3 ms·

Thanks for the insight. I didn't know what "absorption-method cooking" is so I looked it up online and it's how I cook rice, or at least how I cook rice when it

Thanks for the insight. I didn't know what "absorption-method cooking" is so I looked it up online and it's how I cook rice, or at least how I cook rice when it's not part of a dish that has to be cooked as one. A couple of guides I found online even use a normal pot, with a more or less precise measurement of water. In my experience, exact measurements are not something a human palate can do, and I think there is a lot of posturing in recipe writers who insist on such, most of the time - with the exception of baking and emulsions, although even there the variability in the ingredients themselves introduces a lot of uncertainty. Maybe a rice cooker can make exact measurements, but again I would have to wonder: who was the superhuman tester who detected the perfectly cooked rice, that everyone on earth will indisputably recognise as perfect? For me, cooking is not science and I think I'd feel a bit silly having a scientific instrument for rice cooking. So, I guess, it's not for me.

shaism 3y ago
Just try it. It just a lot more convenient and results are great. 1. Put rice in 2. Put water in. 3. Press a button. 4. Come back whenever you want (exact duration doesn‘t matter since a good rice cooker will keep the rice warm and moist).
- YeGoblynQueenne 3y ago
  Don't I have to "0. Buy rice cooker" first? :P
paranoidrobot 3y ago
> exact measurements are not something a human palate can do, and I think there is a lot of posturing in recipe writers who insist on such To be clear, when I'm saying more precise, I mean in the sense of "a cup of something is whatever fits into the cup in my cupboard", not using ISO standards with accuracy +/- 1 millilitre. > who was the superhuman tester Again, I'm talking about the difference between "This is clearly uncooked" dry rice, and "this is no longer rice, it's just vaguely rice-coloured mush". Both states are relatively easy to achieve with absorption method cooking, because you have a lot more variables to consider. It depends not only on the rice, but the cooking vessel, the stove and it's performance, and a bunch of other things. Perhaps you don't have this issue and are naturally skilled at this. If this is true then I'm happy for you. Please, however, do understand that there are many many people however who do have this, and find using a rice cooker a much more convenient tool. Some of them would find cooking rice on a stove with a pot would either be difficult or stressful. This is the answer to your question: "Can someone explain? Why is a rice cooker needed?"

shaism 3y ago

Just try it. It just a lot more convenient and results are great. 1. Put rice in 2. Put water in. 3. Press a button. 4. Come back whenever you want (exact duration doesn‘t matter since a good rice cooker will keep the rice warm and moist).

YeGoblynQueenne 3y ago
Don't I have to "0. Buy rice cooker" first? :P

paranoidrobot 3y ago

> exact measurements are not something a human palate can do, and I think there is a lot of posturing in recipe writers who insist on such To be clear, when I'm saying more precise, I mean in the sense of "a cup of something is whatever fits into the cup in my cupboard", not using ISO standards with accuracy +/- 1 millilitre. > who was the superhuman tester Again, I'm talking about the difference between "This is clearly uncooked" dry rice, and "this is no longer rice, it's just vaguely rice-coloured mush". Both states are relatively easy to achieve with absorption method cooking, because you have a lot more variables to consider. It depends not only on the rice, but the cooking vessel, the stove and it's performance, and a bunch of other things. Perhaps you don't have this issue and are naturally skilled at this. If this is true then I'm happy for you. Please, however, do understand that there are many many people however who do have this, and find using a rice cooker a much more convenient tool. Some of them would find cooking rice on a stove with a pot would either be difficult or stressful. This is the answer to your question: "Can someone explain? Why is a rice cooker needed?"