elektroda.net NewsGroups Forum Index - Electronics Design - rice cooker
divx dude
Guest
Guest
Tue Aug 31, 2010 3:59 pm
I bought this cheap rice cooker but i dont like it..
its not much better than a stovetop and pot.
the problem is that when its done cooking the rice it continues to
"warm" which just means its keeps cooking but a bit slower i think.
I would prefer the unit stop cooking when the rice is tender and still
in indivudual grains rather than going on to make a goooey mushy
conglomerate.
cold tender rice can be microwaved later while still
maintaining the minimally cooked texture and quality.
so i would like the cooker to STOP and cool when the cook cycle
completes. I have dismantled the cooker in attempt to sperate the
cooking and warming features but am again stumped.
a circuit diagram is available in the manual
here:
http://www.tatungusa.com/download/manual_403376591409838_TRC-10UDW%20user%20manual.pdf
my nooby opinion is that the diagram is not a schematic and i may
still need to provide you
a photo of both sides of the control panel.
the diagram seems show the unit is always cooking only to be slowed by
the limiter and the thermostat. i cannot find the limiter..seems like
may be a function of the microswitch and the pan-weighted thermal
trigger
the only solution i see is a 110v rated relay that cuts the heating
element when the micro switch closes.
not shown in the diagram is that the micro switch
is thrown by a spring loaded weighted contact pad under the rice pan
that senses the loss of weight and pops up to close the switch or
perhaps that assy. is actually the "limiter" device since i have not
identfied that device elsewhere..
i tried disconnecting the thermostat but
the diagram agrees that the heater will still get power from the warm
lamp circuit?
i think maybe u want photos of the internals of this thing?
Rich Webb
Guest
Guest
Tue Aug 31, 2010 3:59 pm
On Tue, 31 Aug 2010 05:59:27 -0700 (PDT), divx dude
<divx.dude_at_gmail.com> wrote:
Quote:
I bought this cheap rice cooker but i dont like it..
its not much better than a stovetop and pot.
the problem is that when its done cooking the rice it continues to
"warm" which just means its keeps cooking but a bit slower i think.
I would prefer the unit stop cooking when the rice is tender and still
in indivudual grains rather than going on to make a goooey mushy
conglomerate.
its not much better than a stovetop and pot.
the problem is that when its done cooking the rice it continues to
"warm" which just means its keeps cooking but a bit slower i think.
I would prefer the unit stop cooking when the rice is tender and still
in indivudual grains rather than going on to make a goooey mushy
conglomerate.
A ball of sticky rice is pretty much the intended end point, so it's
probably operating as designed. There *might* be U.S. market models by,
e.g., Black and Decker or somebody, that have options to make "Western"
style rice. Mine is an old Zojirushi and it, like yours, makes rice
aimed at chopsticks and a bowl instead of a fork and plate.
Quote:
so i would like the cooker to STOP and cool when the cook cycle
completes. I have dismantled the cooker in attempt to sperate the
cooking and warming features but am again stumped.
completes. I have dismantled the cooker in attempt to sperate the
cooking and warming features but am again stumped.
Stopping it as soon as it finishes the cook cycle and enters the warming
cycle should not, by design, change the texture all that much.
What you may be able to do is to experiment with reducing the rice to
water ratio.
--
Rich Webb Norfolk, VA
Rich Webb
Guest
Guest
Tue Aug 31, 2010 3:59 pm
On Tue, 31 Aug 2010 10:25:24 -0400, Rich Webb
<bbew.ar_at_mapson.nozirev.ten> wrote:
Quote:
What you may be able to do is to experiment with reducing the rice to
water ratio.
water ratio.
D'oh! <dope slap> that should be "reducing the WATER to RICE ratio."
--
Rich Webb Norfolk, VA
nuny@bid.nes
Guest
Guest
Tue Aug 31, 2010 6:45 pm
On Aug 31, 5:59 am, divx dude <divx.d...@gmail.com> wrote:
Quote:
I bought this cheap rice cooker but i dont like it..
its not much better than a stovetop and pot.
the problem is that when its done cooking the rice it continues to
"warm" which just means its keeps cooking but a bit slower i think.
