Zojirushi Umami Rice Cooker & Warmer NL-GAC10 Review: Limitations of Slow Cooking This Expensive Machine
Before me heard about a new machine’s Zojirushi not only cooking rice but also bringing in some slow cooking activities, I was intrigued. Afterwards it showed up at my house, and I was quickly thrown in for a loop. While the bowl is large enough to make a large amount of rice, the line “slow cook max fill” in the middle of the side of the pot, means you can use the machine to make only a small liter of slow cook. food. Knowing my mistake, I turned the machine back on for more of the two versions, which I quickly learned could make rice for 10 people but the slow cooker pepper for three.
Anyone else confused by that ratio?
Zojirushi is a brand of love in our home. My wife Elisabeth, and I own one of the company’s rice cookers, the R2-D2-later named NS-LAC05. It’s a real surprise to be able to produce three standard 180-milliliter cups of rice at a time. Our wedding gift was from eight years ago, and it ran on our countertop making delicious rice and heated it several days from getting it. While some people like to cook rice on the stove, I love the quality and comfort of a dedicated cook, along with its ability to make some rice for dinner then have a ready hot scoop and wait for next day at lunch. It is almost the most used tool in our kitchen.
Not too long ago, I tried Zojirushi’s high-end pressure induction rice cooker, an expensive but exciting machine, which makes me a little jealous that I don’t have one. But as long as our little LAC-05 gets away with the bucket, we’re fine.
About two years ago, I watched too “Multicooker” by Zojirushi an empty, six -quart slow cooker to be controlled to the degree and can even look for meats. Slow cooking is done for this, but it can also be made into rice and yogurt and can even be pronounced food. It’s not like typical slow cookers and functions better than most of them, especially for control freaks.
Zojirushi’s press materials promise that the new Umami marries some of the better features of the two machines: a rice cooker that slows down cooking. While I’m confident that the rice end of things could be just as good, that idea that you could make a large pot of rice but slow cooking 1.8 liters (two liters) of food makes no sense.
To borrow a few lines from Hugh Acheson’s excellent cookbook, The Chef and The Slow Cooker, “Some slow cookers are large, up to seven or eight quarts and others are small, like two quarts. I recommend one that is reasonably large, four quarts or larger.” Very little, really.
Personally, I recommend no less than six quarts, because cooking volume is part of the beauty of slow cooking. Not only can you put a pork shoulder on a six quart model at the start of the day and have fun tacos for dinner, but you can also make a chili short effort for friends and stick. the remaining containers of yogurt in the freezer when they get home.
Plus, any recipe you put in a six-quart pot will fit in there.
Once more Umami came to the kitchen to try, I opened the Eat Your Books online recipe index, found 17 great sounding slow-cooking recipes in my owner’s cookbooks, and took them off my shelves. For no reason other than it sounded great for that night, I started a Test of America recipe for farmhouse chicken and corn chowder. Once in the pot, the ingredients were put in the “slow cook max fill” line in a fair amount, but there was no turning back in a pot of raw chicken, so I hit Start and crossed over. my fingers.
Afterwards I took 14 cookbooks and put them back on the shelves as I knew I wouldn’t use a slow cooker so little that I was forced to make multiple batches of everything I had. preferred recipes.