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Rice Cooker

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  • wtgW wtg

    @Quirt-Evans and @Mik - so you guys are doing the resistant starch thing!

    MikM Offline
    MikM Offline
    Mik
    wrote on last edited by
    #11

    @wtg said in Rice Cooker:

    @Quirt-Evans and @Mik - so you guys are doing the resistant starch thing!

    Maybe...if I knew what it was.

    “I refuse to answer that question on the grounds that I don't know the answer”
    ― Douglas Adams

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    • MikM Offline
      MikM Offline
      Mik
      wrote on last edited by
      #12

      OK, I looked at it. No, not doing that unless perhaps TJ's precooking the rice and microwave finishing accomplishes the same thing.

      “I refuse to answer that question on the grounds that I don't know the answer”
      ― Douglas Adams

      S 1 Reply Last reply
      • MikM Mik

        OK, I looked at it. No, not doing that unless perhaps TJ's precooking the rice and microwave finishing accomplishes the same thing.

        S Offline
        S Offline
        Steve Miller
        wrote on last edited by
        #13

        @Mik

        Wouldn’t frozen rice have to be pre-cooked? Seems like it would be ordinary dry rice otherwise and why freeze that?

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        • MikM Offline
          MikM Offline
          Mik
          wrote on last edited by
          #14

          Yeah. I don't know how they do it, but it turns out great. Been using it since 2010. Not like that nasty shelf stable ready to serve stuff. Ugh.

          “I refuse to answer that question on the grounds that I don't know the answer”
          ― Douglas Adams

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          • wtgW Offline
            wtgW Offline
            wtg
            wrote on last edited by
            #15

            I'm pretty sure they cook the rice and freeze it.

            We've been using the "throw an ice cube in cold cooked rice and reheat in microwave trick" for quite a while now. It's brilliant. The cube doesn't melt but enough of it vaporizes to moisten the rice. The rice tastes almost like it just came out of the rice cooker.

            When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

            S 2 Replies Last reply
            • wtgW wtg

              I'm pretty sure they cook the rice and freeze it.

              We've been using the "throw an ice cube in cold cooked rice and reheat in microwave trick" for quite a while now. It's brilliant. The cube doesn't melt but enough of it vaporizes to moisten the rice. The rice tastes almost like it just came out of the rice cooker.

              S Offline
              S Offline
              Steve Miller
              wrote on last edited by
              #16

              @wtg

              Brilliant! 👍

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              • wtgW Offline
                wtgW Offline
                wtg
                wrote on last edited by
                #17

                ATK talks about the ice cube hack.

                https://www.americastestkitchen.com/articles/3194-this-hack-for-reheating-rice-uses-an-ice-cube-does-it-work

                When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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                • wtgW wtg

                  I'm pretty sure they cook the rice and freeze it.

                  We've been using the "throw an ice cube in cold cooked rice and reheat in microwave trick" for quite a while now. It's brilliant. The cube doesn't melt but enough of it vaporizes to moisten the rice. The rice tastes almost like it just came out of the rice cooker.

                  S Offline
                  S Offline
                  Steve Miller
                  wrote on last edited by
                  #18

                  @wtg

                  Brilliant! 👍

                  1 Reply Last reply
                  • MikM Offline
                    MikM Offline
                    Mik
                    wrote on last edited by
                    #19

                    Good trick. I will remember that for leftover Chinese!

                    “I refuse to answer that question on the grounds that I don't know the answer”
                    ― Douglas Adams

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                    • wtgW wtg

                      It is to me, too. I saw it in @ShiroKuro breakfast thread. @AdagioM linked an article.

                      https://wtf.coffee-room.com/topic/1063/what-do-you-eat-for-breakfast-and-other-food-questions?_=1735150318296

                      Q Offline
                      Q Offline
                      Quirt Evans
                      wrote on last edited by
                      #20

                      @wtg Thanks, I'd missed this.

                      Maybe I read too quickly, but why wouldn't bread be the same thing? It's cooked and then cooled. Is it the reheating that does the trick? Wouldn't that mean that toast has resistant starch?

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                      • wtgW Offline
                        wtgW Offline
                        wtg
                        wrote on last edited by wtg
                        #21

                        @Quirt-Evans I don't think I saw any references to resistant starches in bread in the NYT article in the other thread, but I found this that seems to have some good info:

                        https://www.sciencealert.com/does-freezing-bread-make-it-any-healthier-for-you-an-expert-explains

                        When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

                        Q 1 Reply Last reply
                        • AdagioMA Offline
                          AdagioMA Offline
                          AdagioM
                          wrote on last edited by
                          #22

                          I keep “good bread” (from local bakery) sliced, in the freezer, because we don’t eat it very quickly. Pop it in the toaster and it’s great. The Ezekiel and similar breads are sold from the freezer section at the grocery store, and we keep that in the fridge when we’re working on a loaf. What does it mean? Dunno. Bread in the house, mostly!

                          1 Reply Last reply
                          • wtgW wtg

                            @Quirt-Evans I don't think I saw any references to resistant starches in bread in the NYT article in the other thread, but I found this that seems to have some good info:

                            https://www.sciencealert.com/does-freezing-bread-make-it-any-healthier-for-you-an-expert-explains

                            Q Offline
                            Q Offline
                            Quirt Evans
                            wrote on last edited by
                            #23

                            @wtg Interesting, and thanks for doing the research for me!

                            I am now eating a toasted bagel for dinner (it was refrigerated, not frozen, alas). Commercial, but fresh, so hopefully without the grocery store preservatives that might interfere with resistant starch.

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