I would prefer the unit stop cooking when the rice is tender and still
in indivudual grains rather than going on to make a goooey mushy
conglomerate.
cold tender rice can be microwaved later while still
maintaining the minimally cooked texture and quality.
so i would like the cooker to STOP and cool when the cook cycle
completes. I have dismantled the cooker in attempt to sperate the
cooking and warming features but am again stumped.
a circuit diagram is available in the manual
here:
http://www.tatungusa.com/download/manual_403376591409838_TRC-10UDW%20...
my nooby opinion is that the diagram is not a schematic and i may
still need to provide you
a photo of both sides of the control panel.
the diagram seems show the unit is always cooking only to be slowed by
the limiter and the thermostat. i cannot find the limiter..seems like
may be a function of the microswitch and the pan-weighted thermal
trigger
the only solution i see is a 110v rated relay that cuts the heating
element when the micro switch closes.
not shown in the diagram is that the micro switch
is thrown by a spring loaded weighted contact pad under the rice pan
that senses the loss of weight and pops up to close the switch or
perhaps that assy. is actually the "limiter" device since i have not
identfied that device elsewhere..
i tried disconnecting the thermostat but
the diagram agrees that the heater will still get power from the warm
lamp circuit?
i think maybe u want photos of the internals of this thing?
its not much better than a stovetop and pot.
the problem is that when its done cooking the rice it continues to
"warm" which just means its keeps cooking but a bit slower i think.
I would prefer the unit stop cooking when the rice is tender and still
in indivudual grains rather than going on to make a goooey mushy
conglomerate.
cold tender rice can be microwaved later while still
maintaining the minimally cooked texture and quality.
so i would like the cooker to STOP and cool when the cook cycle
completes. I have dismantled the cooker in attempt to sperate the
cooking and warming features but am again stumped.
a circuit diagram is available in the manual
here:
http://www.tatungusa.com/download/manual_403376591409838_TRC-10UDW%20...
my nooby opinion is that the diagram is not a schematic and i may
still need to provide you
a photo of both sides of the control panel.
the diagram seems show the unit is always cooking only to be slowed by
the limiter and the thermostat. i cannot find the limiter..seems like
may be a function of the microswitch and the pan-weighted thermal
trigger
the only solution i see is a 110v rated relay that cuts the heating
element when the micro switch closes.
not shown in the diagram is that the micro switch
is thrown by a spring loaded weighted contact pad under the rice pan
that senses the loss of weight and pops up to close the switch or
perhaps that assy. is actually the "limiter" device since i have not
identfied that device elsewhere..
i tried disconnecting the thermostat but
the diagram agrees that the heater will still get power from the warm
lamp circuit?
i think maybe u want photos of the internals of this thing?
Like Rich I also have an old Zojirushi which I got at a yard sale,
but I found the manual online. It mentions that the texture and
stickiness is largely a function of washing the rice before cooking;
for sticky rice, don't rinse the rice before cooking it.
To keep it from going mushy, stir it every once in a while. Or, just
eat it!
http://www.zojirushi.com/servicesupport/manuals/manual_pdf/nhs.pdf
See page four.
For other cookers, same brand:
http://www.zojirushi.com/servicesupport/manuals/index.html
Also, note the many types of rice the Japanese use:
http://www.zojirushi.com/ourproducts/how_and_chart/comparison_pdf/chart_rice_time.pdf
Mark L. Fergerson
Jeff Johnson
Guest
Guest
Tue Aug 31, 2010 8:40 pm
But I like mushy rice!
Michael A. Terrell
Guest
Guest
Tue Aug 31, 2010 11:09 pm
Jeff Johnson wrote:
Quote:
But I like mushy rice!
Then you'll love Tapioca.
--
Politicians should only get paid if the budget is balanced, and there is
enough left over to pay them.
Jim Thompson
Guest
Guest
Tue Aug 31, 2010 11:28 pm
On Tue, 31 Aug 2010 18:09:47 -0400, "Michael A. Terrell"
<mike.terrell_at_earthlink.net> wrote:
Quote:
Jeff Johnson wrote:
But I like mushy rice!
Then you'll love Tapioca.
