The speaker discusses the importance of using fresh rice for cooking, specifically for making sushi. They explain that rice from a newer harvest, such as 2017, has a larger wet amount than older rice, like the 2016 harvest. This is because the rice is grown in flooded areas and has a large amount of moisture. As the rice dries, it loses some of its qualities.
The speaker then explains that when cooking rice, it's important to use the same amount of water for both new and old rice. They demonstrate this by cooking two batches of rice with the same amount of water. The old rice, which has been dehydrated, drinks a lot of water and ends up wasted, while the new rice is ready to eat.
The speaker also mentions that the last rice of the year is the freshest. They then proceed to cook a medium rice, washing it with plenty of cold water eight times. They put a kilo or a liter of water in a pot, cover it with a lid, and cook it for 11 minutes on high heat. After 11 minutes, the rice should be cooked and have no water left.
The speaker then explains that if they were using an electric rice cooker, the process would be the same. They would wash the rice, put the amount of water they told you to put, and cook it for 22 minutes. In 23 minutes, the rice should be cooked.
The speaker then talks about the process of making sushi. They mention that in Japan, the rice is called "messhi" and the dressing or vinegar is called "south". They explain that the rice is first cooked and then the toasted part is removed. The rice is then mixed with the dressing, which is made from rice vinegar, sugar, and sake. The rice is then cooled and the lumps are broken up. The sushi is then ready to be served.
The speaker concludes by emphasizing that the most important thing is to be clear about the point of eating the sushi, which is that it should be ready. They also stress the importance of the cooling process in making good sushi.
1. The speaker emphasizes the importance of buying fresh rice for quality.
2. The difference between new and old rice is that new rice has a larger wet amount due to being grown in flooded areas.
3. The rice begins to lose qualities as it dries.
4. The speaker recommends cooking rice with the same amount of water regardless of its age.
5. The speaker suggests eating al dente for paella and a different preparation for risotto.
6. The most important aspect of rice for sushi is its freshness.
7. The speaker mentions a variety of rice grains available in the world.
8. The speaker recommends washing rice with plenty of cold water eight times.
9. The speaker explains a method of cooking rice that involves putting a kilo of rice 2.5 centimeters high above the level of two, covering it with a good lid, and cooking it on heat for 11 minutes.
10. The speaker mentions an electric rice cooker, which works the same way as the manual method.
11. The speaker explains a process of removing the toasted part of the rice after cooking.
12. The speaker describes a method of preparing a dressing for sushi, which involves mixing rice vinegar or alcohol with sugar or mirin, and beating it until it forms a dressing.
13. The speaker explains that the rice needs to be cooled before it can be used in sushi.
14. The speaker mentions that the most important thing in making good sushi is to be clear about when it is ready to eat.