All grains, with the exception of rice, and the various grain foods, require prolonged cooking with continuous and gentle heat, in order to so disintegrate their tissues and change their starch to dextrin as to leave them easy of digestion. Even the so-called “steam-cooked” grains, advertised to be prepared to be used at five or ten minutes, require a much more cooking to properly fit them for digestion. These so-called fast prepared grains are just steamed prior to grinding, which has the impact to destroy any low organisms contained in the grain. Bicarbonate of soda and lime is added to help dissolve the aluminous, and at times diastase to aid the absorption of the starch into sugar; but there’s not anything in this preparatory process that so alters the compound nature of the grain as to make it feasible to cook it prepared for easy digestion in five or even ten minutes. An insufficiently cooked grain, although it may be palatable, isn’t in a state to be easily acted upon by the digestive fluids, and is consequently left undigested to function as a mechanical irritant.
Water is the liquid generally employed for cooking grains, but a number are richer and nicer flavored when milk is mixed with the water, one part to two of water. Particularly is this true of rice, hominy, and farina. For more information kindly visit us. If water is used, soft water is preferable to hard. No salt is essential, however if used in any way, it’s generally added to the water before stirring in the grain or meal.
The quantity of liquid necessary varies with the various grains, the way they are milled, the method by which they’re cooked, along with the consistency desired for the cooked grain, more liquid being required to get a porridge than to get a mush.
All grains should be carefully looked over before being put to cook.
From the cooking of grains, these points must be observed:
1. Quantify both grain and liquid right with the same utensil, or with just two of equivalent size.
2. Have the water boiling when the grain is introduced, but do not let it boil for years previous, until it’s considerably evaporated, as that will alter the proportion of water and grain sufficiently to alter the consistency of the mush once cooked. Introduce the grain slowly, so as not to prevent the sinking into the ground and the whole becomes thickened.
3. Stir the grain consistently until it has place, but not at all afterward. Grains are more tasty if, while correctly softened, they may nevertheless be made to retain their original form. Stirring leaves the groundwork pasty and destroys its appearance.
From the preparation of mashes with meal or flour, it’s a great strategy to make the material to a batter using some of the liquid retained from the amount given, before introducing it into the boiling water. This prevents the propensity to cook in lumps, so frequent when dry meal is scattered into boiling liquid. Care has to be taken, however, to add the moistened part very gradually, stirring vigorously meantime, so that the boiling won’t be assessed. Use warm water for moistening. Another instructions given for the entire or broken grains are related to the ground products.
Set the grain, when sufficiently cooked, in the refrigerator or at some place where it will cool quickly (as slow cooling might cause fermentation), to stay overnight.