The heat that the cereal holds when it is placed in the
cooker is retained, and this is what cooks it. Therefore, while this
method of cooking requires considerable time, it needs neither
additional heat nor labor after the cereal is placed in the cooker. In
reality, it is an advantageous way in which to cook cereals, since, if
they can be set and placed in the cooker in the evening, they will be
ready to serve at breakfast time on the following day.
28. COOKING CEREALS BY DRY HEAT.--An old method of cooking cereals or
starchy foods is called _browning_, or _toasting_, and it involves
cooking them by dry heat. A thin layer of grain is spread in a shallow
pan and this is placed in a slow oven. After the grains have browned
slightly, they are stirred, and then they are permitted to brown until
an even color is obtained. By this method the flavor of the cereals is
developed and their digestibility increased. Since grains keep much
better after they have been subjected to the process of toasting, this
means is used extensively for preserving grains and cereal foods.
29. POINTS TO OBSERVE IN COOKING CEREALS.--In cooking cereals by any
method, except browning, or toasting, it is always necessary to use
liquid of some kind. The quantity to use, however, varies with the kind
of cereal that is to be cooked, whole cereals and those coarsely ground
requiring more liquid than those which are crushed or finely ground.
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