At the end of the afternoon, families are hoarding their children, with their own handbags, and with a vacuum and frozen stocks purchased by supermarkets. At this point of the year, we all have the same problem: is it cold, or does it burn
There is a balance between the two approaches. Those who insisted on cold water said that the slowly warming of the rice was not easy to drain; those who were used to boil felt that boiling water was fast and saved a lot of waiting time。
However, the chef, who had been cooking after the hotel for more than 20 years, told me that both common approaches were strictly flawed and at the root of the cooking of most families. Many people either boil their skins softly, have their hairs white inside them, or have their leaves split, their grains spread out, their meat tastes greasy, their sweet scent is thin, which is the essence of the hot selection。
The one-sided curriculum of online fragmentation today, which combines post-cooking experience with commercial cooking, provides a one-time account of boiled water temperature, fire, duration, make-up, mid-way water, differentiating between boils, and preserving fresh reheating, allows ordinary people to repeat all steps at home, without having to repeat the search and suggest that the collection be retained。
First, let's get this straight: what's wrong with boiling and cold? 90% of households per year
(i) direct pouring of water: the most deadly mistake, the twin problems of raw and leaky rice
In an effort to shorten the waiting period, many people throw the saps directly into the pot when the water is fully boiled, an operation that appears to be efficient and destroys the heating logic of the rice, with significant shortcomings。
First, boiling water is instantaneously pasted with surface rice, forming an insulated hard shell. The starch in the rice is rapidly condensed at high temperatures, and the grains of rice in the skin are ripen for short periods of time, like a sealed diaphragm, which makes it difficult for heat and water vapour to penetrate the inside. Even after two or three hours of continuous cooking, the outer herbium has been boiled to softly defoliated leaves, and the corsets of the scavenging centre, the inner herbium, are still hard and white, forming a scab of typical internal innates that cannot be repaired for long。
Second, high-temperature shocks undermine the resilience of leaves and are highly susceptible to fragmentation. Scrambling water continues to roll over and hit the tatters, the leaf fibers are rapidly fracking, the bound cotton lines are loose, cracks occur, the rice, the soybeans, the meat pies are all leaking into the water, a pot of fresh water becomes muddy rice, food is wasted, and the cleaning of pots is particularly problematic。
Thirdly, the smell of the material is severely damaged. After fresh meat boils down to the pot, the fats of the surface are locked in the interior for an instant and cannot be released slowly with the temperature, and they are greasy with their mouths; soybeans and sweet dates are quickly melted into boiling water, the sweetness of the sweetness is removed, and the natural fragrance of the leaf is quickly volatilized by the high temperature, without the fragrance of the leaf itself。
Some readers wonder why small shops on the street sometimes boil. It is important to distinguish the scene from the fact that the restaurant is used only for pre-fabricated, semi-cooked, fresh water is never used for boiling, which is not used by families on a daily basis。
(ii) pure cold water is available all the way to the pot: it can be cooked, but tastes are reduced and commercial is not used
It is undeniable that most of the schools around the world are leading to cold water, which rises at the same time as the water temperature, avoids short rice and heavy catches caused by instant heat, but has been boiled only with cold water for a long period of time, with three short boards that cannot be ignored, and is the central reason why hotels do not push cold water。
First, the heating cycle is too long, the rice is over-inhaled and it loses its strength. It takes 10 minutes for cold water to boil, during which the rice continues to inflate in low-temperature water, after cooking it is too soft and sticky, without a strong taste of q bullets, with the elderly eating well, and young people eating it feeling sticky and without layers。
Second, the fragrance of the leaves continues to run out. Long periods of low-temperature impregnation allow aromatic matter in a leaf to slowly melt into the water, and the boiling of a pot of water is full of a leaf, and the raisins themselves are diluted, requiring additional alkaline and salt remediation, instead changing the fragrance。
Third, it is prone to heat differentials inside and outside. A large-capacity pot boils more than a dozen tungstens at once, with the bottom sprouts immersing in cold water for long periods, with the upper sprouts floating on the surface of the water at inconsistent rates of warming, and, finally, with some soft tungstens and some incubations, which require frequent flipping and cumbersome operations。
Many people cook only with cold water, but not with a standard hot water, and when compared, they can clearly eat the export perception gap. Cold-water boilers are not completely uneasily available, but do not reach the optimal state of softness and fragrance, which is a compromise but not a quality。
Ii. A standard commercial answer for chefs: hot water boils, three paces of perfect snails
Standardized post-cooking operations: add around 40°c of warm water to the pot (with warm and warm hands in the water, without heat) and then put in a sting, taking into account the advantages of cold water and open water, circumventing the entire slab and taking into account the triple need for integrity, softness and scent。