I do! My wife hates it. Fortunately you can get Tapioca Pudding cups
in the grocery store in the same area that has pre-made Jello
...Jim Thompson
--
| James E.Thompson, CTO | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC's and Discrete Systems | manus |
| Phoenix, Arizona 85048 Skype: Contacts Only | |
| Voice:(480)460-2350 Fax: Available upon request | Brass Rat |
| E-mail Icon at http://www.analog-innovations.com | 1962 |
Democrats are best served up prepared as a hash
Otherwise the dog won't eat it
Michael A. Terrell
Guest
Guest
Tue Aug 31, 2010 11:29 pm
Jim Thompson wrote:
Quote:
On Tue, 31 Aug 2010 18:09:47 -0400, "Michael A. Terrell"
?mike.terrell_at_earthlink.net? wrote:
?
?Jeff Johnson wrote:
??
?? But I like mushy rice!
?
?
? Then you'll love Tapioca.
I do! My wife hates it. Fortunately you can get Tapioca Pudding cups
in the grocery store in the same area that has pre-made Jello
And you can chew it for hours. ;-)
--
Politicians should only get paid if the budget is balanced, and there is
enough left over to pay them.
Jim Thompson
Guest
Guest
Tue Aug 31, 2010 11:46 pm
On Tue, 31 Aug 2010 18:29:56 -0400, "Michael A. Terrell"
<mike.terrell_at_earthlink.net> wrote:
Quote:
Jim Thompson wrote:
On Tue, 31 Aug 2010 18:09:47 -0400, "Michael A. Terrell"
?mike.terrell_at_earthlink.net? wrote:
?
?Jeff Johnson wrote:
??
?? But I like mushy rice!
?
?
? Then you'll love Tapioca.
I do! My wife hates it. Fortunately you can get Tapioca Pudding cups
in the grocery store in the same area that has pre-made Jello :-)
And you can chew it for hours.
Naaaah! Properly made Tapioca Pudding is smooth and nice :-)
It's amazing how many people have their diet restricted by a one-time
(or more if your Mom couldn't cook
poorly executed recipe.
...Jim Thompson
--
| James E.Thompson, CTO | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC's and Discrete Systems | manus |
| Phoenix, Arizona 85048 Skype: Contacts Only | |
| Voice:(480)460-2350 Fax: Available upon request | Brass Rat |
| E-mail Icon at http://www.analog-innovations.com | 1962 |
Democrats are best served up prepared as a hash
Otherwise the dog won't eat it
PeterD
Guest
Guest
Tue Aug 31, 2010 11:58 pm
On Tue, 31 Aug 2010 10:25:24 -0400, Rich Webb
<bbew.ar_at_mapson.nozirev.ten> wrote:
Quote:
On Tue, 31 Aug 2010 05:59:27 -0700 (PDT), divx dude
divx.dude_at_gmail.com> wrote:
I bought this cheap rice cooker but i dont like it..
its not much better than a stovetop and pot.
the problem is that when its done cooking the rice it continues to
"warm" which just means its keeps cooking but a bit slower i think.
I would prefer the unit stop cooking when the rice is tender and still
in indivudual grains rather than going on to make a goooey mushy
conglomerate.
A ball of sticky rice is pretty much the intended end point, so it's
probably operating as designed. There *might* be U.S. market models by,
e.g., Black and Decker or somebody, that have options to make "Western"
style rice. Mine is an old Zojirushi and it, like yours, makes rice
aimed at chopsticks and a bowl instead of a fork and plate.
so i would like the cooker to STOP and cool when the cook cycle
completes. I have dismantled the cooker in attempt to sperate the
cooking and warming features but am again stumped.
Stopping it as soon as it finishes the cook cycle and enters the warming
cycle should not, by design, change the texture all that much.
What you may be able to do is to experiment with reducing the rice to
water ratio.
divx.dude_at_gmail.com> wrote:
I bought this cheap rice cooker but i dont like it..
its not much better than a stovetop and pot.
the problem is that when its done cooking the rice it continues to
"warm" which just means its keeps cooking but a bit slower i think.
I would prefer the unit stop cooking when the rice is tender and still
in indivudual grains rather than going on to make a goooey mushy
conglomerate.
