SV fried rice... fail

caliking · February 2017

It was my fault. And no pics. Because I'm a douche.

Was in a rush, had an idea, knew I wasn't executing it properly, but figured "fvck it... I'll try it anways".

Had time to stop by the house for lunch, so set up a THICK (4")pork chop from our recent Charcutapalooza shenanigans in the SV at 140°F at about 2:30pm. Target was to eat at 6pm.

Took a cup of jasmine rice, 1.5 cups of water, pinch of Chinese five Spice powder, a few shakes of Tsunami Spin, 1 tsp of Better Than Bouillon Chicken base, 1 cup of frozen mixed veg, splash each of mirin, sesame oil, rice wine vinegar, and fish sauce. The fried rice operation went into a gallon ziploc bag, displaced the air, then into the SVS Demi. Vac-sealed pork chop on top. Weighted down with some plates so things wouldn't float.

Afternoon ended up being crazy busy, so got home later than expected. The rice was a disaster. Uncooked rice in a soup of watery stuff. Poured into a dish, and popped it in the microwave for 11 mins while I seared the chop on the new BS griddle and did a quick stir-fry for a side.

Chop turned out beautifully! And the rice... actually turned out pretty damn good too. Cooked perfectly. In the microwave. I'm ashamed of myself. Would have loved to have done it on the BS, with some ham and egg included, but that would have taken more planning than I am capable of this week.

Ideally, I should have set up the Anova for the rice, at 185°F I guess. Thoughts? Has anyone cooked SV rice? I found a recipe for risotto, but didn't really have time to do much research.

Ozzie_Isaac · February 2017

caliking said:

It was my fault. And no pics. Because I'm a douche.

Was in a rush, had an idea, knew I wasn't executing it properly, but figured "fvck it... I'll try it anways".

Had time to stop by the house for lunch, so set up a THICK (4")pork chop from our recent Charcutapalooza shenanigans in the SV at 140°F at about 2:30pm. Target was to eat at 6pm.

Took a cup of jasmine rice, 1.5 cups of water, pinch of Chinese five Spice powder, a few shakes of Tsunami Spin, 1 tsp of Better Than Bouillon Chicken base, 1 cup of frozen mixed veg, splash each of mirin, sesame oil, rice wine vinegar, and fish sauce. The fried rice operation went into a gallon ziploc bag, displaced the air, then into the SVS Demi. Vac-sealed pork chop on top. Weighted down with some plates so things wouldn't float.

Afternoon ended up being crazy busy, so got home later than expected. The rice was a disaster. Uncooked rice in a soup of watery stuff. Poured into a dish, and popped it in the microwave for 11 mins while I seared the chop on the new BS griddle and did a quick stir-fry for a side.

Chop turned out beautifully! And the rice... actually turned out pretty damn good too. Cooked perfectly. In the microwave. I'm ashamed of myself. Would have loved to have done it on the BS, with some ham and egg included, but that would have taken more planning than I am capable of this week.

Ideally, I should have set up the Anova for the rice, at 185°F I guess. Thoughts? Has anyone cooked SV rice? I found a recipe for risotto, but didn't really have time to do much research.

Rice needs to steam doesn't it? I use a rice cooker with a delay start.

caliking · February 2017

Ozzie_Isaac said:

caliking said:

It was my fault. And no pics. Because I'm a douche.

Was in a rush, had an idea, knew I wasn't executing it properly, but figured "fvck it... I'll try it anways".

Had time to stop by the house for lunch, so set up a THICK (4")pork chop from our recent Charcutapalooza shenanigans in the SV at 140°F at about 2:30pm. Target was to eat at 6pm.

Took a cup of jasmine rice, 1.5 cups of water, pinch of Chinese five Spice powder, a few shakes of Tsunami Spin, 1 tsp of Better Than Bouillon Chicken base, 1 cup of frozen mixed veg, splash each of mirin, sesame oil, rice wine vinegar, and fish sauce. The fried rice operation went into a gallon ziploc bag, displaced the air, then into the SVS Demi. Vac-sealed pork chop on top. Weighted down with some plates so things wouldn't float.

Afternoon ended up being crazy busy, so got home later than expected. The rice was a disaster. Uncooked rice in a soup of watery stuff. Poured into a dish, and popped it in the microwave for 11 mins while I seared the chop on the new BS griddle and did a quick stir-fry for a side.

Chop turned out beautifully! And the rice... actually turned out pretty damn good too. Cooked perfectly. In the microwave. I'm ashamed of myself. Would have loved to have done it on the BS, with some ham and egg included, but that would have taken more planning than I am capable of this week.

Ideally, I should have set up the Anova for the rice, at 185°F I guess. Thoughts? Has anyone cooked SV rice? I found a recipe for risotto, but didn't really have time to do much research.

Rice needs to steam doesn't it? I use a rice cooker with a delay start.