Full three-step process, no difficulty
Pre-treatment and positioning
The thaws need not be unfrozen in advance (refrigerated directly) and full leaf leaves and bound cotton wires should be kept and leaves should not be removed. The tatters are flatly laid, all are immersed in hot water, the water is 3 to 5 cm high, a clean plate is pressed above to prevent the tatters from rising, and the upper tumbles are not exposed to the hot water。
If they are larger, they are placed in two layers, with one leaf in the middle, so as to avoid stacking and crushing, causing the leaf to break。
2. Temperature control fire standards
The fire quickly boils the hot water in the pot to its full boil, and immediately turns the fire to its minimum, keeping the water in a thin state of boiling, with only a small, thin bubble, and preventing the huge water from tumbling into the turret. Covering the pan all the way, making it short-duration, causing the temperature in the pan to drop sharply each time, and the cold constriction of the sodium starch, making it extremely difficult to catch up。
3. Accurate timing + fire-cracking (core fragrance step)
The timing begins when the water boils and turns into a small fire, with different lengths of time clearly distinguished and a complete timetable attached to the text; when the time is sufficient, the fire is shut down and the whole journey does not produce a hammer, the cap is made for 20 to 60 minutes, and the gill is a key step in the return of the gill to softness and the taste of the material, and the gill is cut off by half。
The core advantage of cold water versus open water
1. Temperature rhythms are moderate: not like boiling water that instantly seals surface rice, nor is it overdosed with cold water for long periods of time, and the rice is slow to be pasted, and its maturity inside and outside is fully consistent, with complete elimination
2. Non-fragmentation of a leaf: warm water and warmness, slow stretching of a leaf fibres, maintenance of perfect resilience, and rolling frictions that do not easily open crack rice
3. Retention of fragrance: fragrance of leaf, fatty of meat, sweet sugar not to be lost in large quantities into the water, fragrance of fragrances, soft oil and sweetness
4. Undifferentiated heating of large capacity: cooking of more than a dozen saps at one time, uniformity of maturity in the upper and lower layers, no mid-turn adjustment。
Iii. Five invisible areas of cooking which are neglected by most households, each year stomping on the pit and stomping on the mouth
In addition to the temperature of the pot, the five details appear to be small, but they can destroy a pot of pots and serve as a point of refuge for the chef。
Miss 1: cooking water short of water to add cold water
The water evaporates during the boiling process, the water level drops out and many people pour their water into the pot with their hands, a typical mistake. High-temperature rice cooled in cold water, starch rapidly condensed and hardened, and the phenomenon of “resilient”, where the previously soft-silient grains of rice became dry hard-dry teeth, with the earlier hours of cooking having a significant effect。
Correct treatment: one-time heating before cooking, 5 cm higher; if water has to be replenished in the middle, only boiling water can be boiled early to maintain temperature stability in the pot。
Zone 2: the whole fire is boiled, seeking quick ripening
A lot of people think that the more they know the fire, the faster they keep it rolling. Heavy currents continue to impact the stun, with the probability of broken leaves doubling; at the same time, the outer herbs continue to be hotened, the internal heat is impermeable and the outer layer is soft and hard. The standard operation will only open the fire in the front phase, with a minimum of boiling fire throughout the follow-up。
Zone 3: cook it up and get it right away
The hot air spreads quickly, the water inside the rice is rapidly evaporated, the mouth is dry and wood is hard, and the fragrance of the leaf is volatilized with heat. During the fire-cracking phase, the residual temperature of the pot continues to permeate the stubble, the pyrotechnic taste is fully melted into the rice and the grain becomes bright and soft, which is a crucial step in raising the taste and must not be omitted。
Miss 4: straight past cold water fast cooling after cooking
When it's hot, someone boils a sorghum to get cold water and cools, a huge temperature difference will cause the rice to shrink at an extreme rate, the leaf and the rice to split apart, the grain to its hardness and the loss of the soft sarcasm. The correct temperature reduction: after enough time, the natural room is warmed up, the mouth is tight and the leaf is intact。
Zone 5: sweat, meat, meat, soup
Some people find it more odious to cook in soup, with two stubbles being treated differently: soybeans and sweet dates having a high sugar content, long periods of impregnation allowing external sugar water to permeate in the rice, eating sweet and broken skins, and having to be recovered for 10 minutes when the fire is closed; fresh meat, yolk, can be recovered in 20 minutes, long periods of impregnated fat and the scent faded。
Iv. Length of standardized cooking of the spectrometer type, with no precision points fan
In accordance with the standard process of the warm water boiler, water turns into a small fire, which is timed to be matched with the steroids, and covers the four most common types of stings in the household, without the need to speculate on the sense of the duration。
