"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 10-24-2006, 10:13 AM   #41
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Even with the smallest one, I wouldn't know where to put it when not in use.
I've got so many small appliances that I ran out of room to store them.

I did however, buy a SS rice spoon the other day from the local supermarket.

~Corey123.
__________________

__________________
Corey123 is offline   Reply With Quote
Old 10-24-2006, 10:19 AM   #42
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Corey:

How does a SS rice spoon differ from a regular SS spoon?
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-24-2006, 10:35 AM   #43
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Don't know. I guess it all depends on your own personal preferences.

I imagine also, that they are now available in stainless steel, plastic (nylon) and wood.

Oh. The bowl part of the spoon is supposed to be a bit wider, I guess. I DID notice that.

Asian restaurants use these, mainly for scooping large amounts of cooked rice from their large rice cookers.


~Corey123.
__________________
Corey123 is offline   Reply With Quote
Old 10-24-2006, 03:43 PM   #44
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Got it. I can picture one now. Thanks.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-25-2006, 03:12 AM   #45
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Well, cookingSoul - I'm going to guess that you are in the Culinary Arts program at West Boca Raton High School? Am I close?

Before you write all of us off as being incapable of grasping the situation, much less that oz = ounce - here is the problem: the final weight of a cup of cooked rice will depend on the yield of the dry rice and the amount of water used (dry rice + water + heat + time = cooked rice). Since dry rice absorbs water - the weight of the cooked rice will increase (unless you have another explanation for it).

You have chided those who have tried to help you for stating that some "assumptions" must be made, or that there might be some information you have not given us to work with (perhaps information from a lecture in class that was not included in the book question).

The most obvious are:

1. Weight of water - are you using the old saw of, "A pint's a Pound the World Around" - or are you using the actual weight, 16.69 oz (oz = ounces if you didn't know what oz stands for).

2. Yield - what is the ratio of raw rice + water = volume of cooked rice. Raw rice can be cooked with 1 cup rice +1.5 - 2 cups water. Obviously, the more water the rice absorbs the more it will weigh.

Maybe those of us who have actually been cooking for some years are "over thinking" the problem. I'm sure we would all love to know not only the answer but also how to solve this problem.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 10-25-2006, 01:15 PM   #46
Assistant Cook
 
Join Date: Oct 2006
Posts: 12
ok well i got the answer from chef and yes andy was very much correct....your first statement....ty for the help
__________________
cookingSoul is offline   Reply With Quote
Old 10-25-2006, 01:16 PM   #47
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Thanks for getting back to us.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-25-2006, 01:20 PM   #48
Sous Chef
 
Join Date: May 2006
Posts: 665
So Andy, jury's in then? You ARE incredibly smart!
__________________
XeniA is offline   Reply With Quote
Old 10-25-2006, 02:20 PM   #49
Assistant Cook
 
Join Date: Oct 2006
Posts: 12
sure np...the chef ****ed with my head and made it sound tougher then it actually was :( ah well...the whole 2 cups water 1 cup rice equaling 3 cups per or w/e....eh im gone for now..ty again for the help
__________________
cookingSoul is offline   Reply With Quote
Old 10-25-2006, 03:10 PM   #50
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Quote:
Originally Posted by Ayrton
So Andy, jury's in then? You ARE incredibly smart!

There was some doubt?
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:08 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.