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Cuckoo IH 10 Cup Pressure Cooker CRP-CHSS1009F $469.99 Delivered @ Costco Online (Membership Required)

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Cuckoo IH 10 Cup Pressure Cooker CRP-CHSS1009F $469.99 Delivered @ Costco Online (Membership Required)
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RSmith on 01/03/2024 - 18:29 costco.com.au (349 clicks)

IH rice/pressure cookers are also classified as pressure cookers. All pressure cookers basically build pressure inside the pot to cook food. This process enables the rice cooker to reach a higher boiling point than when it is at a standard pressure (1 atm/105 Pa->100 degrees Celsius). Pressure cookers can reach 120 to 150 degrees Celsius. IH rice/pressure cookers build more pressure and thus have higher boiling point than a conventional pressure rice cooker. IH pressure cookers use induction heating technology (induction coils build electromagnetic induction to heat up the whole stainless steel inner pot), whereas conventional pressure cookers use a heating pan to heat up the inner pot.

Electrical & Electronics Cuckoo Pressure Cooker Rice Cooker

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  • MakeBread on 01/03/2024 - 18:39
    +1

    Are these actually worth the 10x cost? Would love to hear from a user of one.

    • snuke on 01/03/2024 - 18:45

      I have this one, and yes I love it. Huge improvement over stove top or microwave. I will now happily eat jasmine rive plain.
      Is it worth more than double the Panasonic IH cooker, no idea, would have to dig into it - https://www.ozbargain.com.au/node/833364

      I have slow/pressure cooked chicken breast in ours, and it's far tastier than the basic slow cooker we have used for years.

      Done a few one pots with chicken, vegetables and rice, they came out great.

      Cooked 2.5 cups of jasmine the other day, and we ate it across 48hrs with its keep warm function.

      • linkindan on 01/03/2024 - 18:56
        +5

        Cooked 2.5 cups of jasmine the other day, and we ate it across 48hrs with its keep warm function

        The food safety supervisor in me just had a stroke
        Please tell me you used the keep warm function to reheat the rice, not keep it at that temperature for 44 hours longer than the maximum time to keep high risk foods in the danger zone?

        • snuke on 01/03/2024 - 20:26
          +2

          longer than the maximum time to keep high risk foods in the danger zone?

          I had that concern after seeing many many posts on here about keeping rice in keep warm for days. Owners manual also mentions safe to keep warm for days, but to alter temp based on taste or colour. So I looked into it, to see what petri dish type situation was possible before proceeding.

          https://www.foodauthority.nsw.gov.au/sites/default/files/202…

          "Food businesses need to minimise the time potentially hazardous food (PHF) is between 5°C and 60°C, known as the ‘temperature danger zone’, because food poisoning bacteria can grow rapidly in this range."

          The KEEP WARM function on this rice cooker can be set to be from 69C-80C, above the danger zone and into the "Hot food zone - Bacteria are destroyed" area. From memory I am at 76C.

          • linkindan on 01/03/2024 - 20:34
            +1

            @snuke: From memory you’re inviting the growth of bacteria in a warm moist environment and I do not envy the bouts of diarrhoea you’re inviting

            This is beyond dangerous

            • ElusiveA on 01/03/2024 - 23:35

              @linkindan: Not according to the NSW food authority linked above by Snuke

            • snuke on 02/03/2024 - 00:18

              @linkindan: No need for memory, I have provided a source for data, and quoted from it. This is were your "danger zone" term comes from.

              • linkindan on 02/03/2024 - 00:28
                +1

                @snuke:

                From memory I am at 76C

                No need for memory

                I know where the term comes from, I have a Cert IV in Commercial Cookery, a Food Safety Supervisors certificate and I’ve worked in kitchens for 18 years.

                Rice is a high risk food that cannot be held for long periods of time, regardless of temperature. The rice cooker may be heating to 76°C, but the entirety of the rice won’t be at that temperature for 48 hours with water evaporating and the surface of the rice not being in contact with heating elements. Therefore you’re holding rice at an unmeasurable temperature, and the rule in that case is to discard.

                • snuke on 02/03/2024 - 01:21
                  +1

                  @linkindan:

                  but the entirety of the rice won’t be at that temperature for 48 hours

                  true, but close to it, it's an induction cooker, the elements wraps around the entire bowl, it will remain well above 60.

                  with water evaporating

                  You really aren't familiar with these are you? That is the point of keeping it warm, it maintains it's moisture, it's sealed (pressure cooker) the rice will not dry out.

                • Aliensf on 02/03/2024 - 15:44

                  @linkindan: As someone who has worked in hospitality, HACP training, Aged Care, and commercial cookery, I feel your horror reading all this. I would never keep rice in the danger zone. Then you have asian countries keeping rice in a bowl for days in the danger zone and nothing happening…they must have iron stomachs.

                  At my current employment, we keep our boiled rice and scrambled eggs up to a month. Food safety officers in training normally freak the hell out when we are audited.

                  • SickDmith on 02/03/2024 - 17:22

                    @Aliensf:

                    At my current employment, we keep our boiled rice and scrambled eggs up to a month.

                    Aged Care?

                    • Aliensf on 02/03/2024 - 18:21

                      @SickDmith: Ive worked in aged care, It's pretty full on with food safety.
                      Ive worked in a massive Industrial Kitchen where Scrambled and Rice is stored up to a month after its cooked and is safe for consumption.

                  • snuke on 02/03/2024 - 18:29

                    @Aliensf:

                    I would never keep rice in the danger zone.

                    Nor did I, and that temp range is not an option to keep the rice warm. Keep Warm starts at 9C above the danger zone, I had mine 15C above that zone.

