Gourmet: Creative Culinary Creations with Grains
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| COOKING OF GRAINS |
All grains, except rice and various types of grain flour, need to be cooked at gentle, steady heat for long periods of time to break down their tissue and convert starch into dextrin for easier digestion. Even "baked in oil" grains that are advertised as being ready to use in five or 10 minutes require a long cooking time to combine well enough to be milled. Called fast grains, these grains are prepared quickly before being milled, which has the effect of destroying organisms in the grain. They are then crushed to a pulp. Sodium bicarbonate and lime are added to help dissolve albuminoids, and diastase is sometimes added to convert starch to sugar; but nothing in this preparation process changes the chemical structure of the grain, so it can be cooked in five or ten minutes and milled easily. Although undercooked grains are tasty, they are not easily digested by the stomach and therefore have not been tested as mechanical stimulants
Water and liquid are often used to cook grains, but most are rich and flavorful when milk is mixed with water in a one-to-two ratio. This is especially true for rice, cornmeal and semolina. Soft water becomes hard when water is used. Salt is not needed, but if used it is usually added to the water before soaking the grain or flour
The amount of water required varies depending on different grains, milling methods, cutting methods, and desired consistency for cooked grains. Sprouts need more water than mushrooms
All grains should be examined carefully before cooking
The following points should be observed when cooking grains
Measure water and grain accurately using the same or equal sized container.
Ask for boiling water when the grain starts, but do not let it sit too long until it is completely dry, as this changes the ratio of water to grain enough to alter the consistency of the mash when cooked. Feed the grain slowly so it doesn't sink to the bottom and everything thickens
Stir continuously until the flour is formed, but then do not mix completely. Granules are highly preferred if they can be made to retain their shape despite being very soft. Shaking changes the preparation and spoils its appearance
To prepare all mushrooms with food or flour, it is advisable to prepare an element with part of the liquid retained in a given amount before placing the material in boiling water. This prevents the tendency to clump, which is common when dry food is splashed into hot liquid. However, care must be taken to add the wet portion gradually, with vigorous stirring, so as not to control the boiling point. Use warm water to moisturize. Other headings of
whole or broken grains include ground products
When the corn is sufficiently cooked, put it in the refrigerator or in a place where it cools quickly (because slow cooling can cause fermentation) to stand overnight
