You don’t need a paper towel over raviolis when you microwave them either
Never care for what they say
So it DOESN’T matter if nothing matters
Did you know that Go-Gurt is JUST yogurt??!!
woah, i went to school with her. she’s a very kind, very smart person
Do you still talk to her?
nah, drifted apart in 2012
Do you still know her name? I’m very curious on where she has been since 2012
yes, and i know where she’s been up until 2015. i could go full stalker and find her and her husband (who is hilarious, i like him as much as her), but meh.
Hopefully she and her 15 year old child are doing well.
No, that can’t be right…
…
Right?
I think her 15-year-old child might’ve saw that post recently while browsing through Reddit (the r/CuratedTumblr subreddit) and realized that that’s his Mom.
First Community reference I’ve spotted on Lemmy, props.
Truly, Streets ahead
Does it just mean “cool” or is it supposed to be like “miles ahead”?
More like: Cool, cool cool cool.
If you have to ask, you’re streets behind 🤷
It’s yogurt for when you’re on the go!!
I can hear those commercials as if they were yesterday.
was your brown rice parboiled? or raw?
This has got to be the whitest conversation about cooking rice I’ve seen in a while.
Every microwave I’ve ever had has lots of buttons for all sorts of things, but I have no idea what they do. All I’ve ever done is put stuff in and run it at full blast.
I don’t even know what blast my microwave is at. I just put stuff in it, run for 45 seconds, if it’s not hot when it comes out = another 45 seconds. Repeat until food
My friend usually cooked stuff in the microwave at lower power with longer times and had better results but I just dont care enough
Double time, half power.
Sounds a heck of a lot like actually cooking
You could just not put the food in the middle of the turntable and you would get equally good results.
I got a new fancy inverter microwave, and it’s an absolute game changer, for reheating.
Running a traditional microwave, lower power modes are literally just lower duty cycles. Very coarse, too.
30% power is something like “turn on high power for 3 seconds, turn off power for 7 seconds, repeat”
Which means your good gets blasted at 1200w for 3 seconds, and then is given time to rest for 7 seconds, before starting over again.
This is bad for things like fats and oils in food, which tends to heat up REALLY fast, and start splattering/burning the parts of the food they’re in.
It works but could be better, smoother.
Enter the inverter microwave. It can adjust the actual power output of the magnetron itself. So when you tell it 30% power, it will run the whole 10 seconds without cycling on and off, but it’s literally only putting out 30% of the normal full power.
This is much more gentle on delicate foods.
Caveat, at powers below 30% it starts to duty cycle again, I imagine because the magnetron can only operate so low before it can’t run normally.
But still, pulsing a 30% powered magnetron on and off is a lot more gentle than a 100% powered one.
This has made reheating leftovers much better.
Instead of blasting it at full power, then stirring/mixing the food, and blasting it again.
I just set it at 10 or 20%, take a quick shower, and come out to perfectly evenly reheated food. Takes 10 or 20 minutes instead of 5, but, way less work, and much better results. Win win.
Same with my washing machine. Delicates, wool, underwear, shirts, it’s all 1:10h and 40°C by default.
Nothing really matters
Love is all we need
Everything I give you
All comes back to meSo close, no matter how far
Couldn’t be much more from the heart
Forever trusting who we are
No, nothing else mattersSeparating whites and colored clothes.
If you wash on cold it doesn’t matter. Warm wash might matter if the colored fabrics are new, and depending on the dye process.
Washing colors with whites on hot, especially if the colors are new, is how you get dye bleed
It matters if you bleach your white clothes.
Yeah, there’s that. I never do, so I didn’t think of it.
I don’t even buy white clothes because they get dingy so fast and I’m kind of a messy eater anyway, so it’s all darks for me…
Plus I tried using bleach once a long time ago but it seemed to degrade my clothes pretty quickly.
Yeah, I don’t ever have enough white clothes to make a full load, so I don’t bother with bleach. I separate my clothes by drying requirements and fragility.
I wish this was true… Many of my shirts with a little white (like a collar or stripe) but otherwise dark together with other dark clothes are now a weird greyish tone that do not look clean… Same with all my white towels that I didn’t care about that I washed with my other dark stuff like towels and socks.
I just throw towels, bed sheets, blankets, pants, shirta and everything else at the washing machine at once and set it to heavy load and it works fine
You only have to wash one leg when you shower, as long as you switch each time.
Just make sure you have permission from the leg’s owner first or things can get complicated legally.
Technology Connections has a great video covering Rice Cookers.
I bought my first ever rice cooker today after seeing this thread and your comment and the video.
