Sake - Steaming rice at 8,200' - Home Brew Forums
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Old 04-06-2012, 09:05 PM   #1
MonoLoco
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Jan 2010
Golden, CO
Posts: 13


Following the method detailed on the Taylor-Made AK site. It says to steam the rice for 45 minutes -- at my altitude that results in a firm, almost crunchy texture. Wondering how long to steam the rice --- can anyone describe the texture of the rice when it is ready to pull out of the steamer?

Thanks,
Mark


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Old 04-06-2012, 09:36 PM   #2
nahk
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Feb 2012
Paris, Ontario
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You need to steam it until cooked, that is all... You run water over it to rinse it it'll the water draining off of it is clear, then steam to cooked.



 
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Old 04-06-2012, 09:44 PM   #3
MonoLoco
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Jan 2010
Golden, CO
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Quote:
Originally Posted by nahk View Post
You need to steam it until cooked, that is all... You run water over it to rinse it it'll the water draining off of it is clear, then steam to cooked.
"Cooked" as in something that would be good to eat? I steamed for 65 minutes and it was still far chewier than I would want to have for dinner. it did lose the crunch, though.
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Old 04-07-2012, 12:18 PM   #4
huesmann
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Mar 2011
Kensington, MD
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Keep adding water til it's done?

 
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Old 04-07-2012, 01:17 PM   #5
nahk
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Feb 2012
Paris, Ontario
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Yes, cooked until it is something you would want to eat... You need to draw out the starches (sugars).

 
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Old 04-08-2012, 03:46 AM   #6
MonoLoco
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Jan 2010
Golden, CO
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Thanks.

Do you know if it's normal for the Moto to be smelling like ammonia on the second day? Slightly concerned...
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Old 04-08-2012, 08:39 PM   #7
nahk
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Feb 2012
Paris, Ontario
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Should smell like cheese by the second day.

 
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Old 04-09-2012, 03:26 AM   #8
MonoLoco
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Jan 2010
Golden, CO
Posts: 13

Just looked at the ingredients of the yest nutrient that I added to the moto -- that's probably where the ammonia is coming from.


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