• BarneyPiccolo@lemmy.today
    441·
    2 天前

    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.

    • vinyl@lemmy.world
      22·
      2 天前

      My friend usually cooked stuff in the microwave at lower power with longer times and had better results but I just dont care enough

      • hereiamagain@sh.itjust.works
        29·
        2 天前

        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.

      • Honytawk@feddit.nl
        2·
        1 天前

        You could just not put the food in the middle of the turntable and you would get equally good results.

    • Random Dent@lemmy.mlEnglish
      13·
      1 天前

      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

    • Omega@lemmy.world
      2·
      1 天前

      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).

    • Randelung@lemmy.world
      6·
      2 天前

      Same with my washing machine. Delicates, wool, underwear, shirts, it’s all 1:10h and 40°C by default.

    • Agent641@lemmy.world
      15·
      2 天前

      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?

    • NotASharkInAManSuit@lemmy.world
      12·
      2 天前

      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.

  • 🇰 🌀 🇱 🇦 🇳 🇦 🇰 🇮 @pawb.socialEnglish
    114·
    2 天前

    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.

    • Jose A Lerma@lemmy.world
      13·
      2 天前

      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

      • chippydingo@lemmy.worldEnglish
        4·
        2 天前

        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.

        • Jose A Lerma@lemmy.world
          3·
          1 天前

          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

          • chippydingo@lemmy.worldEnglish
            3·
            14 小时前

            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.

            • Jose A Lerma@lemmy.world
              1·
              8 小时前

              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

    • starik@lemmy.zip
      262·
      2 天前

      They turn off when they get above 100C, when all the water is absorbed/evaporated.

      • M137@lemmy.world
        51·
        2 天前

        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.

  • cannedtuna@lemmy.worldEnglish
    67·
    2 天前

    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

    • RobotsLeftHand@lemmy.world
      20·
      2 天前

      Yeah, that Zojirushi has enough computers in it to adjust to most user mistakes. And anyone spending the money on one would know that.

        • null@lemmy.orgEnglish
          3·
          1 天前

          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.

          • Texas_Hangover@lemmy.radioEnglish
            2·
            1 天前

            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.

            • null@lemmy.orgEnglish
              3·
              23 小时前

              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.

        • idunnololz@lemmy.world
          10·
          2 天前

          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.

        • RobotsLeftHand@lemmy.world
          2·
          2 天前

          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.

    • wonderingwanderer@sopuli.xyz
      5·
      2 天前

      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.

    • ColeSloth@discuss.tchncs.de
      194·
      2 天前

      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.

      • starik@lemmy.zip
        9·
        2 天前

        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.

      • CXORA@aussie.zoneEnglish
        9·
        2 天前

        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.

        • ColeSloth@discuss.tchncs.de
          31·
          2 天前

          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.

    • null@lemmy.orgEnglish
      12·
      2 天前

      You know it’s a premium rice cooker when the alarm sound is a music jingle. My microwave wishes it were that sophisticated.

      • hkspowers@lemmy.todayEnglish
        8·
        2 天前

        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.

  • MithranArkanere@lemmy.world
    91·
    1 天前

    Nothing really matters
    Love is all we need
    Everything I give you
    All comes back to me

    So close, no matter how far
    Couldn’t be much more from the heart
    Forever trusting who we are
    No, nothing else matters

  • btsax@reddthat.com
    80·
    2 天前

    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.

  • Juqu@sopuli.xyz
    154·
    2 天前

    Rice and pasta can be cooked the same way. Add water and stuff to pot, then boil and drain.

    • OR3X@lemmy.world
      20·
      2 天前

      I grew up thinking I didn’t like rice. It turns out I just didn’t like rice cooked like this. Do not drain rice. It ruins it. Cook it with just enough water for it to be absorbed by the rice. roughly 2:1

      • Druid@lemmy.zipEnglish
        6·
        1 天前

        I’ve found that 2:1 is usually too much water for my rice cooker. 1,5:1 is the way to go for me, at least for basmati. Comes out (close to) perfect

        • MinnesotaGoddam@lemmy.world
          3·
          1 天前

          i do almost exclusively jasmine (i can’t find basmati at the discount grocer i use and it’s close enough) and 1.5:1 is right for jasmine. add a T of fat (we like olive oil) and 1/2 t of salt per C of rice and you’ll get a great result. also, and this is the important bit, let it rest 15 minutes after it’s finished before you take the lid off and serve. it lets the liquid redistribute in the rice and gives a better texture.

          i’ve been trying to figure out a good garlic rice, and so far i’ve just been adding a bulb’s worth of garlic cloves, sliced. it’s not garlicky enough. i have also tried sauteing the garlic in butter and using the butter for the fat, then adding the garlic cloves. it’s better, but i am lazier than that. I’ll figure it out one of these days. maybe a hint of acid might bring out the garlic? i dunno i’ma squeeze a drop of lemon in next time just to see.

      • BananaIsABerry@lemmy.zip
        23·
        1 天前

        Skill issue. If you pull the rice early enough and let it steam itself dry, it comes out as good or better than letting the rice just absorb the liquid.

        It’s also way easier to make a huge batch of rice this way.

    • filcuk@lemmy.zip
      151·
      2 天前

      Can, doesn’t mean it should. Rice should be cooked in just enough water for it to be absorbed or boiled off. Many types of rice are packaged with added minerals and shouldn’t be washed (check your packaging, you loose this if you have to drain).

      Even the cheapest rice cookers use clever physics to fully automate this process and make it come out perfect every time.

    • wonderingwanderer@sopuli.xyz
      17·
      2 天前

      If you wash on cold it doesn’t matter. Warm wash might matter if the colored fabrics are new, and depending on the dye process.

      Washing colors with whites on hot, especially if the colors are new, is how you get dye bleed

        • wonderingwanderer@sopuli.xyz
          2·
          1 天前

          Yeah, there’s that. I never do, so I didn’t think of it.

          I don’t even buy white clothes because they get dingy so fast and I’m kind of a messy eater anyway, so it’s all darks for me…

          Plus I tried using bleach once a long time ago but it seemed to degrade my clothes pretty quickly.

          • village604@adultswim.fanEnglish
            3·
            1 天前

            Yeah, I don’t ever have enough white clothes to make a full load, so I don’t bother with bleach. I separate my clothes by drying requirements and fragility.

    • furry toaster@lemmy.blahaj.zoneEnglish
      4·
      1 天前

      I just throw towels, bed sheets, blankets, pants, shirta and everything else at the washing machine at once and set it to heavy load and it works fine

    • Kuma@lemmy.world
      2·
      1 天前

      I wish this was true… Many of my shirts with a little white (like a collar or stripe) but otherwise dark together with other dark clothes are now a weird greyish tone that do not look clean… Same with all my white towels that I didn’t care about that I washed with my other dark stuff like towels and socks.

      • JackFrostNCola@aussie.zone
        1·
        1 天前

        Agreed, day to day you wouldnt notice the white changing but hold up a 6month old shirt next to a new one of the same type and its definately greyer.

        Whites i always do on their own with a sprinkle of napisan with the washing powder. Courled and darks can be done together if the loads arent big enough to run two cycles. All loads i only ever wash cold, and half a scoop of powder max, the ‘reccomended’ amount is too much, especially if the load isnt completely full. I have never had an issue with smells, stains, dirty clothes with the reduced powder amount.

        But i will never wash new dark clothes without giving them a couple rinses in a bucket of water first. Sometimes it takes ~8 buckets cycles of hand washing/rinsing to get the colour to stop running from jeans and dark items that first time.