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00:25 It's important, right?
00:26 That's why we shouldn't waste rice.
00:29 And in our times, it's important that we use rice grains.
00:33 Oh my! Don't throw it away!
00:34 It's really forbidden to lose even one grain.
00:38 Here's another news, Rafi.
00:41 What news?
00:42 The way we cook rice is getting used to it.
00:44 We will clarify it this morning.
00:46 What's that?
00:48 Who's involved in this?
00:49 I'm with Dominic Panaligan, a professional food technologist
00:53 and professor in the Food Science and Nutrition Department at UP Diliman.
00:58 Good morning! Welcome to my news!
01:00 Hi, sir!
01:01 Good morning, Rafi Mumponi.
01:04 Yes, here it is.
01:05 It's really getting used to it.
01:08 The rice is so raw when you put salt on top of the pot.
01:12 I always see that in the province.
01:14 Yes, me too.
01:15 And on TikTok.
01:16 Actually, we are often asked that.
01:22 We're also thinking about it because we don't have a formal education here.
01:27 Maybe the effect is that
01:29 if there is,
01:30 it will just insulate the heat inside the pot.
01:35 But I think it's negligible or almost non-existent.
01:39 If you have a file video, you can see the little salt.
01:44 It doesn't have much effect.
01:47 It doesn't absorb the moisture inside the pot because it's metal, right?
01:51 And it's just a little bit.
01:54 Isn't it because it's in a container that's jumping?
01:58 Maybe the salt is just ready to eat.
02:01 I don't know.
02:03 But here's another thing.
02:05 Sir, is it really that the rice won't get spoiled
02:10 even if you don't refrigerate it until the next day?
02:14 Is it possible?
02:15 That's what's not true even though we know we often do it.
02:21 So, rice and other perishable or spoiled rice
02:25 in food clients, we have what we call a temperature danger zone.
02:29 Basically, this zone covers the four to 60 degrees Celsius.
02:34 So, the four, that's our temperature in the refrigerator.
02:37 Then the 60 degrees Celsius, it's like water is leaking.
02:42 In simple words, if we have spoiled food,
02:46 it shouldn't exceed two hours in that zone.
02:49 Two hours. Okay, let's add that. Two hours.
02:53 Now, if we're left with overnight rice,
02:58 it might not get spoiled, it might not get sour,
03:01 we won't get any harm.
03:03 But that doesn't mean it's safe
03:05 because a lot of the microbes that cause diseases
03:09 are not caused by others.
03:10 So, it looks okay, it smells okay, it tastes okay,
03:15 but it's not necessarily safe.
03:18 Even if it's not safe, it still smells okay, it tastes okay,
03:21 -it's still okay, it's safe. -It's safe.
03:24 Because we're saving everything.
03:26 But we should also clarify this.
03:30 Is it really safe to avoid rice from getting spoiled
03:34 if you mix vinegar with water while cooking?
03:37 You know, that's what people in California do, right, Maki?
03:41 -Yeah. -Something like that.
03:42 That's vinegar.
03:45 With vinegar, the problem we're trying to stop
03:51 is the growth of microbes.
03:54 Just like us, microbes don't like too much salt.
03:58 They can't survive in large quantities.
04:00 The problem is we're more picky than the microbes.
04:04 So, what happens is,
04:07 to really stop the growth of microbes using vinegar,
04:12 we make the rice too salty
04:14 to the point that it's not tasty to eat.
04:17 So, even if we add vinegar,
04:21 it might have an effect on its shelf life
04:24 or on the growth of microbes.
04:25 But we still follow our advice of 2 hours
04:30 to cool it down or let it cool down.
04:33 -There. -The most effective way is to use the right amount
04:36 -for eating and not to waste it. -That's right.
04:39 -Every drop, we're counting it now. -Correct.
04:42 -Thank you. -Thank you so much, Dominic Panaligan,
04:45 another professional food technologist.
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