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Koku was also used to measure how much a ship could carry when all its loads were rice. Smaller ships carried 50 koku (7.5 tonnes, 7.4 long tons, 8.3 short tons) while the biggest ships carried over 1,000 koku (150 tonnes, 150 long tons, 170 short tons).
In the US, Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 Boston Cooking-School Cook Book. [ 2 ] Today, most of the world prefers metric measurement by weight, [ 3 ] though the preference for volume measurements continues among home cooks in the United States [ 4 ] [ 5 ] and the rest of North America.
A 1956 advertisement for Toshiba's world's first automatic electric rice cooker, priced at 3,200 yen and capable of cooking 900 grams (2.0 lb) of rice. The NJ-N1, developed by Mitsubishi Electric in 1923, was the first electric rice cooker, a direct ancestor of today's automatic electric rice cookers. At that time, electricity was not widely ...
Cooked rice refers to rice that has been cooked either by steaming or boiling.The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used.
Alwan-e-Nemat is a book of 101 recipes from the kitchen of Mughal emperor Jahangir. [ 35 ] [ 36 ] It also dedicates a chapter to dining etiquette. The book describes the method for laying out Dastarkhan : a process that starts with spreading a leather mat spread over the ornate carpet to protect it, and then spreading a cloth over the mat ...
A 1-gō masu, a wooden box used for measuring portions of rice or sake. The gō or cup is a traditional Japanese unit based on the ge which is equal to 10 shaku or 1 ⁄ 10 shō. It was officially equated with 2401 / 13310 liters in 1891. The gō is the traditional amount used for a serving of rice and a cup of sake in Japanese cuisine.
It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Cooking oil; Cooking weights and measures – includes conversions and equivalences common in cooking. Cuisine – specific set of cooking traditions and practices, often associated with a specific ...
The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang. Each volume came in two parts—the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book.