The water in the large pan should be replenished from
time to time, for if it is completely evaporated by boiling, the pan
will be spoiled and the cereal in the upper pan will burn.
This method of cooking has several advantages that should not be
disregarded. Cereals to which it is applied may be partly cooked on one
day and the cooking completed the next morning before breakfast, or they
may be completely cooked on one day and merely heated before they are
served. Then, when cooked at a temperature slightly below the boiling
point, the grains remain whole, but become thoroughly softened, because
they gradually absorb the water that surrounds them. In addition, the
long cooking that is necessary to prepare them at a low temperature
develops a delicious flavor, which cannot be obtained by rapid cooking
at the boiling point.
27. COOKING CEREALS IN THE FIRELESS COOKER.--In a kitchen that is
equipped with a fireless cooker, it is advisable to use this utensil for
cereals, for cooking them by this method secures the greatest economy of
fuel and effort. As in the preceding methods, the cereal is first set in
the pan that fits into the cooker compartment. While the cereal is at
the boiling point, this pan is covered tightly and placed in the
fireless cooker, where it is allowed to remain until the cereal is ready
to be served.
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