Rice is actually a pretty big contributor to food poisoning because people don't realize how quickly it goes bad. Overnight is an exaggeration, but it should be refrigerated right away and shouldn't be eaten if cooked more than about three days prior. Meal-prepping five days worth of rice dishes is playing Russian roulette with your gut. This is why rice makers are great. Just let the robot make fresh rice when you want it.
Rice cookers self-regulate temperature to avoid over- or undercooking, and will keep it warm once it's finished cooking. Turns it into more of a set and forget kind of deal vs babysitting the pot. Fancier ones will even adjust based on the amount of water you put in so you're not completely screwed if you don't get the exact amount right
It also makes perfect rice. It’s not like you’re trading quality for consistency. The best result you can get on a stovetop is no better than what you get from a rice maker.
Younger people are better about this, but every non-italian american boomer I know breaks spaghetti in half so it fits in the pot better, adds oil to the water, boils the living shit out of it, and then rinses off any starch left over.
Because it's so short and limp, they then use a spoon and a fork together to eat it.
It's so ubiquitous, I think that there must have been some cookbook or every magazine in the 50s telling them all to do this.
breaks spaghetti in half so it fits in the pot better, adds oil to the water, boils the living shit out of it, and then rinses off any starch left over.
Are you not supposed to do that, minus washing it afterwards?
IME it's best to either use a pot large enough that you don't have to break the noodles or, if that's not possible, wait until the noodles soften up just enough for you to twist them the rest of the way in with a pair of tongs. Broken spaghetti is a lot harder to keep on a fork, hence the spoon. Not overcooking the noodles is really important because no amount of sauce can cover up mushy spaghetti. When you bite into it there should be a little give before breaking through, the best way to figure this out is to just eat a noodle every now and then and take the spaghetti out of the water just slightly before you feel like it's good, it'll keep cooking for a little bit out of the water.
I've only heard about the oil bit recently and I still haven't heard the reasoning behind it, I've never done it.
Removing starch via too much water or rinsing decreases how well sauce can stick to it.
Overcooking adds too much moisture so sauce doesn't stick as much and removes any kind of structure the pasta had, which makes the texture really bad. It shouldn't crunch or snap, but it shouldn't droop straight down when you pick up a noodle.
Adding oil to the water prevents sauce from sticking to the pasta.
Every mother fucker on earth will say you're cooking some food wrong and they're doing it right. The correct way to cook any food is how you like it, unless you're cooking for someone else then you cook it how they like it. People that say it's harder to eat if you break it in half are b&w caricatures in infomercials.
Keep in mind when I say Russian roulette, there is a good chance that you'll be fine. Depending on how much bacteria was present after cooking, how quickly the rice was refrigerated, how much oxygen it has, etc., it could easily not tip over into problem territory. However, if you're doing it five days a week every week, there's a good chance that at some point you'll lose the game.
If you refrigerate right away in sealed containers without a lot of extra oxygen, you're doing a lot to prevent bacteria from spreading. Soy sauce is a natural preservative due to its salinity and acidity, so yeah, it'll help, too. The bottom line is that cooking rice won't kill all of the bacterial spores that cause the problem, and those spores will start to proliferate as soon as you stop cooking the rice, so best to get everything in sealed containers and in the fridge right away if you intend to make meals ahead of time.
Rice is actually a pretty big contributor to food poisoning because people don't realize how quickly it goes bad. Overnight is an exaggeration, but it should be refrigerated right away and shouldn't be eaten if cooked more than about three days prior. Meal-prepping five days worth of rice dishes is playing Russian roulette with your gut. This is why rice makers are great. Just let the robot make fresh rice when you want it.
what's the point of a rice maker vs just putting a pot of water on the stove for 20 minutes
Rice cookers self-regulate temperature to avoid over- or undercooking, and will keep it warm once it's finished cooking. Turns it into more of a set and forget kind of deal vs babysitting the pot. Fancier ones will even adjust based on the amount of water you put in so you're not completely screwed if you don't get the exact amount right
It also makes perfect rice. It’s not like you’re trading quality for consistency. The best result you can get on a stovetop is no better than what you get from a rice maker.
Please tell me you don't rinse your rice after it's cooked like americans rinse pasta.
fucking what
Younger people are better about this, but every non-italian american boomer I know breaks spaghetti in half so it fits in the pot better, adds oil to the water, boils the living shit out of it, and then rinses off any starch left over.
Because it's so short and limp, they then use a spoon and a fork together to eat it.
It's so ubiquitous, I think that there must have been some cookbook or every magazine in the 50s telling them all to do this.
Are you not supposed to do that, minus washing it afterwards?
I always make sure to break my spaghetti while facing the direction of Rome.
no
heavily salted water, don't break it, 10 minutes in the pot max, usually slightly less
Some sort of pasta may need more time, e.g. pici
IME it's best to either use a pot large enough that you don't have to break the noodles or, if that's not possible, wait until the noodles soften up just enough for you to twist them the rest of the way in with a pair of tongs. Broken spaghetti is a lot harder to keep on a fork, hence the spoon. Not overcooking the noodles is really important because no amount of sauce can cover up mushy spaghetti. When you bite into it there should be a little give before breaking through, the best way to figure this out is to just eat a noodle every now and then and take the spaghetti out of the water just slightly before you feel like it's good, it'll keep cooking for a little bit out of the water.
I've only heard about the oil bit recently and I still haven't heard the reasoning behind it, I've never done it.
Removing starch via too much water or rinsing decreases how well sauce can stick to it.
Overcooking adds too much moisture so sauce doesn't stick as much and removes any kind of structure the pasta had, which makes the texture really bad. It shouldn't crunch or snap, but it shouldn't droop straight down when you pick up a noodle.
Adding oil to the water prevents sauce from sticking to the pasta.
Breaking it in half makes it harder to eat.
Every mother fucker on earth will say you're cooking some food wrong and they're doing it right. The correct way to cook any food is how you like it, unless you're cooking for someone else then you cook it how they like it. People that say it's harder to eat if you break it in half are b&w caricatures in infomercials.
I rinse it before it's cooked cause sometimes it's too starchy
That's fine. Just some whites add tons of water, then rinse it off, making the rice is soggy af.
maybe this is why I've been feeling weird
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Keep in mind when I say Russian roulette, there is a good chance that you'll be fine. Depending on how much bacteria was present after cooking, how quickly the rice was refrigerated, how much oxygen it has, etc., it could easily not tip over into problem territory. However, if you're doing it five days a week every week, there's a good chance that at some point you'll lose the game.
If you refrigerate right away in sealed containers without a lot of extra oxygen, you're doing a lot to prevent bacteria from spreading. Soy sauce is a natural preservative due to its salinity and acidity, so yeah, it'll help, too. The bottom line is that cooking rice won't kill all of the bacterial spores that cause the problem, and those spores will start to proliferate as soon as you stop cooking the rice, so best to get everything in sealed containers and in the fridge right away if you intend to make meals ahead of time.