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This Is The Secret To Cooking Healthy Rice

This Is The Secret To Cooking Healthy Rice

Rice is an excellent staple, well balanced in vitamins and nourishing within the body. Cooking healthy rice is quite simple however not many are aware of it. If you're selecting not-overly processed, non-enriched, unbleached rice, you're already halfway there; but unless you know this secret, there is no such thing as a way you're cooking healthy rice. Curious? Don't worry, I am just about to disclose it!

As much as selecting healthy ingredients is vital for healthy cooking, equally essential is the way we cook it. The problem with cooking rice is - the conventional ways of cooking includes using a metal/ceramic pot. This, sadly, makes your rice unhealthy in more than one way.

Initially, these metals and ceramics leach metal ions that react with nutrients in rice on the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable proper? I felt the identical until I did a house test on my then favorite rice cooker (a stainless-metal pan). The test is pretty simple, all you need is some baking soda and follow these steps:

Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for five more minutes. Flip stove off.
Wait until cool enough to style then style the water (take a sip). In case you taste metals, that is what you are consuming! If water has a rubber/paint taste it's the chemical compounds from enamel/glaze.
As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip - you'll style just the baking soda.
It is advisable that at least eighty% of the meals we eat be alkaline, the baking soda can also be alkaline and so, carefully resembles our food. If a pot is leaching metals into the alkaline baking soda resolution, it will definitely leach while cooking food. This is the working precept for this test.

Secondly, the harsh heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat can also be uneven and consequently, would not distribute uniformly leaving rice either overcooked or inconsistently cooked (one of many reasons grains don't look fluffy and separate from one another).

I did some research and got here across this all-natural pure clay rice cooker and determined to offer it a try. First thing I seen about them after following the alkaline baking soda test is that they do not leach! Also, they don't get heated an excessive amount of and you can easily hold them mostly with naked palms or by utilizing a kitchen cloth. The heat radiating from their walls is much-infrared heat. this heat penetrates deep into each grain, cooking them evenly and totally, keeping vitamins intact.

The rice cooks soft, delicious and fluffy with just the correct quantity of moisture because the pot filters out extra water by semi-porous walls. No want for any artificial additives, fats or oils - the pot takes care of cooking that good rice for you. This is why I think it's the ideal rice cooker.

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