Hello! I'm new to Chef's Talk (actually this is probably my first legitimate post on a forum..)
I just started a hot food booth at a farmer's market and need help with random things that I'm having a hard time figuring out on my own.
Not sure if I should post the question here or separately in the correct place. I need help with cooking (like short/medium grain rice.. basically Korean rice) rice in a commercial gas rice cooker. The water to rice ratio is killing me... my rice is not good. :(
And I probably need some advice with other things too but right now the rice is a priority!!!
Any and all advice is welcome!!