Saturday, 5 September 2015

difference between the original mobile charger and copy

How do you know the difference between the original mobile charger and snob, is a Mobile Accessories mobile fertile ground for tradition, and stimulate the industry and promote its sales in many markets, particularly "third world countries" as they call it, and less than in developed countries, because there is rigor inOversight and tougher sanctions ..
 
How to recognize the difference between the original charger and snob 
this is not difficult, but it needs a closer look, the main reason that some companies produce original .. in China, for example, the same origin of the imitator! And therefore there is something very difficult but with practice and careful you will find yourself with time at least recognize the large proportion of the counterfeit goods! 

 And my advice to you to ensure that your right .. 
that is mentioned by the bill require that the product is "original" ..
This gives you the seller will not easily these days unless he is confident of his goods .. in the name of God and begin to display images ..







Monday, 22 October 2012

Top 10 Smart Phones in 2012


 Apple iPhone 4S
 Apple iPhone 4S
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 HTC 1S

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 HTC One X

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Huawei Ascend G300

Top 10 Smart Phones in 2012
 Motorola DROID RAZR MAXX

 Samsung Galaxy Nexus

Top 10 Smart Phones in 2012
2 Samsung Galaxy S2

Top 10 Smart Phones in 2012
3 Samsung Galaxy S3

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Nokia Lumia 900

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Sony Xperia S

Wednesday, 9 November 2011

Types electric rice cooker

There are many brands, styles, sizes and features available. Care should be taken to follow individual manufacturer's directions when preparing rice or meals.


Types

Pot-Style Rice Cookers


Pot-style rice cookers are inexpensive, easy to operate and great for family dining. They range in size from 3 to 30 cups (uncooked rice). Rice cooks in a removable inner pot (usually aluminum or nonstick, but also available in stainless steel), which inserts into the rice cooker body and is covered with a vented lid. Most will come with a steam tray attachment that inserts over the rice for cooking vegetables, chicken or fish simultaneously. A single switch turns the cooker on, and cooking automatically stops when the rice is ready. Almost all rice cookers will switch to 'keep warm' mode when the rice is finished, which holds it at serving temperature until the cooker is turned off.



Cool-Touch Rice Cookers

Cool-touch rice cookers have hinged lids that better seal in steam and moisture. They range in size from 4 to 10 cups (uncooked rice). The basic cooking method is the same as in a pot-style unit, except the inner pot (and steam tray, if applicable) are sealed inside the cooker which remains cool to the touch throughout the cooking process. Though slightly more expensive, cool-touch rice cookers offer greater portability (they can be brought right to the table for serving) and improved moisture retention. Many cool-touch rice cookers feature digital controls and include features such as delay timers, specialized functions for brown rice or sushi rice, and even slow-cook functions.

Microwave rice cookers

A microwave rice cooker is a microwavable container designed specifically for cooking rice. Some container consists of three parts: an outer bowl, a fitted lid with steam vents, and an inner bowl with a finely perforated base. Some others have only one container and the double-layered lid fitted with a steam vent.
A measured amount of dry rice is placed within the bowl. For long-grain rice or scented rice (e.g. basmati rice, Thai jasmine rice), neither washing or soaking is usually necessary unless contaminating dirt is suspected. For Japanese rice (e.g. Calrose or medium/short grain rice), the rice is washed to remove surface starch powder and the trace of rice bran from the grains. For washing, a generous amount of water is added to the rice then the mixture is stirred a few times with a hand quickly. The water is then drained immediately while the lighter starch is still in the water, and the heavier rice grains settle at the bottom of the container. The washing process may need to be repeated about 3 times until the water draining out is clear of starch. The excessive washing, however, is believed to be detrimental, since it will remove too much water-soluble nutrients, e.g. vitamins.


With the 3 part model, the inner bowl is then placed within the outer bowl and a small amount of water is added, so that the rice is just about covered. The lid is then fitted and the cooker is microwaved at full power for between 8 and 15 minutes (depending on the rice type, power output of the appliance and personal texture preference). Cooking occurs with the water boiling away and steaming the grains. It is very important to follow the manufacturer's instructions regarding the length of time and amount of water added, otherwise the rice can burn. This method works well with long-grain rice that does not release much starch and is conventionally cooked with boil/strain or steam method.


The microwave rice cookers can also be used for cooking Japanese rice, or medium- or short grain rice, but the absorption method should be used. The rice is washed to remove starch well and allowed to stand to absorb water for at least 15 min before cooking. The water absorption step is essential, otherwise the cooking may result in cooked rice which is still too hard. The regular amount of water as the conventional cooking method can be used. The container is placed in the microwave and it is brought up to the boil at high power. Then, it can be cooked at low or low-medium power until all the water is evaporated (about 20 min - 30 min, depending on the rice type) and not much steam is coming out. The container is then left to stand for 5 min before the rice is stirred for serving.

