Cereal grain.
All grains, except for rice, and the various cereal meals, so gentle to change their starches to dextrine so that they collapse their tissues and render them easily for digestion It requires long-term cooking with continuous heat. Even so-called "steamed cooked" cereals, which are advertised for use in 5 or 10 minutes, require much longer cooking to be properly adapted for digestion. These so-called quickly prepared cereals have the effect of simply steaming before grinding and destroying any low organisms contained in the grain. Then it is crushed and shredded. Bicarbonate and lime bicarbonate are added to dissolve albuminoids, and sometimes to assist the conversion of starch to sugar diasterase; however, it is easy to digest ready in 5 or 10 minutes cooked There is nothing in this preparation process to change the chemistry of the cereal so as to make it possible. Cereal not fully cooked, it may be pleasant, but it is not a condition to act easily with digestive juice, as a result to function as left undigested mechanical stimulus.
Water is usually a liquid used to cook grains, but many of them have a richer and finer flavor when mixing milk into one part of the water. In particular, this is the truth of rice, ground corn, Farina. When water is used, the harder one is soft water. Salt is not necessary, but when used it is usually added to water before stirring with grain or meal.
The amount of liquid needed is different for different cereals, the way they are crushed, the desired consistency for the cereals they cooked and cooked, more liquid needed for porridge than for the mash It depends on being done.
All cereals should be seen before being carefully placed to cook.
For grain cooking, the following should be observed: 1. Measure liquids and grains precisely with the same instrument, or with an equal size of two.
2. I have boiling water when the grain is introduced, it can not be boiled long time ago, it can not boil a long time ago, it is enough water to change the consistency of the mash when cooked Change the proportion of cereals and grains, slowly introduce the grain so as not to stop sinking to the bottom, the whole becomes thicker.
3. Continually stir the cereal until it is set, but there is nothing after that. Grains appetite far more if they can soften properly but maintain their original shape. Stirring renders the preparation pasty and destroys its appearance.
In the preparation of all mushes with meals and flour, it is a good plan to make the material into a batter with part of holding liquid from a given amount, before introducing it into boiling water. This prevents the tendency to cook in chunks, frequently when the dry meal splashes into the boiling liquid. However, very slowly, care must be taken to add vigorously stirring and moistened parts while boiling is not checked. Please use hot water for humidification. Other directions given for the whole or broken grain are appropriate for ground products.
When fully cooked, leave the cereal overnight, in some places to cool down soon in a refrigerator, or (so that slow cooling may cause fermentation).
All grains, except for rice, and the various cereal meals, so gentle to change their starches to dextrine so that they collapse their tissues and render them easily for digestion It requires long-term cooking with continuous heat. Even so-called "steamed cooked" cereals, which are advertised for use in 5 or 10 minutes, require much longer cooking to be properly adapted for digestion. These so-called quickly prepared cereals have the effect of simply steaming before grinding and destroying any low organisms contained in the grain. Then it is crushed and shredded. Bicarbonate and lime bicarbonate are added to dissolve albuminoids, and sometimes to assist the conversion of starch to sugar diasterase; however, it is easy to digest ready in 5 or 10 minutes cooked There is nothing in this preparation process to change the chemistry of the cereal so as to make it possible. Cereal not fully cooked, it may be pleasant, but it is not a condition to act easily with digestive juice, as a result to function as left undigested mechanical stimulus.
Water is usually a liquid used to cook grains, but many of them have a richer and finer flavor when mixing milk into one part of the water. In particular, this is the truth of rice, ground corn, Farina. When water is used, the harder one is soft water. Salt is not necessary, but when used it is usually added to water before stirring with grain or meal.
The amount of liquid needed is different for different cereals, the way they are crushed, the desired consistency for the cereals they cooked and cooked, more liquid needed for porridge than for the mash It depends on being done.
All cereals should be seen before being carefully placed to cook.
For grain cooking, the following should be observed: 1. Measure liquids and grains precisely with the same instrument, or with an equal size of two.
2. I have boiling water when the grain is introduced, it can not be boiled long time ago, it can not boil a long time ago, it is enough water to change the consistency of the mash when cooked Change the proportion of cereals and grains, slowly introduce the grain so as not to stop sinking to the bottom, the whole becomes thicker.
3. Continually stir the cereal until it is set, but there is nothing after that. Grains appetite far more if they can soften properly but maintain their original shape. Stirring renders the preparation pasty and destroys its appearance.
In the preparation of all mushes with meals and flour, it is a good plan to make the material into a batter with part of holding liquid from a given amount, before introducing it into boiling water. This prevents the tendency to cook in chunks, frequently when the dry meal splashes into the boiling liquid. However, very slowly, care must be taken to add vigorously stirring and moistened parts while boiling is not checked. Please use hot water for humidification. Other directions given for the whole or broken grain are appropriate for ground products.
When fully cooked, leave the cereal overnight, in some places to cool down soon in a refrigerator, or (so that slow cooling may cause fermentation).
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