Wolfgang Puck’s 1.5 Cup Rice Cooker – Suggestion – Food Safety Question
Just received the TSV 1.5 cup rice cooker. Made a lovely quiche this morning. Here is a suggestion and a question.
1.) Please Wolfgang, design the interior pan with handles. I burnt myself this morning trying to get the pan out of the cooker. Helper handles engineered into the cooker would be a fantastice and safer addition.
2.) I made a quiche using the recipe in the cookbook that I ordered when I bought the TSV. It was delicious. However, when the warm light came on, the quiche was still very loose (not done). I had to press the cook button again and heat for a few minutes longer. This may be a real problem when addding raw meat to the recipe. Is the brain really designed to read the temperature correctly? If so, why was the quiche still runny and loose? How do we check the temperature for "doneness" when raw meat is included? Safety in the kitchen is always first on my mind.
Undercooked chicken, etc. and hot pots without handles, presents a challenge and an opportunity to the buyers and to Wolfgang’s brand.
I finally got a chance to try out the cooker today. I wanted to make spaghetti with meat sauce. I can see that although the concept of the cooker is a good one, there will be a
I used regular spaghetti broken up into thirds, about a cup of seasoned crushed tomatoes, about a half cup of shredded lean ground beef, some dried Italian seasoning, about a half tablespoon of tomato paste, some minced garlic and salt. The meat came out fine. Some of the pasta was not cooked and stuck together, but that was probably because I made the pasta too large…it should be much shorter and mixed in with the sauce better.The final product was too salty so now I know to just skip the salt. The sauce was a little too thick so I know to add more liquid next time. And it was because I didn;t have enough liquid in that the unit kept shutting off to warm.
All in all, I am satisfied with the cooker. I am surprised that it cooks so quickly…at least for me, anyway. Its not the kind of thing I can leave the house to cook, but I have a crockpot for that. For a nice little meal for myself, it does the job, But, as I said, it will take some experimentation. Still, its the person that is the real cook….not the machine.
Ladies, I posted a comment under Health and Beauty about Proposition 65. This is the CA law that may have sparked the cancer warning on Joy’s recent TSV. As a three time ovarian cancer survivor (yes, that is three times….2001, 2006, 2014) It really concerns me that so many of the products are made in China. If you have concerns too, could you go oer to Health and Beauty and comment as well? Health and Blessings to each of you
Ok so this a.m. I decided to make the rice pudding from the extra cookbook nd that was shown on air.
OMG…WHAT A DREADFUL MESS!!
I followed the directions to a "T" except that instead of whole milk I used Coconut milk. The book even suggested that you could use Almond milk, and Coconut milk is the same consistency. I didn’t use condensed, but the thin coconut milk that comes in half gallon milk containers. All I can say is that
1) the taste was terrific with the Coconut milk…
2) In NO WAY was this rice PUDDING! It was just sweetened cooked rice with vanilla in it.
I LOVE rice pudding…and rice pudding has…helloooooooo…’pudding’ effect in it? Well this was just like I said, a bowl of very tasty sweet rice…NOT pudding. I always thought rice PUDDING had and egg as a binder and to promote the ‘pudding’ effect. Well not here…a great disappointment. If I’m going to sacrifice a healthy meal for a treat…it better be a GOOD ONE!!
3) THE MESS…omg the mess. It boiled over 5 times in 25 minutes, and I had to be opening the lid to let it retreat…and cleaning up and wiping the counters so it wouldn’t hit the floor, and I was standing right there watching it all the time too. So by the time 35 minutes passed, and it turned to "warm" I had to add a more coconut milk for the rice to finish cooking, and left it on warm for another 10 minutes. I then had to pull the plug out and left it covered in the cooker in the hopes it would be more ‘pudding’ like…but…uhhhhhm…nope…never happened.
The whole thing only had 1 1/4C milk and 3Tbs.rice to begin with too! And stilll…kept boiling over and through that little air vent in the lid. There was also no way to tamp it down, even by opening the lid and stirring the rice mixture. I can’t help but think there should have been an egg in there to help thicken it up.
