I personally rinse rice, but have never soaked it! This is interesting.
I always cook rice (and other grains) in stock rather than water for
flavor and richness.

I do, however, soak legumes. Barley is also only ever rinsed too, as
are steel cut oats.

This newsletter this week told something I never knew about:
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal

Omelet wrote on Wed, 04 Feb 2009 08:18:59 -0600:

> I do, however, soak legumes. Barley is also only ever rinsed
> too, as are steel cut oats.

> This newsletter this week told something I never knew about:

I've hardly ever rinsed domestic rice and never found any need for it
but I have rinsed imported lentils and rice and come across rocks and
other things I could do without.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Omelet wrote on Wed, 04 Feb 2009 08:18:59 -0600:

> This newsletter this week told something I never knew about:

You left out the link to the newspaper. I'm guessing this
has to do with soaking grains long enough increases micronutrients,
something us hippies have known for decades, and non-westerners
have done for millennia.

Steve

On Wed, 04 Feb 2009 14:25:28 GMT, James Silverton wrote:

> Omelet wrote on Wed, 04 Feb 2009 08:18:59 -0600:
>
>> I do, however, soak legumes. Barley is also only ever rinsed
>> too, as are steel cut oats.
>
>> This newsletter this week told something I never knew about:
>
> I've hardly ever rinsed domestic rice and never found any need for it
> but I have rinsed imported lentils and rice and come across rocks and
> other things I could do without.

rocks is where you get your minerals from.

your pal,
blake

"Omelet" > wrote in message
news
>I personally rinse rice, but have never soaked it! This is interesting.
> I always cook rice (and other grains) in stock rather than water for
> flavor and richness.
>
> I do, however, soak legumes. Barley is also only ever rinsed too, as
> are steel cut oats.
>
> This newsletter this week told something I never knew about:
> --
> Peace! Om
>

I see no need to soak any of these things.

Jill

On 2009-02-04, Steve Pope > wrote:

> You left out the link to the newspaper. I'm guessing this
> has to do with soaking grains long enough increases micronutrients,
> something us hippies have known for decades, and non-westerners
> have done for millennia.

[sigh] Just like boiling meat, soaking anything in water leeches the
nutrients, starches, flavor, etc, out of the grain and into the water. It
does NOT increase anything (micronutrients, my ass!). Adding heat only
hastens the process.

Look at the process of brewing beer. Hot (not boiling) water is used to
soak/rinse the starches out of cracked barley. Those starches, along with
added yeast, are what provides the sugars to create alcohol in beer. I'm
sure you've all seen a movie or NatGeo episode where the natives mash a
starchy root and soak it and spit into it to create a crude alcoholic
mixture.

BTW, I've yet to meet a single "hippie" that could cook worth a damn.

nb

Omelet wrote:
> I personally rinse rice, but have never soaked it! �

US rice doesn't need to be rinsed, it's grown under hygienic
conditions and is washed, dried, and polished before packaging... and
enriched rice shouldn't be rinsed or you wash away the added minerals
and vitamins... do you rinse your toasty flakies too. Imported rice
however, especially basmati, needs to be washed very throughly, at
least ten complete water changes, until the water runs clear. Soaking
washed basmati for a half hour before cooking improves its texture
(then use 1/3 less liquid and cook for 1/3 less time), this method
results in far fewer broken grains.

On 2009-02-04, Sheldon > wrote:

> US rice doesn't need to be rinsed, it's grown under hygienic
> conditions and is washed, dried, and polished before packaging... and
> enriched rice shouldn't be rinsed or you wash away the added minerals
> and vitamins... do you rinse your toasty flakies too. Imported rice
> however, especially basmati, needs to be washed very throughly, at
> least ten complete water changes, until the water runs clear. Soaking
> washed basmati for a half hour before cooking improves its texture
> (then use 1/3 less liquid and cook for 1/3 less time), this method
> results in far fewer broken grains.


Some exceptions: Calif. grows some of the best sushi rice in the World. The
Japanese buy it, although reluctantly. It should not be washed excesively
(maybe once), as it washes off surface starches that contribute to sushi
rice's stickness. Also, some types of very sticky rice (Thai) are soaked to
increase stickiness of the surface starches.

