Some of the more expensive rice cookers advertise that they use pressure in combination with induction to cook rice. On one Japanese website that sells rice cookers, they showed some diagrams that I couldn't follow since they were in Japanese, however, the images seemed to indicate that the water is changed in some way (maybe taste) because of the pressure cooker.
The rice cookers that include a pressure cooker cooking method are also more expensive. So, what exactly is the purpose of this pressure cooker method?
The usual purpose of pressure in pressure cookers is that they can heat water to >100°C without it starting to boil, thereby reducing cooking time.
be to get a super-high-pressure pressure cooker and drop some chicken into it, get it up to 160C or so, cool it and see what I get. It’d be way way overcooked I’m sure, but I think I’d be able to tell..., and thus some crisping. Might this work? Obviously I’d have to set up a pretty crazy rig inside the pressure cooker to get the water and food pressurized without significantly cooking the food...-traditionally-pressure-cooked foods, or other experience, or possibly from understanding more about how maillard works and what I would expect at high pressure and submerged.
I have about 8 quarts of dry brown sushi rice and am looking to cook all or most of it to incorporate into a handful of dishes on the same day. What is the most effective way of cooking that much rice, minus a pressure cooker, that would allow me to prepare the rice Friday and make the dishes that night and Saturday during the day to serve at night? Please include not only ideal kitchen hardware solutions (in case I can track it down), but more importantly likely stuff (i.e. I have a multi-gallon stock pot with lid). If there are any additives that would give the rice better staying power
We started a Kickstarter project of creating an e-book with online videos to show you how to make sushi, from a master sushi chef. We are wondering what the odds are that an American family has a rice cooker. We are thinking of adding a section in the book to teach people how to cook rice using their pans, to save them money from buying rice cookers.
Years ago, I ate at Sushi Yasuda in New York. After I went, I was reading up on the chef, and an article about him mentioned that he accounted for air humidity while making his sushi rice. Wow! My kind of guy! There is a 'how much water with your rice' conversation on this site, one that basically said "get a great Zojirushi," but I'd like to hear from an expert sushi rice cooker -- can anyone explain to me a formula or set of considerations for making really great sushi rice? I'm thinking of the sort of thing taught sushi chefs at the Japanese equivalent of the CIA, if there is such a thing
the meat in water. Can that be right? I suppose that .5 l water is way too much, as I ended up with .7 l afterwards. Question Have anyone experience with beef in pressure cookers, and can guide me on what the problem could be? Should I have fried the beef on a pan before putting it in the pressure cooker? ...Every time I try to cook beef in my pressure cooker it gets dry and inedible. Today I tried with 2 x 450 g (2 x 1 lb) beef, with .5 l (2 cups) water and 25 minutes. The result was very dry
I've been trying to reproduce my favorite kind of Mexican or Spanish style rice that I find in some restaurants. It is dry and fluffy and seems to be cracked or split open. I've gone through many different recipes and videos but the rice always seems to have more moisture than I'm looking for (intentional, for the recipes I'm following) and no split-ness. I've tried both standard pan and a pressure cooker methods. Anybody know what the style of rice is called, more specifically, by my description of "cracked/split" and perhaps the secret to making it? Thanks!
I'm shopping for a pressure cooker. Could anyone advise me on what size of pressure cooker is sufficient for cooking a pound of beans? I don't want to buy one that is too small and overcrowd it.
I have been trying to replicate some sticky rice that I ate during my childhood. I know you have to rinse the glutinous rice several times and let it soak for a good period of time. I then used my rice cooker instead of my bamboo steamer and it did a pretty good job. (I am using calrose rice) After removing from the rice cooker the rice is extremely sticky, I remember watching my friend's dad prepare this every morning and he would knead the rice in a substance on the counter top. I believe that it was rice flour. Any ideas on if this is what should be used to knead the rice in? I am
I love my rice cooker. I also like rice with stuff in, makes an easy quickish dinner. I sometimes cook up some stuff, say mushrooms, chilli and garlic fried in a bit of olive oil, or small chunks of pork, some browned onions and broccoli florets with paprika, and then add that to my rice + water (which I have measured before I add the extras) before I cook it. Then I stick the rice cooker on and let it do its magic, and 20 mins or so later, a tasty rice and stuff one bowl meal. My problem is that sometimes the rice ends up a little undercooked and I need to add a bit more water and cook