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Pasta, Rice and Breads

"You shall eat from that upon which God's name has been pronounced, if you truly believe in His revelation." 6:118 .

In the Name of God, Most Gracious, Most Merciful

Bread is staple food of European, Middle Eastern and Indian cultures which is prepared by baking, steaming, or frying dough. Bread consists minimally of flour and water; salt is present in most cases; and usually a leavening agent such as yeast is used. Breads may also contain some amounts of sugar, spices, fruit (such as raisins, pumpkin or bananas), vegetables (like onion or zucchini), nuts, or seeds (such as caraway, sesame or poppy seeds). There are a wide variety of breads,
 with preferences differing from region to region.


The shape of the noodles determines the name of the pasta
The shape of the noodles determines the name of the pasta:
# Spaghetti, from spago, "cord"
# Linguini, "little tongues"
# Vermicelli, "little worms"
# Conchiglie, "shells"
# Rigatoni, "furrows," short, wide fluted tubes
# Lasagna, broad, sometime ruffled, ribbons of pasta (from Latin for "pot")
# Fettucine," "small ribbons"
# Ravioli, "little turnips"
# Rotini, "spirals" or "twists"
# Capellini (angel hair), "fine hairs"
# Fusilli, "little spindles" (spirals)
# Penne, "quills"
# Tortellini, "little cakes"
# Cannelloni, tube-or cane-shaped pasta
Cooking Rice
Rice will not be cooked if no water presented, no matter how hot or how long you cook it. This also true for insufficient water when cooking. If you put too little water, the upper portion of rice will not be cooked properly as not enough water can reach the top. Also if you put too much water then rice will tend to be mashy because it contain too much water and will not hold its form.

Lastly it is the heat component. In theory rice can be cooked in lower temperature, between 75c to 95c (165f to 205f) depending on the type of rice and starch. If each grain of rice has enough water absorbed, low heat will be enough cook it. In practice, always cook rice in boiling water as a little higher temperature will not affect the quality of cooked rice.
Here are some important thoughts :

Soak rice before cooking, it make rice cook faster and use less water.

Always let rice simmer in pan/cooker after cooked, minimum 15 minutes. It will make rice more tender, stay if shape and does not stick to pot.

Every body burn rice on their first cooking. At least I did
Happy cooking!



Vegetable Rice (Pulav)


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