Congee Rice Cooker
I keep a list of things that I want to blog about. There are several. Like my upcoming summer holiday in Estonia. My introduction and subsequent deep love for Old Bay seasoning spice. A recipe for sausages I There are several types of machines for rice, but really not much difference between them, what really matters are the steps prior to cooking and then if you want to do something else. Actually you can put rice and water into the machine and is already, a. but if we want to be polished rice, this is what to do:. First, with a cup that will come with the machine (or a glass any) will measure the amount of rice you want. One glass is sufficient for even two people, it all depends with what we eat rice and hunger we have. We will put rice in a colander and this in a bowl. Now we fill the bowl with cold water. It is important that it is cold as this will affect the amount of water (or broth) to soak up the grain in cooking. Now we have to do is wash the rice. The way to do this is gripping and squeezing handfuls of rice so the grains to rub against each other. Thus as you go wash will leave our hand wringing before breaking. The other way is to remove the rice, but the grain can be somewhat damaged, which will have irregular shape after cooking. As we wash the rice, water will turn white. At that time we have to change the water. Luckily we have the rice in a strainer, so you just have to remove it, change the water bowl and replace the strainer. Formerly rice powder was added to keep it in good condition, but also to give a bad flavor to rice, this was carcinogenic. That is one of the reasons why rice is washed, the other is because the excess of starch causes rice is too sticky after being cooked. Washing may be something heavy in theory and must be repeated until the water is clear, but that you change the water about 3 or 4 times is enough. But if you prepare the rice for a special occasion such as chirashi sushi or sushi, I recommend you complete the whole process. The next step is optional, but like everything else, if you consider it will be noted on the final result. After the last wash, leave the rice in the strainer distributed about 20 minutes. This will help the grain to dry out and the little water that has absorbed the rice is distributed within the grain. This is because the past will notice the 20 minutes the rice will have begun to have a nice white. Alternatively, instead of letting the rice in a colander 20 minutes can be left in very cold water and after that time, strain the water and wash the rice one last time. Both methods have their supporters, will be better than yourselves probéis to decide which you like best. Now what remains is cooking the rice. We put into the machine and the same measuring cup, put the same amount of cold water. This means that if at the very beginning we used a cup of rice, now put a glass of water inside the machine. And when I say that water should be cool, I mean it can be from the fridge, which should even put a couple of ice. Depending on the dish you are preparing can add a tablespoon of butter and herbs to give a special touch. Alternatively we can substitute water for broth. Another option is completely different congee, a type of rice porridge that can congee rice cooker be prepared on the same machine and they are delicious. The easiest way to do this is put into the machine the rice, broth, a piece of chicken, leek, ginger and salt to taste. But if we want white rice, do not do anything but add water and wait. Once you have cooked rice can leave the machine until you are going to use. Rather endure a whole day. A little trick to make it brilliant is that when we open the machine of rice with a rice keep ventilating fan with a shovel while on the other hand, we remove it without crushing. This will help remove excess aa moisture and cool a little step. Rice for sushi, chirashi sushi or even Temakis can be used as is, but how to make it look really delicious sushi vinegar is added. You can buy powder, the easiest way to use it, or bottle. Bottled there are different varieties and flavor intensities. The only thing to consider is that some will need some type of preparation before they can be added to the rice. What I recommend is that the first few times you buy in powder, the taste is softer and easier to control. What you will find specialty stores like sushinoko as Tokyo already. We must add to the rice once you have aerated and cooled slightly, and above all, taking care that the flavor is subtle, do not want the vinegar to hide the taste of the main ingredient that we will use. One last tip is that the rice should be lukewarm, neither hot nor cold. It is very sad to go to restaurants specialized in theory and feel that the rice is cold, sometimes frozen. The rice should enhance the flavor of sushi, no contrast. If we have to prepare large amount of rice, can be kept in a bowl covered with a damp cloth, but never in the refrigerator. If necessary reheat or rewet, we can do to steam inside a cloth, will be almost perfect. If you put the rice in the water and wash is white, because if you have to wash it. This is so that there is so sticky. Excellent advice