All electric galley: rice cooker

[weavis]

Originally Posted by Auspicious

Me! Me! Me! *grin* The IP is not a good rice cooker. A pot on the stove is more handy and the product is better. A rice cooker is a huge step up from the IP and a marginal improvement over a pot. My experience is that rice cookers are harder to clean than a pot;

Sigh.. it is a good rice cooker. It is obvious you dont comprehend that it makes in a pressure cooker. That means it utilised a different cooking method.

Learn it before you criticise the rice. Cook wrong, tastes wrong..

[weavis]

Originally Posted by s/v Jedi

People whacked me once when I put the “h” in yoghurt... now I realize it the UK English I learned in school

What you write is true and it’s as easy as that, but what do you do with the yogurt once it’s ready? We transferred it to another jar and then washed the IP pan. With our current method, it’s already in the jar so we just take it from the Easiyo and stick it in the fridge.

I put in tubs and bottle when switches off.. still warm so easy to do.

The users who understand IP and use it a lot... have two inner pots and put on the silicone lid...

Use the other...

[weavis]

I only use steam and yoghurt buttons. The rest is manual settings.

Pressure cooking rice is based on volume- water absorption and time. Forget what you know about rice cookers... it will not help.

Basmati rice:
I wash rice so it goes in the IP wet.

2 cups of rice. 2 cups of water and i add another quarter cup for MY SETTING.
Add salt to taste.

Cook for 6 minutes (UK 230 v machine)

Release pressure immediately. Stir the rice. allow to sit for 2 mins.. serve the rice or put in serving bowl.

Jasmine rice

Same ingredient list.
Cook for 5-7 mins depending on preference. I like 5. Hold pressure for 4 minutes release

serve.

find your preference. these are mine.

[s/v Jedi]

Originally Posted by weavis

I only use steam and yoghurt buttons. The rest is manual settings.

Pressure cooking rice is based on volume- water absorption and time. Forget what you know about rice cookers... it will not help.

Basmati rice:
I wash rice so it goes in the IP wet.

2 cups of rice. 2 cups of water and i add another quarter cup for MY SETTING.
Add salt to taste.

Cook for 6 minutes (UK 230 v machine)

Release pressure immediately. Stir the rice. allow to sit for 2 mins.. serve the rice or put in serving bowl.

Jasmine rice

Same ingredient list.
Cook for 5-7 mins depending on preference. I like 5. Hold pressure for 4 minutes release

serve.

find your preference. these are mine.

Okay, just to make sure, for jasmin rice:

- 2 cups of rice
- 2.25 cups of water
- manual mode high pressure for 5 minutes
- natural pressure release for 4 minutes
- manual quick release and the rice is done

Correct? I’ll try that if so and report back, thanks!

[weavis]

Originally Posted by s/v Jedi

Okay, just to make sure, for jasmin rice:

- 2 cups of rice
- 2.25 cups of water
- manual mode high pressure for 5 minutes
- natural pressure release for 4 minutes
- manual quick release and the rice is done

Correct? I’ll try that if so and report back, thanks!

i have found a variance in cooking times using 220/30 machines. About a 1 to 1.5 minute differential

Now with jasmine rice, I have found that it is the post pressure cooking time that makes to your reference. Some people leave venting the IP for 10 minutes.

all this can be juggled via water volume and time. If is too wet, either cook a minute longer or cut back the water content for cooking or leave longer to cook held in suspension once switched off.

I have given you my setting that works for me...and my machine.

Once you find your preference.. you can repeat and get the same result every time.

[s/v Jedi]

Originally Posted by weavis

i have found a variance in cooking times using 220/30 machines. About a 1 to 1.5 minute differential

Now with jasmine rice, I have found that it is the post pressure cooking time that makes to your reference. Some people leave venting the IP for 10 minutes.

all this can be juggled via water volume and time. If is too wet, either cook a minute longer or cut back the water content for cooking or leave longer to cook held in suspension once switched off.

I have given you my setting that works for me...and my machine.

Once you find your preference.. you can repeat and get the same result every time.

I just want to know how you do it... I think I got it right but now you seem to twist and turn that so much.... so let me ask more precise

- do you use the “manual” button? (I think yes)
- do you select high or low pressure? (I think high pressure)
- how many minutes do you set for manual mode? (I think 5 minutes)
- when that completes, how many minutes do you let it do natural release? (I think 4 minutes)

Personal preference is always there but my results have been unacceptable rice using the rice program button and that is fundamentally different from preference.

I note that you moved away from the InstantPot mantra that says to only use 1:1 ratio of water:rice, just like I started doing to get acceptable results.

I think you try to say that a 120V IP cooks different than a 230V pot but that is impossible because the timer only starts when pressure has been achieved and they use a quartz clock independent from mains frequency Maybe when you use a 60Hz pot on 50Hz power it can make a difference but that would be an engineering fail of IP as they advertise that times, temperatures and pressures are all done by reading sensors. I guess you may have had a pot with malfunctioning sensor.

