Cooking Adventures: Cooking grains
All grains, with the exception of rice, and various meals of grain, require prolonged cooking with gentle and continuous heat, so as to disintegrate their tissues and change their starch into dextrin that is easily digested. Even the so-called "cooked by steaming" grains, announced to be ready for use in five or ten minutes, require much more cooking time to fit properly for digestion. These so-called quickly prepared grains are simply steamed before grinding, which has the effect of destroying the bodies under any figure in the grain. They are crushed and then shredded. Bicarbonate of soda and lime was added to help dissolve the albuminoids, diastase and sometimes helps the transformation of the starch into sugar, but there is nothing in this preparatory process so that it alters the chemical nature of the grain as possible ready to cook an easy digestion in five or ten minutes. A little cooked grain, although it may be acceptable, not in a position to be easily operated by the digestive fluids, and consequently is left undigested to act as a mechanical irritant.
Water is the liquid usually used for cooking grains, but many of them are richer and more fine-flavored milk when mixed with water, part two of water. This is especially true in the case of rice, corn and flour. When using water, soft water is preferable to the stark. Salt is not necessary, but if used at all, are usually added to the water before the turmoil in the grain or flour.
The amount of liquid needed varies with different grains, the way it is milled, the method by which it is cooked, and the desired consistency for the cooked grain, more liquid for one for an oatmeal mush.
All grains must be carefully examined before being subjected to cook.
In the cooking of the grains, the following points should be observed:
1. Measure liquid and grains precisely the same utensil or two of equal size.
2. They have the boiling water, where the grain is introduced, but do not allow it to boil for a long time, until it evaporates considerably, as it will change the proportion of water and grain enough to alter the consistency of mush when cooked . Entering the grain slowly in order not to stop the collapse of the bottom, and the whole becomes thick.
3. Stir continuously until the grain has been set, but not at all after. The grains are much more palatable if properly softened, it can still be done to preserve its original form. Stirring renders the preparation pasty, and destroys his appearance.
In the preparation of all mush with a meal or flour, is a good plan to make the material into a batter with a portion of the liquid withheld from the amount given, before introducing it into the boiling water. This avoids the tendency to cook in pieces, so frequent when the dried food is dispersed in boiling liquid. Care must be taken, however, add the wetted very slowly, stirring vigorously meantime, so the boil is not verified. Use hot water to moisten. The other instructions for the whole or broken grains are applicable to products of the earth.
Place the grain when cooked enough, in the refrigerator or in a place where cool quickly (as slow cooling might cause fermentation), to stay overnight.