u/Ekata_Benwe

My project transforms a standard rice cooker into a smart Wi-Fi enabled appliance powered by an ESP32.
A temperature sensor monitors the pot in real time while a solid state relay dynamically controls the heating power.
Through a modern web interface, users can start and monitor cooking modes such as Basmati, Sushi, Tahdig, and Milk Rice.
The software includes safety systems like overtemperature protection, sensor failure detection, and SSR fault monitoring.
With OTA updates, the cooking logic can be improved wirelessly through the browser without reconnecting the ESP32.

However, the temperature curves still need to be adjusted.
Do you like the project?

https://github.com/CodeCrafterWorkstation/RiceBot

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https://preview.redd.it/47qbpkru950h1.png?width=687&format=png&auto=webp&s=48052a319e0114f13833f185d9ff0f47520eaf31

The acidity is perfect, paired with a real kick that packs a punch without being too painful. Plus some packaged mini shrimp

https://preview.redd.it/8j04z30wa6yg1.jpg?width=1400&format=pjpg&auto=webp&s=cdefca174193e1ceee8f620cb7ee44915c4aa7b2

Mung bean sprouts taste like chlorine. I soaked the mung beans from the Asian market for 8 hours, let them sit for 3 days, and rinsed them twice a day. I put everything in a sprouting jar. But the smell reminds me very strongly of chlorine, as well as chickpeas, only with a taste 10 times stronger. AI says I should throw them away. Is that really necessary? They were stored in a cabinet at 59°F the whole time.