25. COOKING CEREALS BY BOILING.--Very often the cereal, after it is set,
is allowed to cook slowly until it is ready to serve; that is, the
method of _boiling_ is practiced. This method, however, is not to be
recommended, because it is not economical. Cereals cooked in this way
require constant watching and stirring, and even then it is difficult to
keep them from sticking to the cooking utensil and scorching or becoming
pasty on account of the constant motion. Sometimes, to overcome this
condition, a large quantity of water is added, as in the boiling of
rice; still, as some of this water must be poured off after the cooking
is completed, a certain amount of starch and soluble material is lost.
26. COOKING CEREALS IN THE DOUBLE BOILER.--Probably the most
satisfactory way in which to cook cereals, so far as thoroughness is
concerned, is in a double boiler, one style of which is shown at _a_,
Fig. 1. This method of cookery is known as _steaming_, or _dry
steaming_, and by it the food itself, after it is set, never comes
within 6 or 8 degrees of the boiling point. In this method, the cereal
is first set in the small, or upper, pan of the double boiler. This pan,
which is covered, is placed into the large, or lower, pan, which should
contain boiling water, and the cereal is allowed to cook until it is
ready to serve.
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