Crispy Rice in a Stone Bowl vs Crispy Rice in a Pot

Starfyre

macrumors 68030
Original poster
Nov 7, 2010
2,738
970
I am a HUGE fan of Bipbambop, especially because of the crispy rice that is created with the heat of the stone bowl.... I know other cultures also have dishes that have crispy rice... though instead of stone bowls, they come from what a friend tells me... "the bottom of the pot". Is there any difference in taste/texture between crispy rice that is formed in a stone bowl vs crispy rice formed at the bottom of a pot?

Bibimbap for those who don't know what that is:
http://www.cookingchanneltv.com/recipes/skillet-rice-bibimbap.html
 
Last edited:

Zenithal

macrumors G3
Sep 10, 2009
9,054
10,126
Not having the faintest idea what that dish is. From a culinary perspective, stone would provide a better cooking experience because it retains heat longer and hotter than metal. Rice would be crisper if not burnt.