Downside of 'Turbo' mode on rice cooker?
My rice cooker has an optional Turbo mode when cooking rice. The mode is off by default.
As I understand, the upside is that rice cooks faster. What's the downside?
Best Answer
I have one of the Cuckoo cookers with a Turbo mode. The one (slight) downside is that white rice will come out a bit more... gooey? with the Turbo cooking. It's not bad and seems to primarily affect smaller batches. If you let the rice rest a bit and plan on tossing it with oil or butter (or just don't mind stickier rice), it's definitely workable.
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What is Turbo on rice cooker?
Whether you're making a simple rice side dish for dinner, or batch cooking for a bigger party, the Turbo Rice Cooker makes it incredibly simple and fast. The 30% Faster Cooking Technology* regulates the cooking temperature automatically, cooking your rice to perfection faster.What is the disadvantage of rice cooker?
List of the Cons of a Rice Cooker. 1. The bottom rice can burn if you're not careful. Once the rice begins to cook, it is a good idea to stir the rice every 2-3 minutes until the cooking cycle is complete.How long does Cuckoo Turbo take?
What distinguishes the Cuckoo from other rice cookers is that it uses pressure-cooking technology. The locking lid traps steam, causing the boiling point of the water to rise, which helps cook a pot of brown rice in 45 minutes\u2014half the time of other rice cookers. The Cuckoo cooks each grain of brown rice perfectly.Which type of rice cooker is best?
6 Best Rice Cookers, Tested by Food Network Kitchen- Best Overall: Zojirushi Neuro Fuzzy 5.5 Cup Premium Rice Cooker.
- Best for Beginners: Zojirushi 3-Cup Rice Cooker.
- Best for Small Spaces: Dash Mini Rice Cooker.
- Best Budget: Aroma Rice Cooker.
- Best for Brown Rice: Tiger Micom 5.5-Cup Rice Cooker.
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More answers regarding downside of 'Turbo' mode on rice cooker?
Answer 2
I am guessing you have a model which seals tightly and thus is a type of pressure cooker. Turbo mode no doubt essentially pressure cooks the rice so that it can reach temperatures above 212 F / 100 C and thus cook faster. (The Cuckoo product line seems to have this as a distinguishing feature.)
There really is no downside to pressure cooking grains or legumes from a culinary perspective, and the modern equipment is quite safe.
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