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2. Pressure cooker - Wikipedia

   en.wikipedia.org/wiki/Pressure_cooker

   Pressure cookers are available in different capacities for cooking larger or smaller amounts, with 6 litres' capacity being common. The maximum capacity of food is less than the advertised capacity because pressure cookers can only be filled up to 2/3 full, depending on ingredients and liquid (see Safety features section). [citation needed]

3. A cookbook author was called racist slurs for sharing her ...

   www.aol.com/news/cookbook-author-called-racist...

   Lieu’s recipe as explained on her blog couldn’t be simpler; just add 2 cups of washed rice with water according to your rice maker’s markings, drop in a couple of 3 to 4 ounces unsweetened ...

4. High-altitude cooking - Wikipedia

   en.wikipedia.org/wiki/High-altitude_cooking

   At 2,438.4 metres (8,000 ft) in elevation, water boils at just 92 °C (198 °F). Boiling as a cooking method must be adjusted or alternatives applied. Food will take longer to cook, or could not be prepared at all depending on temperatures required.

5. Rice as food - Wikipedia

   en.wikipedia.org/wiki/Rice_as_food

   Some varieties of long-grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed. [2] A stickier short-grain rice is used for sushi; [3] the stickiness allows rice to hold its shape when cooked. [4] Short-grain rice is used extensively in Japan, [5] including to accompany savoury dishes. [6]

6. Cup (unit) - Wikipedia

   en.wikipedia.org/wiki/Cup_(unit)

   The cup is a cooking measure of volume, commonly associated with cooking and serving sizes.In the US, it is traditionally equal to one-half US pint (236.6 ml). Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with a metric cup commonly being rounded up to 240 millilitres (legal cup), but 250 ml is also used depending on the ...

7. Onigiri - Wikipedia

   en.wikipedia.org/wiki/Onigiri

   [2] [3] In subsequent research, it was thought to be steamed and grilled, rather than boiled like today's rice, similar to another dish called chimaki. [ 2 ] [ 4 ] Since then, it has been academically called the "chimaki-shaped carbonized rice lumps (チマキ状炭化米塊)".