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What are your unconventional kitchen tools/utensils you were skeptical of at first but feel you can’t live without?

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[-] nondescripthandle@lemmy.dbzer0.com 16 points 8 months ago

Did I miss it or did no one say Rice Cooker yet? A good rice cooker makes rice texture so much better while simplifying the whole process.

[-] Manmoth@lemmy.ml 7 points 8 months ago* (last edited 8 months ago)

Someone gifted me a Le Creuset rice cooker. I use it at least once but often twice a week. At $200+ it's truly something I never would have bought myself.

[-] grrgyle@slrpnk.net 2 points 8 months ago

Oh my partner's been trying to convince me to accept one because I make so much stovetop rice, but don't want a digital rice cooker with plastic and circuits and all that.

How does it do?

[-] itsgoodtobeawake@lemmy.world 7 points 8 months ago

If you make a lot of rice then spring for a zojirushi neuro fuzzy. Expensive, yes, gamechanger, yes. Buy once, cry once.

[-] John_McMurray@lemmy.world 1 points 8 months ago

That company makes the best damn coffee maker ever

[-] kender242@lemmy.world 2 points 8 months ago

Get a good pressure rice cooker. These are meant to let you leave the rice warm inside for about up to a week. Game changer and always have rice on hand.

[-] itsgoodtobeawake@lemmy.world 5 points 8 months ago

Not sure any food can safely be kept warm that long, they keep your rice warm and edible for quite awhile but even 12-24hrs is pushing it.

[-] kender242@lemmy.world 4 points 8 months ago

It depends on the brand. Western rice cookers have a keep warm feature that I wouldn't trust.

Zorushi and Cuckoo that keep the rice under pressure at around 140F will keep for 2-3 days. https://kitchencuddle.com/rice-cookers-that-keep-rice-warm-for-days/

Yeah, a week is really pushing it, I think I just remembered wrong.

[-] John_McMurray@lemmy.world 1 points 8 months ago* (last edited 8 months ago)

If it keeps rice above the "danger zone", dont see why not, but that's hot, not warm. And a week is pushing it.

[-] Manmoth@lemmy.ml 1 points 8 months ago

It's great! It only makes 4-6 servings of rice at a time but I prefer that because it means there's less leftovers

[-] Appoxo@lemmy.dbzer0.com 6 points 8 months ago

A pot is IMO sufficient for single use cooking (maybe once every 1-2 weeks of cooking) if you are not a primary rice household.

[-] grrgyle@slrpnk.net 2 points 8 months ago

I mean I eat rice more days than I don't and I use a pot. 15 minutes + mostly unattended, while I'm prepping some protein or whatever.

[-] Appoxo@lemmy.dbzer0.com 2 points 8 months ago

My problem is the cleaning after with starchy stuff.
Especially sticky rice variants are annoying to clean (read: throw in the dishwasher)

[-] grrgyle@slrpnk.net 1 points 8 months ago

With a rigid bamboo pot scraper (and, yes, a little soaking if really stuck on there), I've found it's actually not worth the bother of the dishwasher when it's so easy to do by hand.

But I'm into a real rice rythme these days lol

[-] Niquarl@lemmy.ml 2 points 8 months ago

Is that just a small piece of bamboo that you cut or something transformed. I can't seem to find much information searching for bamboo pot scra

[-] grrgyle@slrpnk.net 2 points 8 months ago

image of two flat pot scrapers, one new and sleek the other puffed up and dull from use

I just bought mine at a retail outlet. Here's an old and unused one for comparison. This is after a couple years' use.

Oh I found it online: https://www.bambuhome.com/products/pot-scrapers-set-of-4

[-] Niquarl@lemmy.ml 2 points 7 months ago

Thank you for the link! Kinda want to try that seems so different than what I use..

this post was submitted on 12 Apr 2024
141 points (98.0% liked)

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