Good Lifestyle

Why simple things such a challenge, especially in the kitchen? The rice seems that it would be the easiest items to cook, but it often ends bumpy and together stuck, resembling something more like glue or dough, gummy and flavorless. The good news is once you understandDo not do when you cook riceIt is a pretty basis with any test for all kinds of delicious dishes.

We set up a list of 20rice errors, Some communes and others you may not have thought of. Do not take them as a critic: they are more like an edifying story to improve your cooking rice so you can get the results you want for your recipes. And if you like cooking,Sign up for our newsletter for daily recipes and new foods in your inbox!

Dust and other contaminants can invade your rice, but there are some quick steps that will easily prevent. The rice must be placed in a waterproof container, even if it is in the original packaging. This can be a real container with a lid or something as simple as a plastic bag. If you are still worried,rice can be kept fresh By storing in the refrigerator or freezer.

The pot that the chef of the best rice has a heavy way, the heat will also distribute. Diluent pots deliver the straight line source heat to delicate rice, which can bring it to burn. A bottom pot heavier also the steam of water throughout, which allows it to saturate all the grains of rice.

Chief Darin Sehnert ofChef Darin's cooktop, Which hosts cooking classes in Savannah, Georgia, is often in an embarrassing situation. It sells cooking utensils and tools and wants customers to buy rice cookers, but it feels they do not need.

"People think all the time they need a rice cooker, but if you do not have it, no one has ever said," I have too much wardrobe space at home. Use what you have, "says the chef.

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Part of the rice cooking method is to use the correct ratio of rice fluid and steam to create lightweight, fluffy grains. And if the pot cover does not match, the steam escapes. This also causes the liquid to operate thick starch streams down the pot, which is only a disadvantage for cleaning the pot later. It is better to stay with the recipe and get a waterproof lid.

Different recipes call varieties of rice in particular. Arborio is traditional for risotto, jasmine rice compliments Asian dishes, and short grain rice is preferred for sushi. And each type of rice needs a little adjustment in liquid weather and cooking.

Brown rice has an exterior son coating, which needs a little more liquid and time to cook properly. If you use another type of rice than long grain, do to do a little search you have the right method.

Rinsing the rice removes the dusty starch that is created from the grains rub together in the package. Less starch is equal to less gummy rice, which is the desired result.

Everyone has his challenges in the kitchen, and the chefs are not different. Chief Darin prefers another method of cooking rice. "I'm doing the oven steam method because I have always been horrible with boiled rice," he says.

Its method is to heat a pan and grill the grains with a little fat to obtain it are slightly golden, add the liquid of your choice, close the lid, and placing it in a preheated oven for 30 minutes to 350 degrees Fahrenheit. . Rice goes out and rests and ruffled with perfection.

Chief Darin also recommends trying to treat rice like pasta. "You can boil rice like pasta. Put in a large saucepan of salt water and boil until it tend to. For people who are questioning rice, he is another method, "he says.

The important strategy is to find this method that works best for you.

A key element of the Darin chief method consists of grilling the rice in the pot before all the water is added. This injects the grain with a hazelnut taste.

"Heat [la] saucepan and grease you use to wear a toast rice. Jumping until he has a popcorn aroma, "he says. "It takes basic white rice and gives a lot more flavor without even buying bastame or jasmine. »

The two liquid parts at part of the rice, or 2: 1, are recommended by the Darin chief, in all the rare dishes of rice. "If you serve the rice under a sausage subject as a jumping or a stew, I personally recommend a ratio of 1/2 to 1," he says. "The rice will always sting but absorb more from the sauce you put on the top."

If you add only water to your rice, it will be bland. There are so many flavor options with this versatile dish. At the very least, salt the water to give the flavor a boost.

Chief Darin recommends checking the grocery driveway for alternatives to traditional broth or water. "You can change the ingredients," he says. "I'm thinking about a recipe with carrot juice. I jumped fresh ginger with rice and added the juice. It was finished with crystallized ginger and fresh mint, which was a beautiful rice Orange intensely colorful with green. "

In a little bit, you will see strong tips to never clear your rice. It's after cooking. There is a point where it is advisable to move, just once. When rice is initially put in boiling water, give it a little noise to prevent misty grains and avoid a hard and uncooked rice center.

Too much heat will explode rice grains, releasing too much starch. This can be the culprit when rice goes out too thick. TheBest way to cook rice is to bring the water to a boil, then add the rice and reduce the heat to simmer, close the lid.

Lifting the pot cover releases steam and rice pressure. This could cause a drop in temperature, which affects the life of cooking. The AFICIONADOS rice swears by never raising the lid.

You know you want to do it. You may have lifted the lid and it is so tempting to place the spoon in rice and liquid and give it a little whirlpool. Control yourself. This is the worst mistake you can do in cooking rice and will certainly cause a sticky result and filled with starch. The heat makes the rice emits more starch. It is activated when mixing it, causing glutinous rice. Just not!

When rice is finished cooking, it is important to have some patience. Allow rice to rest in the pot without disturbing, it allows moisture to explode uniformly through the grains.

There is a bonus to leave that alone too. The rice can wait on the rest of the food, warm and ready to use. Chief Darin appreciates this convenience as he teaches students to cook fried vegetables. "It can sit down and wait," he says rice. "It makes it so easy."

We have learned that any method that breaks rice grains also adds to starch and the thin sensation of the final product. Fluffing The rice is the same. It is imperative, after placing the rice, that you push the grains to get this restaurant-perfect consistency. To do this, you will need to use a fork with beautiful long teeth. Break the grains of rice with an intense spoon will make porridge.

Bacillus Cereeis a common and food disease causing bacteria that can be found in uncooked rice. Although you can think that spores would die in the hot cooking process, they survive the heat and multiply quickly when food reaches room temperature. A good basic rule of rice (and any other remains) is to refrigerate your food within two hours.

So, once rice is safely in a hermetic container in the refrigerator, how long can stay here before it becomes bad? Four to six days is the max,just like with other remains. Take a look at the appearance of rice and feel it. If it seems strange, launch the rice. To get sick is not worth it.

If you eat rice with chopsticks, take a few steps from offending your companions.Standing your chopsticks Stabbé in a bowl of rice reflects the food symbolically left to a japanese funeral with vertically stuck sticks in the middle of the dish. Another funeral tradition is to pass the bones of the deceased of the baguette to the baguette to the wand. It is also considered misfortune to pass your food this way.

While you are there, the best ways are to rest your chopsticks on the small plate you receive for this purpose, not on the dish, which indicates that you are over.

If you followed all the directions and you always find yourself with hard or gummy rice, do not give up! The Alton Brown website lists some methods on How to save rice poorly cooked , and they are not very difficult.

The aqueous rice can be drained and cooked briefly on a sheet of cookies in an oven of 350 degrees to see if it will dry. A slightly subjected rice can be recovered by adding a little hot water and allowing the box to vapor a little more steam.

Now that you know cooking the best bowl of rice, do not miss these 24 best rice recipes in good health .