#acetylpyrroline

[fantasticalbits]

I have absolutely never heard of preparing rice this way -- soaking overnight? Baking in the oven?? But I also desire to taste this acetylpyrroline situation you speak of, so I am reblogging as a reminder to try it.

Apologies to OP; I hope you magically already have rice when you see this.

but on the real though, here is your guide to assyrian rice preparation from your friendly neighborhood assyrian:

start wanting rice. (or, if you are traditional, simply recognize your constant desire for rice.)

measure out two cups of rice. then one more. then two more. then another. this seems fine. you love rice. there is no way that this will backfire on you.

remember that your great-great-uncle’s recipe says it should be soaked overnight.

become consumed with despair.

decide to soak it for half an hour instead, acknowledging that the final product will be inferior and anger your ancestors but will still satisfy your now almost-overwhelming need for rice to be inside your body much faster.

remember that you should have set the water to boil when you soaked the rice. goddammit. 

once the water boils, put the rice in until it is half-cooked. the eyeballing or intuitive method is less effective than a timer but that’s how your aunt does it so you feel compelled to meet her standards.

now that the rice has fluffed up, realize how much rice six dry cups really is. holy shit. you’ve fucked up immeasurably. 

take a minute to dwell upon your failings.

grease a baking dish with butter. this will never be as elegant as you want it to and your fingers will get greasy, but the slightly shameful, self-indulgent joy of licking your fingers afterwards will make up for it.

pour the rice into the dish. wonder immediately if you actually buttered the dish beforehand and if you’ve just fucked up. 

melt approximately one thousand pounds of butter in the microwave and pour it over the rice, pondering your imminent death from rapid-onset arterial clogging. put a small pat of butter on the top to properly gild the lily.

put your pan into the oven, which you have absolutely preheated after your previous lack of foresight. shake the rice once or twice while it bakes to make sure the butter is well distributed. resist the impulse to climb into the oven with the rice. for the last ten minutes, sit next to the oven and count the seconds until it’s done.

remove the dish from the oven. shed a tear or two at the perfection laid before you. if you are dining with others, this is the time to serve the rice while making passive-aggressive statements about how oh no, you don’t need any help, you just made dinner all by yourself, you can serve everyone as well. (this is still fun if done alone, but optional.)

CONSUME THE RICE.

realize that you have eaten half of the dish in one sitting. no matter how much rice you made, this will always happen. 

put the leftovers away, if there are any, and enjoy a cup of chai while marveling at the amount of food you have just eaten. if possible, fall asleep in an armchair, sitting up, head tilted slightly back, like a grandpa.

for the rest of the evening, think fondly of how much rice you have in the fridge now and how many meals it will supplement, refusing to acknowledge that you will almost certainly eat the rest of it in a few hours for a midnight meal.

[quickwitter]

MELIANTHUS MAJOR "The Peanutbutter Bush" ©Laura Quick I've been photographing this plant since October, trying to figure out what it was. This weekend Wilbur, our docent guide and an evolutionary biologist at UCLA talked about the plant. When you crunch up or abrade the leaves, it smells like peanut butter. The chemical responsible for the scent is acetyl pyrroline, the same chemical that gives butter its tantalizing fragrance, and binterong pee the smell of fresh popcorn. The bud [pictured] can be used to create dye, the underside of the leaves creates a honey dew that can be used as a sweetener, and the roots of the plant contain cyanide and are poisonous. #melianthusmajor #peanutbutterbush #honeybush #sweetnectar #poisonroots #smellslikepeanutbutter #acetylpyrroline #©lauraquick #bud #binterongpee #smellofbutter #chemicals #cyanideintheroots #lazoo #losangelesphotographer #naturephotography #losangeleszoo #losangeleszooandbotanicalgardens #plantsofinstagram #amazingplants https://www.instagram.com/p/B9j1gtwnY9Y/?igshid=1bllr1txx0boz

[iladdie]

On the Revised Scottish Whisky Flavour Wheel there is a congener called “mousy”. I personally had no idea how that could relate to whisky, so I asked!

I also did some googling and quickly found out that mousy is pronounces as the small rodent aka mouse, not a desert aka mousse. As a Dutchman I always check if my understanding of English isn’t letting me assume things I thought I know but didn’t. Check out the Clove misunderstanding I had for months.

I also asked on facebook and I was send a link to this page of the aroma dictionary. On this page the mousy note is explained as :

Quote:

“Mousey taint is a microbiological fault caused by the spoilage yeasts belonging to the genera Brettanomyces and Dekkera, and by the lactic acid bacteria, Lactobacillus hilgardii and Lactobacillus brevis. The compound primarily responsible for the taint is 2-acetyl-3,4,5,6-tetrahydropyridine which is commonly described as ‘mouse cage’, ‘mouse urine’, ‘popcorn’ or ‘corn-chip'”

The next bit of information is a page on the wikipedia site about Tetrahydropyridine.

