this post was submitted on 03 Aug 2023
838 points (97.9% liked)
Asklemmy
43301 readers
568 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Rice cookers are not sealed for high pressure (they are in fact not sealed at all, just like regular pots and lids, because they need to lose excess moisture) and they are configured for this one particular thing: every rice cooker is calibrated for a fixed serving of rice (or couple different settings) with fixed amount of water. All it really does is turn off at the perfect moment, ~~which is determines by weight.~~ which is determined by a thermostat (magnet-based in this case)
The high end rice cookers use sensors and will vent excess moisture or hold in moisture as need and can adjust cook time.
Zojirushi calls their sensors "micom"
Oh, I have a pressure sealed rice cooker, but it's the top of the line Zojuroshi and is more like $600. It's also not fast, takes like an hour, but the rice is divine. Sadly, I rarely cook rice. I got it for my sister, who lived in China for a while and used to eat rice all the time, but then moved into a tiny house and gave it back to me... I can't really bear to throw it out - but I only use it if I'm making a huge amount of rice randomly.
It takes longer because it soaks the rice, which makes it more consistent.
Ah okay. Thanks!