A ball of sticky rice is pretty much the intended end point, so it's
probably operating as designed. There *might* be U.S. market models by,
e.g., Black and Decker or somebody, that have options to make "Western"
style rice. Mine is an old Zojirushi and it, like yours, makes rice
aimed at chopsticks and a bowl instead of a fork and plate.
so i would like the cooker to STOP and cool when the cook cycle
completes. I have dismantled the cooker in attempt to sperate the
cooking and warming features but am again stumped.
Stopping it as soon as it finishes the cook cycle and enters the warming
cycle should not, by design, change the texture all that much.
What you may be able to do is to experiment with reducing the rice to
water ratio.
Having used (and continue to use) many rice cookers, I agree, the OP
is probably using too much water with his (her?) rice. Properly done,
once the cook cycle is done, warming is just that: keeps it warm,
ready to serve.
PeterD
Guest
Guest
Wed Sep 01, 2010 12:00 am
On Tue, 31 Aug 2010 15:28:15 -0700, Jim Thompson
<To-Email-Use-The-Envelope-Icon_at_On-My-Web-Site.com> wrote:
Quote:
On Tue, 31 Aug 2010 18:09:47 -0400, "Michael A. Terrell"
mike.terrell_at_earthlink.net> wrote:
Jeff Johnson wrote:
But I like mushy rice!
Then you'll love Tapioca.
I do! My wife hates it. Fortunately you can get Tapioca Pudding cups
in the grocery store in the same area that has pre-made Jello
...Jim Thompson
mike.terrell_at_earthlink.net> wrote:
Jeff Johnson wrote:
But I like mushy rice!
Then you'll love Tapioca.
I do! My wife hates it. Fortunately you can get Tapioca Pudding cups
in the grocery store in the same area that has pre-made Jello
...Jim Thompson
You can get rice cookers that make regular rice, sticky rice (similar
to rice used in sushi) and rice soup. Fully programmable!
(But, proper sticky rice requires steaming to come out right, and of
course the right type of rice to start with!)
Jim Thompson
Guest
Guest
Wed Sep 01, 2010 12:08 am
On Tue, 31 Aug 2010 15:59:53 -0700 (PDT), brent
<bulegoge_at_columbus.rr.com> wrote:
Quote:
On Aug 31, 6:28 pm, Jim Thompson <To-Email-Use-The-Envelope-I...@On-My-
Web-Site.com> wrote:
On Tue, 31 Aug 2010 18:09:47 -0400, "Michael A. Terrell"
mike.terr...@earthlink.net> wrote:
Jeff Johnson wrote:
But I like mushy rice!
Then you'll love Tapioca.
I do! My wife hates it. Fortunately you can get Tapioca Pudding cups
in the grocery store in the same area that has pre-made Jello :-)
...Jim Thompson
[snip]
I've been put off by pudding cup stuff ever since I was assigned to
sit across Jeff Kerr in 3rd grade and got to watch him eat his pudding
cup every day with his mouth open.
Web-Site.com> wrote:
On Tue, 31 Aug 2010 18:09:47 -0400, "Michael A. Terrell"
mike.terr...@earthlink.net> wrote:
Jeff Johnson wrote:
But I like mushy rice!
Then you'll love Tapioca.
I do! My wife hates it. Fortunately you can get Tapioca Pudding cups
in the grocery store in the same area that has pre-made Jello :-)
...Jim Thompson
[snip]
I've been put off by pudding cup stuff ever since I was assigned to
sit across Jeff Kerr in 3rd grade and got to watch him eat his pudding
cup every day with his mouth open.
When I was in 3rd Grade (1948-49), pre-made pudding cups didn't exist
...Jim Thompson
--
| James E.Thompson, CTO | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC's and Discrete Systems | manus |
| Phoenix, Arizona 85048 Skype: Contacts Only | |
| Voice:(480)460-2350 Fax: Available upon request | Brass Rat |
| E-mail Icon at http://www.analog-innovations.com | 1962 |
Democrats are best served up prepared as a hash
Otherwise the dog won't eat it
Jim Thompson
Guest
Guest
Wed Sep 01, 2010 12:09 am
On Tue, 31 Aug 2010 19:00:25 -0400, PeterD <peter2_at_hipson.net> wrote:
Quote:
On Tue, 31 Aug 2010 15:28:15 -0700, Jim Thompson
To-Email-Use-The-Envelope-Icon_at_On-My-Web-Site.com> wrote:
On Tue, 31 Aug 2010 18:09:47 -0400, "Michael A. Terrell"
mike.terrell_at_earthlink.net> wrote:
Jeff Johnson wrote:
But I like mushy rice!