Quote:

“Forms of Tetrahydropyridines (abbreviated and often referred to generically by brewers as THP), specifically 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine (abbreviated ATHP or ACTPY), 2-ethyltetrahydropyridine (abbreviated ETHP or ETPY), and 2-acetylpyrroline (abbreviated ACPY or APY) [1], which are classified as a ketone and a cyclic imine [2], are commonly attributed to the “mousy”, “urine” (in high amounts) Cheerios® or Cap’n Crunch® (in low amounts), “breakfast cereal”, or more generically, “cracker biscuit” flavour in sour beers”

I have a healthy miss trust about information found on wikipedia, so I waited with writing this blog till I had some more information. I normally use “The good scent company” website as a search option and this time around there was indeed a reference to “mousy” on this page as well. The good scent company also links to a review by Snowdon EM, Bowyer MC, Grbin PR, Bowyer PK., Mousy off-flavor: a review.  Journal Agric Food Chem. 2006 Sep 6;54(18):6465-74.

Abstract

“Although mousy off-flavor occurs infrequently in wine, it can be economically disastrous to the wine producer as, at worst, it can render the wine unpalatable or, at best, decrease the quality of the wine resulting in a lower sale price. Wines infected with either lactic acid bacteria (LAB) (particularly heterofermentative strains) or Dekkera/Brettanomyces yeast can potentially produce mousy off-flavor. There are three known compounds that cause mousy off-flavor: 2-ethyltetrahydropyridine, 2-acetyltetrahydopyridine, and 2-acetylpyrroline. Dekkera/Brettanomyces have been shown to be capable of producing at least two of these compounds, whereas LAB are capable of producing all three. The reason as to why mousy off-flavor forms in some wines and not in others is still not fully understood. The issue is further complicated by the fact that the compounds that have thus far been identified as necessary for off-flavor formation are all potentially available in wine (e.g., ethanol, L-lysine, L-ornithine, and metal ions). For these reasons, the microbe’s metabolism probably plays a key role in mousy off-flavor formation. In the case of Dekkera/Brettanomyces-induced mousy off-flavor, it appears that oxygen may play a key role. Thus, a wine infected with Dekkera/Brettanomyces in the absence of oxygen may not become mousy unless exposed to oxygen via a processing or handling procedure”

The next piece or information I found while reading a book by Gordon M. Shepherd called Neuroenology “How the brain creates the taste of wine”.  This book by Shepherd makes reference to a book by Ronald S. Jackson called “WINE TASTING: A Professional Handbook”. I found it online and scanned thru it and here also the mousy note is explained as being an off-odor. Off-odor, Putrid, Mousy, 2-Acetyltetrahydropyridines.

  Qoutes:

“Certain lactic acid bacteria generate a cloudy, viscous deposit in red wines, in a situation called tourne. The affected wine also turns a dull red-brown, develops a sauerkrauty or mousy taint, and may show spritz if carbon dioxide accumulates”

“Mousy: Several Lactobacillus and Brettanomyces species generate a mousy taint. The odor is caused by the synthesis of several tetrahydropyridines”

All the information I found regarding “mousy” or “mousey” makes reference to the same kind of chemicals. The chemicals are produced by Brettanomyces or in some cases LAB Lactic Acid Bacteria.

The reference to Sauerkraut helps me as a Dutchman since that nose and taste I know all to well since “Zuurkool” is a winter dish in the Netherlands. This last reference made my brain say :”I can spot this note, since I know it!”

How does this all relate to whisky? There are apparently two routes in which this note can occur. One is the wrong strain of yeast being used, or if the culture is contaminated. The other is bacterial which can happen if Lactic Acid bacteria are allowed to grow somewhere along the production of the mash or the wort. cleaning mash and wash-backs is key here.

Both routes of creating these off-notes are explained in detail in the work done by Inge Russell and Graham Steward in Whisky, Technology, Production and marketing, second edition, which I bought for my birthday. Fun read. The only reason I missed it in this book is that this book doesn’t have the word “mousy” in it anywhere, except the diagram of the Revised Scottish Whisky Flavour Wheel. I now also understand why it is in the “Cereal” section of the diagram. In small quantities (cereal/popcorn note) it can be a good thing, in large quantities (pie/sour) it is not.

