外围体育投注Hello everyone, I'd like to talk about cooking rice for a moment.
外围体育投注Context here: I'm half-Indian and I haven't spent an enormous amount of time in India either, but I do love cooking Indian and especially Bengali food (since that's where my dad's from), and all my life I've been boiling rice in an almost 5:1 ratio until firm but cooked and then draining the water out. Always had beautiful, fluffy separated rice.
A week ago I got into a discussion on a different sub where I had a TIL moment with someone telling me all of the water in the rice should be boiled off. Excess water = you fucked up, as that Uncle Roger video said and under no circumstances am I to ever drain the starchy water.
After I had this conversation, I actually called my dad and he called his mum. What I learnt is this: in Bengal, if nowhere else, apparently this is the only acceptable way of cooking rice. The rice grown and eaten there is parboiled sheddho chaal ("boiled rice-grains") and the starch-water that is drained is called maar外围体育投注 and is used to starch clothes. However even when they cook shorter or longer-grained, non-parboiled rice (like jasmine or Basmati), they still drain the water out unless its for specific dishes.
I've studied a lot about this online and almost every article or paper I read tells me to use a 2:1 or 1.5:1 water:rice ratio and to boil the water off.
Does anybody have an ideas about this? A link to a study or an article or a paper or anything would be very helpful, because now I'm interested in this not only as a culinary problem but as a cultural issue now. I'd also like to know whether the taste and/or nutrient profiles change with draining water vs letting water boil out.
Is this a peculiarly Bengal-only thing or is my family wrong or are both methods acceptable?
tl;dr: Cooked rice in 5:1 water:rice ratio all my life, recently learned you're supposed to boil water (in a 2:1 ratio) out. Have Bengali roots, is this a Bengal-thing or a my family thing?
Today I made vegan sourdough pancakes and decided to throw in some frozen berries into the batter. The exterior of the pancakes came out perfect. Most of the interior was good and fluffy too, but in every area surrounding a berry, it was raw. How do I avoid this? Is it a problem with using frozen fruit? Or perhaps my fruit is too large?
外围体育投注I've tried many times using a cast iron and olive oil. I cut up russets, soak in cold water, boil, and leave in the fridge over night for the next morning.
Morning comes and the potatoes end up sticking to the pan and breaking apart (too little oil I'm guessing?) or they dont end up getting crispy.
外围体育投注What am I missing??
It was like a glossary. It had sections for spices, mushrooms, etc. More than a simple dictionary I think. And I think it had sections for non-ingrediant stuff that is relevant to cooking too. I know it's not a lot to go on, but this site was really comprehensive. Thought I'd give it a shot here.