This Is The Secret To Cooking Healthy Rice
As a lot as choosing healthy ingredients is essential for healthy cooking, equally necessary is the way we cook it. The problem with cooking rice is - the conventional ways of cooking includes using a metal/ceramic pot. This, unfortunately, makes your rice unhealthy in more than one way.
To start with, these metals and ceramics leach metal ions that react with vitamins in rice at the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable right? I felt the same till I did a house test on my then favorite rice cooker (a stainless-metal pan). The test is pretty easy, all you want is some baking soda and observe these steps:
Boil 2-three cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for 5 more minutes. Turn stove off.
Wait till cool sufficient to style then style the water (take a sip). When you style metals, that's what you're eating! If water has a rubber/paint style 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 really helpful that a minimum of 80% of the meals we eat be alkaline, the baking soda is also alkaline and so, closely resembles our food. If a pot is leaching metals into the alkaline baking soda answer, it will definitely leach while cooking food. This is the working precept for this test.
Secondly, the harsh heat from metals/ceramics dissolves delicate nutrients and makes your rice nutritionally depleted. This heat can be uneven and consequently, would not distribute uniformly leaving rice either overcooked or unevenly 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 observed about them after following the alkaline baking soda test is that they do not leach! Additionally, they do not get heated an excessive amount of and you'll easily hold them largely with naked palms or through the use of a kitchen cloth. The heat radiating from their walls is far-infrared heat. this heat penetrates deep into each grain, cooking them evenly and thoroughly, keeping vitamins intact.
The rice cooks soft, delicious and fluffy with just the right amount of moisture because the pot filters out extra water by means of semi-porous walls. No want for any artificial additives, fats or oils - the pot takes care of cooking that perfect rice for you. This is why I think it's the best rice cooker.
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