  #RSWFW: B: Grainy, 1. Cereal, Mousy On the Revised Scottish Whisky Flavour Wheel there is a congener called “mousy”. I personally had no idea how that could relate to whisky, …

[persianflaw]

for anyone who wants it, here is my family's actual recipe for assyrian baked rice:

1lb / approx. 2 ⅓ cups basmati rice (any long-grain rice will do)

3 tbsp salt

8 tbsp / 1 stick butter (you can reduce this if you don't want to have a heart attack)

Put the rice in a pot and cover it in cold water and salt. Let it soak overnight. (If you don't have the time to soak it, rinse the rice with cold water until it runs clear.)

Edit: The reason you want to soak basmati and other aromatic rice before cooking is to preserve more acetylpyrroline, the compound that gives aromatic rice its characteristic scent and flavor. Soaking rice allows the grains to absorb water, which reduces the cooking time, which means less time for the acetylpyrroline to cook off. It'll still taste pretty good if you can't do this, but you don't want "pretty good", you want mind-blowing, so for that perfect flavor you'll want to soak your rice overnight. The soaking process also washes away the layer of starch on the outside of the rice, which allows the grains to separate rather than sticking together; this is why you want to rinse your rice thoroughly if you don't have time to soak it.

Preheat your oven to 325°.

Boil three quarts of water in a separate pot. Once it's at a fast boil, drain the rice and add it to the water. Boil for 5-7min or until one grain tastes half-cooked, but not soft. Pour the rice into a colander and rinse with cold water.

Edit: This step also helps get rid of any remaining starch on your grains, for perfectly separated rice. If your colander or strainer has large holes, you can put a paper towel/cheesecloth/clean dishcloth on the inside in order to drain your rice. Pour carefully if you're using a paper towel, though, and put a bowl underneath your colander; I once lost a heartbreaking amount of rice when my paper towel got oversaturated and tore open.

Liberally grease the bottom of your baking pan with some of your butter. Pour the rice on top. Melt the rest of the butter in the microwave and pour on top of the rice.

Bake for 45min. (If you like, cover the rice for part or all of the baking time, but I find it gets less crispy on top if you do this.) Shake the pan a couple times during baking to ensure that the butter distributes throughout the entire dish.

Eat.

Serves four. Can easily be scaled up if needed (or down, but why would you do that?). Best enjoyed with a nice cup of chai.

(cc @raisedbyhyenas )

but on the real though, here is your guide to assyrian rice preparation from your friendly neighborhood assyrian:

start wanting rice. (or, if you are traditional, simply recognize your constant desire for rice.)

measure out two cups of rice. then one more. then two more. then another. this seems fine. you love rice. there is no way that this will backfire on you.

remember that your great-great-uncle’s recipe says it should be soaked overnight.

become consumed with despair.

decide to soak it for half an hour instead, acknowledging that the final product will be inferior and anger your ancestors but will still satisfy your now almost-overwhelming need for rice to be inside your body much faster.

remember that you should have set the water to boil when you soaked the rice. goddammit. 

once the water boils, put the rice in until it is half-cooked. the eyeballing or intuitive method is less effective than a timer but that’s how your aunt does it so you feel compelled to meet her standards.

now that the rice has fluffed up, realize how much rice six dry cups really is. holy shit. you’ve fucked up immeasurably. 

take a minute to dwell upon your failings.

grease a baking dish with butter. this will never be as elegant as you want it to and your fingers will get greasy, but the slightly shameful, self-indulgent joy of licking your fingers afterwards will make up for it.

pour the rice into the dish. wonder immediately if you actually buttered the dish beforehand and if you’ve just fucked up. 

melt approximately one thousand pounds of butter in the microwave and pour it over the rice, pondering your imminent death from rapid-onset arterial clogging. put a small pat of butter on the top to properly gild the lily.

put your pan into the oven, which you have absolutely preheated after your previous lack of foresight. shake the rice once or twice while it bakes to make sure the butter is well distributed. resist the impulse to climb into the oven with the rice. for the last ten minutes, sit next to the oven and count the seconds until it’s done.

remove the dish from the oven. shed a tear or two at the perfection laid before you. if you are dining with others, this is the time to serve the rice while making passive-aggressive statements about how oh no, you don’t need any help, you just made dinner all by yourself, you can serve everyone as well. (this is still fun if done alone, but optional.)

CONSUME THE RICE.

realize that you have eaten half of the dish in one sitting. no matter how much rice you made, this will always happen. 

put the leftovers away, if there are any, and enjoy a cup of chai while marveling at the amount of food you have just eaten. if possible, fall asleep in an armchair, sitting up, head tilted slightly back, like a grandpa.

for the rest of the evening, think fondly of how much rice you have in the fridge now and how many meals it will supplement, refusing to acknowledge that you will almost certainly eat the rest of it in a few hours for a midnight meal.