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It is said that the path of everyone’s heart passes through the stomach. If the eater is vegetarian, then Paneer is the first choice. At the same time, if other options are found instead of cheese, then the matter comes on Chhole and Rajma, who have to work hard to cook. It is often said that by boiling ice in water, Rajma melts at once. Let us know what is the reality?
Rajma
Rajma has to be soaked and boiled before cooking. The first dried rajma is usually soaked in water overnight or overnight, so that they become soft and reduce the cooking time. Soaking not only increases the size of Rajma, but it also reduces refinos and stackos, which can cause digestion difficulty or gas. After soaking, Rajma is boiled in fresh water.
Why is it necessary to boil?
According to the US Food and Drug Administration (FDA), the dried rajma contains a natural poison called phytohemaglutinine (PHA), which can cause vomiting, diarrhea and stomach pain due to raw or inadequate cooking ripe ripe. To affect this poison, Rajma is required to boil at 212 & Deg; F (100 & Deg; C) for at least 10 minutes. However, experts Rajma recommends cooking for 30 minutes, so that the poison can be completely eliminated. After this, it is necessary to boil Rajma on low flame for 45 minutes to 2 hours to make it soft and creamy.
What is the hack to boil by adding ice?
Many chefs in many YouTube videos and Instagram reels have claimed that it softens it quickly by adding ice to the water while boiling Rajma. Rajma is first soaked for this hack, then poured into water to boil. As soon as the water starts boiling, ice pieces are added to it, after which the process of boiling is continued. It is claimed that this method helps in smelting Rajma at a time, which takes it down by 30-40 minutes to cook. & Nbsp;
What difference comes from snow?
When snow is added to the water, it temporarily reduces the temperature of the water. If the water is boiling at 100 & deg; C, then the temperature can fall to 80-90 & deg; C, which is insufficient to destroy phytohemaglutinine. However, food experts say that this process is not very effective, because Rajma’s skin becomes soft due to soaking. At the same time, while boiling, the high temperature of water is enough to cook the skin and inner part. Putting ice leads to temporary decrease in temperature, but this process does not reduce the total time to boil.
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