On rationale for buying expensive cookware etc. I was listening to Jacques Pepin talking about making a perfect roast chicken. He was talking about all of the elements that go into producing the perfect bird. One item he mentioned was having the right pan/roaster. He said that if you use a thin light weight pan/roaster the juices-drippings will evaporate and you won’t have any to make a pan sauce. Carrying that over to rice I speculate that a thin light weight pan would allow the water to evaporate before the rice is cooked. I say speculate because I’ve not attempted to cook rice in such a pan.
On the chicken roasting comment, I use an old Lodge CI skillet. Not expensive. But it’s the right tool for the job.
Well, long story short, it’s touting the precision of the ironware, which will guarantee a delicious meal.
So apparently there is such a thing as a Persian rice cooker, specially designed to create tahdig.
I wanted to ask on another thread - what is QPR please?
Quality to Price Ratio
Thank you so much. I kinda thought it was something like this but then I’d see things that didn’t seem that
I’ve had mine for over 25 years…and it still won’t die. But the rice cook quality has started to subside over the last 2-3 years.
That’s quite a good ROI, no?
I downgraded from a Neuro Fuzzy unit to a 3 cupper and I’m blown away by it’s performance.
It certainly is. No one is more surprised than me that it’s lasted that long. It’s since been replaced with the InstantPot.
Since you were 5 years old? That is impressive!
Ohhhh. I read that article and was SO tempted.
I do not need another small appliance. But - tahdig.
Ubiquitous in Westwood AKA Tehrangeles.
Yes, but do you know a single Persian cook worth her/his salt that owns one?
I do not.
I know someone has to be buying this product, but I just don’t know who they are.