/ck/ - Food & Cooking

>>19057748
>I also polished the rice when I was rinsing it, so it is nice and shiny. Something you would know if you weren't a giga-ricelet. I've had many people tell me my rice was soggy because it was shining beautifully.
Fucking hell, yes, we all know that rinsing/grinding motion between hands to polish rice during wash you fucking ricelet, it's not esoteric knowledge, you are NOT in the inner circle. And no, I was specifically talking about the grains at the very edge - over expanded and mushy. The ones at the middle are properly cooked, no doubt.
>Kumoi kiln donabes are near impossible to get outside of Japan, and difficult to get in Japan, so I'm happy regardless.
good for you, enjoy it