The different ways to cook your cereal

Food Cooking Cereal Products BY Cooking.–Very generally the cereal, after it is well fixed, is permitted to be gradually prepared until finally all ready to serve; whatever it may be, the cooking technique is practiced. This process, however, is not really advisable, since it is not profitable. High-sugar cereals cooked this way need persistent watching and stirring, and then it’s absolutely next to impossible to prevent them from sticking to the boiling utensil and burning or becoming doughy due to this regular stirring. Very often, to overcome this problem, a large quantity of mineral water is added, as in cooking rice; however, since some of the drinking water must be poured out as a result of cooking food, a particular amount of starch and soluble material is lost.

Food Cooking High Sugar Cereals The following DOUBLE BOILER.–Probably the most satisfactory way of preparing high sugar cereals, as far as thoroughness is concerned, is during a double boiler, unique model shown with a, Fig. 1. This process of cooking food is called steam cooking, or dry steam cooking, and for this reason the food itself, because undoubtedly placed, does not exceed 6 or 8 degrees in the stage cooking. In this process, the cereal is first set through the smaller or higher pan that you get with the double boiler. This saucepan, which is included, is used in the large saucepan, or reduced, which would include cooking water, and it is also allowed to prepare cereals until everything is ready to serve. The water in the large saucepan needs to be replenished from time to time, since if it completely evaporates during cooking, the saucepan can go bad, and the cereal in the upper saucepan will burn.

This boiling process has many strengths that should preferably not be neglected. The high-sugar cereals to which this applies can be partially cooked in one business day and boiling finished the next morning before breakfast, or they can be fully cooked overnight and simply reheated before serving. Then, when cooked to a temperature a little below the level of doneness, the beans are still full, but gently soften as they gradually absorb the water around them. Other than that, long boiling is essential to prepare them with a lower temperature develops a delicious flavor, which cannot be obtained by rapidly cooking food on the level of doneness.

Boiling Cereal Products Using the COOKER WITHOUT FIRE.– In a kitchen generally equipped with a cooker without fire, it is recommended to use this utensil for cereal products, since cooking food by this process ensures the best fuel economy. and work. As in the previous tactics, the cereal is mainly placed in a saucepan that fits in the kitchen compartment. Even when the cereal is in the cooking stage, this pan is airtight and placed inside the cooktop without a fire, where it is possible to continue until the cereal is ready to serve. The heat that the cereal has when it is placed inside a pot is conserved, and this is what cooks it. Therefore, when this process of cooking food takes considerable time, it does not require additional heat or labor as soon as the cereal is placed around the kitchen. In fact, it’s an advantageous way to make cereal products, as if they’re set up and placed in your kitchen often at night, they’ll be set up to serve at breakfast time the next morning.

Cooking Food Grain Products BY DRY HEAT.–An age-old option of boiling high-sugar grains or starchy foods is called browning or roasting, and involves cooking food with dry heat. A thin layer of grain is spread out on a shallow tray and also installed inside a slow oven. After the grains have browned a little, they are stirred, after which they are allowed to brown until a uniform color is obtained. Through this process, the flavor of cereal products is designed and their digestibility is increased. Considering that grains always keep much better after they are already subjected to their roasting method, this means that it is widely used to preserve grains and cereal flours.

POINTS TO OBSERVE WHEN COOKING FOOD Cereals with a high sugar content.–In cooking cereal-based food products using any program except for browning or toasting, the items are normally critical to applying some type of liquid. The amount to taste, but keep in mind, differs based on the type of cereal to be worked with such as cooked, whole grain products, and those that are coarsely ground which require much more liquid than those that are crushed or finely ground. When the liquid must be 100% absorbed when the grain is cooked, it must be within the precise ratio for the grain. In order for it to always be correct, high-sugar cooked cereals should be obtained with the regularity of porridge, but not too thin to pour. You may want to pay close attention to this matter, as the errors are difficult to remedy. Cereal products that may be too thick after they can be cooked cannot be easily thinned lest they become lumpy, and those that may be too thin cannot be brought in with adequate regularity unless the excess liquid is evaporated by cooking.

The porridges are, needless to say, a bit thinner compared to the normal type of cereal. They can be made by cooking cereal products rapidly in a large amount of water, and this causes the starch grains to disintegrate, break up, and mix together when the mineral water is used. The entire mixture is then poured through a sieve, which removes any coarse particles and produces a smooth batter that is certainly thin and just enough to pour.

The amount of time to make cereal products also differs with their variety and type, with coarse types taking much more time compared to fine types. Considering the reality items it is hard to say how much time is needed to make the many kinds completely. However, you will experience a bit of a problem if you remember that cereal products should be allowed to make unless they can be easily crushed with your fingers, but not unless they are frequently musky.