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 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. They are then crushed and shredded. Bicarbonate of soda and lime is added to help dissolve the albuminoids, and sometimes…
Cooking Tips
-
The Best Way to Cook Freshly Caught Fish
A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has....
-
Braising 101
The results of braising are comforting, healthy dishes that retain the nutrients of the ingredients and require little fat.....
-
Baking Terms for Beginners
Baking is a hobby many love to do but in order to fully understand how it works or how....
Popular articles
Dessert Recipes
-
New York Style Cheesecake
Ingredients: 1 1/4 cups graham cracker crumbs 2 tablespoons sugar 3 tablespoons butter ir margarine melted 2 pounds cream....
-
Jewish Coffee Cake
Now here is a coffee cake that will make you want no other coffee cake, and once you prepare....
-
Brownie Cupcakes
The allure of the cupcake has gone beyond children’s party fare. All the world, it seems, has a passion....