Either boiled or steamed, but I'm guessing what you mean is that the SV temp was too low to cook the rice. i think I kind of knew that, but still wanted to try it. The risotto recipe I found SV'ed at 185°F, so I was wondering if that might work. Will try it some time.

And it is my eternal shame that I don't own a rice cooker. its a long story, the gist of which is that SWMBO puts up with a lot of my sh!t, but put her foot down at buying a rice cooker.

Ozzie_Isaac · February 2017

caliking said:

Ozzie_Isaac said:

caliking said:

It was my fault. And no pics. Because I'm a douche.

Was in a rush, had an idea, knew I wasn't executing it properly, but figured "fvck it... I'll try it anways".

Had time to stop by the house for lunch, so set up a THICK (4")pork chop from our recent Charcutapalooza shenanigans in the SV at 140°F at about 2:30pm. Target was to eat at 6pm.

Took a cup of jasmine rice, 1.5 cups of water, pinch of Chinese five Spice powder, a few shakes of Tsunami Spin, 1 tsp of Better Than Bouillon Chicken base, 1 cup of frozen mixed veg, splash each of mirin, sesame oil, rice wine vinegar, and fish sauce. The fried rice operation went into a gallon ziploc bag, displaced the air, then into the SVS Demi. Vac-sealed pork chop on top. Weighted down with some plates so things wouldn't float.

Afternoon ended up being crazy busy, so got home later than expected. The rice was a disaster. Uncooked rice in a soup of watery stuff. Poured into a dish, and popped it in the microwave for 11 mins while I seared the chop on the new BS griddle and did a quick stir-fry for a side.

Chop turned out beautifully! And the rice... actually turned out pretty damn good too. Cooked perfectly. In the microwave. I'm ashamed of myself. Would have loved to have done it on the BS, with some ham and egg included, but that would have taken more planning than I am capable of this week.

Ideally, I should have set up the Anova for the rice, at 185°F I guess. Thoughts? Has anyone cooked SV rice? I found a recipe for risotto, but didn't really have time to do much research.

Rice needs to steam doesn't it? I use a rice cooker with a delay start.

Either boiled or steamed, but I'm guessing what you mean is that the SV temp was too low to cook the rice. i think I kind of knew that, but still wanted to try it. The risotto recipe I found SV'ed at 185°F, so I was wondering if that might work. Will try it some time.

And it is my eternal shame that I don't own a rice cooker. its a long story, the gist of which is that SWMBO puts up with a lot of my sh!t, but put her foot down at buying a rice cooker.

Rice cookers are super nice to have. One trick pony, but if you do a lot of rice they are great. Maybe during the rub exchange one will show up

theyolksonyou · February 2017

Ozzie_Isaac said:

caliking said:

Ozzie_Isaac said:

caliking said:

It was my fault. And no pics. Because I'm a douche.

Was in a rush, had an idea, knew I wasn't executing it properly, but figured "fvck it... I'll try it anways".

Had time to stop by the house for lunch, so set up a THICK (4")pork chop from our recent Charcutapalooza shenanigans in the SV at 140°F at about 2:30pm. Target was to eat at 6pm.

Took a cup of jasmine rice, 1.5 cups of water, pinch of Chinese five Spice powder, a few shakes of Tsunami Spin, 1 tsp of Better Than Bouillon Chicken base, 1 cup of frozen mixed veg, splash each of mirin, sesame oil, rice wine vinegar, and fish sauce. The fried rice operation went into a gallon ziploc bag, displaced the air, then into the SVS Demi. Vac-sealed pork chop on top. Weighted down with some plates so things wouldn't float.

Afternoon ended up being crazy busy, so got home later than expected. The rice was a disaster. Uncooked rice in a soup of watery stuff. Poured into a dish, and popped it in the microwave for 11 mins while I seared the chop on the new BS griddle and did a quick stir-fry for a side.

Chop turned out beautifully! And the rice... actually turned out pretty damn good too. Cooked perfectly. In the microwave. I'm ashamed of myself. Would have loved to have done it on the BS, with some ham and egg included, but that would have taken more planning than I am capable of this week.

Ideally, I should have set up the Anova for the rice, at 185°F I guess. Thoughts? Has anyone cooked SV rice? I found a recipe for risotto, but didn't really have time to do much research.

Rice needs to steam doesn't it? I use a rice cooker with a delay start.

Either boiled or steamed, but I'm guessing what you mean is that the SV temp was too low to cook the rice. i think I kind of knew that, but still wanted to try it. The risotto recipe I found SV'ed at 185°F, so I was wondering if that might work. Will try it some time.

And it is my eternal shame that I don't own a rice cooker. its a long story, the gist of which is that SWMBO puts up with a lot of my sh!t, but put her foot down at buying a rice cooker.

Rice cookers are super nice to have. One trick pony, but if you do a lot of rice they are great. Maybe during the rub exchange one will show up

Insta pot, or some version thereof.

blasting · February 2017

I've used this rice cooker for over ten yrs now. Perfect rice every time. It stays plugged in until the rice is gone (several days) - rice on demand.

