Did you know that Go-Gurt is JUST yogurt??!!
woah, i went to school with her. she’s a very kind, very smart person
Hopefully she and her 15 year old child are doing well.
No, that can’t be right…
…
Right?
I think her 15-year-old child might’ve saw that post recently while browsing through Reddit (the r/CuratedTumblr subreddit) and realized that that’s his Mom.
Do you still talk to her?
nah, drifted apart in 2012
Do you still know her name? I’m very curious on where she has been since 2012
yes, and i know where she’s been up until 2015. i could go full stalker and find her and her husband (who is hilarious, i like him as much as her), but meh.
Wait, she’s married? If so, then I’m very happy for her and her spouse! I really hope they and their child are doing pretty well.
First Community reference I’ve spotted on Lemmy, props.
Truly, Streets ahead
Does it just mean “cool” or is it supposed to be like “miles ahead”?
If you have to ask, you’re streets behind 🤷
More like: Cool, cool cool cool.
It’s yogurt for when you’re on the go!!
I can hear those commercials as if they were yesterday.
This has got to be the whitest conversation about cooking rice I’ve seen in a while.
Never care for what they say
deleted by creator
Nothing really matters
Love is all we need
Everything I give you
All comes back to meSo close, no matter how far
Couldn’t be much more from the heart
Forever trusting who we are
No, nothing else mattersYou don’t need a paper towel over raviolis when you microwave them either
It’s to keep the splatter from going everywhere
was your brown rice parboiled? or raw?
So it DOESN’T matter if nothing matters
♪Anyone can seeee…
IDK about different settings on the cooker having an effect (mine is super simple and has only two settings: on and off) but if I tried making brown rice with the ssme ratio of water as white, I would end up with uncooked rice.
They turn off when they get above 100C, when all the water is absorbed/evaporated.
Not sure what your point is here, but as per the other replies to the one you replied to that just doesn’t work well for all different kinds of rice. So my completely uninformed thoughts right now are that brown rice needs a longer time with hot water to get to the point we consider cooked. The way a rice cooker works, if they all do like you’ve said, makes the water evaporate too quickly so it it doesn’t get enough time to get into the core of the rice kernels of some kinds. And I’m sure it’s too much for other kinds where you end up with overcooked, too sticky or even like porridge like, rice.
Technology Connections explains rice cookers: https://youtu.be/RSTNhvDGbYI
TLDW: they turn off when their temperature goes above 100C
Exactly. The brown rice won’t be cooked all the way before the water is evaporated if I use the same ratio as white.
Ethan Chlebowski did a video on rice in https://youtu.be/IjjdAheuNKs where he cooks rice sous vide to determine water ratios and cook times. There are more details in the companion blog post at https://www.cookwell.com/education/video-companion/rice-cooking-fundamentals-4-methods
For brown rice in an on/off rice cooker, try doing 1:1 + 0.5 cups of water for evaporation.
TL;DR/W: When cooking different types of rice sous vide, they all absorb water in a 1:1 ratio. The only difference is how long it took to cook through (white long grain is less than brown or wild, for example).
So, the deciding factor is how much the cooking method evaporates water in that time. Sous vide can’t evaporate water, so it’s still 1:1 but other methods need more water. Rice cookers are pretty consistent, so it’s easier to calculate the additional water for evaporation. For white rice, it’s about 0.25 cups for evaporation while brown rice needs about 0.5 cups for evaporation because it cooks longer.
There are more details in the video/blog post about other methods, like boiling rice similar to pasta
This is really interesting regarding the extra water and I suppose it makes sense with the more basic models that have a vent hole. I have been using an Instant Pot for a bunch of years now and have a custom pressure cooking setting that gives me fluffy and perfect brown rice using water at a 1:1 ratio. I believe the cook time must be slightly longer than the white rice setting(default button). 21 mins and about 10 mins to cooldown before venting gets perfect results 100% of the time.
