/ck/ - Food & Cooking

>>15763100
To all of these questions the answer is Yes

>>15763100
All I hear is poor people trying to justify why they can't afford 20 bucks to make perfect rice every time. It's kind of like these fags who try to justify using a CRT monitor over on /g/.

>did you also instinctually know that USDA prime wasn't a scam before eating it?
yeah, you can tell by how it looks, smells, feels like. rice is just rice

>>15763112
Everyone knows you need to spend at least $500 on a rice cooker to make perfect premium japanese rice

>>15763120
Nope, and you're just confirming more and more that you have no experience with good rice.

It's not LARP if it's online. Someone can be in a physical location with other people throwing dice and it's still not LARP. I wish BIG IGLOO fags hadn't indirectly popularized that acronym.

>>15763146
>good rice
There's only rice, there is no "good" rice it's all the exact same.

Anything else is just a marketing ploy to part you from your hard earned neet bux

>>15763151
>there is no "good" rice it's all the exact same.

>>15763146
>Nope
great argument. if i put in front of you two handful of rice, one regular, one "premium", you cant tell the difference.

>>15763163
Sure you can, especially if I eat the premium rice every single day, sometimes multiple times in the same day

>>15763100
>>Are you a retard for buying a rice cooker when you can easily make it on the stove?
Only if you're only cooking for yourself and one other person. Asian families all have them because they make full pots to feed 8 people daily. Cooking a large portion of rice like that on a stovetop is a pain. However, cooking 4 portions or so is extremely easy and much faster than using a dedicated appliance.
As a single person who eats rice maybe once per week, it's a waste of time and space.
Keep in mind that, as a general rule, specialist appliances that only do one thing are a gimmick for retards who don't know how to cook, with very few exceptions.

>>15763166
absolutely not.

>>15763177
>Keep in mind that, as a general rule, specialist appliances that only do one thing are a gimmick for retards who don't know how to cook, with very few exceptions.
Careful there, you'll anger the BIG RICE shills who think everyone who wants non-shit rice needs a $300 rice cooker.

>>15763151
Tell me you can't tell the difference between $.25/lb medium grain and a good basmati or jasmine.

Imagine having so little space you believe a rice cooker is huge or something lmao I bet most of you have those little fridges broke college students use and eat on the floor or next to your computer

>>15763180
Yeah, you can easily, especially if we're talking taste of cooked rice, and not just a handful of uncooked rice.

>>15763198
make a taste test and put it up then

>>15763203
Why bother? There are already plenty up on youtube.

>>15763100
I don't have electric stove, I use a gas stove for cooking and you have to be very careful when cooking rice on it because it can burn if you don't constantly keep an eye on it since it's more tricky tan using an electric stove when regulating the temperature. so I bought a rice cooker because I have burned so good much rice.

>>15763197
Imagine being such a weeb you spend $500 on a rice cooker when you could just make it on the stove like a competent adult

>>15763197
my kitchen is the size of the average person's living room. however, I appreciate empty space. my center island is the size of 2 ping pong tables, and there is absolutely nothing on it, that's how I like it. open one of my 50 (you read that correctly) cupboard doors and you will find only a few things in each. The free space is empowering much more than horded junk can ever be. so when I imagine having a pot-sized appliance that only does something which is easily done in one of my pots sitting in one of my luxurious cupboards and only being used a couple of times per month, it makes me sick.

>>15763204
because im talking to you, not some schmuck on youtube

>>15763100
I actually used to own a rice cooker when I first moved out on my own. However, a few months later I lost my virginity and learned to cook rice so I just donated it to Goodwill.

>>15763211
God, I'm so sleepy I can't write for shit wtf

>>15763223
i'd need to buy shit-rice first, and then make two batches of rice simultaneously, and identically, which would require two dedicated, identical rice cookers.

It's just not happening, and anything less than that would be introducing too many other factors that it wouldn't be a real comparison anyway.

>>15763218
Absolute chad

>>15763211
>>15763226
A cheap rice cooker in this situation can make sense.

