COOKING GRAINS.

 COOKING GRAINS.

All grains, with the exception of rice and different grain meals, require extensive cooking with gentle and constant heat to dissolve their tissues and convert their starch into dextrine, making them easier to digest. Even so-called "steam-cooked" grains, which are promised to be ready in five or ten minutes, require significantly longer cooking to fully prepare them for digestion. These so-called swiftly prepared grains are simply heated before grinding, which has the effect of eliminating any microscopic organisms found in the

grain. They are then crushed and shredded. Bicarbonate of soda and lime is added to help dissolve the albuminoids, and sometimes diastase to aid the conversion of the starch into sugar; but there is nothing in this preparatory process that so alters the chemical nature of the grain as to make it possible to cook it ready for easy digestion in five or ten minutes. An insufficiently cooked grain, although it may be palatable, is not in 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 the most common liquid used to cook grains, but many of them are richer and more flavorful when milk is blended with water, one part to two. This is especially true for rice, hominy, and farina. When using water, soft water is preferred over hard water. There is no need for salt, but if it is needed, it is usually mixed into the water before adding the grain or meal.

The amount of liquid required varies depending on the grain, how it is milled, how it is cooked, and the desired consistency for the cooked grain; porridge requires more liquid than mush.

Before cooking any grain, it is important to thoroughly inspect it.


The following points should be observed while cooking grains:

1. Use the same or two utensils of equal size to correctly measure both liquid and grain.

2. Bring the water to a boil before adding the grain, but do not let it boil for too long until it has evaporated significantly, since this will change the balance of water and grain enough to modify the consistency of the mush when cooked. Slowly introduce the grain so that it does not stop sinking to the bottom, and the entire mixture thickens.
Stirring makes the preparation pasty and spoils its look.

3. Continue to stir the grain until it has set, but then stop. Grains are significantly more appealing when they can retain their original shape after being suitably softened. Stirring makes the preparation pasty and spoils its look.

All mushes containing meal or flour should be made into a batter with a portion of the liquid kept from the quantity specified before inserting it into the boiling water. This eliminates the tendency to cook in lumps, which occurs when dry meal is sprinkled into boiling liquid. However, the wet half must be added slowly, while vigorously swirling, so that the boiling is not interrupted.

Use warm water to moisten. The other instructions stated for whole or broken grains apply to ground products.

When the grain is sufficiently cooked, place it in the refrigerator or somewhere where it will cool rapidly (slow chilling may cause fermentation) and leave overnight.