by
Anonymous Coward
on 2021年11月20日 18時02分
(#4156181)
However, the absorption method is a popular rice cooking approach in Western countries (Sengupta et al., 2006) and some Asian countries in which rice is cooked in a covered pot or rice cooker with a low water to rice ratio (e.g. 1:2–3 rice to water by volume) under low to medium heat until all the water is absorbed. This same principle is used when using a rice cooker or pressure cooker. As expected, this method is not as effective as cooking in excess water in removing iAs (Atiaga et al., 2020; Liao et al., 2019; Naito et al., 2015) though it is likely to preserve nutrients in rice as no water is discarded.
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However, the absorption method is a popular rice cooking approach in Western countries (Sengupta et al., 2006) and some Asian countries in which rice is cooked in a covered pot or rice cooker with a low water to rice ratio (e.g. 1:2–3 rice to water by volume) under low to medium heat until all the water is absorbed. This same principle is used when using a rice cooker or pressure cooker. As expected, this method is not as effective as cooking in excess water in removing iAs (Atiaga et al., 2020; Liao et al., 2019; Naito et al., 2015) though it is likely to preserve nutrients in rice as no water is discarded.
原著論文のこのsomeの使い方に悪意 [goodfood.com.au]を感じる