Rice cookers

[Chriselle 158]

yeah that's what I mean. I know of some good bakers that do a great crusty white loaf......but finding one that does a good granary loaf is difficult. Bread from the supermarket is absolute crud

 

Even when you do find it...it tends be like the German variety...has the goodness but built like and as heavy as a brick.

[tokabochi 9]

If you guys come to Tokamachi, I'll point you in the direction of a fabulous bread shop that does some very nice brown bread - with bits in!

[Thunderbird2 0]

Thanks for that vid.

I only got a rice cooker recently.

Don't know if it's just the convenience, but I'm really glad I got it.

Going to learn to make some other stuff too.

[Tubby Beaver 209]

Actually just popped into a bread shop today, Bostonbake (they have shops all over Sapporo) and they had some good looking loaves on show....think they were still white but they seeds on them

[grungy-gonads 54]

Seeds of Love?

[grungy-gonads 54]

I made some bread today actually

[Chriselle 158]

In your rice cooker of course........back on topic....

[NoFakie 45]

Ours cost about 35000 yen when we bought it five years ago.

It uses pressure induction heating has a thick gold teflon bowl and do you know what rice from that does not taste any bettet than from a cheap one.

 

It is all a big con.

 

But having more expensive rice cooker means you have more functions to be able to cook diferent types of rice in different ways.

 

The biggest taste difference is in the water and rice.

 

Niigata koshihikari rice cooked using Niigata water tastes delicious even when coked in an old crappy rice cooker.

The same rice cooked in Yamanashi water did not taste as good dispite us having a really good rice cooker.

 

Yamanashi Koshihikari brand of rice cooked in our water is really tasty.

 

The weird one with the rice cookers is that they all seem to go on about how the high tech they use can emulate the taste of rice cooked on a kamado, basically an iron pot over an enclosed wood fire.

When I've seen kamado, people have been burning small pieces of softwood in them, so if anything the temperature is going to be all over the shop. Much more than a woodstove burning good firewood and way more than a charcoal barbecue.

Obviously there is no pressure involved, so the water in the pot of a kamado can only get to 100C. So this up to 100,000 yen device that uses pressure cooking and god knows how many thermostats and electronics can mimic the most rudimentary form of cooking going. A pot over a fire. It doesn't make sense.

 

fwiw, I could understand if you had electronics and a high tech arrangement mimicing an Italian pizza oven, because the properly built ones hit 550C. They only burn top grade firewood (which burns like charcoal) and are built more like kilns than ovens. By comparison, a pot boiling water is not high tech.

[Doktor Avalanche 0]

Yet again, the Japanese population has been conned!

 

 

Good job the gaijin can tell them when this happens.