Spending $50+ on a rice cooker however does not.

Personally I use an instant pot to make my rice because it also serves many other functions

>>15763230
you might be autistic

>>15763192
>a good basmati or jasmine
Define good in objective terms irrespective of price.

I bet you can't

>>15763218
Imagine thinking that having a bunch of empty cupboards is good lmao. Mental illness is strong

>>15763241
I bought mine really cheap and came with a little chopper so it was win.

>>15763281
Hey, that's pretty good! I had a $20 rice cooker for a few years but once it broke I figured an instant pot was the best choice because I can actually do other things with it.

Making pulled pork in an hour is amazing. If yours ever breaks I would seriously look into getting one, they're great little things

>>15763243
and i think you might be retarded if you think testing without identical conditions in everything except the rice is a fair comparison

>>15763321
Go easy on him, he rode the slow bus and was exempt from basic science classes because the word "organism" would trigger his autism

>>15763321
>hurr huurrr
i see, top-quality japanese rice gives you brain damage. now everything makes sense

>>15763100
>Are you a retard for buying a rice cooker when you can easily make it on the stove?
No.

Sometimes you don't want to be by the stove pending your rice pot, so the rice cooker is a helper.

>1-Is premium Japanese rice worth it or 2-are you being scammed by rice farmers?
1-Probably not; 2-Probably yes.

>>15763335
>he doesn't even know the basics of a controlled test
wewlad, no wonder you think all rice is the same.

>>15763349
Not him, but it is

>>15763349
Apart from sushi rice, yeah they're pretty much all the same except the price

>>15763353
>>15763358
tastelet morons

enjoy your shit rice

>people who eat rice once a month or less think all rice tastes the same
why should I care what you people think? If you don't eat rice daily, or at least 3+ times a week, you shouldn't be using a rice cooker anyway so it doesn't really matter to you.

>>15763365
autism. do you also buy fiji water because it supposedly high quality compared to tap water?

>>15763372
No, i filter my own water because I'm not retarded.

If I could grow my own rice i probably would too, but I only have space (and the proper climate) for an herb garden.

>>15763112
>perfect rice every time
A machine will never do that for you, retard.

>>15763406
Sure it will, especially if it's a nice zoji, Panasonic, tiger, cuckoo, etc with fuzzy logic.

>>15763440
>with fuzzy logic
Here we go again with the marketing buzzwords

>>15763442
it's not a marketing buzzword you actual mouth-breathing moron.
> Fuzzy logic is based on the observation that people make decisions based on imprecise and non-numerical information. Fuzzy models or sets are mathematical means of representing vagueness and imprecise information (hence the term fuzzy). These models have the capability of recognising, representing, manipulating, interpreting, and utilising data and information that are vague and lack certainty

in essence, it monitors temp, humidity and potentially other factors (depending on the model) and looks at the type of rice you're cooking (based on what you selected in the rice cookers menu) and it will manipulate the temp in response to these measurements. This ensures MUCH more consistent rice than a rice cooker without fuzzy logic.

>>15763100
Like any other discussion on /ck/, it comes down to a disconnect between those who don’t care or can’t afford it vs those who do/can.
The former argue under the false premise that they can do “just as good” without spending the money, because they believe they have rice-cooking skills beyond that of people who literally eat rice every day.

>>15763471
If I only eat one type of rice (long-grain jasmine) once in a blue moon, why would I buy a rice cooker as opposed to just using my multi-functional instant pot or (god forbid) cooking it on the stove?

It's not about can't afford (I more than can), it's just I don't see the necessity.

>>15763471
Yup

> Knife threads
people who say any cheap knife works fine and just needs to be kept sharp, then replaced when too far gone to sharpen again.
vs
people who buy expensive knives made with high quality steels and spend their time taking care of their knives and they tend to last longer because of the higher quality steel used

> Stand mixer threads
people who say you should use your hands for dough and maybe an electric hand mixer for certain other tasks like cakes or similar
vs
people who don't want to spend stupid amounts of time kneading dough or want to bust out multiple loaves every day, or multiple cakes back to back

> cookware threads
People who buy the cheapest non-stick or stainless set from Walmart because it all gets hot
vs
people who buy high-end cookware because it lasts longer is generally better to cook on due to higher quality control and better materials, and usually come with good warranties.

etc
etc

it's the same argument no matter the topic.

