Timeline for How (or is there) a way to make my rice more fluffy than sticky? Given my current approach
Current License: CC BY-SA 4.0
11 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 19 at 2:04 | history | bounty ended | Fattie | ||
| May 14 at 23:09 | comment | added | Fattie | I have particularly enjoyed your points 1.3, 2,2 and 2.3. Just LOOK AT the results in the answer I added, MAGIC ! | |
| May 10 at 11:36 | comment | added | Fattie | you're absolutely right, I misspoke there (edited!) TY ! | |
| May 9 at 18:14 | comment | added | DotCounter | @Fattie My mistake, I was under the impression that you "stir somewhat frequently basically to avoid sticking to bottom" based on point 7 of your outlined procedure. | |
| May 9 at 18:07 | comment | added | Fattie | BTW as mentioned indeed I never/rarely stir ...) | |
| May 9 at 18:05 | comment | added | Fattie | hmm, actually you're probably right, it takes as little as a minute to go from tap temperature to boiling .. good call | |
| May 9 at 16:00 | comment | added | DotCounter | @Fattie The "add rice to boiling water" step is a big difference in procedure... BUT the amount of difference it'll make (assuming you have a decent stove) won't be much different from using cold water versus warm water when filling the pot by your original method. It is a way to improve consistency/reproducibility, but I think it's going to be a much smaller factor than the "don't stir" plan from (4). You want individual grains, not a risotto, so don't stir all that starch loose like you would for a risotto. | |
| May 8 at 20:48 | comment | added | Fattie | point (3) would be a HUGE change for me, good thinking. that is clealry a massive diff. | |
| May 8 at 20:48 | comment | added | Fattie | i can bet money :) : ) | |
| May 8 at 20:47 | comment | added | Fattie | totally agreed on the Inconsistency .... | |
| May 8 at 20:38 | history | answered | DotCounter | CC BY-SA 4.0 |