Cooking Grains

How To Cooking Grains

Even the so-called "steam-cooked" grains, advertised to be ready for use in five or ten minutes, require a much longer cooking to properly fit them 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.

Water is the liquid usually employed for cooking grains, but many of them are richer and finer flavored when milk is mixed with the water, one part to two of water. When water is used, soft water is preferable to hard. The quantity of liquid required varies with the different grains, the manner in which they are milled, the method by which they are cooked, and the consistency desired for the cooked grain, more liquid being required for a porridge 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 with two of equal size.

2. Have the water boiling when the grain is introduced, but do not allow it to boil for a long time previous, until it is considerably evaporated, as that will change the proportion of water and grain sufficiently to alter the consistency of the mush when cooked.

3. Stir the grain continuously until it has set, but not at all afterward. Stirring renders the preparation pasty, and destroys its appearance. 

This prevents the tendency to cook in lumps, so frequent when dry meal is scattered into boiling liquid. Use warm water for moistening. Place the grain, when sufficiently cooked, in the refrigerator or in some place where it will cool quickly (as slow cooling might cause fermentation), to remain overnight.  

Cooking grains usually, water is being used to cook grains but if you aim for a richer flavor, one part of milk to two parts of water is ideal to use. When you use water, soft water is better than hard water. Different grains require varying amount of liquid.

Before cooking, it is always wise to check on the grains.
In cooking grains you have to observe the following:
1. Using the same utensil, measure both the grains and liquid precisely.
2. Let the water boil first.
3. Continuously stir the grains until they are ready. You have to add the moistened portion to the boiling liquid carefully while briskly stirring. Read about other dining table types too.By Dan Fonder - EzineArticles.com