Previous articleUzbek grandmother teaches why you can not wash rice before cooking pilaf Bashny.Net

Students, novice housewives and just lovers of cooking have probably thought about it more than once. should be washed Before cooking pilaf or some other rice porridge. Most cooks will answer unequivocally: it is necessary.



The fact is that the starch that is in rice will spoil any dish cooked with it. In practice, it looks like a bunch of rice grains. Sometimes you can still notice an unappetizing transparent film on the surface of the pan and an abundance of foam. Of course, all this has the property of burning up and generally looks doubtful.

We begin with the fact that rice in pilaf is difficult to overestimate, because it is the most important ingredient of the dish. His base. Many experts advise to take certain varieties of this cereal, and then go into details: steamed or not, polished and so on.



But wait, pilaf has been cooked for a very long time and not in the most convenient conditions. Have people always taken the question of what rice should be? Of course not! After all, pilaf was prepared several hundred years ago. Then all the little things just did not pay attention.



A modern culinary rule says that if you want normal rice, rinse it several times until the water is clear. Then the rice will not stick together, and the dish will come out crumbly. In fact, it takes a lot of time and no less water. And as we know, the East. negatively It is a waste of water.



This secret was told by an Uzbek grandmother. She wrote to our editorial office. "Site" And she shared how her family has been making rice for pilaf for a very long time.

So... Rice still need to be soaked in water, and without it there is no way. But labor and water take much less. What does she do?

Preparation

1. Beret absolutelyEven if it's round.
2. Soaked in salt water.
3. Soaks the cereal with hot water. Something like 70 degrees.
4. Rice should stand for 3-4 hours.
5. Pour the water and take fresh for the dish. Okay.

It turns out that the salt solution washes away the starch. To do this, he needs time and fever. Moreover, salt also helps rice to be crumbly, and this is important not only in the process of cooking pilaf, but also other dishes.



Thus, it is possible save up I was making pilaf from cheap rice. After all, special cereals are several times more expensive, agree. In our case, we only waste time, although no one asks to stand over a rice cereal while it is soaked in salt water.

In the end, we would like to give some more tips for preparing a good pilaf.

1. For pilaf meat (zirvakaYou can take lamb or even pork if you like it. Also possible option with beef, chicken and turkey. But the veal, oddly enough, will only spoil the dish.
2. Combine vegetable oil (cotton, sesame) and curly fat for cooking. This way the dish will be more saturated.
3. The most delicious pilaf is prepared in a pot of copper or aluminum. Yeah, even the dishes. significance!
   
   
   

We hope we helped you prepare a delicious, crumbly pilaf, with a good aroma and texture. Such that in no way contemptuously you can not simply call “rice porridge with meat”. We wish you a good mood and a pleasant appetite. Don't forget, we have a lot more interesting things to share with you.