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/ck/ - Food & Cooking

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20117499 No.20117499 [Reply] [Original]

Favorite cooking trick? Mine is wooden spoon on rice to break surface tension of bubbles.

>> No.20117503

>>20117499
Poking a hole in the bottom of an egg I'm about to boil.

>> No.20117505

Clean your stove.

>> No.20117515

this trick never works for me. shit still boils over.

>> No.20117521

>>20117505
>clean my own stove
That's my wife's job.

>> No.20117522

>>20117499
Shaking boiled eggs in a jar to remove the shell

Doesn't work perfectly but maybe worth it

>> No.20117528

>>20117499
Sticking my finger in Coke to remove the foam before I serve it to a customer.

>> No.20117527

>>20117515
That means you're using too much water. You want to be able to stick your palm into the water and have the water come up to your middle knuckle and no further.

>> No.20117535
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20117535

>>20117527
>stick your palm in boiling water
you must think i was born yesterday

>> No.20117538

>>20117535
You also might not be cleaning your rice before boiling. I dated an asian bitch for a while. She taught me the perfect ways to cook rice. It was fucking weird how good her and her family were at rice cooking

>> No.20117545

>>20117538
>>20117538
>It was fucking weird how good her and her family were at rice cooking
yeah you get pretty good at cooking something when you cook it for every meal of every day for your entire life

>> No.20117555

>>20117545
I've never thought about it, but she and her family both owned this big rice cooker thing that was like the size of PC. They would cook rice one time a week and then eat it all week with other foods. The rice cooker would keep the rice good for a full week. I asked her one time how much it cost and she said they didn't sell them anymore. Anyone know what I'm talking about?

>> No.20117587

>>20117499
Do you filter your water? It works wounders for reducing hard boil bubbling--it doesn't alleviate it.

I usually just blow on it and adjust the temperature--works way better than the spoon.

https://www.google.com/search?sca_esv=599608387&rlz=1C1UEAD_enUS1074US1074&sxsrf=ACQVn0949G8UjjPn4eqTzOPeaDv_gjLe5w:1705618098501&q=blowing+on+boiling+water&tbm=vid&source=lnms&sa=X&ved=2ahUKEwiUu4jHguiDAxXtDkQIHaHxC0MQ0pQJegQIBxAB&biw=2560&bih=1374&dpr=0.75#fpstate=ive&vld=cid:ab78d61d,vid:c43c7aSv-3M,st:0

>> No.20117595

>>20117555
It was just a nice rice cooker but don't keep rice warm that long it can sometimes grow a very fatal bacteria

>> No.20117632

>>20117595
i agree with this guy. you cannot keep rice at room temp for more than a couple hours or you will get really, really sick.

>> No.20117634

>>20117535
Leidenfrost Effect

>> No.20118250

>>20117521
she doesn’t do much huh

>> No.20118251

>>20117555
zojirushi rice cookers
specifically made in japan models, they're between 200-300 for one that works good, the more expensive ones aren't necessary. i wouldn't keep cooked white rice for more than 36 hours or so max. ideally no more than 24 hours

>> No.20118255

>>20117535
lol

>> No.20118265

>>20118250
Not married, huh?

>> No.20118274

>>20118251
Wow that is exactly what it was. How the fuck did you know?

>> No.20118286

>>20118274
because they're absolutely #1 and so incredibly lovely to have if you like rice. you'd have to kill me to take mine from my cold dead hands. other brands are good too like tiger, cuckoo, maybe panasonic but there's no reason to just not buy zojirushi at that point since they're all similar prices. i had found a $300 usd tiger rice cooker at a thrift store for $9 usd but unfortunately it had no bowl and i couldn't find one. i bought zojirushi even just for the fact it seems they stock their bowls for a quite a while which is nice since they're nonstick you might need to buy a new one eventually (the cookers last decades themselves)

>> No.20118502

>>20118265
My stove isn’t disgusting

>> No.20118769

>>20117499
Just slightly lower the heat. It'll still boil, just not enough to boil over.

>> No.20118946

>>20118769
water boils at 212
As soon as it is at a boil it doesn't really get hotter it just creates more bubbles and steam.
t. sea level enjoyer

>> No.20118966
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20118966

>>20117499
>not cooking rice while covered

>> No.20118986

use a tablespoon of salt, and use a paper towel to scour the bottom of your stainless steel. use elbow grease, really push that salt down and into the metal, the salt will turn dark grey when you're done. brush off the greyed salt, the pan will stick less if you're doing eggs (still use fat while cooking)

>> No.20119742

>>20117499
>>20117515
Use salt you niggardly niggers.

>> No.20119753

>>20117521
You should hit her harder, she did a shitty job.

>> No.20119764

>>20117499
Personally I like using a bigger pot when cooking my rice so I don't have to worry about the water boiling over

>> No.20119810

>>20117527
Man, that sure seems like it depends a lot on the size of the pot and the amount of rice, you absolute fucking retard.

>> No.20119816

>>20119810
Don't be hecking mean to him you evil nazi