Kanin is life nga hindi ba, kahit may problema sa presyo ng bigas! Kaya sa panahon ngayon, bawat butil, mahalaga! Ilang nakasanayan sa pagsasaing ng bigas ang nilinaw namin kasama si Dominic Panaligan, isang Professional Food Technologist at Professor sa Food Science and Nutrition Department sa UP Diliman. #BalitaKo
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Balita Ko is a noontime GMA Network newscast, anchored by Raffy Tima and Connie Sison. It airs on GTV Mondays to Fridays at 11:00 AM (PHL Time).
#GMAIntegratedNews #KapusoStream
Breaking news and stories from the Philippines and abroad:
GMA Integrated News Portal: http://www.gmanews.tv
Facebook: http://www.facebook.com/gmanews
TikTok: https://www.tiktok.com/@gmanews
Twitter: http://www.twitter.com/gmanews
Instagram: http://www.instagram.com/gmanews
GMA Network Kapuso programs on GMA Pinoy TV: https://gmapinoytv.com/subscribe
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NewsTranscript
00:00 [music]
00:05 [music]
00:10 [speaking in Tagalog]
00:13 [speaking in Tagalog]
00:16 [speaking in Tagalog]
00:19 [speaking in Tagalog]
00:22 [speaking in Tagalog]
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.