What's In Your Kitchen? What are you eating? Let's Learn HOW TO COOK.
I started cooking when I was twelve. I helped out a bit, the usual, before that, setting tables, filling bowls, making things on the side. When my mother went back to work though, I went to work too. In the kitchen. Each day I followed her detailed instructions, preparing and serving the family dinner. Initially, my efforts were tentative and often not-quite-complete. But once I found my way, I never stopped. What began as an intimidating daily requirement, became, slowly and surely, a life-long love and passion. Food. Cooking. Eating.
Washing Soaking Cooking. Grain Essentials.
To wash, cover your rice (or any grain) in a bowl or pot with spring or filtered water. Gently ‘scour’ (another way to say wash but in a specific motion) rice by stirring in a circular rhythmic way with your hand 3 or so times around and then press down into the rice, squeezing it inside your palm, ‘kneading’ it with your knuckles or pressing it along the side of your bowl.
READ MORE...
Washing Soaking Cooking. Grain Essentials.
To soak after you wash, set aside grain in a bowl with water to soak for 10 to 30 or 60 minutes before you cook. You can soak your rice overnight. You can wash and soak first thing in the morning. Also, you can skip soaking.
Washing Soaking Cooking. Grain Essentials.
Don’t forget your ‘measure’ for water. The amount of water you need is not scientific. It will depend on your taste. It will depend on how you will be using or serving your cooked grain. It will depend on the variety of rice or the kind of grain you are cooking, the kind of pot you are using, the heat that will cook the rice, even the season of the year, and your house and kitchen environment. But still, the measure is close. Do not worry. It will be good and you will learn to be comfortable through all the variables.
Grain. The Perfect Food.
a kernel of grain: a complete cycle of life in a tiny, tiny vehicle.
MORE about Grain and Whole and Perfect
WHEAT CORN RICE
'Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver the same rich balance of nutrients that are found in the original grain seed.' ...the Whole Grains Council
We All Want to Know... Gluten or Gluten-Free?
The #1 Question (SO FAR) regarding Grain. Gluten or Gluten-Free? I will answer this question when patients ask - and answer it many times if necessary - but I hope to be answering far more interesting (to me) questions about Grain as time goes on. Like, how delicious are they? how easy to cook? can I combine and eat together? is it as easy to eat grain as you say?
Grain 101. Storing Grains and Flours
It’s more than important to store grains well. Whole grains need to be stored more carefully than flours and cracked grains. The bran and the germ of whole grain contain the wonderful nutty oils that spoil and go rancid. Heat, light and moisture will all start the breakdown process so keeping grains tightly closed in jars in a cool, dry pantry away from direct sunlight is the best care you can give.
This list is comprehensive but being prepared is the best prevention in First Aid. I suggest gathering what you need and putting everything together in a seal-able container (waterproof if possible). Check the contents periodically, too.