JoNorvelleWalker

https://www.youtube.com/watch?v=Wwgn5k_TzKM

The basis of the claim is that rice texture is improved by the platinum particles acting as a catalyst, forming hydrogen and increasing the pH of the cooking water. I have no apparatus for measuring pH but I'd be surprised if, oh, say @rotuts didn't have pH strips or a pH meter handy. It should be a simple enough experiment. It is well known that platinum is a catalyst for hydrogen evolution. Rice, of itself, is slightly acid. Think hydronium ions. Whether the pH increasing effect of platinum makes a difference to the final rice quality is open to discussion. When I have leftover rice I let it sit in the Zojirushi and enjoy it the next night. But I do wish I had a model that would make a smaller quantity.

I much agree.

I don't understand. I use the warming, or more usually the extended warming all the time. No complaints, but if I had a smaller Zojirushi it would make life a lot easier.

Steamed steak??

My model is NP-NVC18. The newer, smaller version that I'd want now is NWC10XB (eG-friendly Amazon.com link) The NWC10XB has settings for oats and long grain rice (and congee) that the NP-NVC18 does not have. Although I am quite satisfied by the long grain rice from the NWC10XB (I add a bit of extra water). For what it's worth the higher end Zojirushi rice cookers are made in Japan, while the rest, like the Micom that @rotuts linked, are made in China. I'm sure part of the cost differential is Japanese labor.

If it were me, I'd go with the pressure-induction.

Zojirushi says the Umami setting soaks and steams the rice longer for enhanced flavor.

My older Induction-Pressure Zojirushi takes 80 minutes on the Umami setting. Result is excellent. How fast is the plain Fuzzy?

My Zojirushi does not do oats, although the newer version of my model does. Unfortunately my old cooker shows no sign of quitting, which makes it hard to justify a new one. Even for me. As much as I'd love to try cooking oats, the warnings are severe and I'm afraid I would end up in the I Will Never Again thread.

Do you have a current model Zojirushi?

https://forums.egullet.org/topic/52996-orgeat/?do=findComment&comment=2330497 Granted the sugar ratio is higher than for ice cream.

Use nitrous oxide as the leavening... https://forums.egullet.org/topic/133897-blueberry-pancakes/?do=findComment&comment=1982277

Toe is out of focus.

I shall never again exsanguinate myself all over the dinner plate. I know how clotting is supposed to work, I just wish it would.

I've been using an inexpensive enamelware pan for my baked potatoes. The enamel surface is not affected by the bed of salt. Salt eats through bare steel like butter. (Maybe not the greatest analogy but it sounds good.)

I can't speak for flabby chicken, but for me the Bittman crisp-braised duck legs recipe results in crispy duck skin, and lovely aromatic vegetables and sauce. (Not to mention an abundance of ever-welcome duck fat.)

Second link does not work for me either. Let me try again... (eG-friendly Amazon.com link)

Yes, as I recall, last time I went looking for yams they were available from someplace in NYC for about$35. I'm not even sure I'd like them.

Unfortunately it came out rather like a crisp, but then I did not have much to lose.

I've been enjoying Zoe Adjonyoh's Zoe's Ghana Kitchen (eG-friendly Amazon.com link). Despite the fact yams in local New Jersey supermarkets are unobtainium.

Amazon shows Kerala Cookery as out of stock. How about (eG-friendly Amazon.com link) or http://B089CQNP8Z?

Has anyone tried spinning orgeat in the Ninja? I'd have tried it by now myself if orgeat were easier to make. Though probably orgeat is not that much more work than some other ice cream bases I prepare. The big problem with orgeat is that it makes disassembly of my Kuvings juicer almost impossible.

I have these: (eG-friendly Amazon.com link). They are sharp and work fine but I prefer using the aforementioned paring knife.

A 40 year old Chicago Cutlery paring knife reserved only for that purpose.