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It's also about being better. Or at least, producing a particular flavor profile that's preferred in particular cuisines. Pressure = higher boiling temp of water = higher cooking temp = more starches broken down into sugars = preferred in at least east Asian cooking. This was the reason for the old assumption that you should never watch rice cook, just leave it unopened and hope; older cookware tended far heavier and could build up a better head of steam. So you end up with a hard distinction between light cooking pans (and the very cheapest rice cookers that are just a hot plate with no temperature control and a built-in pan) on one side, which produce a starchy texture and a more aromatics-forward flavor, and a wide spectrum of any latching cooker/steaming basket/Chinese and Japanese traditional heavy ceramic pots/Korean heavy iron pots more akin to a dutch oven/actual dutch ovens that produce a smoother texture and sweeter flavor. Where you go on either side of this has other dimensions that can be seen as better/worse, like whether you get a crust (modern dedicated cookers generally try to emulate the steamed product, and don't do this until you get into higher-end models with dedicated modes for it) or the new trend at the very top of ultrasonic treatment (further breaks down starches while also creating a rough surface microtexture and more surface area for fluffiness and better sauce-stickage and especially better frying,) but this is the big gap and using the right style for the cuisine is vital. Also, in any of the second type, try a square of kombu on top while it cooks.
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Dec 31, 2023 13:44
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| # ¿ May 21, 2024 16:06 |
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Those numbers do sell short-grain rice a little short; the thing is, though, primary producer and consumer are both Japan, which has firm trade barriers against import of it combined with being able to ask "delicacy from the old country" prices for exports of it, and the US mass-market standard for East Asian cuisine, as mentioned, is Calrose, which is technically medium grain but on the short enough end to work well for Japanese dishes too. I've made my peace when I'm in the US with any of the Calroses usually available around here--apart from Botan, Nishiki also does a musenmai--most meals and rotating imports for special occasions.
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Apr 12, 2024 05:15
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Yeah, fuzzy logic can affect the cooking, but mostly in terms of consistency (in both senses)--it's a vague term for having a variety of sensors and logic rather than just "thermostat has been at X for Y" for the simplest cookers, or "pressure at Z for Y" for slightly more complex, "time to click off" and as mentioned can figure out that pressure rose too fast because it was overwatered and keep things going longer, or adjust the targets for say brown rice or congee or quick-cook modes. There is takikomi on the Japanese side, cooking in a dashi/soy/mirin mix with relatively tough veg and maybe some meat on top and then stirring at the end. The veg and meat on top is important to keep the rice from being insulated and underdone. There's nothing wrong with this, when you do it you're getting nearly an hour of pressure cooking, and keep-warm modes are based on long-term safe holding temperatures. This will play with expected weight-to-pressure ratios, which doesn't cause issues with the simplest cookers but can with pressure-based ones or fuzzy logic ones without a "mixed" mode. The traditional way to handle your egg on top is just to crack one over as you serve, but also, this is not necessarily a good idea, keep warm for a few minutes to finish is probably a lot safer. Extended keep warm will start to be pretty unpalatable after more than a day, especially with mixed ingredients, but at least the Zoji version holds to 140F and should be bacteria-safe indefinitely. Mandoric fucked around with this message at 05:10 on Apr 28, 2024 |
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Apr 28, 2024 05:07
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HerpicleOmnicron5 posted:okay awesome thank you for the info, would the food still be good within that 24hr period? the cosori also keeps it at 60c/140f "Good" in the sense of "bacteria are killed off", yes. "Good" in the sense of "has an appealing flavor and texture" is more questionable, and really does come down to "what would you think of it held in a chafing dish that long"; the design function for extended keep warm is more "you queued plain rice up to be ready for dinner but then the boss decided it was company barcrawl night, it's still okay enough tomorrow."
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Apr 28, 2024 20:49
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Japanese gets funky with it in that the inherent "eating-rice"ness of 食 and its derivatives isn't immediately accepted in most cases; there are (among other things) a native 食べ物 tabemono "food", Sino-xenic 食物 shokumotsu and 食品 shokuhin "foodstuffs" before reaching 飯 which explicitly refers to cooked rice and used in mixed ご飯 gohan "meal" or informal native めし meshi "meal" that's commonly written with 飯 but predates the introduction of Hanzi and probably derives from "served" or "presented". 食る/食う tabe.ru/ku.u "eat" and its close relative 喰う ku.u "devour" can apply to any of these, and while the written version of each incorporates 食 the spoken versions derive from "to have been deigned to be given to" and "to mouth" respectively. That said, the most common colloquial "eat" is probably "(朝・昼・夜)ご飯を食べる", "have breakfast/lunch/dinner", and the name of each meal is "(time of day) + (cooked rice)".
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May 11, 2024 22:35
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