1. Fresh hand-meal sweeteners (red dates, soybean sand, white sand, medium head)
The small fire boils for 60 to 80 minutes and shuts the fire for 20 minutes; the large, condensed rice is extended to 90 minutes and the condensation is 30 minutes。
2. Fresh meat/slubber (sweety, dense, least sophisticated)
The fire boils for 120 to 150 minutes and shuts the fire for 40 to 60 minutes; the material is full and the size of the head is too wide to steam, 2. 5 hours and 1 hour。
3. Refrigerated thaw (no need to unfrozen, directly warm the pot)
Sweat fire 90 minutes, thirties 30 minutes; meat fire 150 minutes, thirties 60 minutes, ice in the frozen interior, and must be boiled longer。
4. Vacuum ripening, cooling of overnight thaws (no water cooking recommended, priority steaming)
If water is chosen to boil, the fire will only be boiled for 15 to 20 minutes and the thorium will be boiled for 5 minutes, and prolonged cooking will result in over-sorting and deformation of the water。
V. Distinguishing evaporation and cooking, different steroids and different heating methods, without loss of odor
Many families have no idea when to cook, when to steam, or when to boil, which results in the loss of the smell of the pate, with a clear distinction between the following:
Application of boiled water (temperature boiler): fresh, fresh and ready-made rice
The dryness of raw rice, the difficulty of evaporating the water so that the rice is fully inhaled and boiled with heat, completely avoids the pitting and is suitable for large quantities of hand-held and ready-to-packed meat. The disadvantage is that a small amount of the pate will melt into the water and its taste is softening。
Application of insulation evaporation: refrigerated, frozen, ready-to-eat vacuum, remaining overnight
Steam pots with water, scaffolds with steam cabinets, with no contact with water at all, with slow infiltration of water vapours, and rice absorbs only a small amount of water vapour and does not squirm. The fragrance, fatty and sweet sugar are all locked inside the leaves, stripping off the taste of the original and intact。
Standardized vapour duration:
Refrigerated pretense: 15 to 20 minutes of small fire evaporation and 3 minutes of shut-off
Refrigerated cyanide (non-freeze): 30 to 35 minutes vapour and 5 minutes zirconium
3. Vacuum constant temperature: tearing out outer plastic packaging, retaining a leaf, evaporating for 12 to 18 minutes and thorium for 3 minutes。
Supplementary hints: elderly people with weak teeth eat well and have short-lived water to soften; they seek original taste, and have a strong taste, all of them opt for steam。
Vi. Short-term, long-term conservation, complete reheating guidelines, storage without acid deterioration
The boiled saps cannot be eaten at a time, the storage methods are very acidic, with short-term and long-term conservation options, and reheating does not destroy the taste。
1. Short-term storage (2-3 days, constant/cooled)
The stings are completely cooled, the asphalt surface soup is dried, they are packed in a sealed conservatory bag and placed in a freezer; they are not recommended to be immersed in soup, and sweet smelt and fatty water tend to breed bacteria. Reheating priority water insulation for 10 minutes, with a sense of abated fresh from the pot。
2. Long-term cold storage (1-3 months)
It is completely cooled and is covered in two layers with a single membrane, which is then filled in a sealed freezer, which squeezes out the air seal to freeze and avoid a dry wind drain. Refrigerated shrub reheating does not need to be unfrozen, boiled under the water, or steamed directly into the boiler, without suggesting short heating of the microwave oven and easy to dry inside。
3. Temperature short-term storage (24 hours)
A cooler ventilator is placed without sealing, avoiding high temperature fermentation acids; temperatures above 28°c do not recommend a cold storage and direct cooling。
Vii. Summary of the core elements of the full text, with no step at a time the pit
1. Cooking water temperature: clear short plates are present in boiled water, pure cold water boilers, and the best option is 40°c to warm water boilers, taking into account soft sluice, completeness and scent
2. Fire logic: hot water fires burn open, with a minimum of boiling fire immediately, with a full cover and no frequent openings in the middle
3. Water recharge taboo: water shortages can only heat boiling water and cold water is prohibited
4. Obligatory: cooking for more than 20 minutes with enough heat to improve the taste of the rice and the smell of the material
5. Distinction of evaporation: fresh, fresh, warm water boiled, condensed, frozen, vacuum-insulated water evaporation
6. Longer distinction: short boiled meat, long boiled meat, shorter heating time for cooked meat and no longer cooked water
7. Storage reheating: cooling of asphalt dry and sealing of refrigerated cooling, priority evaporation of reheating, avoiding second boiling。
Topics for interactive discussion
Do you usually cook stubs in your homes, are you used to cold water or water? What kind of problems do you have most often with rice? The comment section shares your little cooking skills。
Standardized compliance waivers
The content of this paper, which is used only for cooking, cooking, water temperature, and steaming, is a generic, home-based, home-based, home-based, practical reference. The different levels of pots, tungsten sizes, and dry and wet rice may have a slight impact on maturity times, and may be fine-tuned in the light of the circumstances. There is no product marketing, conductor guidance, no selling of cooking foods, all of which are shared with experience in real-life exercises, and there are no exaggerated and misleading statements。
