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Article #960

Re: Chopsticks - one final question

#960
From: Trinker
Date: Sat, 09 Mar 2002 01:31
21 lines
2239 bytes

rbl wrote:
> 
> nobody@panix.com wrote:
> 
> > SlipperySlope <THEGook@zip.net> writes:
> >
> > > Long grain rice is the staple in chinese food.  Long grain rice is NOT
> > > sticky and DOES NOT glob up like short-grain served in japanese and
> > > korean places.
> >
> > Hey -- here's a free clue for you:  This is strictly a function of how
> > much water is cooked back into the rice.  Length of grain means nothing.

> Yeah, but shorter grain rice is stickier, when cooked properly.  Long grain
> could be cooked soggier to clump better, but it wouldn't taste too good.

Different varieties of rice have different quantities of amylopectin,
and so some varieties are going to be stickier, regardless of cooking
style.
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From: Trinker <trinker_news@yahoo.com>
Newsgroups: la.eats,ba.food,nyc.food,rec.food.restaurants,soc.culture.asian.american,alt.food.asian
Subject: Re: Chopsticks - one final question
Date: Fri, 08 Mar 2002 17:31:30 -0800
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