Then you'll love Tapioca.
I do! My wife hates it. Fortunately you can get Tapioca Pudding cups
in the grocery store in the same area that has pre-made Jello
...Jim Thompson
You can get rice cookers that make regular rice, sticky rice (similar
to rice used in sushi) and rice soup. Fully programmable!
(But, proper sticky rice requires steaming to come out right, and of
course the right type of rice to start with!)
To-Email-Use-The-Envelope-Icon_at_On-My-Web-Site.com> wrote:
On Tue, 31 Aug 2010 18:09:47 -0400, "Michael A. Terrell"
mike.terrell_at_earthlink.net> wrote:
Jeff Johnson wrote:
But I like mushy rice!
Then you'll love Tapioca.
I do! My wife hates it. Fortunately you can get Tapioca Pudding cups
in the grocery store in the same area that has pre-made Jello
...Jim Thompson
You can get rice cookers that make regular rice, sticky rice (similar
to rice used in sushi) and rice soup. Fully programmable!
(But, proper sticky rice requires steaming to come out right, and of
course the right type of rice to start with!)
Unfortunately I only see good Japanese rice in BIG bags
...Jim Thompson
--
| James E.Thompson, CTO | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC's and Discrete Systems | manus |
| Phoenix, Arizona 85048 Skype: Contacts Only | |
| Voice:(480)460-2350 Fax: Available upon request | Brass Rat |
| E-mail Icon at http://www.analog-innovations.com | 1962 |
Democrats are best served up prepared as a hash
Otherwise the dog won't eat it
brent
Guest
Guest
Wed Sep 01, 2010 1:59 am
On Aug 31, 6:28 pm, Jim Thompson <To-Email-Use-The-Envelope-I...@On-My-
Web-Site.com> wrote:
Quote:
On Tue, 31 Aug 2010 18:09:47 -0400, "Michael A. Terrell"
mike.terr...@earthlink.net> wrote:
Jeff Johnson wrote:
But I like mushy rice!
Then you'll love Tapioca.
I do! My wife hates it. Fortunately you can get Tapioca Pudding cups
in the grocery store in the same area that has pre-made Jello :-)
...Jim Thompson
--
| James E.Thompson, CTO | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC's and Discrete Systems | manus |
| Phoenix, Arizona 85048 Skype: Contacts Only | |
| Voice:(480)460-2350 Fax: Available upon request | Brass Rat |
| E-mail Icon athttp://www.analog-innovations.com| 1962 |
Democrats are best served up prepared as a hash
Otherwise the dog won't eat it
mike.terr...@earthlink.net> wrote:
Jeff Johnson wrote:
But I like mushy rice!
Then you'll love Tapioca.
I do! My wife hates it. Fortunately you can get Tapioca Pudding cups
in the grocery store in the same area that has pre-made Jello :-)
...Jim Thompson
--
| James E.Thompson, CTO | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC's and Discrete Systems | manus |
| Phoenix, Arizona 85048 Skype: Contacts Only | |
| Voice:(480)460-2350 Fax: Available upon request | Brass Rat |
| E-mail Icon athttp://www.analog-innovations.com| 1962 |
Democrats are best served up prepared as a hash
Otherwise the dog won't eat it
I've been put off by pudding cup stuff ever since I was assigned to
sit across Jeff Kerr in 3rd grade and got to watch him eat his pudding
cup every day with his mouth open.
Spehro Pefhany
Guest
Guest
Wed Sep 01, 2010 3:30 am
On Tue, 31 Aug 2010 18:58:30 -0400, the renowned PeterD
<peter2_at_hipson.net> wrote:
Quote:
On Tue, 31 Aug 2010 10:25:24 -0400, Rich Webb
bbew.ar_at_mapson.nozirev.ten> wrote:
On Tue, 31 Aug 2010 05:59:27 -0700 (PDT), divx dude
divx.dude_at_gmail.com> wrote:
I bought this cheap rice cooker but i dont like it..
its not much better than a stovetop and pot.
the problem is that when its done cooking the rice it continues to
"warm" which just means its keeps cooking but a bit slower i think.
