วันเสาร์ที่ 6 พฤศจิกายน พ.ศ. 2553
Zojirushi NP-HTC10 Rice Cooker Technical Details
- 1230-watt 5-1/2-cup rice cooker and warmer with induction heating technology- LCD control panel; clock and timer; keep-warm mode; end-of-cycle signal
- Vacuum-insulated inner cooking pan for efficient heating; detachable and washable inner lid
- Pressure-control valve; spatula, spatula holder, and 2 measuring cups included
- Measures 14-3/16 by 9-7/8 by 7-7/8 inches; 1-year limited warranty
Review :
By Andrew Jackson (Dallas Metroplex)
I have never had a better more intuitive rice cooker than this Zojirushi! I am just sorry I had not purchased it sooner. It makes delicious brown rice (I have not tried the GABA yet, but I expect it to be par excelllence). The brown rice is the best that can be made as long as it is washed, as you should with all rice. I love trying new things to add to my brown rice and I am itchin' to try the GABA. I could not recommend this rice cooker with greater enthusiasm, delight and satisfaction.
I cooked Steel Cut Oats on the Porridge setting, and I could not have made it better; as a matter of fact, I was extremely pleased and mine, heretofore, never tasted as good.
By 4u2 (Saint John, IN USA)Got this Pressure Rice Cooker and used it the next day. White rice came out better than any other rice cookers I have owned. It was a lot of money, but in my opinion, was so worth the cost. You get what you pay for, and in the case of this rice cooker, I got exactly that -- one excellent cooker! Had no problems with it, just followed the directions and used their provided cup to measure level cups of raw rice. It is a 5 Star all the way!
By Edward Y. Wong (San Francisco, CA)
This is an excellent rice cooker if it was not the their top-of-the-line model at $400. Its well made in Japan, and not in China like the cheaper models. However, the high-end features are pure marketing crap, which is consistent with the final outcome of the GABA Brown setting. After patiently waiting for almost 4 hours for the unit to make the rice, it came out completely overcooked and mushy. I knew ahead of time from previous reviews that this would happen, but I needed a starting point and so I chose to stick with instruction manual. I had to call out for Chinese instead. Fortunately their rice was much better.
When I called their customer service, they didn't offer an apology, but instead, stated that I should use less water as "to my liking". Also, I can find no evidence that alpha starch is better than beta starch or even if that was the case, that high pressure cooking will indeed convert the starches in that manner. As I told the Zojirusi rep, what has been stated by their marketing material on this model is probably the most overblown statement since they said that the Titanic was unsinkable. For this price, I would have expected some kind of "Happy Ending" feature. Save your money and stick to the lower end models like the the NS-LAC05.Zojirushi NP-HTC Induction Heating Pressure Rice Cooker & Warmer - Color: Stainless Brown, 10 cups / 1.8 liters
Zojirushi NP-HTC10 Induction Heating 5-1/2-Cup Pressure Rice Cooker and Warmer
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Just completed my first pot of brown rice at 7,300 ft. It is so much better than my usual pressure-cooked brown rice, it is amazing. And I didn't have to stand around adjusting the flame on my stove to keep the pressure up, but not too far up. I simply put in the brown rice to the levels recommended. I closed it and set it on the brown rice setting. Perfect the first time.
Yes, it is really expensive, but brown rice doesn't really get done at my altitude unless you use a pressure cooker. The controls on a pressure cooker are not very fine. This machine immediately brings the rice to the best temperature for cooking whatever kind of rice one chooses and raises the pressure, if necessary, to get the water to that temperature.
I looked at the non-pressurized Zojirushi rice cookers and realized that they would not work for me, so my sweet husband sprang for the NP-HTC18 and gave it to me for a gift. I am very lucky. Great husband, great rice-cooker. He figures he will be paid off in more frequent brown rice from now on and he is right.
I am quite aware as a non-Asian that my review of a rice cooker which is basically no more than a fancy, perhaps overpriced water boiler, might not be taken too seriously. However, I have been cooking Asian/Chinese cuisine for almost 35 years and for some reason have had an identity, if not a passion for the art of properly cooking rice. During this time I have owned 6 electric rice cookers. I began with a National basic rice cooker. You placed the rinsed rice into the aluminum cooking pot, clicked the switch to on and off it went. When the rice had boiled all the liquid away the temp spiked and my rice cooker shut off. The following rice cooker was again a National brand, but this was a much more sophisticated model that touted "Fuzzy Logic". I realize that it is a bit of a stretch to believe a microprocessor could be needed to merely "boil and cook" rice? However, given the assortment of rice dishes and not just cooking plain rice a convenience like this seemed to be a natural progression in the countries where rice was an everyday staple.