>>15763488
That's fine, and that makes sense for you.
This thread is specifically calling out people who eat rice multiple times per week, with expensive Japanese rice and $200+ rice cooker, and saying you'll get identical results with cheap Japanese rice and a pot on the stove.

It's clearly baiting or the OP is just retarded, but in either case, it doesn't apply to you.

>>15763255
Those both have a very distinct fragrance when cooked. Better quality rice of any variety is going to contain fewer broken grains and dust mixed in.

>>15763177
Well fuck, anon. You just won the thread.
/ck/ doesn't want to have intelligent discussions, they just want to throw a troll grenade and see who gets hit by it.

>>15763496
>Knife
A good knife is the ONE thing in your kitchen you should spend good money on. Look at restaurant kitchens, they all bring their own knives.

>Stand mixer
Unnecessary unless you're baking a fuck ton and have no upper body stamina

>Cookware
Again unnecessary, look at what cookware professional kitchens buy. Hint, it's not $300 all-clad shit

>>15763511
>dust mixed in

>what is rinsing your rice

>>15763516
>look at what cookware professional kitchens buy
yeah for a commercial environment having good pans is retarded, look at what they have in their OWN kitchens.

>>15763100
Expat in Hong Kong here

>rice cooker

I have never used one but all the locals seem to. Bear in mind that HK has one of the lowest rates of home cooking in the world due to apartment sizes so they may genuinely not know how to do it on a stove in some cases.

>Japanese rice

Sushi rice is unironically very good but I personally don't think it's suited to every situation. With a curry sometimes indian rice is better, for example

>>15763519
You'd be amazed how few people rinse their rice. Pretty much never seen it done outside of Japan.

>>15763524
japanese rice doesn't = sushi rice

sushi rice is japanese rice that has been deliberately slightly undercooked with less water so you can add moisture to it with rice vinegar to then be made into sushi. The rice vinegar gets absorbed into the slightly drier rice.

Otherwise it's the same as any other Japanese rice. Sushi rice isn't some specific variety or anything.

>>15763521
Every pro chef that I follow that actually makes videos from their home kitchen doesn't have any super expensive cookware that isn't obviously a sponsor deal. There's literally no reason to buy a $300 skillet over a $20-40 one

>>15763541
>There's literally no reason to buy a $300 skillet over a $20-40 one
depends entirely what you plan to use it for.

For frying white fish or something else delicate? A $250-300 copper pan is going to give you a much higher degree of temperature control than any $20-40 pan would.

>>15763541
You can't honestly believe that.

Your actual argument is that it's not WORTH the difference in price. Which fine, make that argument. But to say there is NO REASON to buy a more expensive pan just makes you look like a moron who doesn't know what the fuck they're talking about.

>>15763545
That also depends on what kind of cooker you're using, as much as I despise electric stove tops they are more consistent with temps. I guess I don't cook delicate white fish enough to have needed a better pan for it. Granted I do love a blackened white fish which kinda disregards a specific temperature.

>>15763554
>You can't honestly believe that.
I kinda do sorry buddy. Please though, give me a reason a $300 all-clad skillet is worth more money than a $30 lodge skillet of the same size. I'm far from a poorfag and love spending money, but I just can't see the reason to spend so much on a piece of cookware.

>>15763576
heats more evenly and consistently, and generally faster as well. Much better workmanship and quality control, and generally better ergonomics.

All-clad D3 is standard in many professional kitchens anyway, you must have been in some garbage-tier kitchens if you've never seen one.

