Recipe Rice Cooked in a Staub / Noriko Shirai

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

Recipe
Why is the rice cooked with Staub so delicious? It is made of thick cast iron, the same as the ancient Japanese hagama. The entire pot is slowly and evenly heated and the moisture penetrates into the core of the rice. Moreover, since it has high heat storage capability, it can maintain the fine convection during boiling without adjusting the heat level, and the heat is transmitted evenly from piece to piece. pregelatinization (gelatinization) of the rice is easy to proceed, and the rice is cooked fluffy. This book introduces about 00 dishes including the basic way of cooking (white rice, brown rice, rice porridge) that "changes the usual cooked white rice into a feast", standard dishes such as chestnut rice, bean rice, and mushroom takikomi rice, popular ethnic dishes such as Khaomangai and Samgyetang, and creative dishes. If you have takikomi rice and soup, it can be used for a menu that creates a well-balanced body. If you serve the whole pot, the dining table will become gorgeous. It is full of recipes that are useful for minimal recipes and hospitality. The recipes are 2 go to 3 combinations and can be used for popular pots, pico and Cocotte 16 to 22 centimeters and blazers 24 centimeters.