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Friday, March 30, 2012

Quick cooking rice do not Basi

 Cook the rice with a cormorant, ancient! There is a practical way, wash the rice, put into an electric rice cooking utensils, push the button. Half an hour later, the rice was cooked. Want to keep warm, also. Some people complain of cooking rice with electrical equipment is made quickly stale rice. Why is not it?
Work together
An important part of an electric rice cooking utensils so determine the quality of rice was four, the heating element (heater), a temperature controller (thermostat), a container for cooking rice (jar), and the expenditure vapor (steam outlet).
Heater is working a new work generates heat when electric current is flowing. That's why, when we cook rice should push the button ON. Heater power every electrical rice cooking equipment varies, averaging between 50-80 watts.
Heater can not work alone, but together with the duty to make sure the thermostat temperature of rice are in the temperature range 75-80 degrees Celsius. Rice, not too hot nor too cold. When the rice is hot, the thermostat will cut power to the heater to warm up to OFF. Conversely, when the rice was getting cold, this section will provide information on the heater to ON again.
Rice is in the range was not going quickly stale. But, what happens is sometimes the response is not perfect thermostat so the temperature drops below the minimum. When this happens, the rice tends to watery and quickly stale.
Both elements were highly related to the electrical voltage. In our country, the voltage should be 220 V is often unstable, especially during peak loads that occur at night, or if a problem power supply interruption. Voltage can be decreased up to 180 V or even less. Consequently, the heater is designed for a voltage of 220 V are not able to produce enough heat. Heater and thermostat performance was disrupted and adversely affect the quality of rice. Watery rice and stale fast.
The best way out is to cook the rice to taste every morning so that the rice is always out for dinner, rice and cooking equipment that can be at once warm the rice does not need to work on the rice warm tonight. Another way, if there is an excess rice, store in refrigerator for later re-warm the next morning.
Smell that sticks
Container for cooking rice also affect the quality of rice. Containers that have been used to warm stale rice, basinya smell will stick in the pores of the container, especially container that has a nonstick coating, also in the rubber seal and seal equipment. It's the smell stuck to it, rice is not stale smell of stale would be issued.
The latter is the expenditure of steam. When the hole is blocked vaporization something, whether it be rice, holes tend to be moist and a better environment for bacterial decay. The vapor then skip this section and the rice was contaminated with bacteria also tend to stale quickly.
So, really stale rice is not necessarily the wrong equipment. Our ignorance about the intricacies of this equipment could be the cause.
6 Mistakes When Cooking Rice

Indonesian society is still dependent on rice as main food. Yet, surprisingly, not everyone knows the correct way to cook rice. Here are some of the most common mistakes made when cooking rice.
A. Provide too little or too much water
When cooking rice, you would expect is the perfect fluffy rice into the rice is fluffier. But we often give too little water so the rice becomes hard, or even become soft because the water is too much. If you are using a new type of rice that you've never used before, cook 1/2 cup rice with 1/2 cup water. As for the brown rice, cook 1/2 cup brown rice with 1 1/4 cup water.
2. Cooking brown rice such as white rice
When cooking brown rice, add water 1/4-1/2 cup more water for every cup of brown rice than white rice when you cook. Do not use the same size with white rice when you cook brown rice, brown rice because it will make you will be hard and was not yet ripe.
3. Closing the rice for too long
Do not let the rice in a constant state closed after the rice is done, because the steam is trapped in the appliance to cook the rice will still be rotating in and make the rice cooking process continues even though the fire is turned off. This will make the rice becomes more flaccid. We recommend that after the rice is done, leave covered for 10 minutes, then remove the heat of steam by flattening it evenly with a fork so the steam out and become more fluffier rice. But do not stir too long.
4. Too often stirred
Usually, you are always poking around rice to avoid an uneven level of maturity. However, you really do not need to stir the rice is cooked too often because of this mixing process will enable the content of starch in rice, and will make the rice stick to each other and watery. Mixing process that is too often too fast will make the rice mushy and disintegrate, even smooth like porridge.
5. Add salt
Rice is actually similar to pasta. If you add salt to the water the rice will become soft and disintegrate faster, though not perfectly ripe.
6. Using high temperature
You start cooking until the rice is boiling, then lower the temperature slowly to lower temperatures. If you cook rice or flame temperature is too high, the water will quickly evaporate while the rice is not yet mature. As a result, the rice will quickly burn. Instead, cook the rice in the low temperature or low heat so the temperature will be stable and perfectly cooked rice.
Sources: Shine
Sources: Online Digest

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