Here Is The Secret To Cooking Healthy Rice
As much as choosing healthy ingredients is essential 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, 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 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-steel pan). The test is fairly easy, all you need is a few baking soda and comply with these steps:
Boil 2-three cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for five more minutes. Turn stove off.
Wait till cool sufficient to style then taste the water (take a sip). In the event you style metals, that's what you are consuming! If water has a rubber/paint style it's the chemical compounds from enamel/glaze.
As a management, 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 useful that a minimum of 80% of the meals we eat be alkaline, the baking soda can also be alkaline and so, intently 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 tough heat from metals/ceramics dissolves delicate nutrients and makes your rice nutritionally depleted. This heat can be uneven and consequently, doesn't distribute uniformly leaving rice either overcooked or inconsistently cooked (one of the 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 present it a try. First thing I observed 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'll simply hold them mostly with naked palms or through the use of a kitchen cloth. The heat radiating from their partitions is way-infrared heat. this heat penetrates deep into each grain, cooking them evenly and completely, keeping nutrients intact.
The rice cooks soft, scrumptious and fluffy with just the right amount of moisture because the pot filters out extra water by way of 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 best rice cooker.
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