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Brown Rice Texture

i used brown Jasmine and the brown rice setting on the cooker. I think i'll try the semi-brown setting next and/or reduce the water a little.

i did a white batch on regular and it too came out a little soft for us....will try the hard white rice setting next.

Mar 16, 2011
kirkg in Home Cooking

Brown Rice Texture

OK, I'm the idiot here...put in two cups of rice and filled to the 3 cup level with water, twice! Last batch turned out much better, although still a little on the soft side.

Mar 16, 2011
kirkg in Home Cooking

Brown Rice Texture

I just filled it to the 2 cup line for brown rice on the Zojirushi inner pan. I also checked the amount of water and it was closer to a 1:2 ratio, so that's likely the isuue. Timer is set for tonight with a little less water.

Mar 15, 2011
kirkg in Home Cooking

Brown Rice Texture

I just got a Zojirushi rice cooker and made my first batch of brown rice and it came out really soft and a little mushy. I feel like I followed the directions properly and did set it for brown rice. Certainly, this is not the way it was meant to be eaten?? I'm hoping I just did something wrong.....also, some of the grains seemed to puff/split. Maybe too much water?

How do most prefer to eat brown rice......soft, medium, hard?

Mar 15, 2011
kirkg in Home Cooking

Wok seasoning....

My wok was as far from black as possible, Helen Chen Wok, with a very clean steel look. Definitely carbon steel and advertised as 1.8 mm thick I think. Definitely not on the light side. I am fully responsible for all that black! I also have nothing but gas, no electric stuff here.

Jun 22, 2010
kirkg in Cookware

Wok seasoning....

Actually, some big pieces, flakes, came off and there is definitely a depth difference. I've been told I used too much oil and heat. Looks like I'll be throwing some elbow grease at this one and starting over....

Jun 21, 2010
kirkg in Cookware

Wok seasoning....

Finally got my first wok, carbon steel of course, and I'm having some issues with getting it seasoned. I read some recommendations online and they were similar to the instructions that came with it. I used an outdoor burner and peanut oil for the process and repeated it several times throughout the day. When I was done it was beautifully black and what I thought was correct.....anyway, I sauteed some onions and stufff and the black layer began to come off - see pic. Did I get it too hot when I was seasoning it, making it get too black?????

Jun 21, 2010
kirkg in Cookware