TIPS FOR COOKING BROWN RICE - COOKING BROWN RICE


TIPS FOR COOKING BROWN RICE - CHIANG MAI THAI COOKING SCHOOL



Tips For Cooking Brown Rice





tips for cooking brown rice






    brown rice
  • unpolished rice retaining the yellowish-brown outer layer

  • Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice, and becomes rancid much more quickly. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice.

  • is the most balanced of all the whole grains and is also gluten free. Unpolished whole natural brown rice is higher in minerals, protein and flavor than white rice.

  • Unpolished rice with only the husk of the grain removed





    cooking
  • (cook) someone who cooks food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The practice or skill of preparing food

  • Food that has been prepared in a particular way

  • The process of preparing food by heating it

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"





    tips
  • Give (someone) a sum of money as a way of rewarding them for their services

  • (tip) the extreme end of something; especially something pointed

  • Predict as likely to win or achieve something

  • (tip) gratuity: a relatively small amount of money given for services rendered (as by a waiter)

  • (tip) cause to tilt; "tip the screen upward"











Banana flower cluster... a jewel at the tip of the bunch




Banana flower cluster... a jewel at the tip of the bunch





The fruit

Bananas are the staple starch of many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both skin and inner part can be eaten raw or cooked. Bananas' flavor is due, amongst other chemicals, to isoamyl acetate which is one of the main constituents of banana oil.

During the ripening process, bananas produce a plant hormone called ethylene, which indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.


Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into jam. Banana pancakes are popular amongst backpackers and other travelers in South Asia and Southeast Asia. This has elicited the expression Banana Pancake Trail for those places in Asia that cater to this group of travelers. Banana chips are a snack produced from sliced dehydrated or fried banana or plantain, which have a dark brown color and an intense banana taste. Dried bananas are also ground to make banana flour. Extracting juice is difficult, because when a banana is compressed, it simply turns to pulp. Bananas fried with batter is a popular dessert in Malaysia, Singapore, and Indonesia. A similar dish is known in the United States as banana fritters.

Plantains are used in various stews and curries or cooked, baked or mashed in much the same way as potatoes.

Seeded bananas (Musa balbisiana), the forerunner of the common domesticated banana,[18] are sold in markets in Indonesia.
The flower

Banana hearts are used as a vegetable in South Asian and Southeast Asian cuisine, either raw or steamed with dips or cooked in soups and curries. The flavor resembles that of artichoke. As with artichokes, both the fleshy part of the bracts and the heart are edible.
The trunk

The tender core of the banana plant's trunk is also used in South Asian and Southeast Asian cuisine, and notably in the Burmese dish mohinga.
The leaves

Banana leaves are large, flexible, and waterproof. They are often used as ecologically friendly disposable food containers or as "plates" in South Asia and several Southeast Asian countries. Especially in the South Indian state of Tamil Nadu in every occasion the food must be served in a banana leaf and as a part of the food a banana is served. Steamed with dishes they impart a subtle sweet flavor. They often serve as a wrapping for grilling food. The leaves contain the juices, protects food from burning and adds a subtle flavor.












Hokkien Mee




Hokkien Mee





Almost close to the Malaysian style dark Hokkien mee, better than most of the Zi Char stalls. Healthy as no pork lard was used. :) - ER

Use and purpose of alkaline water:

Alkaline water, also known as “gan sui” in Cantonese and “air abu” in Malay, is a clear solution of the salts sodium carbonate and potassium carbonate, and sometimes sodium phosphate.

Because it is often called “lye” water, it is frequently confused with lye or caustic soda, which is sodium hydroxide, a much harsher chemical that has limited culinary applications in the West.

In the Asian kitchen, alkaline water has few and specific uses. The characteristic springiness of Hong Kong style “mee” noodle is due to “gan sui”, which is added to noodle dough to firm up its texture, and give it a yellow tint.

It does the same for glutinous rice in “kee chang” (yellow alkaline glutinous rice dumplings) and in their Malay cousin, “kuih lopes”.

Steamed rice-flour dough, for example, in Nyonya “kuih kosui” and “ang koo kuih” skin, can also be given a firmer consistency by carefully measured amounts of alkaline water.

Dried cuttlefish or squid are sometimes briefly soaked in “gan sui” for the opposite effect - it makes them more tender when rehydrated.
As Asians do not fancy the slightly sour, acidic flavour of slowly fermented bread dough so beloved in the West, dim sum chefs add alkaline water to buns “pau” dough to neutralise any yeasty, sour overtones.

Alkaline water is sometimes used as a rising agent in the same way that baking soda is. For instance, it is stirred into “ma lai kou” batter, where it reacts with acids in the brown sugar to produce bubbles that yield a light, fluffy steamed cake.

Tips extracted from Sunday Times









tips for cooking brown rice







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