Previous articleNow, we introduced the appeal of the ``rammed earth oven,'' which is a plasterer's handiwork called rammed earth that makes your dining time of quality quality. In this second installment, we will be sharing tips on how to cook to get the best results.
The aim of the ``rammed earth oven'' is to use a strong fire to create convection within the pot to cook food. When the rice is cooked, the rice stands up.That difference makes an ordinary meal special.
First of all, the “premises of deliciousness” of
The trick to cooking is not complicated techniques, but the order in which you prepare the food.
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Firepower: Heat thoroughly to create convection
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Fuel: Basically consider "30g" as the standard.
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Steaming: Finally, the aroma and sweetness are calmed down (this is where the difference comes in)
How to choose and use solid fuel
The Rammed Earthen Furnace is designed to use commercially available solid fuel.
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Per cup: 1 solid fuel of about 30g
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2 for 2 go, 3 for 3 go
We recommend starting with 30g and making fine adjustments as you watch it cook (there may be individual differences as it is handmade).
Although there is no specification, please purchase the following alcohol-based solid fuel.
Fine adjustment of firepower (adjust with silver paper)
You can increase the heat by flipping the silver paper (foil) around the solid fuel. The wider the area you flip, the stronger the firepower will be, but the faster it will burn out. If you like the finished product, such as ``a little more fragrant'' or ``a little more soft'', this fine adjustment will come into play.
Steps for cooking deliciously
Here's the basic flow. It varies depending on the variety of rice, new/old rice, room temperature, and water temperature. We recommend sticking to the basics first, then experimenting with cooking methods that suit your tastes.
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Immersion: 20 minutes (estimate)
Soak the polished rice in water, slowly soaking it to the core. This preparation supports the fluffiness and graininess of the rice after cooking. -
Ignition to cooking: 20 to 30 minutes (estimate)
Once the solid fuel is ignited, all that is left to do is simply monitor it. By heating the rice thoroughly, convection is created in the pot, and the aim is to have the rice stand up when it is cooked. Tip: Resist the urge to open the lid halfway. The scent and the way the steam rises will be your cue. -
Steaming: 20 minutes (estimate)
Once the flame goes down, let it steam. Steaming is the time to finish using residual heat. The moisture settles down, and the aroma and sweetness become even. -
Loosen: Finishing gesture
When the steaming is finished, loosen it gently to let air in from the bottom. It becomes glossy, the grains loosen, and the texture becomes even more beautiful.
Frequently Asked Questions: Can I cook 1 cup with a 2 cup or 3 cup pot?
Yes, you can cook. Even for 2 cups, you can cook rice with 1 cup of rice and water. Similarly, for 3 cups, just set the rice and water to 1 cup.
Small hints to adjust the finish to your liking
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I like it a little harder: Immerse it in water for a shorter time or use a little less water.
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I like plumpness: soak carefully and steam for a long time
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I want the aroma: Adjust the final heat by turning the silver paper
Delicious rice alone improves the atmosphere at the dining table. Even without adding anything special, from the moment the steam and aroma rise, your everyday time will become a little more luxurious. The ``rammed earth oven'' carefully prepares these ``everyday delicacies.''
Next time, we will introduce the care (soot, scorch, and handling of the pot) to use it beautifully for a long time.