I agree about washing basmati. Very dirty rice and a lotta bugs and
whatnot. I don't think I've ever heard of soaking it. Not mentioned by
Indian cooking class intructor. Most Indian rice dishes are light and
fluffy. IOW, do nothing to increase stickiness. Perhaps soaking for their
rice pudding-like dishes.

nb

In article >,
Omelet > wrote:

> I personally rinse rice, but have never soaked it! This is interesting.
> I always cook rice (and other grains) in stock rather than water for
> flavor and richness.
>
> I do, however, soak legumes. Barley is also only ever rinsed too, as
> are steel cut oats.
>
> This newsletter this week told something I never knew about:

Damn! Might have been good if I'd included the e-mail, sorry!


Dr. Ben Kim's Natural Health Newsletter
February 3, 2009
*
Dear Reader,
*
In response to last week's newsletter on white and brown rice,
a number of readers wrote in to ask if one should use fresh water
to cook rice, or if water that is used to soak rice can be used
for cooking.
*
The main purpose of soaking grains is to neutralize a substance
called phytic acid that is found in the bran of whole grains.
*
Phytic acid, when left active, can bind onto minerals like iron,
calcium, and magnesium in the GI tract, which may lead to a person
developing deficiencies in these minerals if a person eats large
quantities of whole grains that are not soaked before cooking.*
*
It's fine to ingest some phytic acid that is naturally occurring in
whole foods.* You just want to avoid eating large amounts of phytic
acid every day for a number of months or years.
*
Once you soak grains for several hours, you effectively neutralize
phytic acid, so it's really a matter of preference in choosing
between fresh water or the water you soaked with when you cook.*
*
We prefer to use fresh water to cook soaked rice, as this seems to
create a slightly better flavor and texture.* As a general rule of
thumb, whenever we soak grains, nuts, seeds, or legumes, we prefer
to use fresh water if further processing (cooking or blending) is
required.*
*
In case you missed my look at when to eat white rice and how to
properly prepare brown rice, you can access the article he
*
http://drbenkim.com/articles-rice.html
*
***
*
A few days ago, I had a phone consultation with a mother who has
been struggling to help her 1-year old maintain a clear nasal
passageway during sleep time.* I've found that this is quite a
common challenge for new parents and their young ones, and I
put together some guidelines for this situation he
*
http://drbenkim.com/blog/2006/11/nas...in-babies.html
*
If you know any new parents or toddlers who suffer with chronic
nasal congestion or sleep problems that are the result of having
blocked nasal passageways, please share the post above.* Thank you.
*
***
*
For a simple and delicious way to get more bone-strengthening
minerals and healthy protein into your diet, give the following
black bean tahini dip recipe a try:
*
http://drbenkim.com/black-bean-tahini-dip-recipe.htm
*
In case you're not familiar with tahini, it's a creamy paste that's
made by carefully grinding fresh sesame seeds.* Half a cup of
tahini contains three times more calcium than half a cup of whole
milk.
*
The raw organic tahini that we use is made by a company called
Artisana, and for a limited time, we're able to provide it at our
natural health shop for more than 20% off our everyday discounted
price.* Here's where you can order some:
*
https://www.drbenkim.com/sunshop/ind...ct_detail&p=77
*
If you want to serve family and friends with a bowl of black bean
tahini dip alongside a platter of fresh vegetables, consider
providing a bowl of freshly made guacamole as well.* Black bean
tahini and guacamole go together beautifully as dips for...well,
anything that you want to dip.*
*
In case you need some guidance on how to produce a mouthwatering
bowl of guacamole, visit the following page:
*
http://www.drbenkim.com/recipesguacamole.html
*
***
*
One final note for today:* If you're ever in need of a quick,
filling, and healthy snack, try heating up a bowl of frozen corn
kernels, draining if you boiled in water, adding a drizzle of extra-
virgin olive oil and a pinch of sea salt, and eating by the spoonful
with chunks of ripe, creamy avocado.*
*
This is just the snack that I put together within about 5 minutes
late one evening after a fun and exhausting session of tennis.**
Sweet corn and buttery avocado with a tall glass of cold,
unsweetened almond milk...if you enjoy all of these foods, you
really must try this combo one day.
*
Until next time, may we all stay grateful for what we have and
chew our foods well, preferably to liquid.
*
Ben Kim
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal

In article >,
(Steve Pope) wrote:

> Omelet wrote on Wed, 04 Feb 2009 08:18:59 -0600:
>
> > This newsletter this week told something I never knew about:
>
> You left out the link to the newspaper. I'm guessing this
> has to do with soaking grains long enough increases micronutrients,
> something us hippies have known for decades, and non-westerners
> have done for millennia.
>
> Steve

Actually, it was to remove a semi-toxin.
I re-posted with an apology...
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal

In article
>,
Sheldon > wrote:

> Omelet wrote:
> > I personally rinse rice, but have never soaked it! ?
>
> US rice doesn't need to be rinsed, it's grown under hygienic
> conditions and is washed, dried, and polished before packaging... and
> enriched rice shouldn't be rinsed or you wash away the added minerals
> and vitamins... do you rinse your toasty flakies too. Imported rice
> however, especially basmati, needs to be washed very throughly, at
> least ten complete water changes, until the water runs clear. Soaking
> washed basmati for a half hour before cooking improves its texture
> (then use 1/3 less liquid and cook for 1/3 less time), this method
> results in far fewer broken grains.

I mainly rinsed rice to remove the polishing compound.
I could taste it if I did not.

This, of course, refers to white rice.

I now only cook brown, red or black. I've lost my taste for white rice
since I started using those.

The article I reposted tho' after finally finding my screwup has
something in it I'd never heard about...
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal

On Feb 4, 8:17 am, notbob > wrote:
> On 2009-02-04, Sheldon > wrote:
> ..... Soaking
> > washed basmati for a half hour before cooking improves its texture
> > (then use 1/3 less liquid and cook for 1/3 less time), this method
> > results in far fewer broken grains.
>
> I agree about washing basmati. Very dirty rice and a lotta bugs and
> whatnot. I don't think I've ever heard of soaking it. Not mentioned by
> Indian cooking class intructor. Most Indian rice dishes are light and
> fluffy. IOW, do nothing to increase stickiness. Perhaps soaking for their
> rice pudding-like dishes.
>
In at least one of her books Madhur Jaffrey recommends a multi-step
preparation. First soak it for half an hour, then drain and let sit
dry for another half an hour, then heat oil or ghee and stir the rice
around in it to coat for a minute or two. Finally, add water and
cook. The soak plumps and softens it a little and the dry counters
stickiness, and the oil keeps the grains separate. Sounds odd but it
works very well. I use this process for pilaf with ordinary long
grain rice, too. -aem

On Feb 4, 9:44*am, notbob > wrote:
(clip)
> BTW, I've yet to meet a single "hippie" that could cook worth a damn.
>
> nb
=========================

Hey! I resemble that remark!
Lynn in Fargo

Lynn from Fargo > wrote in news:2984869e-256b-4ac0-8928-
:

> On Feb 4, 9:44*am, notbob > wrote:
> (clip)
>> BTW, I've yet to meet a single "hippie" that could cook worth a damn.
>>
>> nb
> ========================
> Hey! I resemble that remark!
> Lynn in Fargo
>

i like hippie woman...good for child bearing.

--

The beet goes on -Alan

In article >,
Mark Thorson > wrote:

> notbob wrote:
> >
> > BTW, I've yet to meet a single "hippie" that could cook worth a damn.
>
> http://www.hippygourmet.com/

<lol>

There is always the starving college student cookbook too.
Ever had tomato soup made out of Ketchup packets and creamers?

I tried it once just for kicks and grins and it was not half bad. <g>


Add 6 ketchup packets to a coffee cup full of hot water. To that add 4
to 6 creamers.

Salt/pepper to taste.

The concept was "free food".
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal