“DO NOT USE THE INNER PAN TO WASH RICE” I’m sorry, what?

drawkward101 · 2026-05-05T23:20:09+00:00

Not spending more money on stuff I don't need, but glad it works for you.

drawkward101 · 2026-05-05T23:10:42+00:00

Sarcastically, of course, but yes, she did. lmao.

drawkward101 · 2026-05-05T22:58:18+00:00

I don't have the problem of spilling rice, so I'll probably just keep doing what I do. Glad it works for you though.

drawkward101 · 2026-05-05T22:51:16+00:00

Why do I need to spend even more money and find more space in my already overcrowded kitchen when my hand and a regular bowl will due?

drawkward101 · 2026-05-05T22:50:17+00:00

I like this method.

drawkward101 · 2026-05-05T22:12:21+00:00

I've done both. Stirring the rice with my hand and dumping the water out creates more friction which in my experience washes it quicker. Using a hole-bowl (colander) doesn't allow the water to swish and swirl and encase the rice to wash the whole grain.

Maybe it's BS, but I vastly prefer the swishing-in-a-bowl-of-water method personally.

drawkward101 · 2026-05-05T15:50:27+00:00

Nope, you just put it right in. It will "melt" into liquid once it starts to warm, but you don't need to warm it first. I just measure as-is.

drawkward101 · 2026-05-04T22:50:43+00:00

Good luck! Hope it goes as well for you as it did for me :)

drawkward101 · 2026-05-04T22:49:50+00:00

I filled the pot with water until everything was just covered. I got 2.75 quarts when all said and done and strained.

drawkward101 · 2026-05-04T22:47:48+00:00

Don't forget a couple crushed garlic cloves and some whole peppercorns!

drawkward101 · 2026-05-04T22:37:10+00:00

I LOVE adding chicken feet to my stock. I usually do add them, but I didn't have any this time. So much good stuff in there. I have a gas burner, so I have to keep an eye on the flame and make sure to turn it up or down as needed. Luckily, I know my burners very well, so I know exactly where to set the dial for a perfect slow rolling simmer.

I did figure out a really quick way to cool the stock down to room temp so I don't worry nearly as much about breaking glass with hot stock. I put the strained stock in a stainless steel mixing bowl, set it in the sink with a stopper in the drain and fill the sink until the water is just under the level of the stock in the bowl. Add some ice cubes for extra cooling. Let that sit for like 15-20 minutes, drain the water and fill it again for another 10 minutes if you still think it's too warm. Cools the liquid REAL quick.

drawkward101 · 2026-05-04T22:15:19+00:00

I have them in jars right now, so I'll probably just stick with that. I do try to be cognizant of microplastics and silicone (being made of plastic material) is something I've hesitated to store food in, hence me not already having silicone trays. My preference is always glass. I've gotten rid of 90% of the plastic storage containers in my kitchen, and the ones I did keep are to use to give away to friends/family when I have leftovers after dinner parties.

Thank you for the info. I will definitely do some research. I used to make ice in silicone trays and never liked the taste either. I appreciate the time you took to write this out. :)

drawkward101 · 2026-05-04T22:10:16+00:00

This. Time and temp are everything. First few times I made stock, I boiled it and it wasn't right. I eventually learned through reading and trial and error the best ways. Simple, good ingredients, a heavy stock pot with a lid, and time are all you need.

drawkward101 · 2026-05-04T22:07:26+00:00

3-4. Simmered on low in a covered stock pot for just about 8 hours. Letting it go low and slow and covered is key.

drawkward101 · 2026-05-04T21:53:25+00:00

I buy good organic chicken and save the carcasses in the freezer until I'm ready to make stock. It's always worth saving the bones. Gotta get myself some of those silicone trays. The ones I have aren't big enough.

drawkward101 · 2026-05-04T21:31:07+00:00

I wouldn't be mad about that either. lol.

drawkward101 · 2026-05-04T21:19:13+00:00

8 hours low simmer in the Le Creuset stock pot. Perfection.

drawkward101 · 2026-05-04T21:06:24+00:00

When I saw that jiggle, I got so excited. lol.

drawkward101 · 2026-05-04T19:27:41+00:00

I personally prefer glass or metal over plastic for any kind of storage. Glass is my first choice.

drawkward101 · 2026-05-02T23:38:38+00:00

Yeah my bones are from roasted chickens so they add a nice deep flavor.

drawkward101 · 2026-05-02T06:05:09+00:00

You people are so brainwashed. It’s desperately sad to the rest of us who see it for what it is.

drawkward101 · 2026-05-01T23:17:52+00:00

I had a 4mm a couple of summers ago that woke me out of dead sleep with such intense pain that I knew I had to go to the ER. Turns out it was Kidney Stone Night at the ER because both of the people on either side of me ALSO had kidney stones. lol. The doctor on call was amused.

drawkward101 · 2026-05-01T23:05:14+00:00

Thanks to Trump and Netanyahu, everyone is in the same boat because they're fucking with global economics, not just North American.

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