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Author Topic: Hints, tips, methods and so on..  (Read 11195 times)

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Offline Chilli Prawn

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Re: Hints, tips, methods and so on..
« Reply #20 on: October 11, 2006, 11:31 PM »
Very good CH, and near the standard method.  I was taught an an early age the lost water method, similar to what you describe.  may I be so bold as to add another tip for the inexperienced.  If you have soaked the rice for more than 6 hours add water up to one finger's width above the rice; if it hasn't be soaked top up to two fingers above.  this is the Indian way and usually works.  I wll be posting the real BIR method of cooking rice later.

Thanks for your tip; it does work well.

CP

Offline CurryCanuck

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Re: Hints, tips, methods and so on..
« Reply #21 on: October 12, 2006, 01:58 AM »
Again , the method may well be - what works best for you . A lot of the Indian restaurants here utilize the " lost water technique " , but even more use either rice cookers or the microwave . The rice  , needless to say is perfect . The proof is in the pudding - find a method that works for you and stick with it . Having said that  , the quality of the rice is imperative in producing a good result .


Offline Chilli Prawn

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Re: Hints, tips, methods and so on..
« Reply #22 on: October 12, 2006, 10:41 AM »
Again , the method may well be - what works best for you . A lot of the Indian restaurants here utilize the " lost water technique " , but even more use either rice cookers or the microwave . The rice  , needless to say is perfect . The proof is in the pudding - find a method that works for you and stick with it . Having said that  , the quality of the rice is imperative in producing a good result .

I agree CC, we are going to invest in a commercial (Samsung) rice cooker as we have to produce 50 8oz portions in one batch!  I am not keen on the Microwave method as it can easily screw up.

 Your point about the quality of rice is extremely important, and not a lot of people realise this.  The Indians treat good rice like ggod wine.  They will buy up large quantities of rice from a good vintage year and store it in a dark place for 3 years or more to mature.  Yes rice does improve with age!  The origin of the rice is also very important too; there are too many cheap variants on the market now so be carefull everyone. 

On the same subject Rice is one of the most dangerous foodstuffs we eat so it must be cooked, stored, very precisely.  Everone thinks there gut problems stem from a bad curry, but it is more likely to be the rice; its a killer!!! Look up the Ceres bacteria.

Happy Cooking
CP

Offline laynebritton

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Re: Hints, tips, methods and so on..
« Reply #23 on: October 12, 2006, 11:44 AM »
The correct term for this Bacteria is "bacillus cereus" :o

And yes CP you are quite right Rice is a vey dangerous product it can actually KILL YOU :o

Vomiting and abdominal pains with Diarrhoea can be indications of "bacillus cereus" infection.
If anyone needs to reheat rice ensure the temp exceeds 70-75C (160-170F) for at least 5-8 Min's to ensure the rice is heated thoroughly.

Never take risks when in doubt throw it out rice is relatively cheap and it's not worth taking risks.
;) Layne

Offline johnboy

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Re: Hints, tips, methods and so on..
« Reply #24 on: October 12, 2006, 12:27 PM »
This business about the dangers of rice is very concerning, I had no idea before joining this forum.
I do make larger batches and put them in the fridge short term or freezer longer term, then I reheat in the microwave, I have no idea what temp but I usually stick my finger in and if it makes me go ouch then it is hot.  :o

Is this good enough or should temperature measurement be more precise.  :-[

Offline Chilli Prawn

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Re: Hints, tips, methods and so on..
« Reply #25 on: October 12, 2006, 03:09 PM »
Layne is quite correct I couldn't be bothered to look in my manual for spelling check  :-[ If I quote from my Health and Hygeine certication manual, rice, like all cooked/reheated food must actually heated to exceed 80 degrees C throughout the product.  Microwaves satisfy this requirement very well as long as you mix up the product during the heating process.  If you are concerned and want to check, thenyou can get approved digital temperature probes for as little as ?7-14 off the Web; try nisbetts.com.

While we are this sticky subject; did you know that Dhalls (lentils) are equally dangerous, and should be handled with the same care.

And one last one for the pot.  Whole spices are absolutely covered with all sorts of Bacteria (depending on their source and preparation), but are unlikely to give you anything nasty, except perhaps Typhoid (sorry poor joke but it is remotely possible) :-X
 A good friend and curry afficianado got Typhoid from an imported (India) red onion.  It was in the soil particles hidden within the top of the onion.

Something to consider when you cook curries.

CP


Offline DARTHPHALL

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Re: Hints, tips, methods and so on..
« Reply #26 on: October 12, 2006, 10:39 PM »
So lets re-cap...Curries,Sex,too much Porn,driving too fast,Computer Games & Alcohol are bad for you.
..Looks like we're screwed then  ;D

Offline Dai Dhansak

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Re: Hints, tips, methods and so on..
« Reply #27 on: October 13, 2006, 08:30 AM »
Hi CP

Not being picky just trying to make life easier, your link for "nesbitts" should be http://www.nisbets.co.uk/, if i am wrong sorry!!.

Happy hunting.
Dai :)

Offline Chilli Prawn

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Re: Hints, tips, methods and so on..
« Reply #28 on: October 13, 2006, 10:14 AM »
Sorry Dai, you are quite correct.  I always make that mistake!  Thanks for the correction.

CP

Offline CurryCanuck

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Re: Hints, tips, methods and so on..
« Reply #29 on: October 16, 2006, 12:23 AM »
Here is a bit of a strange culinary cross-over hint given to me by a local Indian chef . For those that make home-made pizza , sprinkle some garam masala along with your other favourite toppings . I have tried this....damn it is soooo good ! I substitute naan for pizza dough add tomato paste , tandoori chicken , spinach , feta cheese , curry leaves , green chilies and garam masala .


 


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