To cook grains, an understanding of how the different types of grain function is required. Different grains has different requirements regarding the amount of water that should be used in the cooking of the grains, and the length of time that they require to be cooked. While many people attempt to cook all types of grains in the same manner, they often find that the process isnt successful in each case.
Some grains are whole grains, others are pseudo cereals, and others are ancient grains. The majority of grains are available in most kitchens as standard pantry items, but some items like quinoa or buckwheat are pseudo-cereals that isnt grasses. Ancient grains are often heartier than other types of grains, however, so they require more patience to cook.
How to Cook Different Grains
One the most important factor to consider when cooking grains is the ratio of water to grains. Using too little water when cooking grains will result in a grain product that has a hard center to the grains; the center will not cook completely. Using too much water will lead to grains that lose their structure when cooked, resulting in a mushy texture.
The amount of water that should be used in different grains are different, so you should inspect the type of grain to be cooked for the amount of water that the grain requires to cook to the proper texture. For instance, polenta and steel cut oats require more water then other grains. Another factor in the cooking of grains is the texture that is desired in the cooked grains.
To prepare the grains for cooking, it is necessary to rinse the grains prior to cooking so that any starch that may be present on the surface of the grains is removed. If that surface starch is not removed before cooking, the starch may cook and develop into a thick glue like substance. After rinsing the grains, you can also toast the grains prior to adding water to the cooked grains.
Toasting will add flavor to the grains. When cooking grains in a pot, it is necessary to always keep the lid on the pot. Steam that is created during the cooking of the grains penetrate the grains to soften the interior of the grains.
If the lid of the pot is lifted to check the grains while they are cooking, the steam will escape from the pot; releasing the steam will slow the cooking process of the grains. After the grains are cooked, it is also important to allow the pot and its contents to sit for ten minutes after turning the stove off. Allowing the grains to sit will permit the moisture to redistribute within the grains, which will allow the grains to fluff up.
An alternative method for cooking grains is the use of a pressure cooker. Pressure cookers force the moisture into the grains, which reduces the amount of time that it takes to cook grains that are known to be tougher, like brown rice or wild rice. Grains contain different types of nutrients for the body.
If an individual is looking for more plant based protein, grains like wheat berries or spelt are higher in protein than other grains. Quinoa is a grain that contains all of the essential amino acids that the body require, making it a complete source of protein. Other grains, like the small grains teff, contain iron and calcium in their bodies.
Many grains is naturaly gluten-free. For individuals who cannot eat gluten, grains like millet, sorghum, and amaranth will not contain gluten in the product. However, oats are naturaly gluten-free, but they may be processed in facilities that also process wheat products.
In this case, gluten may be present in the oats, so it is important to seek grains that are specifically labeled gluten-free. One of the best methods for preparing grains for later use is to batch-cook them. Because grains take longer to cook than some other food products, it is possible to cook a large amount of grains at once and then freeze them once they are cooked.
Grains can be frozen and re-heated, so they can be used to prepare meal once they are defrosted. Additionally, different types of grains can be mixed together in order to create a blend of grain of different textures.