Electric rice cookers



Rice cookers may be divided into a variety of rice cooking sauce pans or pots (e.g. risotto pan, paella pan, porridge pot), rice steamers (e.g. 釜 (zhēng lóng), ceramic or plastic containers for microwave oven, and gas and electrical appliances. Most dedicated home rice cookers are of electric type. In commercial or industrial use, there are many varieties, such as large gas or electric rice cookers, a large-scale rice cooker that is called "rice boiler", and fully automatic versions which handle the whole process of rice cooking from washing rice to the end of the cooking cycle. Dedicated rice cookers date from long ago in human history. A ceramic rice steamer dated to 1250 BC is on display in the British Museum.
Cooking rice has traditionally been a process which required attention to ensure the rice was cooked properly. Electric rice cookers automate the process by mechanically or electronically controlling heat and timing, thus freeing up a heating element on the cooking range that had to be occupied, otherwise for rice cooking. Although the rice cooker does not necessarily speed up the cooking process, with an electric rice cooker the cook's involvement in cooking rice is reduced to simply measuring the rice, preparing the rice properly and using the correct amount of water. Once the rice cooker is set to cook, the rice will be cooked with no further attention. Many modern cookers have heat insulating casing and a warming mechanism. When the rice is determined to be fully cooked, the unit will automatically switch to the "keep warm" cycle, thus preventing the rice from being overcooked and keeping the rice warm until it is ready to be served. They can also be used to keep cold solids cold because they are made to sustain the same heat that is inside them.


It takes about 30 minutes to 1 hour for most of electric rice cookers to complete cooking. Some advanced models can back-calculate the cooking start time from given finish time. The time required for cooking rice depends on amount of rice, power of the heating elements, and atmospheric pressure, thus it is not constant. Pressure-cooker models are not influenced by atmospheric pressure. The special features distinguish high-end models from lower-cost, simpler models.
Some types of rice dishes require special ways of preparation and are not suited to the mode of cooking represented by electric/gas rice cookers. These recipes include risotto, paella, and stuffed peppers (Capsicums).
In the early days of electric home rice cookers in Japan, the products were manufactured, marketed and purchased only within Japan. With the trend of Japanese cuisine spreading abroad, they were exported to Western countries. They were also exported to rice-consuming Asian countries as the average family income has improved and reduced manual labor is desired. Many products are now manufactured in China, Korea, and Malaysia. Even some rice cookers intended only for Japanese domestic market are now manufactured outside Japan.

Features and specifications



For the modern home rice cookers, the smallest single-person model cooks 1 rice cup (180 ml) whereas the largest cooks 10 rice cups (1.8 liter). The prices vary greatly, depending on the capacity, features, materials used, the countries of origin. The typical lower price models use electric heaters to heat the inner cooking bowl controlled by built-in microprocessors, whereas the high-end models feature various ideas of improved and better cooking methods.
These inventions include, e.g. microprocessor-controlled cooking cycles, employing pressure cooking, utilizing induction heating (IH) that can generate heat directly within the inner cooking bowl itself (all the IH type models are microprocessor-controlled), employing varying pressure control mechanism named "dual-pressure" method that creates repeated pressure/release cycles during the cooking, using various materials (e.g. copper, pure carbon, ceramic, diamond powder coating) for the inner cooking bowl because of their higher heat conductivity, utilizing more than one induction heating element, or employing a mechanism to collect and return the boiled over liquid to the inner rice bowl.


The pressure-cooking models can raise the water's boiling point higher, e.g. from 100 °C at 1.0 atm up to about 110 °C at 1.4 atm, and are generally believed[by whom?] to produce a better result. They are also suitable for cooking brown rice, which is richer in dietary fiber, more digestible.[clarification needed] The pressure cooking models can also be used in high altitude areas

Panasonic SR-NA10 5-1/2-Cup Rice Cooker/Warmer with Advanced Fuzzy Logic Technology


Panasonic SR-NA10 5.5-Cup Rice Cooker/Warmer with Advanced Fuzzy Logic Technology, Compact Design, 8 Menu Settings, Stainless Steel Washable Inner Lid, In and Out Black, Non-Stick Coated Pan with Dimpled Bottom, 24-Hour Clock with Two Preset Timers, 12-Hour Keep Warm Feature, White


Technical Details
- 5-1/2-cup rice cooker/warmer with advanced Fuzzy Logic technology
- 8 menu settings include 6 rice functions, plus steam and cake baking
- 24-hour clock; 2 preset timers; 12-hour keep-warm; nonstick-coated pan
- Dishwasher-safe steaming basket, measuring cup, scoop, and holder included
- Measures 13-1/5 by 9-8/9 by 7-8/9 inches; 1-year limited warranty