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Cooking of Grains

Cooking of Grains

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Published by justanotherjoke
All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into dextrine as to render them easy of digestion.
All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into dextrine as to render them easy of digestion.

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Published by: justanotherjoke on Jun 05, 2010
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08/17/2010

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©Corelle Sethttp://corelleset.com/ 
COOKING OF GRAINS.
Written by Andy Demohttp://corelleset.com/  All grains, with the exception of rice, and the various grain meals, requireprolonged cooking with gentle and continuous heat, in order to sodisintegrate their tissues and change their starch into dextrine as to renderthem easy of digestion. Even the so-called "steam-cooked" grains,advertised to be ready for use in five or ten minutes, require a much longercooking to properly fit them for digestion. These so-called quickly preparedgrains are simply steamed before grinding, which has the effect to destroyany low organisms contained in the grain. They are then crushed andshredded. Bicarbonate of soda and lime is added to help dissolve thealbuminoids, and sometimes diastase to aid the conversion of the starchinto sugar; but there is nothing in this preparatory process that so alters thechemical nature of the grain as to make it possible to cook it ready for easydigestion in five or ten minutes.Corelle is considered to be one ofthe best dinnerware sets in theworld.Serve your dinner with style:http://corelleset.com/  
 
©Corelle Sethttp://corelleset.com/ 
An insufficiently cooked grain, although it may be palatable, is not in acondition to be readily acted upon by the digestive fluids, and is inconsequence left undigested to act as a mechanical irritant.Water is the liquid usually employed for cooking grains, but many of themare richer and finer flavored when milk is mixed with the water, one part totwo of water. Especially is this true of rice, hominy, and farina. When wateris used, soft water is preferable to hard. No salt is necessary, but if used atall, it is generally added to the water before stirring in the grain or meal.The quantity of liquid required varies with the different grains, the manner inwhich they are milled, the method by which they are cooked, and theconsistency desired for the cooked grain, more liquid being required for aporridge than for a mush.All grains should be carefully looked over before being put to cook.In the cooking of grains, the following points should be observed:1. Measure both liquid and grain accurately with the same utensil, or withtwo of equal size.2. Have the water boiling when the grain is introduced, but do not allow it toboil for a long time previous, until it is considerably evaporated, as that willchange the proportion of water and grain sufficiently to alter theconsistency of the mush when cooked. Introduce the grain slowly, so as notto stop the sinking to the bottom, and the whole becomes thickened.

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