Important update: I just made rice while also watering my plants and the rice was perfect and warm. Why didn’t I get a rice cooker 20 years ago?
They’re both so much simpler and yet more complex than I had previously conceived them to be. Also, knowing how they work, there are a shit tone of things you can cook in a rice cooker that would turn out perfectly.
Like meth
♪Anyone can seeee…
Rice and pasta can be cooked the same way. Add water and stuff to pot, then boil and drain.
I grew up thinking I didn’t like rice. It turns out I just didn’t like rice cooked like this. Do not drain rice. It ruins it. Cook it with just enough water for it to be absorbed by the rice. roughly 2:1
I’ve found that 2:1 is usually too much water for my rice cooker. 1,5:1 is the way to go for me, at least for basmati. Comes out (close to) perfect
i do almost exclusively jasmine (i can’t find basmati at the discount grocer i use and it’s close enough) and 1.5:1 is right for jasmine. add a T of fat (we like olive oil) and 1/2 t of salt per C of rice and you’ll get a great result. also, and this is the important bit, let it rest 15 minutes after it’s finished before you take the lid off and serve. it lets the liquid redistribute in the rice and gives a better texture.
i’ve been trying to figure out a good garlic rice, and so far i’ve just been adding a bulb’s worth of garlic cloves, sliced. it’s not garlicky enough. i have also tried sauteing the garlic in butter and using the butter for the fat, then adding the garlic cloves. it’s better, but i am lazier than that. I’ll figure it out one of these days. maybe a hint of acid might bring out the garlic? i dunno i’ma squeeze a drop of lemon in next time just to see.
Skill issue. If you pull the rice early enough and let it steam itself dry, it comes out as good or better than letting the rice just absorb the liquid.
It’s also way easier to make a huge batch of rice this way.
Completely disagree, but I suppose it’s a matter of preference.
That absolutly depends on the type and quality of the rice.
Can, doesn’t mean it should. Rice should be cooked in just enough water for it to be absorbed or boiled off. Many types of rice are packaged with added minerals and shouldn’t be washed (check your packaging, you loose this if you have to drain).
Even the cheapest rice cookers use clever physics to fully automate this process and make it come out perfect every time.
Have you tried not washing rice?
It turns into a gloopy mess.
depends on the rice, how much starch. Jasmine - no need to wash, Sushi - must wash
I would again suggest you check your particular packaging. It should say whether to wash or not.
Sushi rice is supposed to be very sticky, I don’t wash any rice where I live.Unless you are making sushi or risotto, why would anyone not cook Jasmine rice? Any other rice is less than ideal.
there are so many different grains of rice why limit yourself to one. i mean i love jasmine too but basmati is great.
Basmati is pretty good too, but yeah it’s tough to beat jasmine rice…
Calrose all day.
I almost never wash rice unless I’m doing it for korean dishes that use the water, and I don’t have that issue. I do use a cheap rice cooker, and it comes out fine.
Some rice is prewashed before the minerals are added
what countries still have fortified rice? it feels like a cold war thing idky
I mean salt is still iodized. Fun fact, adding iodine to salt is actually seen as one of the most cost effective public health measures ever done.
The US consumes plenty of enriched rice.
In an era of overprocessed foods engineered to be cheap and look good, adding back micronutrients wherever possible still makes sense I think.
It’s definitely done where I live.
What’s this? A recipe for soggy rice?
It’s a recipe for extra White rice.
It’s not that it won’t cook, it will just do it better on the right setting.
You can cook chicken dry on high and burn the shit out of it. It’s “cooked” but not great.
Butter/evoo, seasonings and low heat is much better, but both will keep you from starving.
Will it though? What exactly is it doing differently? Because to my knowledge the only thing that matters is using more water. Having more water inherently cooks it longer. It’s done when all the water is absorbed/evaporated. That’s why you can use basic rice cookers with nothing but an on button for both white and brown, just get the water ratio right.
I don’t know enough about rice, someone mentioned water qty is different. In this case it probably doesn’t matter, but I always put a little more water in case I don’t catch it in time and burn the bottom. I make mine in a pot on the stove.
I cook chicken breasts on 425. I do everything on 425, in fact, it’s the perfect temperature for just about anything that needs to be ovened. I remember being told it would dry my chicken out, but it’s perfect.
Now, a whole chicken works be a different story. Maybe.
Our air fryer sweet spot is 360-370 degrees for most chicken, then a few minutes on 400 if you want crispier, like sweet potato fries. 🤤
You can cook chicken dry on high and burn the shit out of it. It’s “cooked” but not great.
Speak for yourself. I like when it’s cooked that way.
No judgement here.
I can make cookies in my car during hot summers.
