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
-
How to Make Incredible Pan Sauces
If you want to elevate your cooking skills to a new level and add a whole lot more to....
-
Cooking With Eggs
We use eggs in so many recipes. They are a staple in the kitchen. An egg can be cooked....
-
Braising 101
The results of braising are comforting, healthy dishes that retain the nutrients of the ingredients and require little fat.....
Popular articles
Dessert Recipes
-
Brownie Cupcakes
The allure of the cupcake has gone beyond children’s party fare. All the world, it seems, has a passion....
-
Classic Chocolate Chip Cookie
Cake flour gives the cookie a little more body than the regular unbleached flour. You may use any of....
-
Mango Cheesecake Delight
There are many sensational cheescake recipes from around the world. Connoisseurs will, no doubt have enjoyed baked versus cold,....