Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice
文章大概的意思是,一份好的(日式)米饭,不应该是“蓬”的,也不应该支离破碎,而是应该粒粒分明,并且稍微有点粘度。我觉得这还是挺符合中国人对米饭的要求的。很有借鉴价值。他用的是staub生铁锅。
量好米,放进筛,筛下垫盆。
调节自来水,让冷水细缓冲入米中。用手指在米中“温柔”得穿梭。水会变混,像牛奶一样。Run cold water from the tap at a fairly slow stream into the sieve/bowl. Rub the rice grainsgentlybetween your fingers. The water will turn very milky and opaque.
把筛提出。千万不要把米浸泡在洗米水中,不然这些水会被米吸收,导致最后口感不净。请把这些洗米水倒掉。Lift the sieve out of the bowl. It’s important to not let the rice sit in that milky water, otherwise it will be re-absorbed into the grains and the cooked rice will not taste as clean as we want it to be. Discard the water in the bowl.
重复冲水,手指拌米,筛干,倒去浑水的步骤,直到洗米水变得足够透明。不要太用力搓米,不然会把米粒搓断。Repeat the fill with clean water -> rub grains gently -> drain away the cloudy water steps, until the water in the bowl is pretty clear. (Don’t rub the grains together too hard or you may break them up, which is not the idea.)
基本上重复4-5此以后,就差不多这么(下图)