Less polished rice with the germ is nice. Cooked the new way 10-10-10.
What the heck does 10-10-10 mean?
10 minutes soaking
10 minutes steaming
10 minutes just sitting there covered.
It goes like this:
You are a Japanese monk rinsing rice. You rinse it 7 times ritualistically. But that actually is the best number of times. The rice you are cooking is historic. It sloughs quite a lot of starch. If you are rinsing a newer American rice that rinses more quickly, then rinse it 7 times anyway just to keep the tradition. The timer is already set because rinsing is the same thing as soaking. So stand there and do it 7 times and what seems like such a long time is actually only 2 minutes so fill the pot with water and let the rice soak. Ding.
Reset the timer and put a top burner on high. Dump out all the soaking water and replenish it with the same amount of water as rice. Put the pot on the burner and stand there and watch it come up to a boil. The moment it boils then put on the lid and turn the burner to low. Real low. Go do something else. Ding.
Turn the heat off. Ding.
Take the lid off. Toss the rice with a fork. Bow respectfully. You are no longer a Japanese monk.
The carrots have butter and brown sugar, water and raisins. Cooked separately.
Bacon is thick-cut and sweet. Cooked separately.
It's mostly rice not showing on the bottom.
It tastes so fine I can't stand it. I see why egg on rice is a thing in Japan. But they blend a raw egg at room temperature into hot rice and that cooks it slightly.
See, egg denatures at different temperatures and at different rates. It's fascinating. The albumen is two types and they denature separately, starting at 141℉. The yolk is last, denaturing at 160℉.
Thereabout.
I just gave you numbers, but the whole thing is uncertain, because the actual numbers depend on the thermal history of the egg. You can heat an egg to 95℉ and if you wait long enough it will denature.
Every page that I've read gives different numbers.
Every page that I've read gives different numbers.
Add any vegetable to that.
Egg yolk is the sauce. That gets thicker by the heat of the rice.
This is a little bit different. Imagine any vegetable with sauce.
I'm going to try one with mushrooms.
Weird mushrooms. A few days ago I soaked a few dehydrated mushrooms in boiling water and used them that night. I put the leftovers in the refrigerator. The next day the mushrooms had changed overnight by 100%. They were all much softer, more like mushrooms and less like mushrooms at the same time, they had absorbed the new flavor combined with their own flavor to a fascinating new flavor and texture. The new flavor had a few of the seven magical Asian ingredients. I think it had a few drops of fish sauce, sugar, sesame seed oil, rice vinegar and soy.
1 comment:
Looks delicious, Chip! And if you had any leftovers, it seems like the makings of a good fried rice.
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