So as of now this cooker? Gets a C-…only because the omelet was perhaps a B at best…and the supposed Rice Pudding…a D-
I’ll still give it an A for cuteness though, and will try to make a chicken or meat and rice dish before making a final decision. I really bought the thing for that purpose anyway. I make enough desserts on my own that take as much or less time, and are easy enough on their own and…fail proof!
@ Rachel I would gladly give you my 4 cup since I don’t eat rice anymore but I am likely going to buy the elite pressure cooker after I replace my air purifiers. Once I saw the children soup it made I thought only for that. Making from scratch is a major pain. I never use my stove much in summer. But they say soup before any meal keeps your weight down. I am not really looking to lose a whole lot but a couple will not hurt. I would keep the little cooker for rice if you want stir fry and steamed veggies. I think it might be useful. Believe it or not in Florida the fruits and veggies are not good at all unless you go to whole foods. But I will not pay 3 dollars for a tomato. Our oranges are from Cali. And I am turned off about buying regular produce because if pesticides. So if you eat fruits and veggies you get pesticides included which destroys the nutritional value really because your having a dose of carcinogens with vitamins. But organic food is for the rich …very rich. It a huge dilemma as of recently because my favorites are on the list of not to buy..but only organic like apples. Its really upsetting.
I made Mac and Cheese last night to go with our ribs…it was absolutely delicious and it even had a great browned portion on the bottom.
And for those that were talking about food safety with chicken, etc. on the cook setting, liquids will boil and that means 212 degrees F…all recipes use cut up chicken (or cooked meats) and it will easily cook at that temperature with boiling fluids. I don’t see any recipes that call for putting raw meats in the cooker on just warm. It’s also not intended for whole pieces of chicken…and they won’t fit.
Also, it’s a Rice Cooker which means that the system is designed to switch from Cook to Warm when it decides enough water/fluid has boiled off. That’s the way all rice cookers work…it’s not a crock pot or pressure cooker.
It still requires that you perform like a cook and monitor the progress of your foods. There are numerous factors that can affect the outcome of dishes in this cooker just like any other machine, kitchen appliance or recipe.
All that said, I monitored my elbow pasta and ended up adding significant liquid (I was using low sodium chicken broth with my heavy cream) with more cooking, to get the "bite" of my pasta to almost where I wanted it…then added my cheeses, cooked it more, getting that nice crusty brown bottom. It was really tasty but certainly not health food!
Tried to make Mac n cheese… Awful. Mushy pasta, too much liquid.
Brown rice came out great.
Steamed broccoli and cauliflower was good and fresh green beans steamed perfectly.
Tempted to try the cake…
Yeah…I’m a pretty healthy eater. I’m a stickler for really natural tasting foods that don’t have too many overbearing spices and sauces…and I loveeeeeeee just loveeeeee vegetables and fresh fruits. Don’t get me wrong…I have to fight to turn down a glazed donut…or piece of cheesecake. In fact so much, that I’ll buy individual slices of cheesecake at the market instead of a whole thing…and then try to eat only a couple bites at a time…sigh.
HOWEVER….I would like a pressure cooker and will check the Elite out. Just thought this little cooker would do the job, but still not so sure.
That’s true. I think the Elite brand looks good ??. Its great that you want to cook healthy and take care of your health. I don’t have the ambition. But I would have to say that if I did a pressure cooker would be my next purchase just for the fresh soup. I love soup and its perfect for me now. Its super expensive at about 2 dollars a can plus all those chemicals are probably not going to make me any healthier.
Received my rice cooker and cookbook yesterday. Made the banana bread receipe. It turned out perfect. Had to switch back and forth from cook to warm just as the receipe said. It was so good. Made fish in the cooker. It came out perfect also.
