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@trialandeureka: A rice cooker knows the rice is done, and it has no timer. So how does it know? #ricecooker #kitchenhacks #engineering #howitworks #learnontiktok

Trial & Eureka
Trial & Eureka
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Region: BR
Sunday 01 November 2026 19:30:00 GMT
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Comments

err_deivi
Er_ deivi :
It knows the rice is done because It knows when it isnt
2026-11-01 19:58:57
285
slumpz.png
slumpz :
‘That was the fatal flaw’
2026-11-01 19:35:42
506
bobjustbobnothingelse
Bob :
The timer isn't for the rice cooker.. The timer is for humans so we can see how long until done.
2026-11-02 01:46:50
1
jacintlazok
Jácint Lázók :
there is an electro magnet that only works up to 100°C. Since water boils at 100°C it doesn't get hotter than that. once the water evaporates the rice can go above 100°C so the magnet stops working which disables the heat at which point rice is done.
2026-11-01 22:42:32
14
willyham2012
Willyham :
"and that was the fatal flaw"
2026-11-01 21:56:23
27
posmiccrotacius
PosmicCrotacius :
"a long time ago" mf is talking as if we dont do it today
2026-11-01 21:26:22
1
multifandomfan4
Pip :
Mine has a set amount of time for each type of rice. Also cooks cake, lovely feature
2026-11-01 23:55:48
0
jasperwalangkamwahmwah
Britney :
That was the fatal flaw
2026-11-02 01:57:49
0
fries_fries_fries_
fries :
AND THAT WAS THE FATAL FLAW
2026-11-01 23:12:40
0
pestopastaxx
PestoPasta :
well how do you know the right amount of water to put
2026-11-01 21:39:53
1
nolan_3250
Nolan :
[Tears of joy][Tears of joy][Tears of joy]
2026-11-01 23:39:30
0
jauffrejam
Name :
🥰🥰🥰
2026-11-02 00:10:00
0
thesuperrealsuperman
huzz :
😁😁😁
2026-11-01 22:03:41
0
mrchristmas1225
Joe Mama :
😳😳😳
2026-11-02 00:51:03
0
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A classic Italian vegetarian pizza topped with fresh tomatoes, mozzarella, and basil on a thin, crispy crust. Ingredients: - 1 ball of pizza dough (about 250g) - 200g fresh mozzarella cheese, sliced - 2 ripe tomatoes, sliced - Fresh basil leaves (about 8-10) - 2 tablespoons olive oil - Salt to taste - Cornmeal or flour for dusting Instructions: 1. Preheat your oven to 250°C (480°F). If you have a pizza stone, place it in the oven while preheating. 2. On a lightly floured surface, roll out the pizza dough into a thin circle. 3. Transfer the dough to a pizza peel or an inverted baking sheet dusted with cornmeal or flour. 4. Spread a thin layer of olive oil over the surface of the dough. 5. Arrange sliced tomatoes evenly over the dough. Season with a pinch of salt. 6. Add slices of fresh mozzarella over the tomatoes. 7. Transfer the pizza to the preheated oven or onto the hot pizza stone. 8. Bake for 10-12 minutes, or until the crust is golden and crisp, and the cheese is bubbly. 9. Remove from the oven, garnish with fresh basil leaves, and drizzle with a little olive oil. 10. Slice and serve immediately. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A classic Italian vegetarian pizza topped with fresh tomatoes, mozzarella, and basil on a thin, crispy crust. Ingredients: - 1 ball of pizza dough (about 250g) - 200g fresh mozzarella cheese, sliced - 2 ripe tomatoes, sliced - Fresh basil leaves (about 8-10) - 2 tablespoons olive oil - Salt to taste - Cornmeal or flour for dusting Instructions: 1. Preheat your oven to 250°C (480°F). If you have a pizza stone, place it in the oven while preheating. 2. On a lightly floured surface, roll out the pizza dough into a thin circle. 3. Transfer the dough to a pizza peel or an inverted baking sheet dusted with cornmeal or flour. 4. Spread a thin layer of olive oil over the surface of the dough. 5. Arrange sliced tomatoes evenly over the dough. Season with a pinch of salt. 6. Add slices of fresh mozzarella over the tomatoes. 7. Transfer the pizza to the preheated oven or onto the hot pizza stone. 8. Bake for 10-12 minutes, or until the crust is golden and crisp, and the cheese is bubbly. 9. Remove from the oven, garnish with fresh basil leaves, and drizzle with a little olive oil. 10. Slice and serve immediately. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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