I have been tempted to invest in a more traditional cooker like a Zojirushi thanks in large part to “Uncle Roger” but paid $45 for the Instant Pot and I don’t really use it for anything else.Ethan mentions it in the video with the stove top method since it varies based on the saucepan, but if you have a method that consistently makes rice the way you like it, then stick with that.
Zojirushi is designed for households that have rice for each meal, 3x a day. Even then, Pailin’s Kitchen noted in https://youtu.be/j9tvO5XNGkU that replacement parts are expensive, so a more entry-level rice cooker can be more worth it. Washing rice in a separate bowl might help reduce wear and drying the gasket might help it last longer, but I digress.
IMO, an Instant Pot is more versatile since it’s designed as an all-in-one appliance. However, I have an oven, stove top, and enamel cast iron, so I’d rather make use of them. Rice is challenging in cast iron because of heat retention; it’s actually easier to cook it in the oven.
For me, a rice cooker frees up the oven and is very set-it-and-forget-it, so it was an easy choice
If I didn’t already have the above, I’d probably have a rice cooker and crock pot, for which I understand the Instant Pot is a good replacement
You bring up another important positive for the instant pot: when I wash the rice, I tend to scrub hand-fulls between my fingers under running water and swirl it around as the bowl fills. Since the inner pot is stainless steel, I am not worried about damaging a non-stick coating like you tend to see on other rice cookers. Additionally, once the cooking cycle is complete, I have learned that letting the pressure drop over a period of about 10 mins before venting helps release the rice from the bottom of the inner bowl so sticking isn’t really a problem and I never get any burnt rice either.
The one thing I am not sure about is how well the rice would keep if it is left on warm all day like you describe for households that make a large batch for multiple meals. I typically make just enough for the meal at hand and some leftovers for fried rice later so I suppose the instant pot serves it purpose well but it may not be the solution for everyone.
The stainless steel inner pot was the main reason Pailin’s Kitchen switched, but it sounds like the Instant Pot is easier to clean since it doesn’t burn the rice.
I personally don’t recommend keeping the same batch of rice on keep warm mode all day for food safety, which was mentioned in the comments of the Pailin’s Kitchen video, but if it works out then it works out.
I don’t mind reheating rice in the microwave. There are many pre-made rice options that do the same
Regardless, there are plenty of ways for people to get their rice fix 😂 so it’s just a matter of finding one that works for one’s needs
This is what I was thinking. Like I need at least 20% more water for brown rice.
I use the same ratio, 1:1, but for brown rice I start it with boiled water.
Haven’t sorted laundry in like 20 years at least. If I get a brand new pair of jeans or something like that I’ll separate it for a load or two but that’s it.
brand new pair of jeans or something like that I’ll separate it for a load or two
Maybe grow some cojones instead?
I just blow my load in my jeans, if you let it build up then it has the same effect as starch. Keeps them nice and crisp.
Ok, time for me to go outside.
I kind of like my “new” blue towels.
TL;DR, tried to grow cojones but ended up with 4 dicks.
Cool, now you can quadcopter.
Modern dyes and detergents fixed this. It was a problem decades ago.
Idk. I have still had problems with white shirts going pink or baby blue. Everything else doesn’t matter.
It does still happen but the problem is much better
One line of detergent, one line of color safe bleach, cold cycle, extra rinse. Everyone in the pool together. All of my outer clothes (flannels, dress shirts, pants, polos) get air dried. Everything else is tumble dry low.
I don’t think I own anything white except my socks, and I dont give a shit about those.
Instructions unclear, I’m posting this from the ER.
I have that same rice cooker. Zojirushi. It’s pretty solid, so I’d bet whatever fancy crap it uses to tell if it’s properly cooked probably helped the way his stuff turned out
I think they sense the temperature of the metal, so after it plateaus at boiling point it knows when all the water is absorbed because the temperature starts rising again.
Yeah, that Zojirushi has enough computers in it to adjust to most user mistakes. And anyone spending the money on one would know that.
How much money and technology is required to cook fucking rice?
It’s one of those things where once you have properly cooked rice you’ll look at anyone boiling it in a pot like you would a caveman trying to use a cellphone.
Now y’all got me wanting to try it lmao.