Sounds like a better option would be a pressure cooker. It cooks up meat and rice and it really has better options for quick meals and second helpings. Most of the meals in the small cooker would be half a meal for me. I love eating and cooking not much. Lately, I am the queen of take out and buying prepared food. Why cook chicken when it comes already roasted or fried practically the same price? The best mashed potatoes come in microwave portions and are delicious. I really cannot think of anything that’s not great that I bought already cooked. It’s great for those days when you just don’t have it in you to cook. Besides buying so many ingredients for recipes is really expensive. You end up wasting alot or alot going bad.
Well I finally got my cooker late yesterday, and made the quiche dish as promised. I did make the two egg dish he called the "Veggie Omelet" on page 16, simply because I’m really not a breakfast eater and couldn’t fathom eating 3 eggs that early.
I melted about half the amount of butter called for, right inside the cooker, then added the two eggs. To that, I added half of a seeded and chopped Roma tomato,(I didn’t have grape tomatoes), and used 2 Tbs.presliced medium cheddar cheese that I broke up into small pieces (didn’t have shredded), and no green onions or buttered bread on the bottom.
It said to cook 5-7 min ‘until eggs were just set’, but at that point the eggs were RAW. So I had to put the button on cook…TWO more times and then let it sit a few minutes on "warm" so guess this omelet took something like 25-28 minutes or so.
I will say that after all that, the omelet came out with no trouble and was nicely browned on the bottom, however I could have made this omelet in a pan in half the time and with less hassle. So for eggs, I’ll pass on this item.
I am going to try one of the meat or chicken dishes listed, but also…most of his ‘combination’ dishes use precooked foods like ham, chicken etc. And another large part of his recipes that include meats and rice??? Say to COOK THE RICE SEPARATELY…or to use leftover rice, so am thinking…what the heck? I wanted to be able to make small meals WITH rice in it like he kept turning out on air.
Another thing…the recipes in the extra book say to use a certain amount of ‘chicken tenders’ but never once does it say how many ounces needed for the recipes. I don’t buy chicken tenders and if I did…they aren’t all the same size so how does one know? I do use skinless, boneless chicken breasts and it would have been useful for them to have put the ounces in parenthesis, so even this is a hassle but guess could be worked around.
Soooo…in keeping optomistic, I’ll try one of the very few chicken or veggie and rice ‘combination’ dishes, and maybe the flan before I make a decision as to whether I’ll use this thing, or whether it will become another dust collector should I not send it back in time!
Oh.one more thing. I noticed on air that he used what looked like vermicelli…not rice…and come to find out that it had to be Basmati rice, which he states in all his dishes in the book, which I think takes up less room cooking as it’s very thin and easier to cook than regular rice.. No where do I see where he uses Jasmine rice which is what I eat so not sure how that would fare. He does have one recipe he refers to as ‘sushi’ rice which I thought may be Jasmine…but the amount of rice called for is an extraordinary amount, if Jasmine. One cup of Jasmine cooks up to 3 Cups normally, and if I’m not mistaken…his recipe calls for 2 Cups Jasmine rice into this small cooker!
I just WISH he had stressed on air that most of his foods were PRE cooked or that you couldn’t make rice WITH most of the meat products. I seem to remember him knocking out many many dishes that were cooked WITH rice, but there are very few recipes in the extra book I purchased that have those ‘meals in one’ kind of recipes.
Anyway…will keep you abreast to how it’s working!!
Please do the same :heart:
Did you put in extra water? It requires more liquid water or stock than conventional cooking. I have one and it always made rice perfect. Just remember to add at least half a cup extra liquid. Give it another try. Hope you can get it to work.
Mr. WF is a savy bsnsman. The darn thing burn my rice in 15 minutes. Back to my old way TKYVM!
Are there any American made TVs, computers, cameras…
Just an FYI to find all the recipes. Google Wolfgang rice cooker. Then check the manuals section for each model. Each manual has alot of recipes including the mac and cheese and the pasta Bolognese, and chicken Alfredo. Most of them are easy to find just takes a bit of time. Good luck.
Posted in Kitchen & Food
02.20.15 7:18 PM