[pct-l] cold water food

[wayneskraft at comcast.net (Wayne Kraft)]

It is well known among nutritional experts that cold Kraft Minute  
Rice contains every nutrient known to man.
Wayne Kraft


On Feb 12, 2006, at 11:53 AM, Robert Ellinwood wrote:

> To Geezer and L-Rod:
>
> Geezer,
>
>> What brand noodles?  My experience with Maruchan brand was that by  
>> the time
> the noodles were downable, they had an unappealing, pasty texture.   
> Never
> found a time for al dente texture.
>
> I used Top Ramen Oodles of Noodles.  As with Fine Art, "Chacun a  
> son gout."
> Each to his own taste.  I actually prefer them slighter softer than  
> you seem
> to indicate.  My wife and I thought the Ramen "al dente" phase was  
> probably
> between 12-15 minutes with our experiment.
>
>> My experience with minute rice done with cold water was that  
>> texture was
> indistinguishable from doing it with hot water, using the package  
> recipe
> ratio of rice to water.  Good in about 4~5 minutes with room  
> temperature
> water.
>
> Interesting.  What rice did you use? [Off-list, if all this sounds  
> tedious.]
> I used Kraft minute, pre-cooked, Boil-in-the-bag white rice (what  
> we had on
> hand).  Maybe the difference is with "room temperature" water as  
> opposed to
> the cold water we used.  I'll re-try it with room temperature water.
> Nothing about our experiment with rice in cold water ended up being
> appealing.
>
> L-Rod,
>
>> a family of raw food vegetarians ... told us that anything that  
>> can be
> cooked to become soft can also be soaked for the same effect.  Rice,
> noodles, grains, etc.
>
> I believe them... but I think it's the time required that's  
> important here.
> I'm not willing nor interested in carrying an extra container just for
> soaking food for extended periods as I hike.  I'm looking for the
> exceptional cold food variation, with easy, quick, adequate  
> results, rather
> than making that my regular approach.
>
> Thanks to both of you for your ideas!
>
> Dr Bob
>
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