Here Is The Secret To Cooking Healthy Rice
As much as selecting healthy ingredients is essential for healthy cooking, equally necessary is the way we cook it. The problem with cooking rice is - the standard ways of cooking involves utilizing a metal/ceramic pot. This, unfortunately, makes your rice unhealthy in more than one way.
Initially, these metals and ceramics leach metal ions that react with vitamins in rice on the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable right? I felt the identical till I did a home test on my then favorite rice cooker (a stainless-steel pan). The test is pretty easy, all you want is some baking soda and observe these steps:
Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for 5 more minutes. Flip stove off.
Wait till cool sufficient to taste then taste the water (take a sip). In the event you taste metals, that is what you are eating! 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's really helpful that at the least 80% of the meals we eat be alkaline, the baking soda is also alkaline and so, carefully 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 is also uneven and because of this, would not distribute uniformly leaving rice either overcooked or unevenly cooked (one of the reasons grains don't look fluffy and separate from one another).
I did some research and came throughout this all-natural pure clay rice cooker and determined to provide it a try. First thing I observed about them after following the alkaline baking soda test is that they don't leach! Additionally, they do not get heated too much and you'll simply hold them largely with bare palms or through the use of a kitchen cloth. The heat radiating from their partitions is much-infrared heat. this heat penetrates deep into every grain, cooking them evenly and totally, keeping vitamins intact.
The rice cooks soft, scrumptious and fluffy with just the right amount of moisture as the pot filters out excess water through semi-porous walls. No need for any artificial additives, fat or oils - the pot takes care of cooking that perfect rice for you. This is why I think it's the ideal rice cooker.
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