My next rung up the automatic rice cooker ladder was a more sophisticated Zojirushi rice cooker with more settings and again "fuzzy logic". Not long after this I was in a Korean grocery store and found a Panasonic brand "pressure" rice cooker that touted that it could not only cook outstanding rice of any variety, but an assortment of mixed grains, stews, and one meal dishes. I bought this and immediately feel in love with all of its features. Not only did it perform flawlessly cooking rice, it could also cook almost anything else, rice, grains, or otherwise and this is with what ever you chose to add.
I eventually ordered another pressure Panasonic rice cooker since they had stopped making them, from Ebay in order to have a back-up and/or parts. Some time after I received this second Panasonic pressure rice cooker I happened to have found a link to Zojirushi. I have always been very keen on this Japanese brand. To make a point, I was a very snobbish bread baker; sneering at anyone that would consider making bread in a bread machine. After receiving my Zojirushi BBCCX-20 bread machine I had to eat my words.
Anyway, I decided to try the NP-HTC18 Induction Heating 10-cup Pressure Rice Cooker. I have been cooking on induction cooking hobs for years and decided to give this a try, in spite of the cost. All I can tell you is that if you love rice and all the other rice/grain dishes that I do, you should invest in this awesome kitchen device. I have not had it long, but have cooked several batches of various white rices, barley, mixed grains and rice, and mixed rices. All of these have been either plain or with oils, mushrooms, spices, herbs, etc. I am not sure what is on the horizon here, but for me this is the ultimate anything cooker. I hope that more and more people buy this and experiment with all of it's amazing possibilities.
First off I know this rice cooker is super expensive. Why the heck does a rice cooker cost this much? But this isn't even the most expensive, there's a rice cooker that's $2000 in Japan, that's the Bently or Rolls Royce of rice cookers. This one is the Lexus of rice cookers.
The main selling point for this one is that it has induction cooking and pressure cooking. I'm assuming that if you are looking at this machine, you are probably Asian and eat rice everyday. Does this machine make the rice so much better that it's worth the price, not really. Not for it to be worth this much but if you like your rice to be perfectly moist, this does a great job. I'm comparing this rice cooker to my old Tiger which is just a standard rice cooker. This one is all computer controlled and you just can't mess up the rice.
The main reason to get this rice cooker over a cheaper brand is that you want to eat brown rice. Now to be perfectly clear the brown rice is a lot softer but it is not the consistency of white rice. I was reading some reviews and people say they got the brown rice to have the same consistency as white rice. It's softer by far but the brown rice still has the brown cover on it so it is still harder than white rice but a lot softer. This pressure cooker version even makes it softer than just the induction model. I have both. I bought the induction only model and gave it to my mom and now I have this one.
I have no idea if the GABA feature really works but might as well use it, can't hurt.
This machine is made in Japan, not China. Some of the cheaper Zojirushi rice cookers are made in China now.
By
sang pak - See all my reviews
This review is from: Zojirushi NP-HTC18 Induction Heating 10-Cup Pressure Rice Cooker and Warmer (Kitchen)
This is a long term user review....
In the first 6 months of use, it made some very good rice and even stored the rice for up to 3 days fresh---no drying or yellowing. HOWEVER, after the initial 6mths of use, we have noticed faster yellowing of the rice within 24 hours. Yes, we have used the extended warm feature, but no difference. I believe it is due to the rubber seal/gasket of the underside lid wearing down. I recall in the beginning, the lid would pressure seal when you closed it. NOW, since the rubber seal has worn down, no more pressure seal when you close, and I believe this is what is causing degraded cooking issues (moisture loss) and faster yellow of the rice. I called Zojirushi customer service (rude by the way), and they were unwilling to replace the worn down lid ($35) part under warranty. My friend also bought this $400 unit under my recommendation, and after about 6mths, she is having the exact same issues. I would like to hear follow up reviews from all the 5 stars folks. I give it 5 stars for first 6mth, and 1 star now that it is good as a cheapy $50 unit after 6 months. Frankly, not worth the money.
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