So, I tried a new thing in the kitchen today, and I gotta say, it was pretty neat. It’s about soaking sabudana, those little white balls used in cooking. Normally, it takes forever to get them ready, but I found a quicker way, and it worked like a charm.
I started by grabbing the sabudana. I just measured out how much I needed for my dish. Then, I put them in a big bowl. I turned on the tap and let cold water run over them.
- Rinsing: I used my hands to move the sabudana around under the water. This was like giving them a little bath. I did this for about 2 or 3 minutes. It’s important because it washes off the extra starch, you know.
Next, I looked for ways to speed up the soaking. Usually, it takes hours, but I was in a hurry. So, I tried a quick method. I heard that if you need to get it done in just one hour, there’s a trick to it.
- Quick Soak Method: After rinsing, I soaked them in just enough water to cover them. It was not a lot of water, just enough so they were all wet.
I left them like that, and guess what? After about an hour, they were ready! They were all soft and puffy, just the way they should be. It was so much faster than the usual way.
- Checking: I checked one pearl to see if it was soft all the way through. It was perfect! Soft, but not mushy.
I was pretty happy with how it turned out. Cooking with sabudana doesn’t have to take all day. With this quick soak, it was super easy and fast. I used them in my dish, and it tasted great, just like when I soak them the long way.
The Cool Part
This little experiment in the kitchen was a win. It saved me a bunch of time, and the sabudana was just right. It’s awesome when you find shortcuts like this that actually work. I’ll definitely be doing this again the next time I cook with sabudana.
I hope this was helpful for you guys. See you next time.
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