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Old 09-12-2005, 09:48 AM   #11
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Originally Posted by CharlieD
The thing was rice turned out to be too hard, sticky part was fine, i understand that, but hard, I don't think so. I'm comparing to restaurant sushi.
Hi CharlieD - it could be that the bottom surface of the pan was too large and the water simmered away too fast; or it just simmered too fast.

I let mine come to a boil, simmer for 20 minutes covered, turn off stove, then let set for 10 minutes covered then take out and season with rice wine vinegar, sake, salt, and sugar, and cool by fanning and folding.


"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 09-13-2005, 07:59 AM   #12
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Well, I guess, I will just have to try again. Thanks

You are what you eat.
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Old 09-30-2014, 12:31 AM   #13
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interesting what we've learned over the years, huh?

chuck, do you rinse your short grain rice that's to be made into sushi? i find 3 good quick soaks and rinses does the trick to remove just enough starch to keep it sticky-ish but not gummy.

also, i miss that quick little elfie.
The next time someone asks what you did this past weekend, squint really hard and say, "Why, what did you hear?"
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Old 09-30-2014, 01:09 PM   #14
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I end up buying the rice maker, now I have perfect every time.

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