I do have an egg steamer, that I similarly thought was for the weak and infirm until I used it. I love that little fucker now. Of course it only cost like 20 bucks… Something that costs hundreds better give me a happy ending after I eat my rice.
Mine was about $100 when I got it years ago. The same model is going for $150 now.
Your mileage may vary on its usefulness, but to me being able to wash rice and toss it into the pot then forget about it while I make everything else is kinda like the cooking equivalent to getting a second monitor. Not required and is kind of a luxury, but it’s super useful to have and it improves your workflow.
How much you got?
Those things are $300 US. It’s fucking madness.
Comes out perfectly fluffy every time. I love my Zojirushi. There’s a reason they’re a standard wedding present in Japan. Super high quality and buy-it-for-life.
I was skeptical too until I got one. I don’t know how much technology it actually uses but I will say ever since I started using it my rice has come out p. much the exact same every. single. time. It’s like magic. The consistency of the results of this thing compared to a $10 rice cooker is insane.
I’m not like scientifically measuring the water or rice either. I just use a japanese rice cup and eyeball the water.
All any rice cooker does is simmer the water till it has all evaporated. They don’t have a different setting for white or brown rice. Brown rice needs more water to cook. The picture is just a lie.
The ones with multiple settings cook the brown rice at a lower temperature. Combined with the higher water:rice ratio, this makes for a much longer cook time for brown rice.
Aome rice cookers absolutely have separate settings for different types of rice. Whether they do anything or are just placebo,I can’t tell you, but the option exists.
Perhaps with a lower heat setting that would take longer. Be a lot of extra tech thrown at something so simple.
Pressure cookers do the best jobs at rice. White or brown.
You know it’s a premium rice cooker when the alarm sound is a music jingle. My microwave wishes it were that sophisticated.
Had to replace the microwave recently after the last one crapped out. This new one also has a jingle. Why does every machine need a jingle now? The dryer has a jingle. It’s not even that fancy.
i mean, i can distinguish between the different beeps on the different machines but maybe giving different machines different jingles helps people who can’t
Specifically choose our microwave because it can be muted. No unnecessary beeping or jingle is so much better.
Most microwaves can be silenced. I figured out how to shut mine up but several hours later my roommate unmuted it, I guess some people like the obnoxious noises.
Are these all Japanese products? I find that the Japanese love a little jingle for some reason
You know it’s premium because it costs hundreds of dollars instead of $20…
Zojirushi makes decent stuff - at least the couple items I have from them have been working well for the time I’ve had them.
They make a variety of excellent table top cooking appliances. My wife is Japanese and recommended this rice cooker to me when we started dating. That same rice cooker is still going strong I purchased it in 2006.
I recently was curious about them and did a search to see if there was any newer model or upgrades… still the exact same model and almost the same price is considered one of the best models by multiple reviewers.
That thing is seriously built to last! My wife and I have now named the cooker “Zojirushi sama” as a reward for still making amazing rice 20 years later even after almost daily use.
We also have one of their auto nabe cookers which is going on 15 years old.
Every microwave I’ve ever had has lots of buttons for all sorts of things, but I have no idea what they do. All I’ve ever done is put stuff in and run it at full blast.
My friend usually cooked stuff in the microwave at lower power with longer times and had better results but I just dont care enough
I got a new fancy inverter microwave, and it’s an absolute game changer, for reheating.
Running a traditional microwave, lower power modes are literally just lower duty cycles. Very coarse, too.
30% power is something like “turn on high power for 3 seconds, turn off power for 7 seconds, repeat”
Which means your good gets blasted at 1200w for 3 seconds, and then is given time to rest for 7 seconds, before starting over again.
This is bad for things like fats and oils in food, which tends to heat up REALLY fast, and start splattering/burning the parts of the food they’re in.
It works but could be better, smoother.
Enter the inverter microwave. It can adjust the actual power output of the magnetron itself. So when you tell it 30% power, it will run the whole 10 seconds without cycling on and off, but it’s literally only putting out 30% of the normal full power.