                    Cuckoo suggest to not use the Keep Warm function for longer than 12hrs:

                    "It would be better to warm the rice for less than 12 hours because of odors and color change. The cooked rice, which cooked by pressure cooker, is more prone to changing color than the rice cooked by general cooker.

                    During warm mode, the rice can rise and turn white. In this case, mix the rice.

                    After 24 hours of heat preservation, the lamp of heat preservation time lapse blinks, indicating that long time has passed in heat preservation condition."

                    In my case, I just wanted to try it after reading so many OzB members on here mention they keep rice for several days. Franky, that seemed weird and dangerous, but looking into the actual facts, it's less concerning.
                    The taste and texture maintains well over 24hrs, but after that I noticed a drop off. At the 48hr mark I fried it at high heat in butter in a fry pan to make it crispy.

                    For future, I personally will no longer be doing this, more so because I see it as a waste in power, and that it can simply be stored in the fridge, and use the reheat function which will only takes 8-9mins and gives good results.

    • Mingles on 01/03/2024 - 19:01

      Yes.

    • AliusCairo on 01/03/2024 - 19:25

      I got the Breville rice box for $100 and an loving it. Perfect rice so far plus streaming tray, and no spillage if your looking for a "cheaper" alternative

    • MakeBread on 01/03/2024 - 19:57

      Thanks for the replies. Appreciate them all

  • batteriesnotincluded on 01/03/2024 - 19:31

    I have one. It's generally quite good. As well as basmati, brown, and japanese rice,I use it to cook dal (lentils), quinoa, and barley, and i use it as a steamer for frozen dumplings. Rice is pretty good, I'd say 8/10, not quite as good a non-pressure cooker rice cooker (like a zojirushi).

    It also has a bread dough mode, but I recommend to not use that. My dough ball rose too much and ended up clogging the lid and I had to send it back for repair.

  • Sleepycat3 on 01/03/2024 - 21:43
    +1

    I have this. At this price point and being IH and pressured, I expected it to be perfect, but it is not. I'd probably recommend trying the square shaped Breville one first, or spend a bit more for a IH Zojirushi or IH Tiger branded one instead, no need to go pressure.

    I went from old school asian looking Tiger rice cooker to Breville, to IH Zojirushi and then to this IH+Pressure Cuckoo. I preferred the IH Zojirushi the best with regards to taste and fluffiness of rice.

    • snuke on 02/03/2024 - 01:56
      -1

      You shouldn't be cooking with the pressure cooker setting, that is only to cook it quicker. The manual clearly says this.

      • batteriesnotincluded on 02/03/2024 - 15:52

        on this one, you have no option but to cook the rice programs with the pressure cooker setting. some of the other models allow you to choose

        • snuke on 02/03/2024 - 18:19

          That is not correct, default is without Pressure, you have to select it to be Pressure. They refer this as Turbo mode.

          "•Pressing ‘PRESSURE COOK’ button twice will switch to quick cooking ‘PRESSURE COOK’ button twice will switch to quick cooking and shorten the cooking time. (It takes about 13 minutes when you cook the Glutinous rice for 2 persons.)

          •Use this turbo cooking function only for cooking rice for less than 6 persons. (The condition of the rice will not be good for more than 6 persons.)

          •If you soak the rice in water for about 20minutes before cooking the rice and then cook the rice in turbo cooking course, the rice will taste good."

          I do need a correction, it seems they specify that "Mixed" rice has a lower quality under Pressure mode, and they do not say that for non mixed rices:

          "•Turbo mixed rice cooking lessens the quality of food, so only use for less than 6 people."

          However, I have seen the view that pressure mode does reduce the quality, it is for a decrease in cooking time only. Yum Asia (rice cooker manufacturer) has shared this view too.

          • batteriesnotincluded on 02/03/2024 - 20:59

            @snuke: No, default is with pressure, turbo mode is with even more heat and pressure. If you use default you'll see that pressure is still relieved towards the end of the cooking cycle.

            A good non-pressure rice cooker = 10/10 rice. Cuckoo pressure cooker on default setting = 8/10 rice. Cuckoo pressure cooker on turbo = 6/10 rice (imho)

    • j0235 on 02/03/2024 - 08:05
      +1

      Set it to soft glutinous if you want fluffy rice. I tried so many settings/combinations and that mode makes the fluffiest rice.

    • batteriesnotincluded on 02/03/2024 - 15:51

      agree with sleepycat. zoji non-pressure does rice better. but this lets you pressure cook other grains, dal in this is fast and really good.

      • snuke on 02/03/2024 - 18:21

        zoji non-pressure does rice better. but this lets you pressure cook

        How does a "non-pressure" cooker cook via pressure? Or are you saying that under non-pressure cooking setting, it's better than Cuckoo pressure setting?

        • batteriesnotincluded on 02/03/2024 - 21:02

          IH cookers are not necessarily pressure cookers — some are, and some aren't, depending on the model.

          The Zoji IH non-pressure cooker does rice better than the Cuckoo IH pressure cooker (I've owned both)

          • snuke on 02/03/2024 - 23:24

            @batteriesnotincluded: Yes I know, IH has nothing to do with pressure cooking, but you say - "non-pressure does rice better. but this lets you pressure cook"

            So my question was, how does a non-pressure cooker, pressure cook?

            • batteriesnotincluded on 02/03/2024 - 23:29

              @snuke: it doesn't. When I said "this" I was referring to the OP's cuckoo.

              the point i was making is that although a pressure-cooker is a little worse for quality of the cooked rice, it gives you the benefit of being able to quickly pressure cook other things like barley and lentils.

              • snuke on 03/03/2024 - 11:57

                @batteriesnotincluded: Yep. pressure does reduce quality somewhat. I gather with the Zoji non pressure, the cooking time is in the 40+ min range

  • simonizmaster on 02/03/2024 - 14:35

    Got one Thanks.

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