Different ways to prepare your cereal

Cooking Cereals Baking .– Basically, cereals are then served in a certain order, gradually, until gradually cooked; As can be, cooking techniques are practiced. This process, however, is not economical because you don’t really need advice. Sugar grains cooked in this way require constant care and mixing, and it is almost impossible not to stick them to a boiling pot, burn them, or turn them into dough due to this constant movement. Often, the only way to solve this problem is to use as much mineral water as possible in cooking rice; however, because a portion of the drinking water must be drained after cooking, a certain amount of starch and soluble material is lost.

Cooking High-sugar cereals This is the next DOUBLE POT .– Probably the most satisfactory way to prepare sugar cereals, in terms of accuracy, is shown by a model of a double pot, Fig. 1. This process of cooking is called steaming or dry steaming, and the food itself, of course, does not fall below 6 or 8 degrees during the cooking stage. In this process, the cereal is first fixed in a small or top pan, which can be obtained with a double pot. This pan should contain h2o baking, of course, used for baking, embedded, important, or minimized, as well as cereals, it is definitely authorized to cook properly before serving everything. The pan should be filled from time to time, as if it evaporates completely during cooking, the pan may burn along with the cereal in the pan.

There are many strengths to this cooking process that cannot be ignored. These used high-sugar cereals can be partially cooked in 1 working day, as well as boiled before breakfast, or fully cooked in the evening and pre-heated. Then, when baked at a temperature slightly below the baking level, the grains will remain full, but will gradually absorb the h2o that surrounds them as they grow to soften. In addition, prolonged boiling creates a delicious taste, which is very important for cooking them at low temperatures, it can not be obtained by fast cooking at the cooking level.

Cooking cereals WITHOUT FIRE .– In general, in a kitchen equipped with a fireless oven, it is recommended to use this dish for cereals, this process for cooking provides the best fuel and labor efficiency. As mentioned in the previous tactic, cereal is the most basic dish that fits in the cooking section. Even when the cereal is in the cooking stage, it is placed in a solid, non-stick oven, which allows it to stay in place until cooked. When the cereal is placed in the pan, it retains the heat it retains and cooks it. This means that when the cooking process takes a long time, the cereal is placed around the oven and does not require any additional heat or labor. In fact, this is a really useful way to make cereals, because if they are usually set up in the evening and placed in your bowl, they will be put in for breakfast the next day.

Cooking cereals with DRY HEAT .– The old version of cooking sugary grains or starchy foods is called branning or toast, and it is called dry cooking. A thin layer of grain is spread in a shallow pot and placed in a slow oven. Soon after the grains are slightly browned, they are mixed and then allowed to brown until they really have a color. This process develops the taste of cereals and increases their digestibility. Given that cereals are always better preserved after you are exposed to your toasting method, this indicates that they are widely used to store grains and cereals.

THOUGHTS TO TAKE INTO ACCOUNT WHEN COOKING. High-Sugar Cereals .– When cooking food cereals on any program, other than baking or toasting, it is usually very important to include some liquid. The number to be tested, however, is different in that cooked, whole grains, and coarsely ground people differ in the type of grain that requires more liquid than those that are crushed or shredded. When the liquid must be 100% absorbed during cooking, it must be in the exact proportions for the grain. To always be right, cooked high-sugar cereals should be regular in flax, but not thin in the pour. Many interests can be suggested in this matter, as errors are difficult to correct. Cereals, which can be very thick after cooking, do not liquefy easily without becoming lumpy, and people who may be thin cannot be brought in the right order without excess liquid. evaporates by baking.

Needless to say, it is a little thinner than regular cereals. They can be prepared by rapid cooking of any large amount of h2o in food grains, and this leads to the disintegration of starch grains, or the breakdown and mixing of starch grains when using mineral water. The complete mixture is then poured through a sieve, which removes the pus particles and forms a smooth mass sufficient for pouring.

The duration of preparation of cereals varies depending on their variety and type, rough varieties take a long time compared to good varieties. Given the urgency of the case, it is difficult to say how long it will take to complete many types. However, if the grain is not easily crushed with the fingers, it will be a small problem, given that it must be allowed to be made.