That fast? Can porridge cooked so quickly taste good?
Nowadays, almost all businesses related to porridge promote the concept of simmering on low heat for a long time, giving people the impression that the longer you cook it, the tastier it gets.
But why does Master do the opposite?
Grandpa Gao, smiling, asked Lin Xu, "Kid, do you really think those porridge shops out there that promote slow cooking on low heat would foolishly simmer porridge for several hours, and then sell it for just a few bucks a bowl?"
Isn't that the case?
"Actually, making porridge is a process of starch gelatinization. As long as you can speed up starch gelatinization, there's no need to cook it for too long. Moreover, if you cook it for too long, the starch might even separate from its gelatinized state. Some people find that the longer they cook their porridge, the thinner it gets, and that's why."
Wow! I need to remember this. These are all key points!
