COOKING OF GRAINS.
All grains, with the exception of rice, and therefore the various grain meals, require prolonged cooking with gentle and continuous heat, so as to so disintegrate their tissues and alter their starch into dextrine on render them easy of digestion. Even the so-called "steam-cooked" grains, advertised to be ready to be used in five or ten minutes, require a way longer cooking to properly fit them for digestion. These so-called quickly prepared grains are simply steamed before grinding, which has the effect to destroy any low organisms contained within the grain. they're then crushed and shredded. Bicarbonate of soda and lime is added to assist dissolve the albuminoids, and sometimes diastase to assist the conversion of the starch into sugar; but there's nothing during this preparatory process that so alters the chemical nature of the grain on make it possible to cook it ready for straightforward digestion in five or ten minutes. An insufficiently cooked grain, although it's going to be palatable, isn't during a condition to be readily acted upon by the digestive fluids, and is in consequence left undigested to act as a mechanical irritant.
Water is that the liquid usually employed for cooking grains, but many of them are richer and finer flavored when milk is mixed with the water, one part to 2 of water. Especially is that this true of rice, hominy, and farina. When water is employed , water is preferable to hard. No salt is important , but if used in the least , it's generally added to the water before stirring within the grain or meal.
The quantity of liquid required varies with the various grains, the way during which they're milled, the tactic by which they're cooked, and therefore the consistency desired for the cooked grain, more liquid being required for a porridge than for a mush.
All grains should be carefully looked over before being put to cook.
In the cooking of grains, the subsequent points should be observed:
1. Measure both liquid and grain accurately with an equivalent utensil, or with two of equal size.
2. Have the water boiling when the grain is introduced, but don't allow it to boil for an extended time previous, until it's considerably evaporated, as which will change the proportion of water and grain sufficiently to change the consistency of the mush when cooked. Introduce the grain slowly, so as to not stop the sinking to rock bottom , and therefore the whole becomes thickened.
3. Stir the grain continuously until it's set, but not in the least afterward. Grains are far more appetizing if, while properly softened, they will still be made to retain their original form. Stirring renders the preparation pasty, and destroys its appearance.
In the preparation of all mushes with meal or flour, it's an honest decide to make the fabric into a batter with some of the liquid retained from the number given, before introducing it into the boiling water. This prevents the tendency to cook in lumps, so frequent when dry meal is scattered into boiling liquid. Care must be taken, however, to feature the moistened portion very slowly, stirring vigorously meantime, in order that the boiling won't be checked. Use warm water for moistening. the opposite directions given for the entire or broken grains are applicable to the bottom products.
Place the grain, when sufficiently cooked, within the refrigerator or in some place where it'll cool quickly (as slow cooling might cause fermentation), to stay overnight.
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