"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 04-16-2015, 06:51 PM   #11
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by GotGarlic View Post
If you read the article, you'd have the answers to those questions. The scientists are a graduate student in Sri Lanka and his mentor, a professor. The article describes their experiment and the theory behind it. Cooking the rice with oil and then chilling it turns some of the digestible starch into indigestible starch; since it can't be digested, it, and its calories, aren't absorbed by the body. It makes sense to me.
I did read the article. And one third world graduate student and one professor do not a summer make (to misquote an old saying).

Amongst all the twaddle masquerading as "fact" about this on the internet I can find no serious and extensive research that confirms this. If you can, please direct me there.

Or perhaps the moon really is made of green cheese!
__________________

__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 04-16-2015, 06:55 PM   #12
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by Janet H View Post
I agree - interesting.

The article says this:



I have usually started rice in cold water so this is a radical departure and precludes using a rice cooker.

Routinely I toast brown rice in a little oil before adding water, but again cold water is used.

The bit about chilling the rice is useful for making fried rice (which I rarely do) but not entirely practical for other application.


Do you think the coconut oil would impact flavor?
Yes, I thought that and then when I was ploughing through all the stuff on the internet that advocates this, I read that when you reheat it it regains it's "bad" starch.

So what's the point?
__________________

__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 04-16-2015, 06:57 PM   #13
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by Andy M. View Post
It will be interesting to hear what the rest of the scientific community thinks of this research.
Here, here!
__________________

__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Reply

Tags
cook, cooking, other, rice

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:49 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.