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food preparation of grains1091 .pdf


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food preparation of grains
All grains, with the exception of rice, and the numerous grain meals, require long term cooking
with gentle and continuous heat, in order to so disintegrate their tissues and alter their starch into
dextrine about render them simple of food digestion. Even the so-called "steam-cooked" grains,
promoted to be ready for use in five or ten minutes, need a much longer food preparation to
appropriately fit them for digestion. These so-called rapidly ready grains are just steamed prior to
grinding, which has the effect to destroy any low organisms consisted of in the grain. They are
shredded and then crushed . 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
absolutely nothing in this preparatory process that so alters the chemical nature of the grain
regarding make it possible to cook it all set for easy food digestion in 5 or ten minutes. An
insufficiently cooked grain, although it could be palatable, is not in a condition to be easily acted
on by the digestion fluids, and is in repercussion left undigested to serve as a mechanical irritant.
Water is the liquid generally employed for cooking grains, but numerous of them are richer and
finer flavored when milk is mixed with the water, one part to 2 of water. No salt is needed, but if
utilized at all, it is typically added to the water before stirring in the grain or dish.
The quantity of liquid required varies with the different grains, the manner in which they are milled,
the method by which they are prepared, and the consistency desired for the prepared grain, more
liquid being needed for a porridge than for a mush.
All grains must be carefully looked into before being put to prepare.
In the cooking of grains, the following points need to be observed:
1. Measure both liquid and grain precisely with the same utensil, or with 2 of equivalent size.
2. Have the water boiling when the grain is introduced, however do not permit it to boil for a long
period of time previous, till it is considerably vaporized, as that will certainly change the proportion
of water and grain sufficiently to modify the consistency of the mush when cooked. Introduce the
grain gradually, so as not to stop the sinking to the bottom, and the entire ends up being
thickened.
3. Stir the grain continuously up until it has actually set, but not at all later. Grains are far more
appealing if, while correctly softened, they can still be made to maintain their initial kind. Stirring
renders the preparation pasty, and ruins its look.
In the preparation of all mushes with meal or flour, it is a great strategy 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 prevents the tendency to cook in lumps, so frequent when dry meal is spread into
boiling liquid. Care needs to be taken, however, to include the moistened section very gradually,
stirring intensely meantime, so that the boiling will not be inspected. Use warm water for

dampening. The other directions given for the entire or damaged grains are applicable to the
ground products.
Place the grain, when sufficiently cooked, in the refrigerator or in some place where it will certainly
cool rapidly (as slow cooling might cause fermentation), to continue to be over night.

All grains, with the exception of rice, and the various grain meals, require long term food
preparation with mild and constant heat, in order to so degenerate their tissues and alter their
starch into dextrine as to render them simple of digestion. These so-called swiftly prepared grains
are merely steamed prior to grinding, which has the impact to destroy any low organisms
consisted of in the grain. Water is the liquid usually utilized for cooking grains, but many of them
are richer and finer seasoned when milk is mixed with the water, one part to 2 of water. No salt is
required, however if made use of at all, it is normally added to the water prior to stirring in the
grain or dish.
Have the water boiling when the grain is introduced, but do not permit it to boil for a long time
previous, until it is considerably evaporated, as that will certainly alter the proportion of water and
grain adequately to change the consistency of the mush when prepared. amazon page


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