Specifically is this real of rice, hominy, and also farina. No salt is necessary, but if utilized in all, it is generally included in the water before mixing in the grain or meal. The quantity of fluid required varies with the various grains, the fashion in which they are grated, the technique whereby they are prepared, as well as the uniformity wanted for the prepared grain, more liquid being required for a gruel than for a mush. All grains must be meticulously looked over before being put to prepare. Have the water steaming when the grain is introduced, yet do not permit it to boil for a very long time previous, up until it is substantially vaporized, as that will certainly change the proportion of water as well as grain sufficiently to modify the uniformity of the mush when cooked. Stir the grain continually until it has actually set, but not later. Grains are far more tasty if, while appropriately softened, they can still be made to preserve their original kind. Mixing renders the prep work pasty, as well as destroys its look. In the preparation of all mashes with dish or flour, it is a good plan to make the material right into a batter with a section of the fluid preserved from the amount offered, prior to presenting it into the boiling water. Usage warm water for dampening. The various other directions provided for the whole or busted grains apply to the ground products.