The mixture in which
boiling water is used, however, will not only become a sticky mass, but
will remain such; that is, it will never again resume its original form.
This experiment proves, then, that grains that come in contact with
water at a high temperature, as in cooking, absorb the water and burst
their cellulose covering. This bursting frees the granulose, or the
contents of the tiny granules, which are deposited in a network of
cellulose, and as soon as this occurs it mixes with water and forms what
is called soluble starch. Starch in this state is ready for digestion,
but in the original, uncooked state only a very small part of it, if
any, is digestible.
[Illustration: Fig. 1]
23. PREPARATION FOR COOKING CEREALS.--Before the cooking of cereals is
attempted, it is advisable for the sake of convenience to get out all
utensils as well as all ingredients that are to be used and arrange them
so that they will be within easy reach. The way in which this should be
done is illustrated in Fig. 1. The utensils and ingredients shown, which
are suitable for most methods of cooking cereals and particularly for
cooking them by the steaming process, consist of a double boiler _a_; a
measuring cup _b_, a knife _c_, and spoons _d_ and _e_, for measuring; a
large spoon _f_, for stirring; a salt container; and a package of
cereal.
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