So I just got a new Zojirushi rice cooker, and as part of my continuing goal of living life more dangerously, thrillseeker that I am, I decided to read through the instruction booklet only to immediately stumble over the very first step. https://i...
So I just got a new Zojirushi rice cooker, and as part of my continuing goal of living life more dangerously, thrillseeker that I am, I decided to read through the instruction booklet only to immediately stumble over the very first step. https://imgur.com/a/FoLYvtZ#oms3Eon As you can see, I am not to blame for all those capital letters. I am baffled, friends. I am flabbergasted. I am flummoxed, befuddled and aghast. What does this mean? This is a pan designed to contain exactly two things: rice and water. Yet it’s apparently risky to wash the rice in it, a process that famously involves only rice and water. Have I… have I been washing my rice wrong all this time? Should I be using soap and steel wool, perhaps? Or must I assume this coating is such a thin veneer that even the minimal friction or rice and water moving against its surface will strip it bare? I feel like there are only two possible explanations here: either my food prep has gone catastrophically wrong, or Zojirushi’s food safety standards have gone even *more* catastrophically wrong. Please let me know just to what extent I should be racing to and from, seized by raw, animal panic. submitted by /u/Eastern_Mess_4334 [link] [comments]
