Here's The Secret To Cooking Healthy Rice
Rice is a wonderful staple, well balanced in nutrients and nourishing within the body. Cooking healthy rice is quite easy but not many are aware of it. If you're choosing not-overly processed, non-enriched, unbleached rice, you might be already halfway there; but unless you know this secret, there isn't any way you might be cooking healthy rice. Curious? Don't worry, I am just about to reveal it!
As much as choosing healthy ingredients is vital for healthy cooking, equally important is the way we cook it. The problem with cooking rice is - the traditional ways of cooking entails 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 nutrients in rice on the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable proper? I felt the same till I did a house test on my then favorite rice cooker (a stainless-steel pan). The test is pretty 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 5 more minutes. Flip stove off.
Wait until cool sufficient to taste then taste the water (take a sip). In case you style 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 will taste just the baking soda.
It's beneficial that a minimum of 80% of the meals we eat be alkaline, the baking soda is also 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 principle for this test.
Secondly, the cruel heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat can be uneven and as a result, doesn't distribute uniformly leaving rice either overcooked or erratically cooked (one of many reasons grains do not 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 noticed about them after following the alkaline baking soda test is that they do not leach! Additionally, they don't get heated an excessive amount of and you can easily hold them principally with bare arms or by utilizing a kitchen cloth. The heat radiating from their walls is far-infrared heat. this heat penetrates deep into each grain, cooking them evenly and completely, keeping nutrients intact.
The rice cooks soft, delicious and fluffy with just the correct quantity of moisture because the pot filters out excess water via 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.
If you cherished this write-up and you would like to obtain additional info relating to mua bánh tráng trộn ở đâu kindly go to our web site.
As much as choosing healthy ingredients is vital for healthy cooking, equally important is the way we cook it. The problem with cooking rice is - the traditional ways of cooking entails 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 nutrients in rice on the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable proper? I felt the same till I did a house test on my then favorite rice cooker (a stainless-steel pan). The test is pretty 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 5 more minutes. Flip stove off.
Wait until cool sufficient to taste then taste the water (take a sip). In case you style 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 will taste just the baking soda.
It's beneficial that a minimum of 80% of the meals we eat be alkaline, the baking soda is also 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 principle for this test.
Secondly, the cruel heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat can be uneven and as a result, doesn't distribute uniformly leaving rice either overcooked or erratically cooked (one of many reasons grains do not 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 noticed about them after following the alkaline baking soda test is that they do not leach! Additionally, they don't get heated an excessive amount of and you can easily hold them principally with bare arms or by utilizing a kitchen cloth. The heat radiating from their walls is far-infrared heat. this heat penetrates deep into each grain, cooking them evenly and completely, keeping nutrients intact.
The rice cooks soft, delicious and fluffy with just the correct quantity of moisture because the pot filters out excess water via 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.
If you cherished this write-up and you would like to obtain additional info relating to mua bánh tráng trộn ở đâu kindly go to our web site.