[weavis]

Originally Posted by s/v Jedi

I just want to know how you do it... I think I got it right but now you seem to twist and turn that so much.... so let me ask more precise

- do you use the “manual” button? (I think yes) YES
- do you select high or low pressure? (I think high pressure) Never used low
- how many minutes do you set for manual mode? (I think 5 minutes) YES
- when that completes, how many minutes do you let it do natural release? (I think 4 minutes) YES

Personal preference is always there but my results have been unacceptable rice using the rice program button and that is fundamentally different from preference. Never used the rice setting

I note that you moved away from the InstantPot mantra that says to only use 1:1 ratio of water:rice, just like I started doing to get acceptable results.

I think you try to say that a 120V IP cooks different than a 230V pot but that is impossible because the timer only starts when pressure has been achieved and they use a quartz clock independent from mains frequency Maybe when you use a 60Hz pot on 50Hz power it can make a difference but that would be an engineering fail of IP as they advertise that times, temperatures and pressures are all done by reading sensors. I guess you may have had a pot with malfunctioning sensor.

I have a colleague in Pasedena with whom I share recipes. We cook same settings. Consistently his takes longer. Faulty sensor? I have 4 machines he has 3. Go figure.. is it Elevation above sea level? dont think so.

[weavis]

If using the IP, the rice is a little wet.. just leave it to steam in the inner pot and stir. In 5 mins will have dried (unless too wet)

[weavis]

I dont wish to detract from this thread. Im just stating that the quality of rice cooked is good in the IP.

Like anything it takes a learning curve to bring to that standard...

Ive made bad rice in a variety of cookers, and excellent rice once I knew what to do.

[s/v Jedi]

Originally Posted by weavis

I have a colleague in Pasedena with whom I share recipes. We cook same settings. Consistently his takes longer. Faulty sensor? I have 4 machines he has 3. Go figure.. is it Elevation above sea level? dont think so.

Thanks for that, it will try that next time we cook rice!

Oh and yes the difference is caused by elevation. For higher elevation (and Pasadena is 863’) you need higher pressure to get equal temperature. When the cooker can’t go to higher pressure, like the IP then you must adapt by cooking longer.

This is why the IP is not safe for pressure canning, where it is crucial to reach the target temperature that kills botulism.

[Adelie]

Originally Posted by Auspicious

I only remember a lot of arm-waving and assertion of numbers without substantiation. Do you have a post number in that thread of anything I missed?

.....

10mo ago I tested induction vs butane.
I used a scale to measure water to the nearest gram.
Water was heated in the same teapot for both and repeated on butane with a copper bottom teapot if I recall correctly.
Electricity was measured using a KillAWatt clone from house mains power.
The butane stove was a catering version with butane supplies in hairspray sized canisters.
I weighed the whole stove before and after without removing canister to determine fuel use.
Water temp was measure to nearest 0.1C before and after.
Runs were generally terminated at 90-95C as I didn’t want to deal steam loss.

Butane on high transferred about 50% of the energy to the water for both teapots. At medium it was about 42%.

Induction transferred about 76-77% high or medium.

Induction efficiency did not reflect any inverter losses.

I also performed the testing for water in a microwave which was 45-46% efficient.

I’ll try to screenshot my results and post that later.


EDIT: Added graphic. Apparently I didn't redo the butane test with the regular teapot.

[Tom in Florida]

Rice cooker sounds like a good idea. Wife is Asian and it should be better than boiling bags of rice on the galley stove. But if I am on shore power at a marina, my 110v outlet is only rated 15 amps. You say there is a power surge when the rice cooker is first turned on, so that might trip the circuit breaker.

[StuM]

Originally Posted by s/v Jedi

Thanks for that, it will try that next time we cook rice!

Oh and yes the difference is caused by elevation. For higher elevation (and Pasadena is 863’) you need higher pressure to get equal temperature. When the cooker can’t go to higher pressure, like the IP then you must adapt by cooking longer.

This is why the IP is not safe for pressure canning, where it is crucial to reach the target temperature that kills botulism.

Elevation?

All electric galley ?
Surely, that generally implies sea level.

If people are cooking at altitude, all the discuss about cooking methods and times is moot.

[StuM]

Originally Posted by Tom in Florida

Rice cooker sounds like a good idea. Wife is Asian and it should be better than boiling bags of rice on the galley stove. But if I am on shore power at a marina, my 110v outlet is only rated 15 amps. You say there is a power surge when the rice cooker is first turned on, so that might trip the circuit breaker.

They are generally rated in the 350-600W range. Around 5A max at 110V

[newhaul]

Originally Posted by Tom in Florida

Rice cooker sounds like a good idea. Wife is Asian and it should be better than boiling bags of rice on the galley stove. But if I am on shore power at a marina, my 110v outlet is only rated 15 amps. You say there is a power surge when the rice cooker is first turned on, so that might trip the circuit breaker.

My rice cooker is rated for max 350 watts
350 watts÷110 volts = 3.18 amps max so not an issue