Bet you didn't know that the rice bran had a tiny amount of fat in it from which can be extracted oil. It's frequently labelled as "rice oil" but it's really from the bran.
It has a very high smoke point being devoid of solid material, and has a neutral flavor. Hence, it's very much preferred in Japanese cooking since they harvest a ton of rice to begin with.
Rice bran (nuka) is a big thing in Japan. It's used to make a super turbo-charged, on-steroids version of sourdough except in the form of pickles (nukazuke.)
These pickles require a lot of love. They need to be turned daily twice a day so that they don't spoil. Supposedly, the pickles are insanely good, and like good sourdough the base material basically lives on forever but anything that requires love twice a day is way more commitment than even the CC can manage.
Showing posts with label rice bran oil. Show all posts
Showing posts with label rice bran oil. Show all posts
Sunday, April 17, 2011
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