Prepper Food Rationing and Stretching Food Supplies

[quintessentone]

Don't remember that -- but I'm adament about my food.  Had food poisoning too many times.

I'm not a good housekeeper -- prefer the lived in feel.

However -- when it comes to my fridge -- get out of my way.

I keep a marker and freezer tape next to my fridge.  You open anything or store anything -- I better see an opening date on it.  Nothing stays longer than a week -- 3 days for some things.

I make sure to use up everything in my freezer in stages, then restock it, then I don't have to worry about it being in there too long. Nothing stays longer than three months in the freezer.

My fridge is fairly bare except for condiments, veggies and whatever I took out of the freezer for that day's lunch and/or dinner. This, for me, takes the guesswork out of figuring out what has expired or not. But I don't live alone so I have found things in there that had seen better days.

All my prepper food stuffs is dated even though some of it will last 25-30 years. I must start rotating the canned tuna, which will be easy to do when I make tuna macaroni salad for Summer BBQ meals; it will go fast.

We've only gotten food poisoning from fancy expensive restaurants, never from our home cooking.

As for leaving any food in any pot for many days, that is not something I would feel comfortable doing. Although that could be thought of as fermentation and/or making a sourdough, alcohol, or vinegar starter. That is a whole other world of airborne bacteria and fungus that I will need to study and experiment with in the future.

[quintessentone]

Water to cook rice? I use the usual "twice the rice volume".

Okay this has been bugging me because when using a rice cooker the ratio of water to rice is 1:1 so how do we achieve that ratio on the stovetop?

"Cooking rice with a 1:1 rice-to-water ratio on the stovetop is a specific technique primarily recommended for rinsed long-grain white rice or jasmine rice, as the rinsing removes excess starch that would otherwise require more water for absorption. 
Critical Steps for Success

• Rinse Thoroughly: Wash the rice until the water runs clear to remove surface starch; this is essential because a 1:1 ratio provides minimal excess water, and any remaining starch can lead to a gummy, mushy texture. 
  
• Use the Right Pot: Choose a heavy-bottomed saucepan with a tight-fitting lid to minimize evaporation, as the 1:1 ratio leaves no margin for error if steam escapes. 
  
• Simmer, Don’t Boil Vigorously: Bring the rice and water to a gentle simmer (not a rolling boil) over medium heat.  Once bubbles appear, immediately reduce the heat to low and cover tightly. 
  
• Cook Time: Let the rice simmer undisturbed for 15–18 minutes. Do not lift the lid during this time, as releasing steam will disrupt the precise water balance. 
  
• Rest and Fluff: Turn off the heat and let the rice rest for 10 minutes with the lid still on to allow residual moisture to fully distribute.  Finally, fluff gently with a fork to separate the grains. " (LLM)
  
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  So the rice rinse water uses more water too, that's right, but it has many other uses and does not have to be discarded. No water is wasted.
  
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  "Rice rinse water, the starchy liquid left after washing rice, is a versatile byproduct used extensively in cooking, cleaning, and personal care.  It is rich in vitamins, minerals, and starch, which provide thickening, nutrient, and cleansing properties. 
  Cooking Applications
  
• Broth Thickening: It adds a nutty flavor and slight thickness to stews like Korean doenjang jjigae or Filipino sinigang, acting similarly to pasta water. 
  
• Fish Preparation: Soaking fish in rice water helps remove excess salt from salted fish and reduces strong odors in fresh fish like mackerel. 
  
• Vegetable Prep: Parboiling bitter or astringent vegetables (e.g., daikon, burdock) in rice water can remove unwanted flavors and odors. 
  
• Dishwashing: The starch binds to grease, making it easier to remove from dishes and reducing the need for harsh detergents. 
  
• Pan Maintenance: Simmering rice water in cast iron or carbon steel woks helps lift grime without stripping the pan’s seasoning. 
  
• Deodorizing: Soaking smelly containers or placing a bowl of rice water in the refrigerator helps eliminate lingering odors. 
  
• Surface Cleaning: Spraying rice water on windows, mirrors, or wooden floors helps break down grime and bring out a shine. 
  
• Laundry: Adding rice water to laundry can help soften sheets and provide a mild whitening effect on white clothes. 
  
• Personal Care and Plants
  
• Skin and Hair: Used as a face wash or hair rinse, it is believed to help clear acne, whiten skin, and promote hair growth due to its vitamin content. It is recommended to use the second or third rinse water for application, as the first rinse may contain dust or pesticide residues. 
  
• Plant Fertilizer: Rice water contains nitrogen, phosphorus, and potassium. However, it should be fermented before use to prevent soil oxygen blockage and mold growth; unfermented water can stress plants. "
  
• Cleaning and Household Uses (LLM)
  

[ArMaP]

So the rice rinse water uses more water too, that's right, but it has many other uses and does not have to be discarded. No water is wasted.

I suppose that depends on how much water it takes to rinse the rice.

According to Google's Gemini, the rinse water is around 3 or 4 times as much as the extra water used on a 2:1 ratio.

