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To homogenize, a term derived from the Spanish “mantequilla” which means “manteca” that is “butter” or “alimentary fat”, is a culinary technique used to obtain a condiment with a creamy consistency. This allows you to combine all the ingredients used in a uniform way.
This procedure can be used both to obtain a paste and an exceptional risotto. In reality it is much easier to do than to say. The secret is everything in the starch. Yes! For example, do you know when a risotto says “to the wave”? When the starch lost from the grains of rice is enough to create the cream we talked about before and the rice is neither too liquid nor too solid. Soft like a wave, in fact.
This obviously is not enough, as we said “homogenizing” comes from the term “butter”. You then take the butter, about 10 gr each 50 gr of rice and every 100g of pasta, and put it in the rice when it is still al dente. After a good stirring, the fire is extinguished and left to rest. After 1-2 minutes you’re done! For pasta, it is the same. After boiling it is necessary to drain it for about 3 minutes before the expected time and place it in a pan with the condiment established adding little by little the cooking water of the pasta. Just the starch that will release the latter will utter the creamy consistency of which we said before. Once the pan is removed from the heat, it will be skipped after adding, according to the recipe, either the oil or the butter and the grated cheese.
As you may have guessed, the creaming can be done either with oil or with butter, even with rice flour. For example, to stir the rice with oil, when cooked, turn off the heat and add the oil. With the spoon mixes energetically so as to incorporate air that in contact with the oil and mixing with the starch will form the creaming of the aforementioned rice. The same with rice flour, which must be diluted with a little warm water. So, as you can see the creaming is a very versatile technique that will allow you to make a great impression even with the most refined palates.