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Here Is The Secret To Cooking Healthy Rice

Here Is The Secret To Cooking Healthy Rice

Rice is a superb staple, well balanced in vitamins and nourishing in the body. Cooking healthy rice is quite easy however not many are aware of it. In case you are selecting not-overly processed, non-enriched, unbleached rice, you are already halfway there; however unless you know this secret, there is no such thing as a way you might be cooking healthy rice. Curious? Don't fret, I'm just about to reveal it!

As much as choosing healthy ingredients is important for healthy cooking, equally important is the way we cook it. The problem with cooking rice is - the standard ways of cooking involves using a metal/ceramic pot. This, unfortunately, makes your rice unhealthy in more than one way.

To start with, these metals and ceramics leach metal ions that react with nutrients in rice at the cooking temperature (heat is a catalyst) and make it toxic. Sounds unbelievable proper? I felt the identical till I did a house test on my then favorite rice cooker (a stainless-steel pan). The test is pretty easy, all you need is some baking soda and follow these steps:

Boil 2-three cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for 5 more minutes. Flip stove off.
Wait until cool sufficient to taste then style the water (take a sip). If you happen to style metals, that is what you are eating! If water has a rubber/paint taste it's the chemical substances from enamel/glaze.
As a management, stir 2 tsp of baking soda to 1 glass of water and take a sip - you'll taste just the baking soda.
It is advisable that at least eighty% of the meals we eat be alkaline, the baking soda is also alkaline and so, closely resembles our food. If a pot is leaching metals into the alkaline baking soda answer, it will definitely leach while cooking food. This is the working precept for this test.

Secondly, the cruel heat from metals/ceramics dissolves delicate vitamins and makes your rice nutritionally depleted. This heat is also uneven and as a result, would not distribute uniformly leaving rice either overcooked or inconsistently cooked (one of many reasons grains do not look fluffy and separate from each other).

I did some research and got here across this all-natural pure clay rice cooker and decided to present it a try. First thing I seen about them after following the alkaline baking soda test is that they don't leach! Additionally, they do not get heated an excessive amount of and you may simply hold them principally with bare arms or by using a kitchen cloth. The heat radiating from their partitions is far-infrared heat. this heat penetrates deep into each grain, cooking them evenly and totally, keeping vitamins intact.

The rice cooks soft, scrumptious and fluffy with just the correct quantity of moisture as the pot filters out extra water via semi-porous walls. No want for any artificial additives, fat or oils - the pot takes care of cooking that good rice for you. This is why I think it's the best rice cooker.

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