CEREAL cooking by boiling. - Most often, cereals, after setting it is allowed to simmer until ready to serve, ie, the boiling method is practiced. This method, however, is recommended as it is not economical. Cooked cereals thus require constant monitoring and agitation, and yet it is difficult to prevent from sticking to cookware and burning or being mushy because of the constant movement. Sometimes, to overcome this condition, a large amount of water is added, as in the cooking of rice, yet, as part of this water should be poured after cooking is completed, a certain amount of starch and soluble material is lost . CEREAL cooking double boiler. - Probably the most satisfactory way in which to cook cereals, in regard to the thoroughness, is in a double boiler, a style that is displayed in one figure. 1. This cooking method known as steam, dry or steamed, and through it the food itself, after establishing that never comes within 6 or 8 degrees the boiling point. In this method, the cereal is first set in the small, or higher, double boiler pan. This bread is covered, is placed in the general, or less, the PAN, which should contain the boiling water and cook the cereal is allowed until ready to serve. Water in large pan should be replenished from time to time, for if it is completely evaporated by boiling, the PAN will be lost and grains in the top pan is burned. This cooking method has several advantages that should not be ruled out. Cereals to which it applies can be partially cooked in a day and complete cooking the next morning before breakfast, or may be fully cooked in a day and is limited to warm before serving. Then, when cooked to a temperature just below boiling point, the grains remain whole, but thoroughly softened, because little by little to absorb the water around them. Furthermore, the length that is necessary to prepare at low temperature develops a delicious flavor that can not be obtained by quick-cooking in the boiling point. Cooking cereals in the pot without fire. - In a kitchen that is equipped with a kitchen without fire, it is advisable to use this tool for cereals, for cooking with this method ensures better fuel economy and effort. As in previous methods, the cereal is the first in the pan that fits in the cooking compartment. While the cereal is at the boiling point, this pan is covered tightly and placed in the kitchen without fire, where they were allowed to stay until the cereal is ready to be served. The heat that is retained when the grain is placed in the kitchen is maintained, and this is what the cooks. Therefore, if this type of preparation requires considerable time, is neither necessary nor heat nor the additional work after the grain is placed in the kitchen. In reality it is an advantageous way in which to cook cereals, because if you can set and placed in the kitchen at night, he'll be ready to serve at breakfast the next day. CEREAL DRY HEAT COOKING. - An old method of cooking of grains or starchy foods is called Browning, or roasted, and it is steamed. A thin layer of grain lying in a shallow pan and placed it in a slow oven. After the beans are lightly browned, stir, and then allowed to brown to even get. By this method, the cereal taste has evolved and its higher digestibility. Since grains maintain much better after having undergone the process of roasting, this means that is widely used for the preservation of cereal grains and foods. POINTS TO OBSERVE IN COOKING CEREALS. - In the kitchen of cereals by any method other than Browning, or roasted, it is always necessary to use some kind of liquid. The amount to be used, however, varies with the type of cereal to be cooked, whole grains and coarsely ground require more fluid than those who are crushed or finely ground. If the liquid is completely absorbed when cooked grain, must be in correct proportion to the grain. To be correct, cooked grains should be the consistency of porridge, but not thin enough to pour. Much attention should be given to this case, errors are difficult to remedy. Cereals that are too thick after it is cooked can not be easily tuned without becoming packages, and those that are too thin, can not be taken to the proper consistency unless the excess liquid is evaporated by boiling. The porridge is, of course, much thinner than the usual form of cereals. They are made by grains cook quickly in a large amount of water, and this causes the starch grains to disintegrate or break into pieces and mix with water. The entire mixture is poured through a sieve, which removes the coarse particles and produces a smooth dough is thin enough to pour. The length of time to cook grains also varies with the type and form, the side that take longer than fine. Due to this fact is difficult to say how long it takes to cook thoroughly the many varieties. However, difficulty was experienced when taking into account that the grain always be allowed to cook until they can be easily crushed between the fingers, but not until soft in consistency.