The subject of counter space and rice cookers was touched upon briefly in the "Do You Measure" thread, and it set me off... So rather than respond there and have the Mods have to subdivide the thread, I thought I would be nice and just start the new thread myself.
Is it just me, or has anyone else noticed that plain rice in Chinese restaurants -- and any other restaurant that serves "white rice" that isn't pressed into "sushi" (I use the word advisedly) -- just plain sucks since automatic rice cookers became universal? I cannot understand why anyone would buy one when it is so very easy to make rice in a pan the old fashioned way. And then there is the even easier guaranteed-no-scorch way of just tossing it in a huge vat of boiling water and pouring it into a colander after it's done. You can test grains for doneness just like pasta. No fail, no scorch! For me, an electric pencil sharpener makes a lot more sense than an automatic rice cooker! I wouldn't want to go back to sharpening my pencils with a pocket knife (usually my grandfather's) but I damn sure would like to have decent rice universally available again! And I don't think rice has changed. It's those humongous counter filling devices that are used in restaurants and now, more and more in homes. Why? Or is this just me?
And I will freely admit that my MUST HAVE automatic air filtering deep fat fryer sits on a pantry shelf collecting dust. No, I haven't given up French frying. Just do it the easy way in a sauce pan with a slotted spoon, a thermometer and a stack of paper towels. Works GREAT....! I think it must be about time to move the deep fryer to the garage to live in the big cardboard box with the automatic pasta machine. Please, God, let me resist the Sous Vide Supreme...! (I think?)
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