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The food lab better home cooking through science ( PDFDrive ) 930

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particular grain of rice is, it’s not an indication of quality or attractiveness: it refers only to the width of the grain You can mostly ignore these labels The Basics: Adding Broth and Stirring Basic instructions for old-school risotto: Heat up a large saucepan of stock and keep it at a bare simmer Toast the rice briefly in butter and/or olive oil, then add a single ladleful of stock (or use wine for this first liquid addition) and stir slowly with a wooden spoon until the stock is absorbed Add another ladleful and repeat Continue doing this until the stock has all been absorbed, the rice is plump, and the broth is creamy Remove from the heat and add cold butter and/or cream and/or Parmesan cheese while stirring vigorously to halt the cooking and add some extra richness and creaminess to the sauce This method works all right, but it’s crazy-inefficient First off, there’s no need to heat up the broth in a separate pot Sure, it’ll shave a few minutes off the cooking time of the rice, but you add that time back and more in the amount of time it takes to heat up the stock, not to mention washing two pans instead of one I’ve made risotto with stock straight from the fridge with no discernible difference in the final product What about adding the liquid all at once versus in batches, and stirring the whole time? There are a couple of arguments in favor of adding in batches and stirring First, when you add it in smaller batches, the grains of rice are kept in close contact with each other More starch is rubbed off, and your risotto ends up creamier For now, though, we’ll ignore this theory (and get back to it later) The second argument is that the technique helps the rice cook more evenly This one happens to be true Sort of Cook risotto in a standard risotto pot—that is, one that is relatively narrow across the bottom—and your rice and liquids stack There’s a big difference in height between the rice at the bottom of the pot and that at the top The rice at the bottom, closer to the heat source, overcooks, while the rice at the top barely gets done Stirring helps prevent this, but there’s an even easier way: use a wider, shallower pan In a good wide skillet, the rice forms a fairly even thin layer over the bottom, which translates to much more even cooking Using very low heat after initially bringing the liquid to a boil also helps I found that by cooking the rice in a wide skillet like this, I could get perfect results by adding the rice and almost all of the liquid at once, covering the pan and cooking over very low heat until the rice was done, stirring just once during the process ... narrow across the bottom—and your rice and liquids stack There’s a big difference in height between the rice at the bottom of the pot and that at the top The rice at the bottom, closer to the heat...creamier For now, though, we’ll ignore this theory (and get back to it later) The second argument is that the technique helps the rice cook more evenly This one happens to be true Sort of... perfect results by adding the rice and almost all of the liquid at once, covering the pan and cooking over very low heat until the rice was done, stirring just once during the process

Ngày đăng: 25/10/2022, 23:11