The Fish's Brain
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Humiliated by rice...
posted Thursday, 19 February 2009
So I got a wild hair the other day, and am attempting to homebrew some Sake. This isn't a completely crazy idea, as I feel that I am very successful with my mead- and beer-brewing projects (so much so that I have investigated the methods and complications of becoming a legal retail producer of mead. That IS a crazy idea... the paperwork and fees are ridiculous on the national level alone, and adding the Texas oversight... insane.) But that aside, I am now a day into the project, having purchased a bamboo steamer and 10 lbs of rice and Koji. But I have hit upon a stumbling point. I have no clue how to properly steam rice. Oh, sure, I have undertaken the steps that several helpful internet sources have recommended, and I think I have a workable end product, but honestly, I have no bloody clue what I'm doing. I think it's why I start such ludicrous projects, because of the challenge of impending failure. I don't fail at much that I set my mind to doing, and in jumping in feet first into a situation which I will either fail miserably or keep tinkering and learning until I can feel comfortable that I have succeeded... it keeps me going. So, when I spend four hours experimenting and making completely destroyed rice-like products, I enjoy it. I've now tossed out almost a (dry) pound of rice, but I think I got the last batch right. I can't help but wonder if this would be easier if I had been raised in a culture that uses rice in everyday cooking. I am trying to create a product I've never seen, from vague and conflicting internet sources.
On the other hand, I am undaunted and have a batch of "steamed rice" being acted on by some lovely, special mold... Aspergillus oryzae. If I can't properly mold something in my kitchen, I'm useless. There will be future updates as to the Sake project, including all of the things I know NOT to do. It is much easier to learn what doesn't work than what does. But if people stumble across a way to turn rice, water, mold and yeast into Sake, I'm sure I can make it happen with advice from the whole 'net.
On the other hand, I am undaunted and have a batch of "steamed rice" being acted on by some lovely, special mold... Aspergillus oryzae. If I can't properly mold something in my kitchen, I'm useless. There will be future updates as to the Sake project, including all of the things I know NOT to do. It is much easier to learn what doesn't work than what does. But if people stumble across a way to turn rice, water, mold and yeast into Sake, I'm sure I can make it happen with advice from the whole 'net.
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