Rice Cookers

In a rice cooker, the gas law is applied through the control of pressure inside the cooker. When the water in the cooker reaches its boiling point, the pressure inside the cooker increases, allowing the rice to cook faster and more evenly. By adjusting the pressure and temperature, rice cookers can efficiently cook rice while preserving its texture and flavor.

No, a rice cooker does not directly apply Boyle's law, which describes the relationship between pressure and volume of a gas at constant temperature. A rice cooker cooks rice through a combination of heat and steam, which does not involve changes in pressure and volume of a gas.

The ratio of water to rice is simple if you use a mug (a normal size one at that).

First, fill the mug with water and place in a frying pan. Boil. Once boiling, fill the mug with 3/4 of rice and place with the boiling water in the pan.

Turn the heat down to 2 or 3 on the dial. Wait 8-10 minutes or until the water has completely evaporated into the rice and it is ready to serve.

Baking doesn't require fat, so the pedantic answer is "no you can't". Do you in fact mean "can you roast potatoes in cookeen?"? If that is the question then you probably can, although the results might be a bit odd. The fat does 2 things to roast potatoes: Flavours them and makes them crispy. Issues of health aside, I would opt for goose or duck fat every time. Good favour and turns out nice crispy potatoes. Not sure what Cookeen would be like on the crispiness front, but would imagine that the flavour is quite poor. yes you can and i always do. they cook much quicker and the outside tastes much more crispy than when cooked any other way. go ahead you will not be disappointd. no need to add any salt either with cookeen yes you can and i always do. they cook much quicker and the outside tastes much more crispy than when cooked any other way. go ahead you will not be disappointd. no need to add any salt either with cookeen

Yes you can, it was manufactured before the new European standards were brought out.

I have no trouble with my 220 volt appliances.

Most likely, yes. Most devices has been manufactured with an idea that they will be used in areas where the supply power frequency is 50 or 60Hz.

Since the rice is steamed and it is in a sealed container the nutritional value of the rice is maintained. The rice cooker is designed to cook many different types of rice and has recipes and cooking times available with the rice cooker. The rice cooker will automatically detect the temperature of the rice and set the heat to warm.

There are many ways to cook rice but using the rice cooker will enhance the flavor, energy of goodness and the nutritional level of the rice.

The three main parts of an oven are the grill, hob and oven

Try Smart Chef's commercial rice cooker I may cook 66cups of rice

It detects that the water has boiled off. There is a temperature sensor set just above the boiling point of water. If there is water still present, it doesn't allow the temperature to go over the boiling point.

Yes. I suggest using some bay leaf or peas too, they add a really nice flavour.

Well My chemistry professor once told me if the food is cooked above 110 C it causes some amino acids or fats (cant exactly recall) to change their chemical composition becomming toxic(not so much). It may ultimately lead to stomach disorders etc...

Use a dutch oven in the oven and you would get the same result, it would heat all around like the slow cooker. Use it on top of the stove and it's only hot on the bottom and would tend to stick and scorch. Also, the slow cooker is not going to heat up the kitchen like using the oven will.

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My Rice cooker suddenly not working, can anybody support me how to fix or what i need to verify

Depends what rice you`re using. Thai sticky rice is quite glutinous and is supposed to be a bit sticky. Also sushi rice is quite sticky. If you`re using long grain, basmati or similar and its turning sticky you may be overcooking it, cooking it in too much water or not washing it thoroughly before cooking. I cook my basmati in double the volume of water to rice (no more). Bring to the boil and turn down to the lowest heat, cover and let the rice absorb the water for 10-15 minutes. By that time the rice should be cooked with no excess water at the bottom of the pan. And no stickiness!

Add equal quantities of rice and water, then switch it on. If it has a button which switches from cook to warm then it should switch itself to warm when it is finished. It can be left at warm for an hour or so depending on your cooker.

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Yes. Rice/grains will grow bacteria after be left out over 4 hours.

I have reheated leftover white rice from a Chinese restaurant in a vegetable steamer basket and it came out wonderful. I've never tried cooking it in one but I'd like to try it sometime.

no a rice cooker does not have a magnet