|
Rice-cooking Utensils
Rice-cooking utensils are tools used for cooking rice and similar foods. Dedicated rice-cooking utensils have a long history. A ceramic rice steamer dated to 1250 BC is on display in the British Museum. Rice cooking methods Rice absorbs a great deal of water as it cooks, expanding its volume and using up the cooking water. The moisture and heat gelatinize and soften the starch granules in the rice.On Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, Harold McGee, 2nd ed, pub. Hodder & Stoughton 2004, p 474 The cooking time for raw rice (not parboiled beforehand) ranges from about 15 minutes and up, depending upon the type and freshness of rice, method, and desired result (from separate grains to disintegrated porridge). Some rices, such as white rice, long-grain rice and African rice, break up more easily. Some cooking methods are more likely to break the rice (fragmenting it with a mortar and pestle before cooking, or stirring frequently). Some ric ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge. Type of grains The term "porridge" is often used specifically for oat porridge (oatmeal), which is typically eaten for breakfast with salt, sugar, fruit, milk, cream or butter and sometimes other flavourings. Oat porridge is also sold in ready-made or partly cooked form as an instant breakfast. Other grains used for porridge include rice, wheat, barley, corn, triticale and buckwheat. Many types of porridge have their own names, such as congee, polenta, grits and kasha. Conventiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai People
Thai people ( th, ชาวไทย; '' endonym''), Central Thai people ( th, คนภาคกลาง, sou, คนใต้, ตามโพร; ''exonym and also domestically'') or Siamese ( th, ชาวสยาม; ''historical exonym and sometimes domestically''), T(h)ai Noi people ( th, ไทยน้อย; ''historical endonym and sometimes domestically''), in a narrow sense, are a Tai ethnic group dominant in Central and Southern Thailand (Siam proper). Part of the larger Tai ethno-linguistic group native to Southeast Asia as well as Southern China and Northeast India, Thais speak the Sukhothai languages ( Central Thai and Southern Thai language), which is classified as part of the Kra–Dai family of languages. The majority of Thais are followers of Theravada Buddhism. As a result of government policy during the 1930s and 1940s resulting in successful forced assimilation of many the various ethno-linguistic groups in the country into the dominant Thai langu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basmati Rice
Basmati, , is a variety of long, slender-grained aromatic rice which is traditionally grown in India, Pakistan, and Nepal.Big money in "specialty rices" Food and Agriculture Organization, United Nations (2002) , India accounted for 65% of the international trade in basmati rice, while Pakistan accounted for the remaining 35%. Many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to certain districts of India and Pakistan. According to the Indian Government agency APEDA, a rice variety is eligible to be called basmati if it has a minimum average precooked milled rice length of and average precooked milled rice breadth of up to , among other parameters. ...
|
Microwave Rice Cooker
Microwave is a form of electromagnetic radiation with wavelengths ranging from about one meter to one millimeter corresponding to frequencies between 300 MHz and 300 GHz respectively. Different sources define different frequency ranges as microwaves; the above broad definition includes both UHF and EHF (millimeter wave) bands. A more common definition in radio-frequency engineering is the range between 1 and 100 GHz (wavelengths between 0.3 m and 3 mm). In all cases, microwaves include the entire SHF band (3 to 30 GHz, or 10 to 1 cm) at minimum. Frequencies in the microwave range are often referred to by their IEEE radar band designations: S, C, X, Ku, K, or Ka band, or by similar NATO or EU designations. The prefix ' in ''microwave'' is not meant to suggest a wavelength in the micrometer range. Rather, it indicates that microwaves are "small" (having shorter wavelengths), compared to the radio waves used prior to microwave techn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Paddle
A or rice paddle is a large flat spoon used in East Asian cuisine. It is used to stir and to serve rice, and to mix vinegar into the rice for sushi. ''Shamoji'' are traditionally made from bamboo, wood, or lacquer, and nowadays often from plastic. The ''shamoji'' is dipped in water frequently during use to prevent rice from sticking to it. Some expensive plastic ''shamoji'' have non-stick surfaces. Metal is rarely used, as this is more likely to cut rice grains or to damage the ''hangiri'' wooden tub traditionally used for mixing. It is said to have been first devised by a monk on Itsukushima, Hiroshima Prefecture. The word is an example of nyōbō kotoba, being derived from the first part of , plus the suffix. Modern rice cookers may include a ''shamoji'' in the box, usually made of white plastic. ''Shamoji'' are also used to crush vegetables, such as garlic and cucumbers, as cleavers are used in Western cuisine. The ''shamoji'' has also been a symbol of unity betwee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microwave Oven
A microwave oven (commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer of a homogeneous, high-water-content food item. The development of the cavity magnetron in the UK made possible the production of electromagnetic waves of a small enough wavelength ( microwaves). American engineer Percy Spencer is generally credited with inventing the modern microwave oven after World War II from radar technology developed during the war. Named the "Radarange", it was first sold in 1946. Raytheon later licensed its patents for a home-use microwave oven that was introduced by Tappan in 1955, but it was still too large and expensive for general home use. Sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilaf
Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish '' paella'', and the South Asian ''pilau'' or ''pulao'', and '' biryani'', evolved from such dishes. Pilaf and similar dishes are common to Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Middle Eastern, and South Asian cuisines. It is a staple food and a popular dish in Afghanistan, Albania, Armenia, Azerbaijan, Bangladesh, Bulgaria, China (notably in Xinjiang), Cyprus, Georgia, Greece (notably in Crete), India, Iraq (notably in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paella
Paella (, , , , , ) is a rice dish originally from Valencia. While non-Spaniards commonly view it as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard ''paella'' as one of their identifying symbols. It is one of the best-known dishes in Spanish cuisine. The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, ''paella'' being the word for a frying pan in Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain. ''Paella valenciana'' is the traditional paella of the Valencia region, believed to be the original recipe, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Cookers
A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. Complex, high-tech rice cookers may have more sensors and other components, and may be multipurpose. Naming The term ''rice cooker'' formerly applied to non-automated dedicated rice-cooking utensils, which have an ancient history (a ceramic rice steamer dated to 1250 BC is on display in the British Museum). It now applies mostly to automated cookers. Electric rice cookers were developed in Japan, where they are known as '' suihanki'' (炊飯器, literally, "boil-rice-device"). Principle of operation A basic rice cooker has a main body (pot), an inner cooking container which holds the rice, an electric heating element, and a thermostat. The bowl is filled with rice and water and heated at full power; the water reaches and stays at bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Porridge")