One thing that makes a difference is the type of rice used. In Portugal, we use rice that has a more starch (Carolino rice), and we don't (usually) rinse it. Personally, I have tried rinsing and I didn't notice a difference in the final result.

It's difficult for me to try that 1:1 ratio, as I would need a heavy bottom pan I do not have.

PS: my rice doesn't act like it was glued because I give it a little frying before, so even with all the starch the grains remain separate.

[ReturnofBroccoli]

I suppose that depends on how much water it takes to rinse the rice.

According to Google's Gemini, the rinse water is around 3 or 4 times as much as the extra water used on a 2:1 ratio.

One thing that makes a difference is the type of rice used. In Portugal, we use rice that has a more starch (Carolino rice), and we don't (usually) rinse it. Personally, I have tried rinsing and I didn't notice a difference in the final result.

It's difficult for me to try that 1:1 ratio, as I would need a heavy bottom pan I do not have.

PS: my rice doesn't act like it was glued because I give it a little frying before, so even with all the starch the grains remain separate.

In Asian cuisine rinsing the rice serves dual purpose of not only removing starch but most importantly stopping it from cooking so you don't overcook it. Also, rinsing the starch is to make it stickier supposedly. In a end of world scenario though I wouldn't use the extra water

[ArMaP]

In Asian cuisine rinsing the rice serves dual purpose of not only removing starch but most importantly stopping it from cooking so you don't overcook it.

Sorry, I don't understand what you mean.

Also, rinsing the starch is to make it stickier supposedly.

Starch is what makes it sticky, less starch, less stickiness.

In a end of world scenario though I wouldn't use the extra water

I suppose it would depend of what was available. As I live near a river, water wouldn't be a problem. Fuel might be a problem, but if a 1:1 ratio takes 15 to 18 minutes of cooking then it's the same time I take with a 2:1 ratio, but I suppose it depends on the kind of fuel used. I use natural gas, that I don't think would be available on SHTF scenario.

[ReturnofBroccoli]

Sorry, I don't understand what you mean.


Starch is what makes it sticky, less starch, less stickiness.


I suppose it would depend of what was available. As I live near a river, water wouldn't be a problem. Fuel might be a problem, but if a 1:1 ratio takes 15 to 18 minutes of cooking then it's the same time I take with a 2:1 ratio, but I suppose it depends on the kind of fuel used. I use natural gas, that I don't think would be available on SHTF scenario.

Rinsing is before cooking not after it is to stop sushi rice from being gum I only know the process you are right about the sticky though just its suppose to be rinsed for sushi rice but I forgot why my mom and dad had told me that but its to rinse off surface starch before cooking. Had to google it to make sure.

im specifically thinking of sushi rice lol but to make it stop cooking we would pour a sugar vinegar mixture to help cool it down and sweeten it so it doesnt overcook

Anyway like i said in ASIAN cuisine this is how we do it

Do you have lots of fish in your river? I live near the ocean

[ArMaP]

Do you have lots of fish in your river? I live near the ocean

When the shipyard was moved to another place (only the work was moved, the buildings and the docks remained) things got much better here, so now we have lots of fish in the river. Sometimes we even see some dolphins.

Less than 10 Km to the West we have the Atlantic ocean.



I live in Almada, Lisbon is on the other side of the Tagus river.

[ReturnofBroccoli]

When the shipyard was moved to another place (only the work was moved, the buildings and the docks remained) things got much better here, so now we have lots of fish in the river. Sometimes we even see some dolphins.

Less than 10 Km to the West we have the Atlantic ocean.

[Image: https://i.imgur.com/pqEzMqY.jpeg]

I live in Almada, Lisbon is on the other side of the Tagus river.

congrats on the fish and the dolphins ^.^ I see dolphins too when we take the ferry to the South Padre Islands where I live, they like to swim next to the boats

I hope you find time for fish!
I have no greater love than the ocean, so vast and free

We too face the Atlantic but it is on the east!
I did not know Portugal was so close to Spain I thought it was in South America because of Portuguese

Bom Dia!

[quintessentone]

So I did an experiment with white Jasmine rice using a ratio of 1:1 rice to water (I did not add salt nor oil) - normally I use a ratio of 1:2 rice to water.

I rinsed the rice once with about two cups of water which I reserved for future use. I put the rice in a smallish pot with the water, covered the top with foil wrap (tightly) then brought it up to a boil. I then took, it off the heat put a thick towel on the top of it and let it stand off the heat for 60 minutes, covered. The resulting rice was al dente (firm but not soft) and can be eaten as is, or marinated in a salad. 

I was trying to mimic the cooking method of a rice cooker (steamer) but supposedly some rice steamers can take up to 58 minutes to cook jasmine rice.

I usually use cooked rice for stir fry cooking where I would have to use fuel anyway to lightly cook veggie and meat so the adding the cooked rice at that time will cook it a little bit more. 

This is one way to save water when cooking rice, albeit not much, but some nevertheless.

I wonder if multiple rinsing off the starch will lessen the cook time? That will be my next experiment.

[BeTheGoddess]

Read up about risottos, you can cook rice perfect ally well with wine and not water. 

I know that might come off as a joke, but if life gives you grapes???