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uphillbothways

@uphillbothways@kbin.social

ghost riding the apocalypse cuz there’s no way off this ride

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uphillbothways, (edited )
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Rice cookers are nice, but pressure cookers are better. Not just because you use less water, energy and cooking time, the consistency improves too.

ETA: Pressure cookers also result in a more food safe result, which I always forget about. See response re: Bacillus cereus, below.

uphillbothways,
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By the time it's been frozen, thawed and microwaved, wouldn't rice cooker rice lose water weight and quite possibly be more in line with IP rice initial values? Not to mention all the energy used in the extra steps.

uphillbothways, (edited )
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Jasmine and basmati, usually. Sometimes, calrose. Rarely, something else.

I never would've said it was hard centered per se by itself, just in comparison. Before trying rice cooked both ways side by side, I really liked my rice cooker. But, after getting the pressure cooker, then trying both freshly cooked, this was my impression.

But, it's been years since I switched over, now. I remember looking into it (the Bacillus cereus issue also came up in reading), comparing, and finally getting rid of the rice cooker as the pressure cooker could do more, better.

uphillbothways,
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Just over 1 cup water to 1 cup rice (pretty much 1:1, plus the residual moisture from rinsing) for most white rice. 4 minutes at pressure, but probably comparable in practice. (have to wait for it to come to pressure and lose pressure after)

Really, it's been about consistency for me, but I've only compared to a basic Aroma rice cooker. I really liked my rice cooker, but side by side the IP was just better. Seemed like the grains were more consistent all the way through, like the rice cooker grains had a bit of hardness/density at the center and weren't as fluffy, from what I remember.

uphillbothways, (edited )
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Pretty well. Some might argue better than a rice cooker.

Modern pressure cookers usually change to a warm setting, similar to rice cookers, once the specified cook time has elapsed. Additionally, there are certain pathogens in rice (Bacillus cereus) that can survive in spore form to about 100C, but have been shown to be destroyed in the slightly higher temperatures that can exist under pressure. So, arguably, pressure cooker rice is food safe for longer at 'warm' settings than rice cooked in a rice cooker. There's less chance for pathogens to grow if the food has been better sterilized to begin with, provided no subsequent cross contamination occurs.

uphillbothways, (edited )
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This is clearly in memory of cook-outs past, an homage to that particular feeling when you've cleaned up after and to the hope of many more successful gatherings in the future.

uphillbothways,
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Had me checking the date all scared. Not cool.

uphillbothways,
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Seed comes almost entirely from the female plant ovule. The male gamete, transported in pollen, makes but a minor contribution in catalyzing the process. Hell, many plants form fruit and sometimes even unfertilized yet viable parthenogenetic seeds without male genetic contribution. Seed is a poor metaphor in this instance.

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