COOKING OF GRAIN

All grains, with the exception of rice, and the  different grain  dishes,  need  extended cooking with   constant and gentle  heat, in order to so  degenerate their tissues and change their starch into dextrine  regarding render them  simple of  food digestion. Even the so-called "steam-cooked" grains,  marketed to be ready for use in  5 or ten minutes, require a much longer cooking to  effectively fit them for  food digestion. These so-called  swiftly prepared grains are simply steamed  prior to grinding, which has the effect to  ruin any low organisms  consisted of in the grain. They are  then crushed and shredded . Bicarbonate of soda and lime is added to  assist  liquefy the albuminoids, and  in some cases diastase to aid the conversion of the starch into sugar; but there is  absolutely nothing in this preparatory process that so  changes the chemical nature of the grain as to make it possible to cook it  all set for easy digestion in  5 or  10 minutes. An insufficiently  prepared grain, although it may be  tasty, is not in a condition to be readily acted upon by the  digestion fluids, and is in  effect left undigested to act as a mechanical irritant. 

Water is the liquid  normally employed for  food preparation grains, but  numerous of them are richer and finer  seasoned when milk is  blended with the water, one part to two of water. No salt is  needed,  however if  made use of at all, it is  typically added to the water  prior to stirring in the grain or meal. 

The amount of liquid needed differs with the different grains, the way where they are milled, the approach by which they are prepared, and the consistency preferred for the prepared grain, more liquid being needed for a porridge than for a mush.

All grains need to be thoroughly examined before being put to cook.

In the food preparation of grains, the following points need to be observed:

1. Measure both liquid and grain accurately with the exact same utensil, or with 2 of equal size.

2. Have the water boiling when the grain is presented, but do not allow it to boil for a long time previous, until it is considerably vaporized, as that will change the proportion of water and grain sufficiently to modify the consistency of the mush when cooked. Introduce the grain slowly, so as not to stop the sinking to the bottom, and the entire ends up being thickened.

3. Stir the grain  continually until it has set, but not at all  later. Grains are much more  appealing if, while  effectively softened, they can still be made to  maintain their  initial  type. Stirring renders the preparation pasty, and  ruins its appearance. 

In the preparation of all mushes with  dish or flour, it is a  great plan to make the  product into a batter with a  part of the liquid  kept from the  amount given,  prior to  presenting it into the boiling water. This  avoids the tendency to  prepare in  swellings, so  regular when dry  dish is scattered into boiling liquid. Care  should be taken, however, to  include the moistened portion very  gradually, stirring  intensely meantime, so that the boiling will not be  inspected. Use warm water for  dampening. The other directions  provided for the   damaged or  entire  grains  apply to the ground  items. 

Place the grain, when adequately cooked, in the refrigerator or in some location where it will certainly cool rapidly (as sluggish cooling may cause fermentation), to remain overnight.

All grains, with the exception of rice, and the different grain meals, require extended cooking with constant and mild heat, in order to so disintegrate their tissues and alter their starch into dextrine as to render them easy of digestion. These so-called quickly ready grains are merely steamed before grinding, which has the impact to destroy any low organisms included in the grain. Water is the liquid usually employed for food preparation grains, however numerous of them are richer and finer flavored when milk is mixed with the water, one part to 2 of water. No salt is essential, but if utilized at all, it is normally included to the water prior to stirring in the grain or dish.

Have the water boiling when the grain is introduced, however do not enable it to boil for a long time previous, up until it is significantly evaporated, as that will certainly change the proportion of water and grain sufficiently to alter the consistency of the mush when prepared. Digestive Enzymes