One of the things I've noticed since being back in England is the difference between English and French Rice, Couscous, and Lentils. The Rice here seems to be fluffier (I only buy Basmati), the Couscous lighter and easier to prepare, and the Lentils cook quicker and break down easier (for making Dhal).
The products themselves are probably exactly the same in both countries, so why the noticeable difference?
The only explanation I can summon, is that it has something to do with the water.
Could it be that the very hard water in France is responsible for making things remain less tender when cooked?
I think we should be told!
24 comments:
Count yourself lucky, Cro. This fine morning I penned you a, naturally long, reply on the intricacies of cooking rice and lentils. Then I took pity on you and deleted the lot.
As an aside: Your reliance on "authority" is not so much touching as worrying. Why should we be "told"? Work it out for yourself. And remember: Technique is everything.
U
It's simply an old 'Private Eye' expression. I am not expecting a public enquiry.
It could be that your water was your water. I suspect in the south of England it's recycled.
Enjoy.
That could be why it tastes so good. In fact our water is filtered by Mr Brita.
I think you have just answered your own question.
I knew adding salt to water can change its cooking quality, but I hadn't realised that the water itself could do the same.
This is really an interesting little distinction. These little differences are very intriguing.
It is good that you make your own dahl, darl.
It is interesting to ponder. Try collecting some rain water now for cooking and do the same when you return to France. Better still, buy some distilled water and use the same supply to test both.
They've been so noticeable; it still surprises me.
Yes, a few product tests to be undertaken.
Culinary science... interesting and exciting!
Adrian's comment reminded me of that old saying about London’s water. It has been through at least ten people before it reaches your tap.
I repeat; that's why we have ours filtered by Mr Brita.... it takes out all the bits!
Both when we lived in Scotland and now in Yorkshire we have found the Italian rice inferior to UK, longer to cook and often sticky. Our Danish friends with Italian homes agree. Next time we go to Italy as an experiment I shall take a small bag of rice, along with the usual Yorkshire tea, marmalade, vegimite, porridge oats etc etc.
It's possible that the UK insists on the best quality foods, and countries such as France and Italy are left with second-best. But it seems unlikely.
I should add that French spaghetti (Panzani) is far superior to anything I've found here. In fact I've stopped eating Spaghetti altogether, and now buy Penne and Fusilli instead.
In Britain, rice, lentils and couscous no longer have to be prepared following strict EU cooking instructions. Hence, we can now achieve more tenderness and fluffiness. So far, this has been the main benefit of Brexit. Get Couscous Done!
Nothing would surprise me dear YP.
Jennyff, when you say "Italian rice" and "sticky": Do you mean Risotto rice? Risotto rice is MEANT to be sticky (a bit like English pudding rice) unlike Basmati (Asian origin) or, in England, the most common "long grain" where the grains stay separate - if cooked correctly.
Hope that helps. Good luck.
U
I suppose you know that pulses cooked with salt never go properly soft?
I find the amount of water used and cook time dictates whether you get fluffy or moist rice. I also love Jasmine rice. Testing water is important and can reveal important info on elements found. This holds true even when you have a home filtering system. (I learned from experience.)
I've not tried Jasmine Rice, but I've recently been introduced Coconut Rice which I like. I'm a creature of habit and tend to buy what I know.
I 2nd that the cous cous is better in France. I dont know why but it just is.
The worst Couscous I've had was in Morocco. Our usual French brand, Tipiak, is grainier than the M & S version.
It's the same with most things.
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