Today i picked up an indian rice type snack from the supermarket called poha (i live in india btw) and you just need to add boiling water and leave it aside for just 3 minutes. How does this cook? Like ik the pressure and steam all help but is this already cooked halfway and if i eat raw what will happen etc. ?
In: 75
It’s already cooked, they’ve just removed the water. When you “cook” it again, you’re really just adding the water back and the food is just soaking it up like a sponge. You could safely eat it “raw”.
It’s already cooked, they’ve just removed the water. When you “cook” it again, you’re really just adding the water back and the food is just soaking it up like a sponge. You could safely eat it “raw”.
Shocker: all instant noodles are pre cooked and dehydrated, including India’s favorite Maggi noodles, which are pre fried.
All you do when you add hot water is reconstitute moisture.
So if you eat them raw they simply won’t taste good but otherwise would be the same as the “cooked” product
It’s already cooked, they’ve just removed the water. When you “cook” it again, you’re really just adding the water back and the food is just soaking it up like a sponge. You could safely eat it “raw”.
It’s already cooked, or at least par-cooked, and then dehydrated. Adding warm water rehydrates the food and warms it up (or finishes cooking if needed).
Noodles, for example, in cup ramen are (usually) deep fried, which cooks and dehydrates them at the same time, and you can eat them while dry if you enjoy that. (can’t say the same for every other food, so probably better not go around eating dehydrated food).
It’s already cooked, or at least par-cooked, and then dehydrated. Adding warm water rehydrates the food and warms it up (or finishes cooking if needed).
Noodles, for example, in cup ramen are (usually) deep fried, which cooks and dehydrates them at the same time, and you can eat them while dry if you enjoy that. (can’t say the same for every other food, so probably better not go around eating dehydrated food).
Food products, generally starches and proteins, undergo physical changes in the presence of moist heat. To make a food “instant”, the manufacturer will cook/make the product in the factory similarly to how you would at home. Steeping coffee/tea in boiling water, boiling rice/pasta/potatoes etc. After the product is cooked, it gets dried on a variety of different types of dryers. Spray dryers for like coffee or tea spray the liquid into a fine most inside a heated chamber. There is also a drum dryer for things like potatoes. The cooked and mashed potatoes are passed between two heated drums and then scraped off once it is dried.
Adding boiling water at home is simply adding the water back to the product that was dried off at the factory.
It’s already cooked, or at least par-cooked, and then dehydrated. Adding warm water rehydrates the food and warms it up (or finishes cooking if needed).
Noodles, for example, in cup ramen are (usually) deep fried, which cooks and dehydrates them at the same time, and you can eat them while dry if you enjoy that. (can’t say the same for every other food, so probably better not go around eating dehydrated food).
Shocker: all instant noodles are pre cooked and dehydrated, including India’s favorite Maggi noodles, which are pre fried.
All you do when you add hot water is reconstitute moisture.
So if you eat them raw they simply won’t taste good but otherwise would be the same as the “cooked” product
the food is already cooked, but for purposes of preservation it has been dehydrated and sealed. This process stops most metabolic processes dead in their tracks because they rely on water as a medium where said processes happen.
what you do before consumption is just reversing the process(and you are NOT recommended to try to preserve the food again after this.).
Latest Answers