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| Author |
Message |
steve
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The short question item
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May 10 22:19 UTC 1993 |
The (hopefully) short question item.
Ask here for the things that you might want in your kitchen, or
new foods you have questions about.
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| 164 responses total. |
steve
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response 1 of 164:
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May 10 22:20 UTC 1993 |
Laurel mentioned investing in a rice cooker--something I've wanted
for a while, but haven't gotten since I don't know much about them.
Ideally, I'd like a unit that could cook up to 10-12 cups of rice but
be able to cook smaller amounts too.
Does such a beast exist? If no then something in the 5 cup range
would be good. (ps: anyone know of one that can use 12V?)
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popcorn
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response 2 of 164:
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May 10 22:30 UTC 1993 |
Check at Mana. They should have mongo varieties. Service Merchandise
or Best can probably sell you a rice cooker too.
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headdoc
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response 3 of 164:
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May 11 00:00 UTC 1993 |
Rice is so simple to cook, why do you want a special instrument to cook it in?
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tsty
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response 4 of 164:
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May 11 17:04 UTC 1993 |
Well for one, getting consistant results has been the bane of lots
of cooks. Except for the need for standarization, there probably
isn't any special reason for a special cooker. but I guess those
have been big sellers. I was tempted to buy one a while back, but
soomehow the price was more than I was willing to pay at the time.
Since I got the microwave, and figured outthe process, a rice steamer
became irrelevant.
there is another reason, such as the one glenda mentioned in the
previouss item, the desire to have rice cooked the way you +want+ it.
My dad, for example, won't eat rice if it's sticky, all the grains have
to be independant from each other. STeve won't eat it if it's crunchy,
glenda and the kids want it crunchy ..... If you want the totally
fluffy stuff, the special cooker would do that.
Btw, does anyone +have+ one of those rice steamers? If so, how do
you like it, operation and results?
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steve
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response 5 of 164:
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May 11 17:28 UTC 1993 |
I'd like specific recomendations. I mean, I trust the people here
in this conference a couple orders of magnitude more than the typical
sales person and Service Merchandise...
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arthur
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response 6 of 164:
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May 11 18:11 UTC 1993 |
A rice cooker will do *all* the various necessary heat
adjustments necessary to get good Oriental style rice (sticky
rice). And it shuts itself off. Otherwise, you have to watch
the time and adjust the heat a couple of times yourself.
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tsty
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response 7 of 164:
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May 12 04:57 UTC 1993 |
That's one style of rice, thankxx arthur, do you know whether or
not it'll also cook non-sticky rice? Or was that information in
your "Otherwise ... watch ..." statement?
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mythago
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response 8 of 164:
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May 12 09:06 UTC 1993 |
I have a small Hitachi rice steamer that works very well. The woman who
got it for me is a Chinese-food aficionado (like, learning Chinese so
she can read the labels at the local Asian foods market). I think
they make a large variety, too.
headdoc, one of the reasons is that you can keep your rice warm for
you. Throw it in with some water, turn it on, and come back three or
four hours later to yummy rice.
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popcorn
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response 9 of 164:
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May 12 10:52 UTC 1993 |
In Asia, most kitchens have a rice cooker, same as in the US most
kitchens have a toaster.
(Toasters *are* pretty specialized).
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chelsea
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response 10 of 164:
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May 12 12:57 UTC 1993 |
My sister bought a rice cooker about a year ago after spending two or
three years wanting one but considering it a tad too frivolous. She's
a believer now.
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headdoc
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response 11 of 164:
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May 21 23:24 UTC 1993 |
I have a foolproof recipe for long grained rice made in a standard pot and
it always turns out great. Re #8 - I am trying to think of why I might want
to keep rice warm for three hours. If its not finished imediately, I make
rice pudding and put it in the refrigerator. Does anyone else love rice
pudding as much as I do? How many for raisin
(time out while I look up how to spell. . .raisin. I cant believe I spelled
it right) and how many without?
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popcorn
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response 12 of 164:
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May 23 04:02 UTC 1993 |
couldja enter your rice pudding recipe? thanks!!
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jdg
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response 13 of 164:
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May 23 14:03 UTC 1993 |
Luann and I invested in a rice cooker about two years ago, and we're *very*
glad we did. We go through about 15 lbs of rice a month, which is one
reason. The other reasons are ease-of-use and consistant results.
The ease-of-use for us is automatic switching from cooking to keeping warm,
so that the rice cooking doesn't have to be timed to match the rest of the
meal, and the ease of serving directly from the cooker at the table.
We use Kokuho Rose rice from California.
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kentn
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response 14 of 164:
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May 24 02:23 UTC 1993 |
A friend of mine from China insists on Thai rice. Apparently they all
vary somewhat.
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steve
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response 15 of 164:
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May 24 21:30 UTC 1993 |
They indeedly do. My favorite rice comes from the Southern
Brown Rice Company. Their Basmati is really wonderful.
The Coop seels it for $1.39/lb.
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popcorn
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response 16 of 164:
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May 25 02:37 UTC 1993 |
yes yes yes! organic brown basmati from the coop. makes the apartment
smell wonderful!
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tsty
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response 17 of 164:
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May 25 06:43 UTC 1993 |
Uncle Ben's from a 10# bag - What I've read about it is that it's about
the most nutritious, subject to recent, expert reports of course.
Is there some sort of publication I couldfind that "rates" rice varieties?
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ecl
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response 18 of 164:
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May 29 08:50 UTC 1993 |
Try consumer reports, they've done pancake mixes and syrup.
It wouldn't suprise me if they have done rice.
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danr
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response 19 of 164:
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May 29 13:11 UTC 1993 |
I've never agreed with the CR taste tests. I think their testers
have screwy taste buds (either that or I do :) ).
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arabella
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response 20 of 164:
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May 31 16:56 UTC 1993 |
I like Texmati Light, which is polished halfway between brown
rice and white rice (it's sort of tan). I really dislike the
texture of straight brown rice, and this Texmati Light preserves
some of the fiber of brown, but keeps most of the texture of
white rice. And it smells wonderful.
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popcorn
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response 21 of 164:
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Jun 2 02:30 UTC 1993 |
hm... never noticed a difference in texture between white and brown
rice. but then again, for other purposes, i don't care about the
difference between cheap toilet paper and the fancy puffy perfumey
stuff, so i probably have an impaired sense of texture.
:)
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tnt
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response 22 of 164:
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Jun 2 04:56 UTC 1993 |
Or an insensitive booty.
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tsty
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response 23 of 164:
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Jun 6 05:59 UTC 1993 |
When I've been able to make the comparisons, I've never agreed, in full,
with the CR taste tests - actually, though, I was wondering abut
the nutrition content of various ans sundry rice varieties and processing
results.
<< Pink Panther music on radio is a REAL distraction ...>>
<<Blues Before Sunrise>>
Agreed with popcorn onthe T variations. In two words, "so what?"
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denise
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response 24 of 164:
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Aug 21 16:46 UTC 1993 |
Another question:
What is the best way to season pans? Are there particular kinds of oils
that work better than others? And do ya just rub some on the inside
and just let it bake for a little while?
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