Image: https://us.v-cdn.net/5017260/uploads/editor/ur/i3x5b48gqpkh.jpg

https://www.amazon.com/gp/product/B00007J5U7/ref=s9_dcacsd_dcoop_bw_c_x_1_w

Ozzie_Isaac · February 2017

blasting said:

I've used this rice cooker for over ten yrs now. Perfect rice every time. It stays plugged in until the rice is gone (several days) - rice on demand.

https://www.amazon.com/gp/product/B00007J5U7/ref=s9_dcacsd_dcoop_bw_c_x_1_w

I lust after the Zojirushi! Top knotch kit there. I have a $25 special from Costco.

caliking · February 2017

Don't get me wrong - I know how to cook rice. My peeps would wither away without knowing how to. Just curious about SV methods for cooking rice.

We stock about 6 different kinds of rice at all times , and they are in the regular rotation. All on the stove though. I even have funds which were generously gifted to me for the specific purpose of purchasing a rice cooker. But certain odds are insurmountable.

BBQBuddy · February 2017

blasting said:

I've used this rice cooker for over ten yrs now. Perfect rice every time. It stays plugged in until the rice is gone (several days) - rice on demand.

https://www.amazon.com/gp/product/B00007J5U7/ref=s9_dcacsd_dcoop_bw_c_x_1_w

Do you cook brown rice in that? If so, what measurements and setting? I have one and haven't gotten it right yet! Thanks.

blasting · February 2017

BBQBuddy said:

blasting said:

I've used this rice cooker for over ten yrs now. Perfect rice every time. It stays plugged in until the rice is gone (several days) - rice on demand.

https://www.amazon.com/gp/product/B00007J5U7/ref=s9_dcacsd_dcoop_bw_c_x_1_w

Do you cook brown rice in that? If so, what measurements and setting? I have one and haven't gotten it right yet! Thanks.

@BBQBuddy Sorry, can't help you. I only do white rice - the jasmin. I didn't know brown rice was tricky. I'm sure the unit will easily replicate once you figure out your measurements. Mine has never failed me

nolaegghead · February 2017

185F is the magic min temp for veggies - it's a breakdown temp to make pectin, similar to collagen converting to gelatin.

Nice job experimenting, keep it up!

SmokeyPitt · February 2017

185 according to this:
http://blog.sousvidesupreme.com/2012/09/rice-is-nice-sous-vide-makes-it-simple/#sthash.2iQci7lE.dpbs

To be honest though, this isn't something I see a huge benefit of using the sous vide. You would need to get two baths going for the different temps, plus deal with the bag. I would just cook it on the stove.

Danielson · February 2017

I have the identical Zojirushi rice cooker and agree it makes perfect rice each time. My fried rice is legendary among family and friends. Being Japanese I've found the secret to making fried rice is using day old rice, doesn't stick like fresh rice.

SSN686 · February 2017

Morning Danielson:

I agree that day old rice works much better than fresh rice...my problem is that I usually don't plan that far ahead, but when I do it is so good!

texaswig · February 2017

Stop being so hard-headed and just go get a electric pressure cooker. Yes I'm pressuring you to get electric pressure cooker. Have I mentioned how a good risotto from a electric pressure cooker is?

Eggcelsior · February 2017

texaswig said:

Stop being so hard-headed and just go get a electric pressure cooker. Yes I'm pressuring you to get electric pressure cooker. Have I mentioned how a good risotto from a electric pressure cooker is?

You really need to push harder on this. Continuously. 15 psi of pushing or so.

caliking · February 2017

SmokeyPitt said:

185 according to this:
http://blog.sousvidesupreme.com/2012/09/rice-is-nice-sous-vide-makes-it-simple/#sthash.2iQci7lE.dpbs

To be honest though, this isn't something I see a huge benefit of using the sous vide. You would need to get two baths going for the different temps, plus deal with the bag. I would just cook it on the stove.

That's the risotto recipe I had found too ! Now I must try it

I agree that it would be a pain to set up SV #2 just for rice, but other veg could cook at the same temp. Kind of like having another egg for sides. I want to try this for "why-does-a-dog-lick-its-b@lls?" kinda reasons (because it can).

caliking · February 2017

SSN686 said:

Morning Danielson:

I agree that day old rice works much better than fresh rice...my problem is that I usually don't plan that far ahead, but when I do it is so good!

Yep. I'm in the very same boat.

caliking · February 2017

texaswig said:

Stop being so hard-headed and just go get a electric pressure cooker. Yes I'm pressuring you to get electric pressure cooker. Have I mentioned how a good risotto from a electric pressure cooker is?

Don't even go there. If another pressure cooker comes in through the door, I'll be sleeping outside with all of them.

GATraveller · February 2017

Adapt and overcome. Sign of a survivor.

blind99 · February 2017

SV rice is a great idea. I hate cooking rice. Like dancing to a beat it's just not in my genes.

SV fried rice... fail

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