
#
?
May 19, 2022 22:12
|
|
|
Clark Nova posted:this is the life, right up until you want some rice to go with a pressure cooker dish The solution is having multiple pressure cookers
|
|
#
?
May 19, 2022 23:39
|
|
|
Steve Yun posted:The solution is having multiple pressure cookers This is not a joke. Right now my 3qt is basically a dedicated rice cooker The pain of cleaning it is the reason I asked where to get a cheap zojirushi
|
|
#
?
May 20, 2022 04:19
|
|
|
SubG posted:Things can be cooled to temperatures lower than their freezing point, and when you're going to mechanically lathe them with a high-speed rotary blade you want that so your poo poo remains frozen while you dump a shitload of mechanical energy into it. Also a lot of home freezers aren't that good, etc. so they're being cautious. The recommended temp range is -7-9F and I've hit that at 8 hours for some bases, depending on composition, starting temp, etc.
|
|
#
?
May 20, 2022 12:39
|
|
|
What should I look for when trying to find good oven trays and racks? I'm looking for them in a variety of sizes for home use, don't care if they're non-stick, want them to have racks that fit them appropriately, and trays that are a decent thickness - not flimsy and thin. Are there particular brands I should be looking at? Or certain characteristis of the alphabet-soup branded ones on Amazon (UK)?
|
|
#
?
May 21, 2022 14:08
|
|
|
AnonSpore posted:Is there a reason the ninja creami says to freeze things for 24 hours instead of like, overnight? Do frozen things get somehow more frozen the longer they're frozen? I'll tell you tomorrow   In this case, overnight will be at least 17 hours from now Only limit of this: I'm using xanthan, locust bean gum, and lecithin in a gelato so might not apply to traditional ice cream recipes.
|
|
#
?
May 21, 2022 23:09
|
|
|
Cool, looking forward to the results! In other creami research I found this reddit thread where the OP said you don't actually need to make a custard if you're using the creami, just whisk the egg yolks in and freeze: https://www.reddit.com/r/icecreamery/comments/sf0ysr/ninja_creami_experiment_7_is_a_custard_really/ I tried it the other day with a batch of matcha ice cream and it tastes delicious and the texture is great. In this specific case I probably should have made the custard anyway since matcha doesn't mix into cold liquid for poo poo, but it's nice to know for the future.
|
|
#
?
May 21, 2022 23:21
|
|
|
AnonSpore posted:Cool, looking forward to the results! Maybe a stupid question, but aren’t the eggs raw if you do this? I’ve eaten my share of cookie dough and no regrets there, but just curious.
|
|
#
?
May 21, 2022 23:31
|
|
|
nwin posted:Maybe a stupid question, but aren’t the eggs raw if you do this? I’ve eaten my share of cookie dough and no regrets there, but just curious. I've seen recipes for normal ice cream that just use raw egg yolks rather than heating the base to make a custard too though.
|
|
#
?
May 21, 2022 23:33
|
|
|
mystes posted:If you're concerned about salmonella you could buy pasteurized eggs or pasteurize them yourself with an immersion circulator. Yeah forget it-my brains broken. Somehow I was justifying cookie dough because I cook the dough EVENTUALLY, where I couldn’t wrap my head around this since the eggs never get cooked. Fact remains that you’re still eating raw eggs regardless of if the dough gets cooked later. I need a nap.
|
|
#
?
May 21, 2022 23:37
|
|
|
Idk if the Creami can handle Philadelphia-style ice cream, which has no eggs at all, but in normal ice cream makers it's fantasticSir Sidney Poitier posted:What should I look for when trying to find good oven trays and racks? I'm looking for them in a variety of sizes for home use, don't care if they're non-stick, want them to have racks that fit them appropriately, and trays that are a decent thickness - not flimsy and thin.
|
|
#
?
May 22, 2022 00:28
|
|
i like nice words
|
The recipes recommended in the booklet that come with it are actually all for philly style. It was fine but definitely way icier than the kind I made with egg yolks.
|
|
#
?
May 22, 2022 02:14
|
|
|
Yeah, for all the new ice cream lathe owners out there: do pacojet recipes work without modification in the new Ninja thing?
|
|
#
?