This is much more gentle on delicate foods.
Caveat, at powers below 30% it starts to duty cycle again, I imagine because the magnetron can only operate so low before it can’t run normally.
But still, pulsing a 30% powered magnetron on and off is a lot more gentle than a 100% powered one.
This has made reheating leftovers much better.
Instead of blasting it at full power, then stirring/mixing the food, and blasting it again.
I just set it at 10 or 20%, take a quick shower, and come out to perfectly evenly reheated food. Takes 10 or 20 minutes instead of 5, but, way less work, and much better results. Win win.
Double time, half power.
Sounds a heck of a lot like actually cooking
I haven’t owned a microwave in three years, so not really lol. Much longer in the oven means much better.
You could just not put the food in the middle of the turntable and you would get equally good results.
Pop tarts in 4 seconds.
I don’t even know what blast my microwave is at. I just put stuff in it, run for 45 seconds, if it’s not hot when it comes out = another 45 seconds. Repeat until food
Same with my washing machine. Delicates, wool, underwear, shirts, it’s all 1:10h and 40°C by default.
Obligatory technology connections microwave related video
Mine has a reheat button that I use on anything that doesn’t have explicit instructions with it. It heats at a lower power and I’m pretty sure has a censor (the time only starts for the last 30 seconds).
It blurs out the sausages?
Those footlong hotdogs make me nervous.
Unpopular opinion: the microwave popcorn button.
Let me introduce you to Technology Connections report on the matter: https://www.youtube.com/watch?v=Limpr1L8Pss
I thought I was the only one who’d watch this guy!
You’re not alone! I’ll gladly listen to him explain the refrigeration cycle again and again and again and how everything is just a worse heart pump.
I’m in the process of buying a new house. So I was looking at one last week, and the smoke detector just kept chirping.
And I was just about to say “Did you know there’s actually two types of these?”
And just as I was about to say that, I got sad in realizing that I’d then be obligated to elaborate, and now I’m spending 45 minutes talking about a topic that neither of us wants being discussed right now.
But it was in my head at that moment.
I subscribe! …but don’t usually watch
His recent solar / renewable one is worth a watch, especially the extended version…
Yep. Just you, somehow having subscribed to his channel over 3 million times and watching all his videos millions of times over.
I’m surprised you have any time left to be on Lemmy.
You showed him!
Can I please get a tldw? I love the idea of technology connections. But who has the time?
I watched a while ago so I may misremember.
Cheap ones are just a timer that works for most common microwave popcorn packages.
Good ones detect the first popped kernel and then go for another 30s, as stated on most microwave popcorn packages
iirc there are also some that detect humidity and infer when to stop from that somehow
I had no idea. I always assumed mine just did 3:30. I need to check.
That might be how the first kernel popping gets detected.
I watched it. It was a great video.
It’s less than twenty minutes. How much brain rot do you have?
Lots
There are more reasons than just brain rot for not wanting to spend 20 minutes of your free time watching a video about popcorn settings on microwaves.
What a bizarre thing to say. What else are you going to do? /s
How much brain rot do you have that those overly verbose videos seem like a better alternative than a quick writeup?
That depends. Cheap bullshit microwaves just have a preloaded time and power level, but microwaves with humidity sensors inside will run based on that when you use the popcorn button. Sometimes there are other buttons that make use of that sensor too.
But yeah, you’re really best off throwing it on like 4 minutes and standing there waiting for the popping to trail off and then manually stop it, usually like 3 minutes in. Depends on your microwave wattage.
It works well, so long as the size is right.
How big should the button be?
About yea big.
Technology Connections has a great video covering Rice Cookers.
I bought my first ever rice cooker today after seeing this thread and your comment and the video.
Important update: I just made rice while also watering my plants and the rice was perfect and warm. Why didn’t I get a rice cooker 20 years ago?
Preach. Love my $15 rice cooker, works fine
They’re both so much simpler and yet more complex than I had previously conceived them to be. Also, knowing how they work, there are a shit tone of things you can cook in a rice cooker that would turn out perfectly.
Like meth