>>15763589
>you must have been in some garbage-tier kitchens if you've never seen one
I'm an armchair chef that doesn't know what he's talking about for full disclosure, I've never worked in the industry but I like to admire from afar and model my home kitchen after commercial shit because I like their efficiency.

I still don't get the all-clad shit though, yeah I know it'll last longer but when it comes to heat distribution and consistency is it really that big of a deal to justify a $250+ price increase from a pan that's what, 10% "less" good?

>>15763615
No one pays full sticker, i got my 12" D3 skillet for $99.

But yes, it does make a difference, for me at least sauteing shit it's annoying when part of your pan is getting hotter than another part so your shit has an evenly cooked crust forming.

If you're not gonna give a shit about slight differences in the pan temp however then i guess it wouldn't matter for you.

>>15763622
>evenly
unevenly

>>15763622
>i got my 12" D3 skillet for $99.
That's still a lot imo.
I have a 12" lodge cast iron that I got for maybe $35? and yeah it takes a while to get to temp but I don't get any unevenness when I'm cooking with it

Maybe I'm just too much of a CI simp because over 60% of my cookware is that and I'm willing to deal with the warmup times because I take forever to cook anything anyway

>>15763646
I have a 10" Griswold I got from my grandmother and I use it often, but stainless steel is just far better for certain tasks, any sort of delicate frying is easier in stainless compared to cast iron.

>>15763529
Youtube cooking personalities and recipe writers all seem to shill the rice washing meme, but I've never found it makes any difference.

>>15763671
Don't get me wrong I'm not against steel in anyway, I just think the expensive ones are super overpriced. I have a tramontina tri-ply clad 12" skillet and use it occasionally, mostly for acidic dishes that my CI wouldn't be best suited to.

What else is SS better suited to than CI?

>>15763697
Anything you want to make fond

>>15763699
You can get a good fond on CI though, I make beef stew etc in my CI dutch oven often and get a nice fond going and am able to easily deglaze it.

Is it easier to get a good fond going in steel? I haven't read anything that would suggest as such.

>>15763112
Based.

>>15763705
To properly deglaze you'll generally want to use an acid, it's also why when I make MY beef stew I use enameled cast iron not bare cast iron, because of all the acidic wine.

>>15763735
Yeah I have enameled cast iron now that I use for those purposes, plus bare CI is really fucking annoying to keep up the seasoning on

>>15763533
You're only half right.
In Japan, there are varieties that are considered for sushi.
They also mix different varieties together.

>>15763747
My cast iron seasoning is well in place, I will occasionally make tomato sauce in it and my seasoning is still great, but it's been decades since it was last bare and fully reseasoned.

>>15763752
I beat the hell out of mine so the seasoning is a bitch to keep up with.

Though yours is a griswold that's had decades of use so it's not really a fair comparison.

>>15763100
i have never cooked rice on a stove. i tried once and failed. i would prefer a rice cooker i suppose. you just stuff the device of rice and its done soon on its own. what's not to love

>>15763766
You still need to know how to cook rice, as in how much water to put in

>>15763798
It basically tells you, the included cup measure and the lines inside the pot.

>>15763100
>Is premium Japanese rice worth it or are you being scammed by rice farmers?
The best-before date of polished rice is one month.
You can trust a trader who imports brown rice, polishes it and sells it.
Or something vacuum-packed like this.

Jesus Christ, stop taking the fucking bait, you dumbasses.
Ignore the fucking stove rice troll.

>>15763112
Pretty much and the autists who insist on 800 dorrar tigers.

>>15764208
>800 dorrar tigers.
Ranked 17th in Japan
>JPL-A100
https://www.tiger.jp/product/ricecooker/JPL-A.html
https://kakaku.com/kaden/rice-cooker/ranking_2125/

>>15764070
The most hilarious thing is that ricecooker-kun outright said in the previous thread that further conversation was pointless because stovetop-kun was an obvious troll, only to keep taking the bait afterwards.

>>15763241
do people really make cakes in their instapot?
>>15763471
Plenty of Latin American people eat rice every day and don't use a rice cooker