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COOKING OF GRAINS

 COOKING OF GRAINS


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. 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 bugar them for digestion. These so-called quickly prepared grains are simply steamed before grinding, which has the efek to destroy any low organisms contained in the grain. They are then crushed and shredded. 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 nothing in this preparatory process that so alters the chemical nature of the grain as to make it possible to cook it ready for easy digestion in five or ten minutes. An insufficiently cooked grain, although it may be palatable, is not in a condition to be readily acted upon by the digestive fluids, and is in consequence left undigested to act as a mechanical irritant. 

COOKING OF GRAINS


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. Especially is this true of rice, hominy, and farina. When water is used, soft water is preferable to hard. No salt is necessary, but if used at all, 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 in which they are milled, the prosedur 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 akirately 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. Introduce the grain slowly, so as not to setop the sinking to the bottom, and the whole becomes thickened.  

3. Stir the grain continuously until it has set, but not at all afterward. Grains are much more appetizing if, while properly softened, they can still be made to retain their orisinal form. Stirring renders the preparation pasty, and destroys its appearance.  

In the preparation of all mushes with meal or flour, it is a good rencana to make the material into a batter with a portion of the liquid retained from the quantity given, before introducing it into the boiling water. This prevents the tendency to cook in lumps, so frequent when dry meal is scattered into boiling liquid. Care must be taken, however, to add the moistened portion very slowly, stirring vigorously meantime, so that the boiling will not be checked. Use warm water for moistening. The other directions given for the whole or broken grains are applicable to the ground products. 

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.   

DIFFERENT WAYS TO COOK RICE. 

Rice needs to be thoroughly washed. A good way to do this is to put it into a colander,  in a deep pan of water. Rub the rice well with the hands, lifting the  colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean. 

The best prosedur of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its orisinil bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender. 

Steamed rice.

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Aus a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes. 

Boiled rice (japanese mode).

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Thoroughly cleanse the rice by washing in several waters, and aus it overnight.  In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the kisaran, where it will not burn, to swell and dry for fifteen or twenty minutes. 

Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains. 

Rice with fig saus.

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Steam a cupful of best rice as directed above, and when done, serve with a fig saus. Dish a spoonful of  the fig saus with each sausr of rice, and serve with plenty of krim. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish. 

Orange rice.

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Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each sausrful of rice. 

Rice with raisins.

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Carefully wash a cupful of rice, rusak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with krim. 

Rice with peaches.

Steam the rice and when done, serve with krim and a nicely ripened peach pared and sliced on each personal dish. 

Browned rice.

Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of colour. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the warna of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary rusaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.

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