Special cooking methods to make better multigrain rice and tenderize cheap beef cuts

Описание: 거친 잡곡과 쇠고기 연하게 만드는 비법
Local researchers have devised some new methods that can help us make more enticing home-cooked food.
Researchers say all it takes is a cup of edible alcohol to make multi-grain rice fluffier…while special aging methods can make cheap beef cuts more tender.
Cho Sung-min reports.

More and more Koreans are choosing multigrain rice over the nation's traditional staple, white rice,... as their main source of carbs.
The Korea Rural Economic Institute reports that as of 2016 Korea's per capita rice consumption had fallen sharply to 61.9 kilograms a year, down from 128.1 kilograms in 1985.
Sales of grains like barley, beans, and quinoa meanwhile... have doubled since the last decade... and continue to increase.

Multigrain rice didn't go mainstream overnight.
Health experts have consistently warned that white rice can raise the risk of diabetes.
Westernized eating patterns have also contributed to the decline of white rice consumption.

To make multigrain rice more enjoyable and approachable for beginners,… researchers at the Rural Development Administration have a suggestion -- they say the trick is alcohol.
Cooking the rice in nine parts water and one part Korean rice wine soju... brings down the boiling temperature and lengthens the cooking time.
That makes the rice fluffier and smoother.

(KOREAN)
"The overall texture and taste were better when the alcohol was used."

The researchers added that the alcohol prevents rice from causing a spike in blood sugar when consumed by bringing down its glycemic index.

(KOREAN)
"Once the water is heated, the alcohol penetrates the grains and weakens the structure."

A second cooking tip the team showcased is a special aging method for cheap beef cuts.
Researchers said the aging method can make unpopular cuts like chuck rolls and rounds more tender.

(KOREAN)
"During aging, meat is contained in a special pack to retain its moisture for certain amount of time."

The researchers aim to complete the development of twenty four different meat-aging methods depending on what part of cow the meat comes from.
Each method has a different duration and temperature.
The complete set of recipes will be publicized so that people can try it for themselves.
Cho Sung-min, Arirang news.

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