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

Discussion in 'Community Discussion' started by Starfyre, Apr 26, 2016.

  1. Starfyre, Apr 26, 2016
    Last edited: Apr 27, 2016

    Starfyre macrumors 68000

    Starfyre

    Joined:
    Nov 7, 2010
    #1
    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
     
  2. Zenithal macrumors 68040

    Joined:
    Sep 10, 2009
    #2
    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.
     
  3. AlliFlowers Contributor

    AlliFlowers

    Joined:
    Jan 1, 2011
    Location:
    L.A. (Lower Alabama)
    #3
    If they're using "the bottom of the pot" for crispy rice, they're doing it wrong.
     
  4. rdowns macrumors Penryn

    rdowns

    Joined:
    Jul 11, 2003
    #4
    Wouldn't "crispy" rice at the bottom of the pot be burnt?
     

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