Being one of those people who thinks too much, I like to try to figure out why we cook things the way we do and how much of the rules are tradition or superstition rather than actual science. Not that there’s anything wrong with tradition. But I’d like to know the difference. I figured that since I already have a blog about food, I’d put these thoughts here.
So, today I have a quote from the Cookstr Blog. Cookstr is a website that I just found out about approximately two minutes before I found the quote that inspired me to write this. The main website allows you to search for recipes and chefs and cool stuff like that; it has a simple layout that I appreciate and it looks pretty schmancy. Next time I want to cook a schmancy entree (I’m bad at thinking those up), I’ll give it a try.
The post I read on their blog is about risotto, which I make with something approaching regularity. That doesn’t mean I make it perfectly, but the Italians I know identify it as risotto, and I like the way it tastes. The quote that got me wondering was this:
Don’t use too small or too deep a pot. You want a generous amount of surface area so the liquid absorbs at a nice brisk, even pace and the rice doesn’t steam.
I wouldn’t cook risotto in a small, deep pot either, but I’m not sure if I know why, and I’m not sure if controlling the rate of liquid absorption and avoiding steaming have anything to do with it. First of all, I don’t understand how having a thin layer of rice instead of a thick one affects liquid absorption at all; that seems to me to depend only on the properties of the rice and probably the heat. I guess it’s possible that the liquid wouldn’t reach the lower layers as easily, but…liquid can do stuff like that, and I stir my risotto. Secondly, I don’t see how steaming enters the equation. I could see some form of wet heat – simmering, boiling – entering the equation, but I don’t think that is to be avoided at all. I don’t know about you, but I don’t want to eat any rice that was cooked purely by dry heat; my understanding of starches is that they need liquid to be what we consider cooked, but someone correct me if I’m wrong. Furthermore, I don’t think any reasonable size of pan will avoid wet cooking in a dish that you prepare by continually adding liquid. This is not the same situation as when you want to make sure that the water coming out of your mushrooms boils off quickly so they saute instead of stewing.
I’m not claiming that I’m right in being skeptical here. If anyone happens to know more about the science of risotto-making or can do a better job of interpreting that sentence, please share. I’ve wondered about other aspects of the risotto process as well; I don’t entirely understand it yet. What does the saute at the beginning accomplish? Just flavor, or something more? How does adding liquid in parts affect the dish differently from adding it all at once? The answer to this last question may also be the answer to why we shouldn’t use a small, deep pan….
In any case, I like this other tip from their blog:
At the end, add that extra splash of broth – it should be soupier than you imagine because it will keep cooking and absorbing broth even after you take it off the heat, and if you’re adding cheese at the end, that will thicken it up even further. The risotto is finished when the rice is tender, but still has a firmness to it, and the risotto it is still quite wet.