COOKING OF GRAINS
All grains, with the exception of rice, and the different grain dishes, require long term cooking with mild and constant warmth, in order to so degenerate their tissues and also transform their starch into dextrine as to provide them very easy of digestion. Also the so-called “steam-cooked” grains, promoted to be ready for use in five or 10 minutes, need a lot longer cooking to appropriately fit them for food digestion. These so-called quickly prepared grains are just steamed prior to grinding, which has the effect to ruin any reduced organisms included in the grain. They are then smashed and shredded. Bicarbonate of soft drink and lime is contributed to aid liquify the albuminoids, as well as often diastase to aid the conversion of the starch into sugar; but there is nothing in this primary process that so changes the chemical nature of the grain as to make it feasible to cook it all set for simple digestion in five or 10 mins. An insufficiently prepared grain, although it may be palatable, is not in a problem to be easily acted upon by the digestive system fluids, as well as is in repercussion left undigested to act as a mechanical toxic irritant.
Water is the liquid normally utilized for food preparation grains, yet most of them are richer and finer flavored when milk is blended with the water, one part to two of water. Specifically is this true of rice, hominy, as well as farina. When water is utilized, soft water is preferable to hard. No salt is needed, however if made use of in any way, it is typically added to the water before mixing in the grain or meal.
The quantity of fluid called for differs with the various grains, the fashion in which they are crushed, the technique through which they are prepared, and the consistency preferred for the prepared grain, more liquid being required for a gruel than for a mush.
All grains need to be meticulously looked into before being put to cook.
In the cooking of grains, the following points must be observed
- Measure both liquid and also grain precisely with the exact same tool, or with 2 of equivalent dimension.
- Have the water boiling when the grain is introduced, yet do not allow it to boil for a very long time previous, up until it is substantially vaporized, as that will alter the percentage of water and grain sufficiently to modify the consistency of the mush when cooked. Present the grain gradually, so as not to stop the sinking to the base, and also the whole becomes enlarged.
- Mix the grain constantly up until it has established, yet not later. Grains are much more appetizing if, while correctly softened, they can still be made to maintain their original form. Stirring makes the preparation pasty, as well as destroys its appearance.
In the prep work of all mushes with meal or flour, it is a good plan to make the material into a batter with a portion of the liquid kept from the quantity offered, before introducing it into the boiling water. This stops the propensity to cook in swellings, so constant when dry dish is scattered into boiling liquid. Treatment should be taken, however, to include the moistened part very gradually, mixing intensely meantime, to make sure that the boiling will not be checked. Use cozy water for moistening. The various other directions given for the entire or broken grains are applicable to the ground items.
Area the grain, when sufficiently prepared, in the fridge or in some place where it will cool down rapidly (as sluggish cooling might cause fermentation), to continue to be overnight.