I would prefer the unit stop cooking when the rice is tender and still
in indivudual grains rather than going on to make a goooey mushy
conglomerate.
A ball of sticky rice is pretty much the intended end point, so it's
probably operating as designed. There *might* be U.S. market models by,
e.g., Black and Decker or somebody, that have options to make "Western"
style rice. Mine is an old Zojirushi and it, like yours, makes rice
aimed at chopsticks and a bowl instead of a fork and plate.
so i would like the cooker to STOP and cool when the cook cycle
completes. I have dismantled the cooker in attempt to sperate the
cooking and warming features but am again stumped.
Stopping it as soon as it finishes the cook cycle and enters the warming
cycle should not, by design, change the texture all that much.
What you may be able to do is to experiment with reducing the rice to
water ratio.
Having used (and continue to use) many rice cookers, I agree, the OP
is probably using too much water with his (her?) rice. Properly done,
once the cook cycle is done, warming is just that: keeps it warm,
ready to serve.
bbew.ar_at_mapson.nozirev.ten> wrote:
On Tue, 31 Aug 2010 05:59:27 -0700 (PDT), divx dude
divx.dude_at_gmail.com> wrote:
I bought this cheap rice cooker but i dont like it..
its not much better than a stovetop and pot.
the problem is that when its done cooking the rice it continues to
"warm" which just means its keeps cooking but a bit slower i think.
I would prefer the unit stop cooking when the rice is tender and still
in indivudual grains rather than going on to make a goooey mushy
conglomerate.
A ball of sticky rice is pretty much the intended end point, so it's
probably operating as designed. There *might* be U.S. market models by,
e.g., Black and Decker or somebody, that have options to make "Western"
style rice. Mine is an old Zojirushi and it, like yours, makes rice
aimed at chopsticks and a bowl instead of a fork and plate.
so i would like the cooker to STOP and cool when the cook cycle
completes. I have dismantled the cooker in attempt to sperate the
cooking and warming features but am again stumped.
Stopping it as soon as it finishes the cook cycle and enters the warming
cycle should not, by design, change the texture all that much.
What you may be able to do is to experiment with reducing the rice to
water ratio.
Having used (and continue to use) many rice cookers, I agree, the OP
is probably using too much water with his (her?) rice. Properly done,
once the cook cycle is done, warming is just that: keeps it warm,
ready to serve.
Simple rice cookers just snap off at a fixed temperature-- when the
post that's in contact with the bottom of the bowl heats sufficiently
(indicating the liquid is gone). All you can play with is the
water/rice ratio and the type of rice. Less water makes the rice
firmer, more makes it softer.
There are many kinds of rice- avoid the Japanese sushi varieties such
as the premium California Kokuho Rose type if you don't like sticky
rice. The typical ORDINARY Thai origin rices you'll find in Asian
stores (typically in 18-lb bags) are less sticky (but still a lot more
than Uncle Ben's rice). There's also Basmati (an Indian type with long
thin grains and not very sticky) and the "broken" rice favored by
Vietnamese. And also what the Chinese call "sticky rice", which is
sweet as well as sticky and also comes from Thailand- used in deserts
and wrapped in bamboo leaf or similar with filling as a snack.
I suspect if you used Western-type quick cooking rice in a rice
cooker, the results would be nothing short of horrific.
OTOH, our Zojirushi fuzzy logic rice cooker does some fancy stuff by
optionally slow-cooking initially, so it has a bit more flexibility
(but it's not quite as fast as a cheap rice cooker or just using a
pot). It can even make congee (rice gruel) but I've never tried it
(congee is a typical breakfast food), as well as brown rice (which
takes forever to cook).
All rice cookers will keep the rice warm and ready to use for a few
hours, longer than that and it can turn bad ("sour").
Best regards,
Spehro Pefhany
--
"it's the network..." "The Journey is the reward"
speff_at_interlog.com Info for manufacturers: http://www.trexon.com
Embedded software/hardware/analog Info for designers: http://www.speff.com
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