Text 10779, 63 rader
Skriven 2007-01-21 18:13:59 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Glen Jamieson
Ärende: Re: TRAVELING NOT 70119
===============================
*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

 CS> I will!  Most thanks <g>. I think most Japanese rinse it, because they
 CS> want to use the starch water later for somethng else.  Oh, might as
 CS> well mention a USA person thinks of 'rinsing rice' as under a stream of
 CS> water with the resulting water going down the sink, unlike the real
 CS> thing where it's in a pan and you save the water to cook with.

GJ> Very likely.  I add water to the rice in the rice cooker, then use my
GJ> hand to "scrunch" the rice so that the grains rub against each other,
GJ> for a minute or two, until the water is quite milky.  Then I pour it
GJ> off, often into a glass jug or similar, and add water back to the rice
GJ> to the level mark on the inside of the rice cooker.

Exactly.  'Rice water' now from that pouring.  Until we discussed it, I bet
most here didnt know what 'rinsing rice' really meant and why it's done.

For the rest, it doesnt make much difference to the rice pot, but the result is
used in cooking.  In Japan, this is the normal.  JUst not often mentioned.

 CS> You see that same 'starch water' sort of thing in other cuisines but
 CS> just like rice water, not often mentioned.

 CS> I bet your wife used the water from the rice-rinse in her adobo.

GJ> Not so much in the adobo, but as a thickener in various soups.

GJ> For example:

GJ> MMMMM----- Recipe via Meal-Master (tm) v8.05
GJ>  
GJ>       Title: Water Lily Sour Soup
GJ>  Categories: Soups, Fish, Filipino, Asia-se, Charmaine
GJ>       Yield: 4 servings
GJ>  
GJ>       1 l  Rice water
GJ>       4    Green tamarind pods; fresh
GJ>            ;or bottled
GJ>       4 sm Fish steaks; or
GJ>     500 g  ;fish fillets, in pieces
GJ>       2 tb Fish sauce
GJ>       1 c  Water-lily stems; sliced
GJ>     1/2 c  Spring onions; sliced,
GJ>            ;with green leaves
GJ>            Salt
GJ>            Lime juice
GJ>  
GJ>   In the Philippines the water from washing rice is used as the cookin
GJ>   liquid. It is the second washing water which is used, the first rins
GJ>   carrying away dust and impurities. Serves: 4.

Ok, I use first washing and no seconf washing is done at all.  Normally, I dont
rinse as i have no use for the rice water but when I need it, I do it.

Fusion cookery uses a bit of cornstarch to make up for that.

Hey, we dont always eat fancy.  Charlotte's chowing down on spagetti (ragu jar
as a base) and canned mixed veggies <g>.  Excuse if you hear munching in the
background...
                                       xxcarol

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 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)