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Why is it important to rinse or wash?

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Why is it important to rinse or wash? - 2005/04/28 23:31 Why is it important to rinse and/or wash rice before cooking?
Why is it important to rinse and/or wash lentils before cooking?
What method is used to do this above?
How long time does it take to rinse and/or wash lentils?
How long time does it take to rinse and/or wash rice?
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Re:Why is it important to rinse or wash? - 2005/04/29 01:11 can get rid of the excess starch in the rice. You want to keep some, but want to rinse most away. I usually do a 10 minute soak followed by 2 or 3 rinsings.
For lentils (and other beans), the soak helps get rid of the chemicals that cause excess gas to build up in your digestive system. Some recommendations are to soak overnight, but I generally soak for 2 hours then do a couple rinses. Cooking beans with epazote is supposed to help rememdy this problem as well.
Also with lentils and other beans, you want to make sure you`ve gotten rid of all the foreign particles (rocks, etc) that get collected with the beans.
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Re:Why is it important to rinse or wash? - 2005/04/29 06:00 the rinsing of the rice and the procedure of rinsing of the lentils. And what about the temprature of the water when soaking and rinsing?
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Re:Why is it important to rinse or wash? - 2005/04/29 15:05 processed before sale.
Japonica rice (short-grained, slightly sticky) sold in Japan needs several scrubs and rinses before being soaked for 30 minutes--otherwise it`d cook into a solid lump of starch with gritty bits. But apparently the same type of rice sold in the US can be used straight out of the bag (an American woman I met was deeply embarassed by the way her rice came out when she cooked for us--uncooked, it looked so like the rice she was used to, she assumed it could be handled in the same way).



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Re:Why is it important to rinse or wash? - 2005/04/29 20:56 of the tap at (although there`s a company near here that`s promoting the use of "negative-ion" water for drinking and cooking--including rice-washing). Put in enough to cover the rice then swirl and scrunch the rice vigorously in it. Pour off excess water (traditional cooks reserve the milky first rinse water for other purposes), and repeat until the water looks reasonably clear. (Or don`t repeat at all if the first rinse water was clear anyway, I suppose.) Then soak.
I don`t bother with rinsing lentils, unless they`re really dusty.



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