Cooking Of Grains

All grains, except rice, cereals and various meals, require prolonged cooking with gentle heat and continue to disintegrate in the tissues and change their starch into dextrins which are easy to digest. Even the so-called "steam-cooked" grains, advertised to be ready for use in five or ten minutes, require much longer to cook properly for digestion. These so-called quickly prepared grains are simply steamed before grinding, which has the effect to destroy any low organisms contained in the grain.
nThen, crushed and shredded. Baking soda and lime is added to help dissolve the albuminoid, diastase, and sometimes helps to turn starch into sugar, but there is nothing in this preparatory process that alters the chemical nature of the grain is possible to cook for easy digestion ready in five or ten minutes. A bit of cooked grain, although it May be acceptable, it is unable to be easily carried out by the digestive juices, and therefore left undigested to act as a mechanical irritant.
nWater is the liquid usually employed for cooking grains, but many of them are richer and finer flavored when milk is mixed with water, one part water to two. This is particularly true for rice, corn and flour. When using water, soft water is preferable to hard. Salt is not necessary, but if used at all, are usually added to the water before stirring in the grain or flour.
nThe quantity of liquid required varies with different grains, how they are ground, the method by which it is cooked and the desired consistency for cooking grains, more liquid for an avenue of Mush.
nAll grains should be carefully examined before being subjected to cooking.
nIn the cooking of grains, the following must be observed:
n1. Precision measurement of liquids and cereals with the same utensil, or two of the same size.
n2. Have water boiling when the grain is put in place, but not let it boil for a long time, until it evaporates considerably, because it will change the proportion of water and grain sufficiently to change the consistency of porridge cooked andalusia. Introduce the grain slowly, so as not to stop the collapse of the base and the whole becomes thickened.
n3. Stir until the grain has been set, but not after all. The grains are much more acceptable if well watered, they may still be made to maintain its original form. Stirring allows the preparation pasty, and destroys its appearance.
nIn preparing the musher with the meal or flour is a good plan for the material in a body fluid with a given amount of the deduction before the boiling water. This prevents the tendency to cook in lumps, so frequent when dry meal is shared in the boiling liquid. Care must be taken, however, to add the wetted very slowly, stirring vigorously, so that boiling occurred. Use warm water to moisten. Other instructions for the whole or broken grains are applicable to products of the earth.
nPlace the grain, when sufficiently cooked, in the refrigerator or in a place where cool quickly (as slow cooling might cause fermentation), to spend the night.

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