This can't be right. They must have something off with their method.
You can even see murky, starchy white water drain out of the bowl the first couple of times you rinse and stir the uncooked rice. If that's not starch then what is it? The water will come out visibly cleaner with each round of rinsing and stirring.
Sure it could be placebo but I definitely feel that I can tell the difference between unwashed and washed rice.
Argument goes that the easily removed starch is all very short chain polymers, where the stickyness is more due to medium chain and highly branched molecules. I would honestly not be surprised if some of the cloudy water was also talc or other inorganic anti-clumping agents.
The type of rice you’re cooking is also very important.
It’s been Souptober at my house for the weekends this month. Started with a beef barley stew. Then chicken noodle. Then a chilli. Next I’m trying to make a crab soup or french onion soup. Gonna finish it off with chicken and dumplings. I just need a tomato based soup to squeeze in there during the week.
Interesting. Though anybody literate in the scientific method knows that one study doesn't mean much. Whether it's placebo or not, I notice a difference in the finished product when I wash rice, so I will continue to do so.
I mainly just save my onion, carrot, celery, and garlic scraps. It’s a safe combination. I often add these to chicken bones but it’s not necessary if you’re doing a vegetable centric soup
"Slavic soup" - a potato cream with bits of sausage and/or meatUsage of soy sauce and the name hint me that this is a local (Paraná) adaptation of some Polish soup brought with the immigrants. Lovage and chives are my own take on it. 2 servings. Sour cream can be made at home by mixing a cup of 20% fat milk cream with 1 Tbsp of yoghurt, and leaving it to ferment for ~12h at room temp. You can also use unsoured cream “as is”, if you want - it’s up to you. * 500g potatoes, peeled, diced - preferably creamier varieties * 1 cup of beef broth * [OPTIONAL] A small piece of lovage leaf * some veg oil * 100g of some random meat. Softer beef cuts, bacon, Krakow sausages, salami, or… really, whatever you like. Cut it into thin strips. * half onion, diced * 1 Tbsp smoked paprika * 1 Tbsp soy sauce * 2 Tbsp ketchup; don’t sub it with tomato paste * Salt and black pepper to taste * 100g sour cream or 20% fat milk cream. * [OPTIONAL] chives, for garnish 1. Cook the potatoes and [OPTIONAL] the lovage in the beef broth until the potatoes are really soft. 2. In another pot, while the potatoes are cooking, use the veg oil to cook the meat of your choice. The actual step depends on the meat; for example if using salami you don’t need to do much, but if using beef you’ll likely want to brown it a bit. 3. Add the diced half onion and the smoked paprika to the pot with the meat. Let it cook until the onion is soft. It takes a bit of time, use low fire and stir occasionally. 4. At this rate the potatoes should be soft already. Discard the lovage, and blend the potatoes alongside the beef broth. Then add the blend over the meat and onion mix. 5. Add the soy sauce, ketchup, salt, pepper. Let them dissolve, taste and adjust the seasoning as necessary, let it boil a bit. 6. Turn off the fire and add the cream. Mix it well and, if using chives, sprinkle them over it.
cock-a-leek - chicken with leeks, rice, and carrotsI got this Scottish recipe from a site, tweaked it to my tastes, and here it is. If you don’t have a pressure cooker, just simmer the chicken and leek leaves for 1h20min instead on step 1. * 300g chicken, including bones (important) - thighs and legs work well for this * 2 leeks, including the green part, washed; cut the white part into 1cm thick slices * Salt and pepper to taste * 1 carrot, peeled, grated * 1/2 cup of long-grain rice, washed * parsley to taste 1. Put the chicken and green part of the leeks in a pressure cooker, with enough water to cover them (half litre should be enough). Cook them together for 30min or so, or until enough to have the meat falling off the bones. 2. Discard the green leaves and the bones, both did their job already. Shred the meat with a fork, and send it back to the pot. 3. Add to the pot salt and pepper. Taste it, and use your judgment to know if you should reduce it or leave it as is. Add a bit more salt than you think that it needs, since you’re adding rice and vegs to it later. 4. Add rice. Simmer the thing for 10min or so. 5. Add grated carrot and the white part of the leeks. Keep simmering until the rice is soft. 6. Garnish with parsley.
Other soups that I’ll share as requested:
borscht/barszcz - mostly following Polish recipes
lazy lamen using fish, cabbage, and carrots
kabocha cream with chickpeas
agnolini or cappelletti in brodo (note: I use store-bought dough for this, but I can share the broth itself)
There’s a soup season? I eat soup practically everyday.
Anyway, my favorites are: Caldo Verde and Sopa de Feijão. As I’m sure most people don’t know them heres a short description:
Caldo Verde
Lots and lots of finelly cut dark green cabbage on a smooth purée base of potatoes and onion. Traditional version also takes several slidces of blood sausage (chouriço).
Sopa de Feijão (Bean Soul)
Chopped up cabbage and carrots on a smooth base of beans and onion. Beans are usualy brown or butter beans bought dry, soaked overnight and then cooked.
Not a recipe, but I love putting some parmesan rind on my stock, it completes the flavor a bit. I just keep a jar with the rinds in the freezer for this purpose.
And if you’re lactose intolerant, cheeses aged 12 months or more have no more lactose anymore
Funnel chanterelle soup is my all-time favorite. Funnel chanterelles are pretty easy to forage where I live, so I always have a bunch of them in the freezer. It’s a cream-based soup with blue cheese in it, an absolute blast of a meal.
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