Food cooking Cereal products BY Cooking.– Very generally the cereal, after it is well arranged, is allowed to be prepared gradually until finally everything is ready to serve; whatever it may be, the cooking technique is practiced. This process, however, is not really advisable, since it is not economical. High-sugar cereals cooked in this way need persistent vigilance and stirring, and then it is absolutely next to impossible to prevent them from sticking to the boiling pan and burning or becoming soggy due to this regular movement. Very often, to overcome this problem, a large amount of mineral water is added, as in a rice cooker; however, as some of the drinking water must be discharged as a result of cooking the food, a particular amount of starch and soluble material is lost.
Food Cooking High Sugar Cereals Next DOUBLE KETTLE.– Probably the most satisfying way to prepare high sugar cereals, as far as thoroughness is concerned, is during a water bath, unique model shown with a, Fig. 1. This food cooking process is called steam cooking, or dry steam cooking, and therefore the food itself, because undoubtedly placed, does not exceed 6 or 8 degrees in the stage of 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, or small saucepan, which would include cooking water, and also allows for the preparation of cereals until ready to serve. The water in the large saucepan needs to be replenished from time to time, as if it evaporates completely during cooking, the pan may spoil and the cereal in the upper pan will burn.
This boiling process has many strengths which should preferably not be neglected. The high-sugar cereals to which this applies may be partially cooked in one business day and boil off the next morning before breakfast, or they may be fully cooked overnight and simply heated before serving. Then, when cooked to a temperature just below doneness, the kernels are still full but gently soften as they gradually absorb the surrounding water. Apart from that, prolonged boiling is essential to prepare them with a lower temperature to develop a delicious flavor, which cannot be obtained by quickly cooking the food at the doneness level.
Boil Cereal Products by COOKING WITHOUT FIRE.– In a kitchen generally equipped with a stove 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 placed mainly in a saucepan that fits in the kitchen compartment. Even when the cereal is in the cooking stage, this pan seals tightly and is placed inside the stove 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 food cooking process takes considerable time, it does not require additional heat and labor as soon as the cereal is placed around the cooker. In fact, it’s an advantageous way of making cereal products because, 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 Foods Cereal Products BY DRY HEAT.– An old option of boiling high-sugar cereals or starchy foods is called browning or toasting, and involves cooking foods with dry heat. A thin layer of grain is spread out in a shallow pan and also installed inside a slow oven. After the grains have browned a bit, 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. Bearing in mind that grains are always much better preserved after they have already undergone their roasting method, this means that it is widely used to preserve grains and cereal flours.
POINTS TO OBSERVE IN THE COOKING OF FOODS Cereals with a high sugar content.– In the cooking of cereal-based food products using any program, except for browning or toasting, the elements are normally critical to apply some type of liquid. The amount to taste, but keep in mind, differs depending on the type of grain 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 absorbed 100% when the grain is cooked, it must be within the precise ratio for the grain. To be right every time, high-sugar cooked cereals should be made as smooth as a porridge, but not too thin to pour. You may want to pay close attention to this issue, as errors are difficult to remedy. Cereal products that may be too thick after they can be cooked cannot be easily thinned so they do not 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 quickly in a large amount of water, and this causes the starch grains to disintegrate, break up and mix when the mineral water is used. The entire mixture is then poured through a sieve, which removes coarse particles and produces a smooth batter that is certainly thin enough to pour.
The amount of time to make cereal products also differs with its variety and type, with coarse types requiring much more time compared to fine types. Taking into account the reality, the articles are difficult to say how long it takes to make the many types completely. However, a little trouble will be experienced if one remembers that cereal products should be allowed to manufacture unless they can be easily crushed with the fingers, but not unless they are frequently musky.
