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Rice part-II, Presoaking and Hydration
tp4tissue:
HYDRATION formula:
To Determine perfect amount of water to cook rice..
You must determine the water loss due to cooking time. This must be done experimentally.
The formula serves as a guide as to the baseline of water needed assuming 0%-evaporative loss.
w = r(p-s)/(1-p)
w = r(p-0.12)/(1-p)
r : weight of rice (g)
s : % moisture level of uncooked rice (may assume 0.12 -the industry standard-)
p : % final hydration level, ideally between (0.58 and 0.64)<-- your choice
w : volume of additional water (g or ml)
Pre-soaking
An overnight experiment to find necessary PRE-soaking time for rice..
It is necessary to pre-soak, pre-hydrate rice, because this greatly improves the evenness of the rice texture after cooking.
The purpose is.. too long... is a waste of time.. too short and you don't get max pre-hydration.
Experimental results:
Interval soaked (minutes) vs % increase in water weight.
30 minutes,_______________________22%
45 minutes,_______________________27%
60 minutes,_______________________29%
75 minutes,_______________________30%
90 minutes,_______________________34%
120 minutes,______________________29%
180 minutes,______________________29%
2x overnight bowls,___________30% and 33%
SO it seems maximum rice soaking peaks @ about 1 hour..
No need to soak for Overnight .. UPDATE, you should soak minimum of 6 hours to MINIMIZE the water needed for full cooking, useful for making Sushrr, or Max-Calorie rice bulking..
tp4tissue:
Question guys..
evaporation loss..
Is there a way to calculate this or does it have to be determined empirically ..
I realize every pot is different, but what if I have a good round pot, and I'll be steaming the rice on an Inner container..
such that the water level is slightly over the rice, and the surface is a smooth flat surface, and NOT beneath the rice..
can I use gs = Θ A (xs - x) / 3600 ??
because, the issue here is,, humidity ratio.. and area..
noisyturtle:
Only if you're using older brittle rice or eating glutenous rice, in which case: why haven't you made the change to basmati rice yet?
Puddsy:
--- Quote from: noisyturtle on Sat, 06 December 2014, 17:00:34 ---Only if you're using older brittle rice or eating glutenous rice, in which case: why haven't you made the change to basmati rice yet?
--- End quote ---
Because sushi rice is the best kind?
noisyturtle:
--- Quote from: TacticalStache on Sat, 06 December 2014, 17:46:54 ---
--- Quote from: noisyturtle on Sat, 06 December 2014, 17:00:34 ---Only if you're using older brittle rice or eating glutenous rice, in which case: why haven't you made the change to basmati rice yet?
--- End quote ---
Because sushi rice is the best kind?
--- End quote ---
But it's so bad for you. Full of glutenous sugars, empty calories, and carbs :(
4 bowls of white rice = 50 teaspoons of sugar
Plus white rice prevents the body's absorption of certain vitamins. Zinc/iron/B vitamins
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