May 22, 2022 02:30
|
|
|
That sounds like something sus about the recipe or the way the machine works. Mine have never been icy. What's the cream/milk ratio?
|
|
#
?
May 22, 2022 02:42
|
|
|
Sir Sidney Poitier posted:What should I look for when trying to find good oven trays and racks? I'm looking for them in a variety of sizes for home use, don't care if they're non-stick, want them to have racks that fit them appropriately, and trays that are a decent thickness - not flimsy and thin. nordicware aluminum are what i use. i forget what racks i have but just get some halfsheet/quartersheet racks to fit
|
|
#
?
May 22, 2022 03:02
|
|
|
Anne Whateley posted:That sounds like something sus about the recipe or the way the machine works. Mine have never been icy. What's the cream/milk ratio? For 1 pint: 1 tbsp cream cheese 1/3 cup sugar 1 tsp vanilla extract 3/4 cup heavy cream 1 cup whole milk Whisk together the cream cheese, sugar, and vanilla extract, then once smooth whisk in the liquids and pour into the container, freeze for 24 hours then give it a whizz. SubG posted:Yeah, for all the new ice cream lathe owners out there: do pacojet recipes work without modification in the new Ninja thing? I don't know about the pacojet, but I've been doing recipes from The Perfect Scoop and they've all turned out amazing, so it doesn't seem to be like "you must only do creami-approved recipes" or anything. The pacojet recipes I see on their website are skewed a lot more toward milk than the ones I'm seeing in the book, granted.
|
|
#
?
May 22, 2022 04:43
|
|
|
Thanks for the Nordic Ware suggestion - apparently we do have it here, the vast majority of it seems to be very fancy cake pans but it looks like they do what I'm after too. Edit: though they do mostly say hand wash only... Sir Sidney Poitier fucked around with this message at 16:37 on May 22, 2022 |
|
#
?
May 22, 2022 16:35
|
|
|
Anne Whateley posted:That sounds like something sus about the recipe or the way the machine works. Mine have never been icy. What's the cream/milk ratio? I agree, so far everything I've thrown at this thing has come out with a great texture even if some of the flavors need some workshopping I am pretty impressed by this machine for the price. I think the only thing I can say is I would probably prefer a less aggressive mix-in feature, because a lot of the stuff I've tried so far just basically vaporizes into the base
|
|
#
?
May 22, 2022 17:49
|
|
|
amaguri posted:
The mix in setting is def more DQ Blizzard than “ice cream with stuff stirred in”
|
|
#
?
May 22, 2022 18:06
|
|
|
Sir Sidney Poitier posted:Thanks for the Nordic Ware suggestion - apparently we do have it here, the vast majority of it seems to be very fancy cake pans but it looks like they do what I'm after too. Basically any 100% aluminum product can’t go in the dishwasher due to risk of electroplating. This also applies to things like ice cream scoops, cheese graters, etc.
|
|
#
?
May 22, 2022 18:12
|
|
|
Brother Tadger posted:Basically any 100% aluminum product can’t go in the dishwasher due to risk of electroplating. This also applies to things like ice cream scoops, cheese graters, etc. Huh, I never knew why you couldn't just run that stuff through the dishwasher. Nonissue for me based on habit, but good to know. Thanks!
|
|
#
?
May 23, 2022 03:42
|
|
|
Since this thread is Creami central… Can I just make a standard 4/1/1 anglaise as an ice cream base or do I need to adjust since it’s gonna be frozen? Want to make a peach/habanero ice cream and trying to figure out what base recipe I want to use.
|
|
#
?
May 23, 2022 19:10
|
|
|
Flash Gordon Ramsay posted:Since this thread is Creami central… my experience so far is that pretty much everything with a reasonable amount of fat and sugar has turned out very good (like "add sugar to half and half until it tastes sweet enough" produced a perfectly good base lol). no idea what's optimal but i bet it'd work fine
|
|
#
?
May 23, 2022 20:03
|
|
|
|
| # ? May 11, 2024 13:07 |
|
|
AnonSpore posted:For 1 pint:
|
|
#
?
May 23, 2022 21:11
|
|