All grains, with the exemption of rice, and also the various grain dishes, require extended cooking with gentle and also continual warmth, in order to so disintegrate their tissues and change their starch into dextrine as to render them very easy of digestion. They are after that crushed as well as shredded. An insufficiently cooked grain, although it might be tasty, is not in a problem to be conveniently acted upon by the digestive fluids, and also is in repercussion left undigested to serve as a mechanical irritant. Water is the fluid generally employed for cooking grains, however a lot of them are richer and also finer seasoned when milk is combined with the water, one part to 2 of water. When water is used, soft water is more suitable to hard. All grains ought to be carefully examined prior to being propounded cook. Grains are much more appetizing if, while effectively softened, they can still be made to keep their initial kind. Stirring makes the preparation pasty, and destroys its appearance. Treatment must be taken, however, to include the moistened portion really slowly, mixing intensely meantime, to make sure that the boiling will not be inspected. Place the grain, when sufficiently cooked, in the fridge or in some place where it will cool promptly (as slow-moving cooling could create fermentation), to stay overnight.